Information from the abstract
The presence of pesticide residues (organophosphates, carbamates, pyrethroids) in vegetables is a significant public health concern in Thailand. This study investigated the risk of pesticide residues exposure from vegetables in rapidly expanding hotpot and suki-shabu restaurants compared to local markets. A total of 85 samples were collected through random sampling from 5 local markets and 12 hotpot and shabu restaurants in the vicinity of Bangkok. Initial screening used GT and PY test kits, followed by boiling simulations to mimic actual consumption. Positive samples underwent confirmatory LC-MS/MS analysis based on the AOAC 2007.01 method at the Food and Biological Safety Assessment Laboratory, Faculty of Medical Technology, Mahidol University. The GT-test kit detected the organophosphate and carbamate residues at safe levels in 4 samples of restaurant (6.67%) and 2 samples of local market (8.00%). The PY-test kit detected pyrethroid residues in 8 samples (13.33%) at safe levels and in 4 samples (6.67%) at unsafe levels, with only one sample from Type 1 markets testing positive. Both Chinese cabbage and carrot (n=6) showed the highest contamination among the collected samples. However, the confirmatory LC-MS/MS analysis detected no pesticide residues (
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Related topics: Pesticide Residue Analysis and Safety · Pesticide and Herbicide Environmental Studies · Pesticide Exposure and Toxicity
Thai researcher and institutional participation
Teerapong Lertassavakorn · Pimpannin Phodaeng · Tanutcha Pramnanun · Teerapat Arawan · Anuphan Siangyai · Duangrat Inthorn · Mahidol University
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