Table 3.

The chlorpyrifos residue in vegetable samples from northern Thailand.

Vegetables Samples	Number of Samples	Chlorpyrifos Residue (µg/kg)		Median	Min–Max	Maximum Residue Limit (µg /kg)
		Positive Number	Mean ± SD			Thailand (1)	Codex (2)	EU (3)
Coriander	28	14	38.3 ± 38.4	24.05	3.60–145	-	-	10
Yard Long Bean	23	10	16.6 ± 15.5	12.35	3.20–56.0	-	-	10
Pakchoi	17	3	30.8 ± 27.8	26.30	5.60–60.6	-	-	10
Cabbage	17	2	13.4 ± 0.01	13.45	9.00–17.9	-	100	10
Chinese Cabbage	13	1	332 ± 0.00	332.3	332	-	100	10
Morning glory	13	3	32.8 ± 2.14	31.7	31.5–35.3	-	-	10
Cauliflower	9	3	16.4 ± 9.05	13.00	9.60–26.7	-	50.0	50
Spring onion	8	6	18.6 ± 8.97	16.45	6.10–29.6	-	200	10
Broccoli	7	2	9.00 ± 0.42	9.00	8.70–9.30	-	2,000	10
Chili	7	3	24.5 ± 8.25	23.0	17.10–33.4	3000	-	10
Thai Eggplant	6	1	6.20 ± 0.00	6.20	6.20	200	100	10
Chinese Kale	5	2	30.0 ± 23.8	26.95	10.1–43.8	-	-	10
Cucumber	4	2	146 ± 183	146.3	16.9–275	-	-	10
Tomato	3	2	23.5 ± 7.50	23.50	18.2–28.8	-	2000	10
Total	160	54	35.3 ± 58.4	18.40	3.2–332	-	-	-

Note: ⁽¹⁾ Thai Food and Drug Administration (2017), ⁽²⁾ Codex Alimentarius Commission (2019), ⁽³⁾ European Commission (2020).