Department of Disease Control and Environmental Health, School of Public Health, Makerere University College of Health Sciences, Kampala P.O. Box 7072, Uganda.
Department of Epidemiology and Biostatistics, School of Public Health, Makerere University College of Health Sciences, Kampala P.O. Box 7072, Uganda.
Int J Environ Res Public Health. 2022 Jan 26;19(3):1350. doi: 10.3390/ijerph19031350.
This mixed methods study used laboratory measurements of pesticide residues in produce, semi-structured questionnaires, and in-depth interview data to describe trends in pesticide residue in produce and handling and processing practices for fruits (watermelon and passion fruit) and vegetables (tomato, cabbage, and eggplant) along the farm to fork chain. Of the 50 farmers visited, 34 (68.0%) sold their fruits and vegetables to transporters, 11 (22.0%) to market vendors, and 4 (8.0%) directly to homes and restaurants. The majority 42 (93.3%) of the consumers (home/restaurant) purchased their fruits and vegetables from market vendors and transporters. Washing with water or vinegar, wiping with a cloth, peeling the outer layer, and blending and cooking were the most common post-harvesting processing methods used by stakeholders along the supply chain. Some farmers and market vendors reported spraying fruits and vegetables with pesticides either prior- or post-harvest to increase shelf life. Statistically significant decreasing pesticide residue trends along the farm to fork chain were observed for dioxacarb, likely due to degradation or washing, peeling, cooking, blending, or wiping by consumers. Increasing trends were observed for methidathion and quinalphos possibly due to pesticide applications. There is a need in Uganda to promote practices that minimize pesticide use and exposure through diet, while maintaining food integrity.
本混合方法研究使用了农产品中农药残留的实验室测量、半结构化问卷和深入访谈数据，描述了农产品以及水果（西瓜和百香果）和蔬菜（番茄、白菜和茄子）在从农场到餐桌的整个链条中的农药残留和处理、加工实践的趋势。在 50 名受访农民中，有 34 名（68.0%）将其水果和蔬菜出售给运输商，11 名（22.0%）出售给市场摊贩，4 名（8.0%）直接出售给家庭和餐馆。大多数消费者（家庭/餐馆）（93.3%）从市场摊贩和运输商处购买水果和蔬菜。清洗、擦拭、削皮、混合和烹饪是供应链中利益相关者最常用的收获后处理方法。一些农民和市场摊贩报告称，为了增加保质期，他们会在收获前或收获后对水果和蔬菜喷洒农药。沿从农场到餐桌的链条，发现了农药残留呈显著下降趋势的现象，这可能是由于降解或消费者的清洗、削皮、烹饪、混合或擦拭造成的。甲拌磷和喹硫磷的残留呈上升趋势，可能是由于农药的使用。在乌干达，需要推广通过饮食来减少农药使用和暴露的做法，同时保持食物的完整性。
