Contamination levels show falling trend in Kerala

February 20, 2017 0 Comments

THIRUVANANTHAPURAM: As many as 13 of the 50 vegetables available in markets across the State and 11 of the 28 spices and condiments commonly used by households across the State are laced with pesticides, despite the overall downward trend in the contamination of staple edibles.

The 2016 annual report of the Pesticide Residue Research and Analysis Laboratory under Kerala Agricultural University (KAU) reveals the steady fall in the pesticide residue detected in samples of food items, from a high of 18% in 2013 to 8% in 2016.

According to the report published on Wednesday, pesticide residue of various levels was detected in 46 samples of beans, green capsicum, celery, curry leaves, green chilly, ivy gourd, mint leaves, palak leaves, coriander leaves, brinjal, cauliflower, big chilly and cowpea collected from markets across the State over the year.