Pesticides are widely used in producing food to control pests such as insects, rodents, weeds, bacteria, mold and fungus.

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. The agency 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.

For more information on pesticides and foods, explore these links:

• Healthy, sensible food practices
• What "Organically Grown" means Exit
• Pesticide residues detected on samples from 1994-2009
• Search for EPA pesticide limits on food Exit
• Food grown using "Intergrated Pest Management" methods

See also:

• Water and pesticides