Pesticide Residues in Wheat and Maize–Based Ethiopian Cultural Foods: Sources, Contributing Factors, and Consumer Knowledge, Attitudes, and Practices

Growing concern surrounds pesticide residues in food due to their association with increasing rates of severe illnesses and mortality. Accordingly, this study sought to investigate the presence and concentration of pesticide residues in Ethiopian traditional foods prepared from wheat and maize, identify contributing factors, and evaluate consumer awareness. Organophosphate pesticide (OPP) residues were analyzed using GC/MS-MS. The findings indicated that popped wheat, injera, and corn bread contained multiple residues (ppb), including thionazin (7.97–8.01), sulfotep (8.61–8.64), phorate (13.01), disulfate (13.13), and malathion (7.44–7.50). The detection of multiple pesticide residues in the sampled foods suggests combined exposure and the potential for synergistic toxic effects. Results from the Knowledge, Attitudes, and Practices (KAP) survey demonstrated that only a small proportion of respondents (13.6%) were aware of the health risks associated with pesticide residues, while the majority (89.2%) had limited knowledge. Risk perception was notably low, as 86.2% of participants did not consider pesticide-treated grain to be harmful, despite 96.4% reporting routine use in their households. Furthermore, approximately 90.3% of consumers were unaware of appropriate actions to take when food contamination was suspected, and nearly 96.3% had never reported food safety hazards. Overall, the findings point to a threefold public health challenge characterized by widespread exposure, insufficient awareness, and minimal regulatory engagement. These gaps underscore the urgent need for strengthened education, communication strategies, and regulatory interventions to reduce pesticide-related health risks.