Among the food items produced in Bangladesh, the use of pesticides is highest in fruits and vegetables. Farmers in the country generally do not adhere to standard guidelines for pesticide use, leading to elevated levels of pesticide residues in these food items. As a result, the safety of locally produced food remains uncertain. However, the expectation is that all types of food should be safe for consumption.
Speaking at a “Meet the Press” event held at the BFSA office in Shahbagh on Monday (December 30), Dr. Ruhul Amin, Professor at the Institute of Nutrition and Food Science at Dhaka University, highlighted these concerns.
Presided over by BFSA Chairman Zakaria, the event was attended by BFSA members Mahmudul Kabir Murad and Md. Wahiduzzaman, among others.
Presenting the keynote address, Dr. Ruhul Amin referenced the United Nations’ SDG Goal 2, which emphasizes food security and safe food. Addressing fruit consumption in Bangladesh, he noted that rural people consume 23.8% of fruits, while urban dwellers consume 38%. Regionally, fruit consumption is highest in Rangpur at 60.1%, followed by Rajshahi (48.9%), Sylhet (45.7%), Barishal (40.2%), Mymensingh (35.8%), Dhaka (26.5%), Khulna (26.2%), and Chattogram (17.3%).
In terms of meat consumption, rural residents consume 15.7% of beef and poultry, while urban residents consume 33.1%. Egg consumption stands at 10.1% for rural populations and 18.9% for urban dwellers. Dr. Amin also noted that production of eggs, milk, and meat has increased in the country. However, the consumption rate among wealthy individuals is 7%, compared to just 2% among impoverished populations.
Discussing the importance of food safety management systems, Dr. Amin emphasized that safe food exports are essential for international trade. He explained that food safety relies on three levels: public food safety, third-party regulation, and national standards.
Regarding pesticide use, Zakaria stated, “Soaking vegetables in water for 15 minutes can reduce pesticide residues to some extent. It is important to avoid highly unsafe or harmful food items, such as liver, which should be consumed in limited quantities.”
Speaking about human resources, he noted that BFSA operates with a workforce of 248 people and is working to expand its capacity. He mentioned receiving foreign loans of 2,000 crore taka, which will be utilized to establish three additional laboratories in Dhaka, Chattogram, and Khulna for food safety testing. The organization has also submitted a request to the government for the recruitment of 318 personnel.
In response to a question, Zakaria explained that testing food samples is a routine activity. Each district office is required to send at least two samples per month for analysis. He acknowledged that even safe vegetables can become contaminated due to unhygienic market environments, which fall under the purview of local governments and municipalities, limiting BFSA’s role in ensuring market cleanliness.
When asked about testing products in open markets, he said, “It is difficult to conduct tests in open markets as these products are not produced by the sellers. However, we monitor restaurants for adulterated food, and if found, strict action is taken. We lack the authority to shut down restaurants, which depends on court orders.”
He also revealed that adulteration was found in spices in Kushtia, where the presence of chalk powder was detected. A few months ago, harmful substances were found in a soft drink, but the company obtained court approval to continue operations, exposing the limitations of the BFSA.
Regarding vegetable washing and cooking methods, the BFSA recommended washing vegetables and fruits under running water to remove dirt and dust. They suggested soaking them in clean water for 15 minutes and, if possible, using a 2% salt solution or a 5% vinegar solution to significantly reduce pesticide residues. However, they advised against washing vegetables after cutting, as this can cause the loss of nutrients like vitamins B and C.
The BFSA also advised purchasing fruits and vegetables from reliable and reputable stores, opting for ripe, seasonal fruits and fresh, vibrant vegetables. Overripe, bruised, discolored, or pest-infested produce should be avoided. Similarly, dry, yellowish, foul-smelling, or rough-textured vegetables should not be purchased.
