Insecticide contaminations in food are increasing public health concern. In Thailand, fried edible
insects are commonly taken as snacks and probably part of main dishes in some communities.
However, the origins of insect which use as raw ingredient in fried edible insects are in concern
as it would be collected from insecticide contaminated areas. Therefore, the extent of insecticide
residues contained in commonly consumed fried insects should be considered, especially from
those frequently use insecticide; organophosphate and carbamate residues. Five commonly
consumed insect species (grasshopper, house cricket, short-tailed cricket, giant water bug, and
silkworm pupae) were collected from five street vendors in the city area of Phitsanulok Province,
Thailand. The degree of toxicity of organophosphate and carbamate insecticides was determined
using enzyme inhibition reaction with GT-insecticide residual test kit. The results showed that
the degree of carbamate and organophosphate toxicity differed between insect types. The highest
percentage of enzyme inhibition was found in grasshoppers (53.67%) followed by house crickets
(37.90%), giant water bugs (27.17%), short-tail crickets (23.33%), and silkworm pupae (20.23%).
The majority of commonly consumed fried insects (72%) contained levels safe for human exposure.
Grasshoppers and house crickets were the only types of insects with toxicity levels unsafe for human
exposure (unsafe levels found in 80% and 60% of vendors, respectively). The degree of insecticide
residue toxicity detected in consumed insects in Phitsanulok, Thailand, could potentially increase
the risk of poisoning from human consumption.
Keywords
Organophosphate and carbamate; Insecticide; Commonly consumed insect; Acetylcholinesterase inhibitor
ENIVRONMENT ASIA
Published by : Thai Society of Higher Education Institutes on Environment Contributions welcome at : http://www.tshe.org/en/
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