Wash Away Your Worries About Pesticide Residues On Produce
Pesticide residues on your food can be a scary thought. Maybe the topic crossed your mind while making dinner or as you shopped the produce aisle in your grocery store. Pesticides are used to protect crops as they grow, but do they remain on plants after they leave the field? And, more importantly, should you worry about feeding your family those crops?
If you’ve spent time online reading lists like the Dirty Dozen, you may think your family’s health is at risk. The truth is crop protection products like herbicides and pesticides must meet safety standards before they can be used in the field. The farmers who use them are required to attend educational classes and become certified so they apply them in the right amount, at the right time and only when needed. They use precision technology to make sure their application is accurate. After all, they feed their families the same foods you do and want to make sure they’re safe for everyone.
So what is the right amount? Well that depends on the crop, product and pest problem, but the average farmer applies only about a coffee cup’s worth of pesticides per acre of crops. An acre is approximately the same size as a football field. Most of the spray that goes on the field is water. Any pesticide residues that may remain on plants in the field decrease considerably as crops are harvested, transported and exposed to light.
By the time food reaches the grocery store, it has gone through testing with the USDA to ensure it meets requirements set by the Environmental Protection Agency (EPA) and is safe to eat. Pesticide residues allowed on produce are so small they’re measured in parts per billion. In fact, the average child could consume 7,240 servings of carrots in one day without any effect, even if the carrots have the highest pesticide residue allowed by USDA.
Most fresh fruits and vegetables test below the threshold levels set by EPA, so you shouldn’t be worried about their safety. The best way to protect your family from the unwanted residue, dirt, or surface microbes is by simply washing all fruits and vegetables before serving. This is also true for foods grown organically. Rinsing fruits and veggies is an easy task. For most foods, a quick water rinse should do the job. Thick-skinned produce such as carrots, potatoes, and squash should be scrubbed. With leafy greens, toss the outer leaves.
Watch this video for a quick review.
You can also create your own produce wash by mixing one tablespoon of lemon juice or white vinegar with two cups of water in a spray bottle.
Have you ever calculated how much fruits or vegetables you’d have to eat to feel the effects of pesticides? Try this calculator. You might be surprised by the results. Learn more about how farmers responsibly use crop inputs like pesticides by reading these blogs:
