Food and Pesticides
Pesticides are widely used in producing food to control pests such as insects, rodents, weeds, bacteria, mold and fungus.
Food Safety: Whose Job Is It?
USDA measures residue levels for hundreds of pesticides and their metabolites in fruits, vegetables, grains, meat, and dairy products from across the country.
Results are published in annual pesticide residue reports, which include statistics on the number of pesticide residues detected, the number of residues exceeding the tolerance established by EPA, and the number of residues detected for which no tolerance has been established.
FDA also collects data on pesticide residues in cooked food that may be a source of chemicals in human diets.
How much of a pesticide remains on the food we eat?
Small amounts of pesticides may remain in or on fruits, vegetables, grains, and other foods. As crops are harvested, transported, exposed to light, washed, and cooked, the amount of pesticide residue decreases considerably.
EPA determines how much of a pesticide can remain on food:
EPA sets limits on how much of a pesticide may be used on food during growing and processing, and how much can remain on the food you buy. EPA also sets standards to protect workers from exposure to pesticides on the job.
Government inspectors monitor food in interstate commerce to ensure limits are not exceeded:
FDA (the Food and Drug Administration) tests food produced in the United States and food imported from other countries for compliance with these residue limits. USDA (the U.S. Department of Agriculture) tests meat and milk. State enforcement agencies also check foods produced in this country.
For more information on pesticides and foods, explore these links:
- Healthy, sensible food practices
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What "Organically Grown" means
- Pesticide residues detected on samples from 1994-2009
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Search for EPA pesticide limits on food
- Food grown using "Intergrated Pest Management" methods
See also: