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PESTICIDE RESIDUES IN FOOD |
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The United States Department of Agriculture, the United States Department of Health and Human Services, the National Cancer Institute, and the American Cancer Society strongly recommend that Americans eat plenty of vegetables, fruits, and grain products. Scientists believe that consuming such a diet will help lower the risk of heart disease, obesity, and some cancers. Fortunately, while health experts are urging us to increase our consumption of fruits, vegetables, and grains, the American food production system is supplying year-round access to an abundance of reasonably priced produce.
One factor contributing to the availability of a wide variety of high quality produce is the judicious use of pesticides. Pesticides help farmers and food processors increase volume, extend shelf-life, and improve the appearance of many foods. However, despite the numerous benefits of pesticides, their use worries many people.
American consumers list pesticide residues as a serious food safety concern. Results of a recent survey indicate that 4 out of every 10 individuals believe the potential health risks from pesticide residues in food is greater than the health benefits of eating fresh fruits and vegetables. These fears are at odds with the scientific and medical communities who view the risks associated with pesticide residues in food as very small.
What are pesticides?
A pesticide is anything that inhibits or kills pests such as weeds, molds and fungi, insects, and rodents. We generally think of pesticides as complex chemical compounds that are manufactured in factories and deliberately applied to the environment. But many plants produce natural pesticides as a means of protecting themselves from weeds, or from insects, disease, or other pests.
Generally, any product that claims to kill or repel pests is a pesticide. This often includes insect and weed sprays, bleach, toilet bowl cleaners, disinfectants, humidifier tablets, insect repellents, flea bombs, collars and shampoos, moth treatments, and many cleaning products.
How much pesticide is in my food?
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) monitor both domestic and imported food samples to make sure that illegal pesticides are not present. They also check to make sure that residue levels are below the tolerance levels established by the EPA. If illegal pesticides or pesticide residues above the tolerances are found, the FDA and USDA may remove the contaminated food from the market.
The FDA and USDA test thousands of samples of domestic and imported raw produce, meats, and poultry each year for the presence of pesticides. Although scientists can detect incredibly small traces of pesticides, more than 98% of the samples tested in recent years had either no detectable residues or residues below the established tolerance level (Figure 2). |
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| Figure 2: Testing for Pesticide Residues in Food |
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Are pesticides really dangerous?
Pesticides are by definition poisonous to some type of organism. They may also be toxic to humans in high enough concentrations. As with most substances, including medicines, vitamins, and even salt and spices, the level of exposure determines whether the pesticide is beneficial or harmful. For example, while small amounts of vitamin A are essential for good health, large doses can be fatal. The same is true of pesticides. The labels of all pesticides registered by the EPA carry detailed instructions for use. Strict compliance with the application instructions should protect the user and the environment from adverse effects and the consumer from illegal pesticide residues.
A few pesticides have been shown to cause illness, including cancer, when administered to laboratory animals in high doses. However, the quantities of pesticide residues the FDA and USDA actually detect on foods are well below the tolerance levels set by the EPA. Scientists and public health organizations generally agree that the risks associated with pesticide residues are extremely small compared to the benefits gained from a varied diet. In fact, both the National Cancer Institute and the American Cancer Society urge consumers to increase their consumption of fruits and vegetables, which are often treated with pesticides, as a way of lowering cancer risks.
Although food can never be made completely "safe," it may be comforting to note that the vast majority of food samples tested each year contain either no detectable residues or residues below the tolerance level. We can decrease residues still more by washing, peeling, and other food preparation techniques. In addition, eating a variety of foods is not only good from a nutritional standpoint, it will also help minimize exposure to any one pesticide, since pesticide use varies from crop to crop. |
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Extraction System B-811 LSV
This model is designed for large sample volumes (LSV) and
allows you to determine traces of residues and contaminants
in foodstuff, forage, soil, and plant tissue.
Even difficult application tasks can be performed reliably
due to a fully automated extraction process and the
system’s inert nature. |
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