Journal of Current Research in Food Science
2020, Vol. 1, Issue 2, Part A
Review on pesticide residues levels in fruits, vegetables, cereals and legumes food products in Ethiopia
Author(s): Lamesgen Yegrem
Abstract: Food safety is an area of growing worldwide concern on account of its direct bearing on human health. Pesticides are widely used in agriculture mainly to increase crop yields to cater huge supply of food products for increasing world population as well as to protect crops from pests and control insect-borne diseases. Increased use of pesticides results in contamination of the environment and the excess accumulation of pesticide residues in food products, which has always been a matter of serious concern. Pesticide residues in food and crops are directly related to the irrational application of pesticides to the growing crops. Considering this, present review is presented with the objective to determine which pesticides are being used by the farmers and also the presence of different pesticide residues in different food crops. This review paper analysed a total of 16 research articles published in journals in quantification of different pesticide residues in different food crops grown in Ethiopia. Most of the pesticide residues which are studied repetitively in Ethiopia are Heptachlor, Aldrin, Chlordane, Endosulfan sulphate, Dimethoate, Diazinon, Malathion, Chlorpyrifos, p,p’-DDE, o,p’ DDT and p,p’ DDT. Accumulated pesticide residues in food products have been associated with a broad variety of human health hazards, ranging from short-term effects to long term toxic effects. The impact of pesticide residues can be minimized by taking certain measures such as the rational use of pesticides, promoting organic farming, exploit natural and bio-pesticides, and proper implementation and amendment of pesticide-related laws.
Pages: 53-59 | Views: 135 | Downloads: 59
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How to cite this article:
Lamesgen Yegrem. Review on pesticide residues levels in fruits, vegetables, cereals and legumes food products in Ethiopia. J Curr Res Food Sci 2020;1(2):53-59.