Risk assessment of pesticide residues ingestion in food offered by institutional restaurant menus

Abstract

The chronic ingestion of pesticide residues through food appears to be a global public health issue, especially in Brazil. This study evaluates 120 menus across six Brazilian institutional restaurants, estimating the allowance of active pesticide ingredients, residue characterization, and chronic exposure risk through food. Data analysis reveals 263 authorized active ingredients, predominantly insecticides (43%), fungicides (40%), and herbicides (14%) for use in 40 foods. Notably, 4% of residues are extremely toxic, 5% highly toxic, and 14% moderately toxic. Forty-two compounds, especially those permitted in animal-source foods, exhibit high bioaccumulation potential. Some foods harbor multiple pesticide residues, raising concerns, despite 99% of residues falling within the Acceptable Daily Intake. Methomyl insecticide poses potential ingestion risks during lunch, warranting attention. The pervasive presence of pesticide residues in daily consumed foods underscores the necessity for greater attention to the source of the food, ensuring access to healthy and safe collective consumption.