Nitrate content of spring leafy vegetables from different outlets

The issue of nitrate contamination has become increasingly acute, with the awareness their toxicity on human body and identification increasing sources contamination. Human intervention in natural nitrogen cycle serious repercussions that are manifested by its accumulation at one or more levels. use fertilizers agriculture is crucial to ensure food security, but unreasonable causes accumulations form ions plants, from here they reach intake, over a certain amount becoming harmful. aim this paper quantify nitrates present vegetables intensively consumed during spring, which if does not conform current recommendations EFSA EU, can major factors risk public health. studied material consists 5 types products spring: lettuce (Lactuca sativa), curly (or Lollo - Lactuca sativa var Crispa), Iceberg lime Iceberg), spinach (Spinacia oleracea) wild garlic (Allium ursinum). samples were collected different commercial locations (outlets): hypermarkets (H), open markets (OM), street trade (ST) house gate (HGT). highest concentrations found ST (4306 mg kg-1) HGT (4175.5 kg-1), salad (4306.5 (4602.75 OM (3469.25 kg-1). study findings suggest points may constitute danger health, ADI value exceedingly even 107.21% case purchased HGT. calls for drastic controls authorities.