What are the acceptable levels of pesticide residues in food products?

While the EPA and FDA estimate that excessive pesticide residues are found on about three percent of domestic and six percent of foreign produce, and acceptable levels are found in 13 percent of domestic produce, other organizations report much higher estimates. For example, the National Resources Defense Council conducted a survey of fresh produce sold in San Francisco markets for pesticide residues and found that 44 percent of seventy-one fruits and vegetables had detectable levels of nineteen different pesticides, with 42 percent of produce with detectable pesticide residues containing more than one pesticide. The sheer number and amount of pesticides showered on certain foods are astounding.

For example, more than 50 pesticides are used on broccoli, 110 on apples, and 70 on bell peppers. As many of the pesticides penetrate the entire fruit or vegetable and cannot be washed off, it is obviously best to buy organic foods. Many supermarket chains and produce suppliers are employing their own testing measures for determining the pesticide content of produce and are refusing to stock foods that have been treated with some of the more toxic pesticides, such as alachlor, captan, or EBDCs (ethylene bisdithiocarbamates).

In addition, many stores are asking growers to disclose all pesticides used, as well as to phase out the use of the 64 pesticides suspected of being capable of causing cancers. Ultimately, it will be pressure from consumers that will have the greatest influence on food suppliers. Encouragingly, crop yield studies support the use of organic farming if the risk to human health is added to the equation.

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