Risk assessment of oncogenic potency of pesticide residues in fruits and vegetables

Pesticides are used in agriculture to improve food security by assuring good harvest, however, they can have harmful effects in human beings and animals. One of the harmful effects of pesticides is their carcinogenicity. Exposure to oncogenic compounds may result in cancer to the exposed animal or person. In this paper, exposure assessment of oncogenic potency of pesticides was performed from raw and processed fruits and vegetables. The oncogenic risk was calculated by multiplying the estimated daily intake (EDI) of the pesticide residue with the oncogenic potency factor (Q*) of the concerned pesticide. The total potential oncogenic risk was calculated to be 2.76 x 10(-3) before processing and 8.97 x 10(-4) after processing. The risk was higher than the EPA acceptable limit of 1 x10(-6). Despite the calculated levels exceeding the EPA acceptable limit, food processing activities reduced the dietary oncogenic risk to an average 33.8%.