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Background and Aim: The use of pesticides in vegetable production can cause public health problems because these agrochemicals can leave residues in foodstuffs and disrupt the appropriate functioning of the organism. The aim of this study was to assess the level of contamination of lettuce and tomato by pesticide residues.Materials and Methods: This study was conducted from February 12 to May 3, 2021, in concerned five market gardening sites in the city of Ouagadougou. A survey was conducted among 58 market gardeners selected at random from the sites of Boulmiougou, Tanghin No. 1 and 2, Bissigin, and the National School of Public Health. Simultaneously, 25 lettuce samples and 25 tomato samples were collected in a randomized manner for the examination and determination of pesticide residues using the quick, easy, cheap, effective, rugged, and safe method.Results: The market gardening population was predominantly represented by women who had a low level of education. The cultivated species were a mixture of exotic cultures and traditional cultures. These crops were treated with various pesticides, the most common of which belonged to the organochlorine family. The tomato was the crop most contaminated by pesticide residues. However, no active ingredient from the synthetic pyrethroid family was found on lettuce or tomato.Conclusion: Raising the awareness of market gardeners on good practices in the use of pesticides and on alternative methods to synthetic phytosanitary products is of paramount importance for the health of consumers.

international journal of one health

Assessment of the contamination of Lactuca sativa L. (lettuce) and Lycopersicon esculentum (tomato) by pesticides: Case of market gardeners in Ouagadougou