Abstract
Background
The use of pesticides in vegetables and fruits production is beneficial for prevention, control and repelling pests that damage crops. However, organophosphate pesticide residues in vegetables and fruits are a threat to public health. The use of these pesticides, however, contributes to pesticide residues in vegetables and fruits. This study compared pesticide residues in vegetables and fruits samples sourced from small scale and commercial farmers. This study used a cross sectional method. The pesticide residues can cause acute poisoning to consumers
Objective: The main objective was to compare pesticide residue levels found in vegetables and fruits sourced from small scale compared to commercial farmers in Kasama, Zambia.
Methods: This was cross-sectional study of involving 404 small scale and commercial farmers. Data were collected using structured questionnaires and 20 vegetable and 20 fruits samples were collected from a random sample of supermarkets and vendors who are supplied by these farmers and tested to determine pesticide (organophosphate) residue. Data analysis was performed using SPSS version 27 and logistic regression was conducted to compare factors that contribute to residue pesticide. The findings from analysis were compared between small scale and commercial farmers. Results were reported as odds ratio (OR) and their corresponding confidence intervals (CI).
Results: Results revealed detectable pesticide residue in 13 (32.5%) of 40 tested samples which were above MRLs, of which 8 (20.0%) were sourced from commercial farmers and 5 (12.5%) were from small scale farmers. All 40 (100%) samples tested had detectable pesticide residue, with 13 (32.5%) of samples exceeding codex Alimentarius Maximum pesticide residue levels. The study also revealed that samples sourced from commercial farmers had highest detectable pesticide above MRLs as compared to small scale farmers sourced samples. Many factors contributed to pesticide residue levels. These factors are listed below age, (Age-group 18 – 25 years (AOR 0.33, CI: 0.15 - 0.70), 41 - 50 years (AOR 3.08, CI: 1.44 – 6.61), and, 50+ years (OR 2.92, CI: 1.20 – 7.11); being male (AOR 0.55, CI: 0.35 to 0.86); crops grown (vegetables) OR 14.15, 8.43 to 23.74 were more likely to be a factor associated with pesticide residue; having sprayed crops in the last seven days (AOR: 0.50, CI: 0.06 - 0.43) and over a month ago (AOR, 15.44, CI 6.13 - 38.91) were also more likely to contribute to pesticide residue; where the pesticide was bought (Agro Dealer)
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OR 0.04, CI 0.01 to 0.31; how often spray crops were sprayed (after one week) OR 0.51 CI 0.28 to 0.93;pesticide spraying equipment (Knapsack) OR 0.05, CI 0.01 to 0.34; last time nozzle was cleaned (Never) OR 2.61, CI 1.21 to 5.64 were more likely be a factor that contributes to pesticide residue respectively;. knowledge on understanding guidelines (No) AOR 0.07, CI 0.21 to 0.24, and, knowledge effects of pesticide residue (Disruption of nervous system) AOR 0.22, CI 0.14 to 0.35. There was no significant association between other socio-demographic, education, other pesticide use, pesticide measuring tools, waiting interval before harvest, training in pesticide use and importance of training to be a factor that contributed to pesticide residue.
Conclusion
This study revealed that vegetables and fruits sourced from commercial farmers had the highest pesticide residue levels as compared to those of small-scale farmers. This study recommended training of farmers in pesticide use, sensitization of pesticide suppliers and constant food safety surveillance of pesticide residue. These measures will contribute to reduction to residue pesticides.
Key words: Pesticides residues, organophosphates, maximum residue levels, vegetables and fruits, small scale, commercial farmers and Zambia.