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Surat Hongsibsong

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Open access Aug 2026

Occurrence of Pesticide Residues and Acute, Chronic, and Cumulative Dietary Risk Assessment in Mango (Mangifera indica L.) from Lower Northern Thailand

Mango (Mangifera indica L.), particularly the ‘Nam Dok Mai’ cultivar, is an economically important fruit crop in Thailand and is widely produced in the Lower Northern Region for domestic consumption and export. However, pesticide residues in mango remain a major food safety concern because of their potential effects on consumer health and compliance with national and international maximum residue limits (MRLs). This study investigated pesticide residue contamination and assessed the dietary health risks associated with mango consumption among different age groups. A total of 255 composite mango samples were collected from production areas in Phichit, Phitsanulok, and Phetchabun provinces, Thailand. Pesticide residues were analyzed using a validated modified QuEChERS extraction method combined with gas chromatography–tandem mass spectrometry (GC–MS/MS). Multiple pesticide residues were frequently detected in the samples analyzed. Of the detected residues, 22 pesticides exceeded Thai MRL standards and 14 exceeded Codex Alimentarius MRLs. Dietary exposure was evaluated using acute and chronic hazard quotients (HQa and HQc) and cumulative hazard indices (HIa and HIc). The results showed that acute exposure to several insecticides, particularly carbofuran, lambda-cyhalothrin, and fenpropathrin, exceeded acceptable risk thresholds in all age groups. At the pesticide-class level, cumulative acute exposure to organophosphates, carbamates, and pyrethroids showed HIa values greater than 1 in several age groups, suggesting potential short-term health concerns, especially among children. In contrast, chronic exposure to individual pesticides and cumulative pesticide groups remained below the level of concern for all age groups, with HQc and HIc values below 1. These findings indicate that although long-term dietary risk from mango consumption is within acceptable levels, acute exposure to certain pesticide residues may pose non-negligible health risks. Continuous residue monitoring, stricter enforcement of good agricultural practices, and evidence-based risk management are essential to ensure mango safety and protect consumers.

Kanlayanee Boonthawee, Phannika Tongchai, Pichamon Yana et al. · 0 citations
Open access Jul 2026

Characteristics and Carcinogenic Risk of PM2.5-Bound Polycyclic Aromatic Hydrocarbons from Charcoal Barbecue (Moo Kratha) Restaurants in Chiang Mai, Thailand

Barbecue (Moo Kratha) restaurants are prevalent in Chiang Mai City, Thailand. However, their PM2.5-bound polycyclic aromatic hydrocarbon (PAH) emissions, compounded by the region’s severe seasonal smoke haze, remain poorly characterized. This study investigated the chemical composition and carcinogenic risk of PM2.5-bound PAHs in this present environment. Ten PM2.5 samples were collected from ten charcoal Moo Kratha restaurants during peak evening hours in February 2026 (early dry season) using a portable air sampler operated as a fixed-location (area) sampler positioned at the customer dining table (2 L min−1, 180 min) on quartz fiber filters, and the 16 US EPA priority PAHs were analyzed by GC-MS. Carcinogenic risk was assessed using benzo[a]pyrene toxicity equivalent (TEQBaP) concentrations and incremental lifetime cancer risk (ILCR) for adult and child customers (diners) via the inhalation pathway. The mean concentrations of PM2.5 and total PAHs were 87.64 µg m−3 and 132.74 ng m−3, respectively, with carcinogenic PAHs contributing 52.3%; the mean TEQBaP of 15.34 ng m−3 provides an internal index of the carcinogenic potency of the PAH mixture. The mean inhalation ILCR for a frequent diner was 2.82 × 10−5 for adults and 2.12 × 10−5 for children, rising to 6.16 × 10−5 and 4.62 × 10−5, respectively, at the most contaminated site; even an occasional (monthly) diner exceeded the 10−6 negligible threshold. These findings indicate that charcoal Moo Kratha restaurants are distinct, persistent sources of carcinogenic PAHs that place diners within the upper part of the tolerable cancer-risk range; worker exposure is expected to be higher but was not quantified here, underlining the need for ventilation and occupational-health strategies.

Thanawat Komonnithiphong, Kotchakorn Khammoon, Sakaewan Ounjaijean et al. · 0 citations