Evaluation of different household practices to decontaminate organophosphate insecticide residues from Amaranthus tricolor L

Amaranthus tricolor L (Amaranth) is a major leafy vegetable extensively cultivated in Kerala. Efficiency of different decontaminating methods viz., washing, cooking, 2% common salt, 2% vinegar, 1% turmeric, 2% tamarind and 1% veggie wash (produced by Kerala Agricultural University, Vellayani), in the removal of organophosphate insecticide residues from amaranth, sprayed with different organo phosphate insecticides viz., chlorpyriphos 20% EC, dimethoate 30 EC, ethion 50% EC, malathion 50 % EC, profenofos 50% EC and quinalphos 25% EC, indicated that dipping in 1% veggie wash for 20 minutes followed by three further washings plus cooking was found to be most effective in removal of OP insecticide residues (83%), followed by 1 % veggie wash for 20 minutes, 1% veggie wash for 10 minutes plus cooking and 2% vinegar (78, 76 and 74% respectively).