Food safety concern involving pesticide residue continue to receives greater attention in Nepal with a recent issue of 90 percent pesticide residue found in veggies sold in kathmandu city of Nepal.
The World Health Organization estimates that there are 3 million cases of pesticide poisoning each year and up to 220,000 deaths, primarily in developing countries
An investigation in kathmandu has reveal that
187 items of vegetable products and most of the popular vegetables including
1. Akbare pepper.
2. bitter gourd.
5. tomato and green onion carry high amount of pesticides.
Health effect of Pesticides
Short term effect
- Abdominal pain, vomiting, as well as skin and eye problems.
- Dizziness, loss of appetite and nausea
- Diarrhea, sweating and fatigue
- Nervousness, changes in mood and insomnia
Long term effect
- Brain, kidney, breast, prostate, pancreas, liver cancer
- Lungs and skin cancer
- Impaired fertility in males
- Birth defects, fetal death
Minimizing Pesticide Residues in food general tips
- Eatwide variety of fruits and vegetables to minimize the potential of increased exposure to a single pesticide.
- peel fruits and vegetables when possible.
- Thoroughly wash all produce even to those that which you plan to peel.
- Wash your produce under running water rather than soaking it.
- Dry produce with a clean cloth towel or paper towel when possible.
- Remove the outer layer of fruits and vegetable like melons and root vegetables
- Discard the outer layer of leafy vegetables, such as lettuce or cabbage.