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Home Grown Vegetables Could Be Toxic
Home grown vegetables, toxic, contaminants, soil
Home grown vegetables, often thought to be healthier, may in fact be toxic, as a result of contaminants in soil, Australian researchers say.
As our cities and towns grow, they sprawl across old orchards or farms, mine sites and former industrial plants or gasworks which have left residues of toxic contaminants in the soil, says Dr Euan Smith of the CRC for Contamination Assessment and Remediation of the Environment.
Scientists at the Cooperative Research Centre (CRC) are working to quantify the risk to consumers who eat their own home-grown fresh vegetables, given that residues of arsenic, lead, cadmium and DDT can linger in the soils for decades after the industry which left them has disappeared, says CRC CARE managing director Professor Ravi Naidu.
Australians eat quite large amounts of home-grown produce, says Professor Naidu.
The last national survey indicated Australians consume around 150,000 tonnes of garden vegies every year, with the greatest consumption in regional NSW, Victoria and Queensland but there is also considerable intake in all the main capital cities, he said.
According to Dr Smith, the aim of the research is to work out where pollution from a contaminated soil ends up in the vegetable in the roots, stem, fruit or leaves and from this develop a model which can predict the risk to people who eat produce grown in a known contaminated soil.
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