Human Health Risk of Organochlorine Pesticides in Foods Grown in Nigeria
Background. Production of foods safe for consumption is an important issue worldwide.
Organochlorine pesticides (OCP) are often used to preserve crops. Their use can have serious
impacts on human health.
Objectives. This research aims at assessing OCP residues in food samples from markets in Lagos
in southwestern Nigeria and their risk to human health.
Methods. Sixteen food samples were collected from Lagos, Nigeria and analyzed for
organochlorine pesticide residues. Extraction was performed using an ultrasonicator,
and analysis was carried out using a gas chromatograph-electron capture detector. Risk
assessment was carried out by determining the hazard quotient.
Results. Results of the OCP residues found in the foods were generally low, with
dichlorodiphenyldichloroethylene (p,p’-DDE) having the highest residue concentration.
The concentration of p,p’-DDE was as high as 110 ng/g in pulses and 123 ng/g in
Cameroon and chili peppers. The risk index was
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