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Table 1 Means and standard deviations of chlorpyrifos residue levels (mg kg-1) in the treated and control lettuce samples at different stages of growth, n = 6

From: Effects of per-household processes on the levels of chlorpyrifos residues in lettuce (Lactuca sativa)

 

Stage 1

Stage 2

Stage 3

Treatments

Sample 1A

Sample 2A

Sample 3A

Sample 1B

Sample 2B

Sample 3B

Sample 1C

Sample 2C

Sample 3C

Control/Treatment 1

0.059 ± 0.008

0.052 ± 0.001

0.006 ± 0.002

0.055 ± 0.0014

0.053 ± 0.012

0.007 ± 0.002

0.055 ± 0.009

0.034 ± 0.003

0.002 ± 0.001

Treatment 2

0.049 ± 0.009

0.048 ± 0.004

0.006 ± 0.001

0.052 ± 0.004

0.046 ± 0.007

0.005 ± 0.0028

0.053 ± 0.0023

0.03 ± 0.006

0.002 ± 0.0014

Treatment 3

0.039 ± 0.006

0.023 ± 0.004

0.004 ± 0.001

0.041 ± 0.008

0.035 ± 0.004

0.004 ± 0.0014

0.043 ± 0.0014

0.025 ± 0.004

0.002 ± 0.0004

Treatment 4

0.018 ± 0.006

0.01 ± 0.004

0.003 ± 0.001

0.028 ± 0.009

0.027 ± 0.004

0.004 ± 0.002

0.027 ± 0.003

0.019 ± 0.008

0.001 ± 0.001

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Food Safety and Risk

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