PESTICIDE RESIDUE in fruit and vegetables could have long-term health effects for consumers, the Irish Organic Farmers’ and Growers’ Association has warned.
The warning follows official figures from the Department of Agriculture which show that pesticide levels exceeded the maximum residue limit (MRL) in Chinese cabbage, cabbage, turnip and parsley last year.
Approximately 1,350 fruit and vegetable samples were analysed by the Department of Agriculture in 2008.
Four samples from Irish-grown produce contained residues above the MRL, representing a drop of nearly 50 per cent compared to 2007.
John O’Neill, development officer for the organic growers’ association, welcomed the drop in pesticide residues exceeding the MRL but remained cautious about the long-term effects.
“Obviously a drop in pesticide residues exceeding the MRL is good news, but there are still issues of a cocktail effect caused by consuming small amounts beneath the MRL over a lifetime.”
According to department figures, Chinese cabbage was found to contain 124 times the legal chlorothalonil MRL, while the sample of cabbage was found to contain 12 times the legal MRL for deltamethrin.
The organophosphate chlorpyrifos, which is one of the world’s most commonly-used insecticides, was found to be 10 per cent above the legal MRL in the turnip sample.
In 2007 the turnip sample was 20 per cent over the legal limit of chlorpyifos, which disrupts the nervous system and was restricted by the US government in 2000.
The pesticide diazinon found in oat grain remained beneath the MRL last year.
A spokesman for the Department of Agriculture said risk assessments were carried out to determine any risk posed to consumers when the MRL is exceeded.
“In the case of the cabbage, Chinese cabbage, turnips and parsley this check was carried out and no risk was indicated for consumers of these produce.”
An MRL is the maximum concentration of a substance that is legally permitted in a food commodity.
An MRL is typically applied to a veterinary drug or pesticide, and is established for particular food commodities so potential consumer exposure to residues is judged to be toxicologically acceptable.