PATHWAY OF PESTICIDES RESIDUES: FOOD SAFETY AND MANAGEMENT

Transcription

1 PATHWAY OF PESTICIDES RESIDUES: FOOD SAFETY AND MANAGEMENT

2 FOOD SAFETY* Naturally occurring toxins (caffeine in coffee, nicotine in tobacco, cyanogenic glycoside in cassava and bamboo shoots, PSP (paralytic shellfish poisoning) in shellfish, etc. Microorganisms (E.coli, Clostridium sp.) Inorganic contaminants (nitrates, nitrites in meat and vegetables, lead from environment and fish, cadmium from fertilizers, mercury from sewage sludge, arsenic, etc.) Physical material contaminants (rat urine and fecal matter, parts of insect pests, dirt, etc.) Organic contaminants (additives, preservatives, pesticide residues)

3 A fraction of a pesticide, which, as a result of its practical use, has found its way into the produce, soil or any component of the environment Present in the form of parent compound, significant degradation product or as bound residue PESTICIDE RESIDUES

4 Vapour pressure Water solubility Vapour Pressure Vapour pressure Adsorption coefficient Adsorption Coefficient Water Solubility Lipid solubility Water solubility Lipid Solubility Lipid solubility Adsorption coefficient

5 PATHWAYS Pesticide (type (chemical and physical properties), formulation, etc.) GAP, IPM or conventional Application (concentration, timing, frequency, equipment used, formulation, pre or post harvest, etc.) Season

6 PESTICIDE RESIDUES ON FOOD Formulation type and application method. Use rate and timing of application Environmental factors (climate, soil, etc.) Interaction with plant surface

7 PESTICIDE RESIDUES ON FOOD Growth of plant, movement through plant. Properties of the pesticide Water soluble/non water soluble Toxicity category (red, yellow, blue, green)

8 PESTICIDE APPLICATION other risks: occupational and environmental

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10 PESTICIDE RESIDUES: ISSUES It is not a black or white issue Its not a question of safe or unsafe Organic? Conventional? To eat or not to eat? This is a question of risk assessment with lots of factors to consider Science toxicology/ risk/benefit, lets make it simple

11 DIETARY RISK DUE TO PESTICIDE RESIDUE: PRE HARVEST APPLICATION 1 day 7 days 14 days cooking Wash process

12 UNDERSTANDING CONSUMER RISKS RELATED TO PESTICIDE RESIDUES Pre harvest (on farm) and degradation pathways Rate, frequency, timing of application, PHI (pre harvest interval) Production by conventional farming or GAP (good agricultural practice Types of pesticides: solubility/chemistry, oral toxicity (red-green label) Post harvest application (banana, mango, storage of cereals, etc.)

13 ACCEPTABLE DAILY INTAKE (ADI) ADI is the daily intake of a chemical (expressed in mg/kg of bodyweight) which, during an entire lifetime appears to be without appreciable risk to the health of the consumer. ADI is based on the NOEL toxicity tests. ADI are established internationally by WHO/FAO JMPR Reference dose (USA)

14 MAXIMUM RESIDUE LIMIT (MRL) MRL is the maximum concentration of a pesticide residue (expressed as mg/kg) to be legally permitted in or on food commodities and animal feeds. MRLs are based on the registered use of the pesticide in the country (GAP) MRLs are based on the GAP and data generated by field SPRT. Very specific to pesticide-crop combination MRLs are established by national authorities (FPA- BAFS)and by FAO/WHO Codex Alimentarus Commission. PNS, ASEAN MRLs, Japan/Korea positive list, U.S. Tolerance, Codex MRLs

15 MRL DEVELOPMENT

16 FPA Registration (data evaluation and dietary risk assessment) Monitoring (food and formulation) Training (Researchers, Pesticide Industry, Farmers, Stakeholders, etc.) Partnership with Industry (Stewardship) food safety law and organic law Food standards (PNS-MRLs) PESTICIDE RESIDUES IN FOOD: REGULATORY CONTROL

17 DIETARY INTAKE OF PESTICIDE RESIDUES: RISK ASSESSMENT/SAFETY EVALUATION Establish the pesticide use pattern necessary for pest control Review pesticide toxicology Measure pesticide residues resulting from the use pattern Estimate values for the ADI and acute RfD RISK ASSESSMENT Are the toxicology and dietary intake of residues compatible? Get official MRL Register use pattern on official label

18 PRE HARVEST INTERVAL 75g/100L, PHI 65 DAFI (last application)

19 MRL: DIETARY INTAKE ISSUES MRLs are not safety limits Breach of MRLs are just indication that GAP was not followed Exposure to residues in excess of an MRL does not automatically result to health hazard. MRLs are not set on the basis of toxicological data but MRLs must be toxicologically acceptable. National and international dietary risk assessments

20 Stakeholder misconception about MRLs MRL of fruits that are directly consumed without peeling 1.0ppm 1.0ppm 2.0ppm 1.0ppm MRL of fruits that are peeled and scooped before eating like mangoes 3.0ppm 1.0ppm 0.05ppm Source: Japan Ministry of Health, Welfare and Labor

21 DEVELOP AWARENESS Farmer (GAP, IPM, ICM, ICS, etc.) Consumers (conventional, organic, other food contaminants, etc.) Stakeholders (spraying contractors, consolidators, exporters, etc.)

22 PESTICIDE RESIDUES IN FOOD: RESEARCH & EXTENSION STRATEGIES Rapid test tools for pesticide residue detection Simple washing, processing and cooking for the reduction of residues Generation of local residue data as basis for pesticide management Residue data as basis for minimizing trade risks related to export Extension to stakeholders: Farmers s forum, Plant Doctors on Wheels, Pesticide Management, ARCO, etc.

23 Developed at NCPC, UPLB Colorimetric test for organophosphate and carbamate pesticides Farmer awareness on pesticide residues and PHCost PHP 2,900/kit can be used for around 67 tests (in triplicates) Used by Students/ Universities, Regional Crop Protection Centers, DA-CAR, DA- Region 2, LGUs, Vegetable consolidators, etc. RAPID TEST KIT

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25 RAPID BIOASSAY FOR PESTICIDE RESIDUES Measure absorbance of sample to blank and calculate the inhibition value. 15% enzyme inhibition borderline for organically grown vegetables. 35% enzyme inhibition borderline for conventional vegetables.

26 Awareness of the presence of toxic residues through farmers forum, brochures, rapid detection kits, etc. Follow label recommendations Follow the right pre harvest interval Follow safety over economic gain FARMER AWARENESS

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28 FARMER AWARENESS: ICS TRAINING MAY 8-10, 2018 Cabbage farmers of Lengaoan,Buguias Benguet with the ICS team

29 FARMER AWARENESS Principle of Pesticide Management in ICS Promote the use of registered pesticides on specific pests of cabbage and eggplant Promote the use of right measuring devices to deliver the right timing, concentration, and frequency of application for pesticides to be bioeffective Promote following of the right pre harvest interval: direct relationship to residues and food safety Promote IRM,DRM and WRM for resistance management

30 FARMER AWARENESS ON PESTICIDE MISUSE BASELINE DATA Use of 13 different pesticides not registered on cabbage 30/40 farmers use a pyrethroid not registered on cabbage 5/40 farmers use systemic pesticide with high oral toxicity 3/40 farmers use neonicotinoids for mango Cabbage turns bluish as a result of intensive use of Cu fungicides

31 Ag. Tech./market inspector training, Laguna (3 municipalities) May 2017

32 STAKEHOLDER AWARENESS Spraying contractors Spray only recommended pesticide products for the crops Spray based on label recommendations Avoid mixtures of multiple pesticides with lower dose Consolidators/Middlemen Awareness of the pesticide management practices of farmer sources Exporters Identify alternative export destinations based on MRL requirements

33 CONSUMER AWARENESS CHOICE SAFETY AND INFORMATION

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35 Organic farm in Benguet and outlet in Legaspi Village, Makati

36 EFFECT OF WASHING AND PROCESSING Chemical and physical properties of the pesticides Type of formulation Weather PHI Type of crop surface Pesticide crop combination Aged residues?

37 Residue Levels: At the Farm Gate vs.. Point of Consumer Purchase Crop Treated At Gate Washing/Prep/ Shipping/Storage in the field Processing Consumer Prep for cooking & eating Cooking Consumption Purchase Market Basket Survey Residue levels declining 27

38 WAYS TO REDUCE RESIDUES: REGULATION Pre-Registration and Post Registration and monitoring Partnership/Stewardship Monitoring and implementation of food safety and organic act Standards (MRL) Research Training pesticide applicators, LGU (MAO,PAO, Agric tech., etc.) Consumer awareness

39 WAYS TO REDUCE RESIDUES: FARMER Follow label recommendations (GAP) Apply only on specific recommended crops Apply at the right rates, frequency and follow maximum recommended applications per season

40 KNOWLEDGE IS POWER: CONSUMER Traceability (know/monitor your farmer/supplier) Power of choice (organic, GAP or conventional) Peeling, washing and cooking can reduce residues Consume non traditional vegetables Start a backyard vegetable garden Variation of dietary intake of fruits and vegetables

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