Analysis of current chemical risks associated with vegetables in the commune of Yopougon following the application of various treatment methods

This study evaluates the chemical risks linked to pesticide residues in vegetables from Yopougon (Côte d'Ivoire) and the effectiveness of washing methods to reduce these contaminants. The context reveals alarming contamination due to the intensive use of pesticides in urban agriculture, threatening consumer health through acute and chronic effects. The general objective is to compare three washing methods: sodium hypochlorite (1%, 5 min), sodium bicarbonate (1%, 10 min in ice-cold water), and their combination (5 min), on samples of lettuce, tomato, cucumber, and pepper analyzed by HPLC according to the NF EN 12393-3 standard. The results show that the combined method is the most effective, reducing residues by over 90%, compared to 49-87% for individual methods. However, pesticides such as ethyl-parathion and diuron persist, presenting high health risks (QD > 1). The conclusion emphasizes the need to combine preventive measures (pesticide reduction) and curative measures (optimized washing) to improve food safety. The outlook includes promoting sustainable agricultural practices and raising awareness among local stakeholders to minimize exposure to toxic residues.