Human Health Risk Assessment of Pesticide Residues in Market-sold Vegetables and Fish in a Northern Metropolis of China

With growing concerns about food safety and stricter national standards in China, attention has focused on vegetables and fish as they are an important part of the Chinese daily diet, and pesticide residues can accumulate in these foodstuffs. The local consumption habits of vegetables and fish were determined using questionnaires distributed in the major regions of the northern metropolis. Then, the samples of fruit-like vegetables, leafy and root vegetables, and five species of fish (freshwater and marine) were collected from supermarkets and traditional farmers' markets in the city. The concentrations and profiles of pesticide residues (hexachlorocyclohexane (HCH), dichlorodiphenyl trichloroethane (DDT), and endosulfan) in the samples were determined and compared. For the vegetables, the concentration ranges of ΣDDT, ΣHCH, and Σendosulfan were not detectable (ND) to 10.4 ng/g fresh weight (f.w.), ND to 58.8 ng/g f.w., and ND to 63.9 ng/g f.w., respectively. For the fish samples, the corresponding values were 0.77-25.0 ng/g f.w., 0.02-1.42 ng/g f.w., and 1.22-22.1 ng/g f.w., respectively. Only one celery sample exceeded the maximum residue limits (MRLs) of HCH residues set by Chinese regulations (GB2763-2014). The estimated daily intakes (EDIs) and hazard ratios (HRs) were calculated using data from the recently published Exposure Factors Handbook for the Chinese Population. The EDIs and HRs showed that the levels of organochlorine pesticide (OCP) residues in vegetables and fish in this area are safe.