Four-Year Monitoring Survey of Pesticide Residues in Tomato Samples: Human Health and Environmental Risk Assessment

Atzei, Alessandro;Bouakline, Hamza;Corrias, Francesco;Angioni, Alberto

2025-01-01

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Abstract

A four-year survey was conducted to monitor the presence of multiple pesticide residues contaminating tomatoes, with the aim of evaluating the potential health and environmental risks. A multiresidue liquid chromatography-triple mass spectrometry with a multiple reaction monitoring (LC-MS/MS-MRM) method was fully validated and used to test 252 pesticides in 360 samples analysed. According to SANTE guidelines, the proposed method was considered suitable for the purpose. Dietary risk assessment was conducted using the Hazard Quotient (HQ) approach and the European Food Safety Authority (EFSA) Pesticide Residue Intake Model; meanwhile, the cumulative environmental risk assessment was conducted using the Concentration Addition (CA) and Independent Action (IA) methods. Data obtained revealed multiple contaminations in most fields examined over the years. Twenty-two pesticide residues were identified, comprising 68.2% fungicides, 27.3% insecticides, and the remaining 4.5% acaricides. Higher levels were detected for Boscalid in 2022 in three fields, with an average value of 0.42 mg/kg. Multi-residue contamination occurred each year; the lowest abundance was detected in 2023 (3.9%), and the highest in 2022 (12.3%), with 5 pesticide residues as the maximum number of compounds detected in one sample in 2022. The consumer risk assessment identified no potential health concerns for adults or toddlers, and the combined risk was considered acceptable. The environmental assessment showed maximum cumulative ratio (MCR) values that were always ≥1, indicating a contribution to the toxicity of the mixture, only slightly higher than that of the single compound with the highest toxicity. The results of this study highlight the critical need to include cumulative dietary exposure assessments in pesticide risk evaluations, especially for food products that are susceptible to contamination by multiple residues.