Các chất độc hại trong một số thực phẩm (rau tươi) ở thị trường Thành phố Vinh, tỉnh Nghệ An

Abstract

The author presents some of his findings as follows: Causes carried on exist of toxics in the vegetables: - Without plan to produce goods. - Farmers have poor access to information on pesticides, insecticides, fungicides, fertilizer and cultivated techniques. The toxic situation in the vegetable-goods: - Toxic volume found in vegetables is increasing day by day - Cultivated land has been over-fertilized without standardization. - There was existence of toxic in some vegetables, as follows as: - Quality measuring of NO3- (ion nitrate): - There was 540 mg/kg in onions corresponding about 3.38 times as higher than FAO/WHO standard. - There was 164 mg/kg in the tomatoes corresponding about 1.64 times higher than FAO/WHO standard. - There was 237 mg/kg in the French-bean corresponding about 1.58 times higher than FAO/WHO standard. - There was great measure NO2- (ion nitrite) (0.5 mg/kg) in vegetables. - Extended Hg (Mercury), Pb (Lead): - No vegetables found with higher Hg and Pb than Vietnam standard. - Pb extended in tomatoes (0.514 mg/kg), kohlrabi (0.625 mg/kg). - Medicine used to cultivating protection: - Heptachlor and Endosulfate toxics were found in tomatoes. - Cypermethrine toxic was found in tomatoes, kohlrabi and kale.