Survey of Carbendazim and Organophosphate Residues Among Organic and Non-Organic Produce
DOI:
https://doi.org/10.47611/jsr.v13i1.2313Keywords:
Carbendazim, Organophosphates, Benzimidazole, Fungicides, Cancer, Agricultural Contaminants, Organic Labeling, Organophosphate, Fungicide, Food ContaminationAbstract
Pesticides are chemicals used to control pests and diseases in crops, however, excessive or improper application can lead to the presence of harmful contaminants in food. Organophosphates have been utilized in various crops such as fruits, vegetables, cereals and field crops and present health risks to farmworkers and consumers if not used properly. Chronic exposure to low levels has been associated with long-term health effects and increased risk of certain types of cancers. Carbendazim is a systemic fungicide that belongs to the benzimidazole chemical group and is widely used in agriculture to control fungal diseases in crops including fruits, vegetables and ornamental plants. While carbendazim has been widely used in agriculture for several decades, there have been concerns regarding its potential health and environmental effects. In this study, we used commercially available ELISA kits to detect and quantify the levels of these two commonly used pesticides in a panel of organic and non-organic fruits and vegetables. We detected the presence of organophosphate in broccoli and, with the exception of non-organic oranges and apples, carbendazim levels in all samples tested were below 0.5 parts per billion.
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