Nauka Przyroda Technologie

One of the most common methods of protecting plants and plant products against harmful organisms is the use of active substances in pesticides. Aim of this study was to evaluate the residue levels detected in relation to the current maximum level of MRLs. In 2007-2009 studies included a total of 175 samples of foodstuffs of plant origin at an angle exceeding the maximum residue limit (MRL) 62 active ingredients commonly used in pesticides. The analysis of 90 samples of lettuce, 59 samples of spinach, 26 samples of mushrooms were performed. In 11 samples analysed, i.e. 6.3% of all studied, had pesticide residues exceeding MRL in accordance with the regulations of the Minister of Health from 2004 and 2007 (Rozporządzenie... 2004, 2007) and regulation of the European Parliament and of the Council No 396/2005 of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin (Rozporządzenie... 2008). Exceeded maximum residue was detected frequently in samples of spinach – five (2.86%), less often in samples of mushrooms – four (2.29%) and lettuce – two (1.14%). Most frequently detected compounds were carbendazim and dithiocarbamates.