A total diet study report shows the local population's dietary exposure to organochlorine pesticide residues is far below health-based limits, and unlikely to pose serious health risks, the Centre for Food Safety says.
Organochlorine pesticides are toxic chemicals consisting mainly of carbon, hydrogen and chlorine that have been widely used in agriculture worldwide. Their main source of exposure is diet, and consuming too much of them will mainly effect the nervous system.
The study analysed 14 organochlorine pesticide residues, including DDT, HCB and HCH. Low levels of these residues were found in 55% of the 600 composite samples of 150 food items tested.
The report estimated dietary exposure to all such residues was exceedingly low, with residues' upper exposure estimates ranging from 0.1% to 13.6% of acceptable daily intake levels. The centre says this makes them unlikely to pose serious health risks.
