Ambrus, Á.; Szenczi-Cseh, J.; Bíró, L.; Vásárhelyi, A.; Dobrik, H.S. Assessment of Hungarian Consumers’ Exposure to Pesticide Residues Based on the Results of Pesticide Residue Monitoring between 2017 and 2021. Agrochemicals2023, 2, 458-483.
Ambrus, Á.; Szenczi-Cseh, J.; Bíró, L.; Vásárhelyi, A.; Dobrik, H.S. Assessment of Hungarian Consumers’ Exposure to Pesticide Residues Based on the Results of Pesticide Residue Monitoring between 2017 and 2021. Agrochemicals 2023, 2, 458-483.
Ambrus, Á.; Szenczi-Cseh, J.; Bíró, L.; Vásárhelyi, A.; Dobrik, H.S. Assessment of Hungarian Consumers’ Exposure to Pesticide Residues Based on the Results of Pesticide Residue Monitoring between 2017 and 2021. Agrochemicals2023, 2, 458-483.
Ambrus, Á.; Szenczi-Cseh, J.; Bíró, L.; Vásárhelyi, A.; Dobrik, H.S. Assessment of Hungarian Consumers’ Exposure to Pesticide Residues Based on the Results of Pesticide Residue Monitoring between 2017 and 2021. Agrochemicals 2023, 2, 458-483.
Abstract
The short-term intake (ESTI) of Hungarian consumers to pesticide residues was assessed based on 2331 test results obtained during 2017-2021 monitoring program in the frequently analyzed apples, sour cherries, table grapes, peaches, nectarines, peppers and strawberries (23.5% of all samples taken from 119 crops). The age-specific consumption data were obtained from two representative national food consumption surveys (2009 and 2018-2020). The exposure was characterized with Hazard Quotient and Hazard Index considering the acute reference doses of pesticide residues detected in the samples. When ESTI was calculated with all detected “single“ residues and variability factor of 3.6, recommended for evaluation of monitoring results, the HI only exceeded 1 for children <3 years old eating grape (1.50-1.81). HI was <1 when any of the 6 foods were eaten together within one day. Between forty and fifty percent of samples contained 2-23 residues. Though, the individual residue concentrations were below the corresponding MRLs, multiple residues being present in one sample resulted in maximum HI values in apples (1.14); grapes (6.57); peaches and nectarines (2.57); strawberries (2.74); peppers (10.44). Residues with low ARfD values contributed most. Applying HI is simple, but provides only point estimates; therefore, it should only be used in first-tier risk assessment.
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