Nationwide Surveillance and Cumulative Risk Assessment of Pesticide Residues in Egyptian Vegetables: Results from 2018 to 2021

Pesticide residues in food are a global concern due to their potential impacts on human health and the environment. This study investigates pesticide residues in vegetables commonly consumed in Egypt, utilizing advanced analytical techniques such as Liquid Chromatography–Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography–Tandem Mass Spectrometry (GC-MS/MS). A total of 4200 vegetable samples, including cucumber, squash, eggplant, okra, peas, onion, green onion, parsley, lettuce, and cantaloupe, were collected from 20 markets across different Egyptian governorates between 2018 and 2021. The analysis revealed that 42% of the samples contained pesticide residues, with only 13% of the analyzed samples exceeding the maximum residue limits (MRLs) established by Codex/EU-MRL standards. Despite this, the estimated daily intake (EDI) of the detected pesticides did not surpass acceptable daily intake (ADI) limits, suggesting no immediate chronic health risks to consumers. These findings highlight Egypt’s ongoing commitment to food safety, while also underscoring the importance of continuous monitoring and the promotion of sustainable agricultural practices to ensure the long-term safety and quality of the food supply.