INSECTICIDE APPLICATION IN VEGETABLE PRODUCTION AND THE RISK OF FOOD POISONING IN NKORANZA MUNICIPALITY, GHANA

Abstract

The application of insecticides in vegetable production has become an issue of global concern following reports of food poisoning in some countries, including Ghana. The main objective of the study was to determine incidence of insecticiderelated food poisoning in vegetable production in the Nkoranza Municipality in the Brong Ahafo region. The study involved a total of 120 respondents, consisting of 40 each of producers, consumers and food vendors/vegetable traders. The commonest chemicals used in controlling insects in the study area were Confidor 2500SL [Imidacloprid (2500g soluble liquid)], Karate 2.5 [Lambda-cyhalothrin (25g emulsifiable concentrate)], Karate 5.0 [Lambda-cyhalothrin(50g emulsifiable concentrate)], Rambo 2.5EC [Deltamethrin (25g emulsifiable concentrate)] and Pawa [Lamda-cyhalothrin]. The period for the last spraying before harvesting the vegetables for the majority of the farmers was 30 minutes to 4 hours. Salt solution and water were the main solutions used in treating vegetables. However, only 7.5% of the consumers reported of illness after eating vegetables. This was confirmed by the health officials. Recommendations by vegetable farmers included: education (43.6%); use of organic insecticide (30.8%); follow instructions (20.5%); and education and follow instructions (5.2%). While the consumers suggested Treatment (54.4%); Education (34.6%); and buying from a hygienic source (9.8%). Given the level of insecticide misapplication in the study area, it is important that education on pesticide usage and regular monitoring is conducted to ensure conformance to recommended application regimes.