Pesticide Residues in Vegetables: a Public Health Concern

Abstract

It is impossible to overstate the economic importance of pesticide residues in vegetables and ecosystem. Relatively good amount of pesticides are naturally persistent (organochlorines, DDT) which is deposited and biomagnify in higher-trophic-level biological system. It is critical to properly examine the risks of eating pesticide-treated vegetables. As agriculture becomes more intense, more hazardous organic and inorganic compounds are released into the environment. Pesticides are among the most harmful compounds polluting the environment, due to its popular usage, toxicity specificity, able to bioaccumulate in organisms and are very stable. They are especially harmful in vegetables, which expose people to them. Pesticide residues in vegetables must therefore be closely monitored. These pesticides pose great threat to the environment and consequently to global health as a result of their general usage. Pesticides are classification as: Based on their toxicity/hazardous effects; use/purpose; chemical makeup; mode of action; function (how or when), and source of origin. Pesticides mode of actions in plants and animals basically is inhibition of some biochemical pathways (photosynthesis, growth hormones, enzymes activities, respiration etc.).