Pesticide residues in table-ready foods in Tanzania

This study investigated the presence of pesticide residues in table-ready foods in Tanzania. One-hundred-and-eighty nine samples of 11 widely used foods at table ready stage were analysed using US FDA multi-residue methods. Pesticide residues were detected in 29% of all samples analysed. The spread of contamination in individual foods was: spinach 72.7%, rice 50%, beef meat 42.1%, stiff porridge 8.6%, and beans 6.7%. After allocating Non-detects levels a half value of Method Detection Limit i.e., (MDL)/2, the mean concentrations of the pesticide residues in the foods were; In spinach: g-HCH 0.08 microg/kg; DDT 2.89 microg/kg; Chlorpyrifos 0.02 microg/kg. In rice: g-HCH 0.08 microg/kg; DDT 1.70 microg/kg; and Chlorpyrifos 0.02 microg/kg. In beef meat: g-HCH 0.14 microg/kg; DDT 0.76 microg/kg. In stiff porridge: g-HCH 0.06 microg/kg; and DDT 0.30 microg/kg. In beans: g-HCH 0.04 microg/kg; and DDT 0.13 microg/kg. In fish variety: g-HCH 0.05 microg/kg. Converted into consumer Average Daily Doses, these concentrations were within ADI/ PTDI levels set by CODEX and, therefore, posed no significant health risk. However, the presence of pp-DDT in many samples indicates a possible recent contamination of food raw materials with DDT. A more effective pesticides control system should be put in place before lifting the ban on DDT for restricted uses in vector control programs in Tanzania.