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Pesticides
Pesticides are used to control insects, weeds, fungi and other pests. Small residues may sometimes remain in or on foods after agricultural use.
In the United States, EPA establishes legal limits called tolerances for pesticide residues in food. Before setting a tolerance, EPA evaluates toxicity and expected exposure and must determine that the pesticide can be used with a reasonable certainty of no harm. FDA, USDA and state agencies have roles in monitoring or enforcing these limits. Detecting a pesticide residue does not by itself mean that the food is unsafe.
RECOMMENDED RESOURCES
Consumer explanation of pesticide residues, food safety and government monitoring.
Regulation of Pesticide Residues on Food — EPA
EPA’s current pesticide-tolerance portal.
Setting Tolerances for Pesticide Residues in Foods — EPA
Detailed explanation of the science and regulatory process used to establish pesticide residue limits.
Pesticides (US Food and Drug Administration)
Food-pesticides and other chemicals (Better Health, Victoria Government, Australia)
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