Toxicological Assessment of Carbamates and Organophosphorus Compounds in Vegetables Sold at the Agriculture Kalasin Market: A Case Study

Abstract

Pesticides play a vital role in agriculture by controlling insect populations and increasing crop yields. However, their widespread and uncontrolled use poses significant risks to the environment and non-target organisms. This study aimed to investigate the presence of carbamate and organophosphate residues in vegetable samples collected from the agriculture Kalasin market. A total of 290 vegetable samples representing 29 different plant species were analyzed, including kale, carrots, coriander, parsley, morning glory, lemongrass, bell pepper, lettuce, gourds, tomatoes, collard flowers, thymes, cucumber, potatoes, bean sprouts, cowpea, small eggplant, luffa gourd, cowslip creeper, asparagus, corn, Chinese cabbage, cabbage, golden needle, mushroom, Chinese chives, canton celery, onion, and turnip. The results revealed that all samples were contaminated with carbamate and organophosphate residues. Notably, turnip, celery, corn, and onions had levels below 0.05 mg/kg. On the other hand, kale, carrots, coriander, parsley, morning glory, lemongrass, bell pepper, lettuce, gourd, tomatoes, collard flowers, thyme, cucumber, potato, bean sprouts, cowpea, small eggplant, luffa gourd, cowslip creeper, asparagus, ear mushroom, Chinese cabbage, cabbage, golden needle mushroom, Chinese chives, and canton exhibited residue levels exceeding 0.05 mg/kg. These findings underscore the importance of monitoring pesticide residues in vegetables and raise concerns about food safety associated with the use of carbamates and organophosphates in agriculture. It is imperative to implement measures to reduce pesticide usage, promote sustainable farming practices, and ensure the safety of agricultural products for consumers.