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Alarming levels of banned pesticide residues, including toxic substances linked to developmental and reproductive harm - such as chlorpyrifos and fenitrothion - have been detected by researchers of the Egerton University in potatoes cultivated in Nyandarua County, Kenya. This widespread contamination originates from the prevalent misuse of synthetic pesticides by nearly all surveyed farmers. Worryingly, these harmful chemicals persisted above safe limits even after common cooking methods like baking and roasting, posing direct health risks to consumers. While frying offered the most significant reduction in residue levels, and boiling a lesser degree of mitigation for some pesticides, no cooking method eliminated the risk entirely. The researchers, in their forthcoming report previewed on ScienceDirect and scheduled for publication in the June 23rd edition of the Journal of Food Protection, emphasize the urgent need for comprehensive farmer education on safe and responsible pesticide application, alongside recommending that consumers consider frying or boiling potatoes as a means to reduce their potential exposure to harmful pesticide residues.
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