Pesticide Residues in Poultry Products and Implications for Consumer Safety in Ogun State

Organophosphate and organochlorine pesticides used in poultry houses to control ectoparasites can accumulate as residues in meat and eggs, posing risks to human health through dietary exposure. This study investigated the presence of pesticide residues in poultry meat and eggs from farms in Ogun State, South West Nigeria. Sixty samples comprising 30 chicken portions and 30 table eggs were collected from ten commercial poultry farms across three local government areas. Residue analysis for organophosphate and organochlorine compounds was conducted using gas chromatography with electron capture and flame photometric detection. Questionnaire interviews with 30 farm managers assessed pesticide types used, frequency of application, and pre-slaughter withdrawal periods. Organochlorine residues were detected in 26.7% of poultry meat samples, and organophosphate residues were present in 20% of egg samples. Although no sample exceeded European Food Safety Authority maximum residue limits, the widespread presence of residues indicates routine pesticide exposure in production environments. Farm managers reported using pesticides without veterinary guidance and without observing withdrawal periods. The study concludes that pesticide management practices in Ogun State poultry farms require regulatory oversight to prevent consumer exposure through poultry products. Extension services, farm-level pesticide auditing, and NAFDAC monitoring of residue levels in retail poultry products are recommended. Keywords: pesticide residues, poultry products, consumer safety, Ogun State, organochlorine