Risk assessment of Tunisian consumers and farm workers exposed to residues after pesticide application in chili peppers and tomatoes

In Tunisia, to prevent and control pests and diseases during cultivation under greenhouses, chili pepper and tomato require the use of a wide range of pesticides potentially toxic and thus presenting a possible risk for farm operators, workers or consumers. A study has been carried out in the Sahel region of Tunisia to assess the risk for farm operators and workers exposed, by contact during harvest tasks, to possible pesticide residues remaining in tomato and chili pepper cultures, and for the Tunisian consumers (adults and children) after intake. A questionnaire was addressed to a group of 73 market gardeners to better understand the local professional practices and to determine the main route of exposure to pesticide. Twenty samples of cotton gloves (2 pairs / sample) were distributed to 20 volunteers who worn them for two consecutive half-days during the harvest of chili peppers or tomatoes before analysis of the dislodgeable pesticide residues which could be transferred from crops to hands. Using models predictive exposures values were calculated for consumers and farm workers. The highest exposure of consumers was observed for chlorpyrifos residues on tomatoes (with 82% and 312% of the Acute Reference Dose (ARfD), for adults and children respectively). The systemic exposure (SE) of farm workers was estimated for the average, the 90th percentile and the maximum concentration. At the highest observed concentrations, 15 pesticide residues (active substance and metabolites) used in pepper greenhouses, and 9 in tomato crops, exceed the Acceptable Operator Exposure Level (AOEL). Exposure appeared to be particularly critical for chlorothalonil sprayed in chili pepper greenhouses with SEMAX values 113 times higher than the AOEL (11285%). Long task duration (8 hours/day) after re-entry in greenhouse, limited access to personal protective equipment (PPE), lack of hygiene and bad habits (eating, drinking, or smoking at work) have also been observed and discussed as risk factors.