"Our food supply is not only the safest, but it is the most abundant in the world, and pesticides are one of the important tools that have made that abundance possible."

C. Everett Koop, MD
Former U.S. Surgeon General

Favorably Reviewed by:

American Academy of Family Physicians Foundation

Imagine opening a fresh ear of golden corn, only to find it's already been half eaten by worms. Or biting into a bright red strawberry, discovering it's half rotten from a fungus.

If you have a garden, you know the serious toll that pests, diseases, fungi and weeds can impart on your backyard harvest. Just think about what farmers must face growing thousands of acres of crops. Each year, as much as 45 percent of the world's crops are lost to damage or spoilage.

Careful and judicious use of pesticides can minimize these losses, help produce a safe and abundant food supply and keep a variety of fruits, vegetables, breads and other foods on your table year-round at affordable prices.

Like many consumers, you may have questions about pesticides and their impact on food safety. This brochure explains how pesticides are regulated, their risks and benefits and other pesticide-related information to help you make informed decisions about diet and health.

What are pesticides?

Pesticides are a group of chemicals designed to control weeds, diseases, insects, fungi or other pests on crops, landscape or animals. The most commonly used pesticides are insecticides (to control insects), fungicides (to control fungi) and herbicides (to control weeds). Prudent use of pesticides has played a vital role in feeding the world's growing population by dramatically increasing crop yields.

Who approves the use of pesticides?

The U.S. Environmental Protection Agency (EPA) is charged by law with regulating the development, distribution, use and disposal of pesticides. Before approving or registering a pesticide for use in growing food, EPA can require more than 100 different tests—depending on the uses of the pesticide—to determine its safety. The agency registers only those pesticides that meet their standards for human health, the environment and wildlife. If new research shows that any registered pesticide does not meet their standards, EPA will cancel or modify its use.

How does EPA regulate pesticide use?

When approving a pesticide, EPA specifies instructions for its use on the label, which must be followed by law. The agency also establishes a tolerance for each pesticide it approves. A tolerance is the maximum residue level of a pesticide legally permitted in or on a food. A tolerance ensures that, when pesticides are used according to label directions, the remaining pesticide residues will not pose an unacceptable health risk to anyone—from infants to adults—who consumes the food. Tolerances are considered an enforcement tool and are used by the U.S. Food and Drug Administration (FDA) in its monitoring program to ensure a safe food supply. If any pesticide residue is found to exceed its tolerance on a food, then the food is not permitted to be sold.

How is pesticide safety determined for humans?

EPA establishes a reference dose (RfD) for each pesticide it approves for use. A RfD is the amount of a chemical that, if ingested over a lifetime, is not expected to cause any adverse health effects in any population subgroup. The RfD includes a 10- to 10,000-fold safety factor to protect humans over a lifetime including infants, children and other special populations. Using food consumption and other data, EPA estimates how much pesticide residue is likely to be consumed. If the RfD is exceeded, the agency takes steps to limit the use of the pesticide.

Who monitors the food supply for pesticide residues?

FDA enforces pesticide tolerances for all foods, except for meat, poultry and some egg products, which are monitored by the U.S. Department of Agriculture (USDA). Laboratory equipment used by these agencies usually can detect residues present at 1 part per billion—the equivalent of one inch in 16,000 miles—or lower. Over the years, FDA and other monitoring agencies have concluded that pesticide residues in the food supply are well below established safety standards. California and Florida, where much of the nation's produce is grown, have also confirmed the food supply is safe based on their own monitoring results.

Are imported foods monitored for pesticide residues?

Yes. Each year, FDA analyzes both domestically produced and imported foods for the purpose of enforcing pesticide tolerances set by EPA. In 1994, 99 percent of the domestic samples and 96 percent of the import samples had no residues in violation of U.S. safety standards (tolerances). Any food containing residues that exceed EPA tolerances or have not been approved for specific uses cannot be sold in the United States. Any illegal residues, if found, rarely pose any serious health risks due to the margin of safety built into EPA's safety standards.

What are some risks related to pesticides?

When improperly used or stored, pesticides can potentially be harmful to humans, wildlife and the environment. Over time, some pests may develop a resistance to pesticides, just as naturally present bacteria may develop a resistance to certain drugs or medications. If not handled according to the instructions on the label, pesticides can pose risks to individuals who mix, load or apply them. In 1992, EPA revised its Worker Protection Standards to strengthen protections for employees on farms, forests, nurseries and greenhouses from their occupational exposures to pesticides.

Are foods grown with pesticides safe?

Many independent health experts have examined studies on the effects of pesticides in the diet, including former Surgeon General Dr. C. Everett Koop, the American Medical Association, the American Cancer Society and The American Dietetic Association. These health authorities have concluded that the benefits of a diet rich in fruits and vegetables far outweigh any pesticide-related risks. In fact, eating at least five servings of fruits and vegetables daily—as recommended in the Food Guide Pyramid—can help reduce your risk of cancer and other illnesses. Also, a 1996 report by the National Academy of Sciences concluded that both synthetic and naturally occurring pesticides are consumed at such low levels that they pose little threat to human health.

Are pesticides safe for children?

According to the American Academy of Pediatrics, "Despite the theoretical risk of pesticide residues...a diet rich in fruits and vegetables is the most healthful diet that children can consume." Before determining whether a pesticide should be approved for use, EPA considers children's dietary patterns as well as other differences between children and adults. The agency examines studies using the most sensitive and relevant animal species. If studies suggest children may be harmed by exposure to a pesticide, EPA will not approve its use.

Does cooking affect pesticide residues?

Food preparation methods used at home and by food manufacturers—such as cooking, washing, canning, freezing and drying—decrease the pesticide residues of most foods as eaten. Most food manufacturers monitor farmers' use of pesticides to ensure the raw ingredients they buy meet strict quality assurance standards.

How are farmers working to reduce pesticide risks?

Today, many farmers are using integrated pest management (IPM) techniques to minimize pesticide use. IPM works in harmony with nature by utilizing "good bugs" such as ladybugs to destroy "bad bugs" and other natural control methods. Pesticides are used only in limited amounts when pests reach damaging levels, rather than on a routine basis. Many pesticides now being developed utilize biologicals or natural substances in the environment to help destroy pests. Research in plant breeding is also ongoing to develop heartier, more pest- and virus-resistant crops.

Reducing Pesticide Risks

Most pesticides begin breaking down with exposure to sunlight, rain and other elements soon after they are applied. However, to provide an added measure of safety, consumers may take these common sense steps:

• Select produce that is free of dirt, cuts, insect holes or other signs of spoilage;
• Wash produce in water (not soap), scrub its skin or peel its outer leaves; and
• Eat a variety of foods.

Where can I get additional information on pesticides?

Check your phone book for your local or regional representatives of the FDA, USDA, EPA, state and county departments of agriculture, or the extension service of state universities.

You may also contact the following organizations for information:

The American Dietetic Association (ADA)
National Center for Nutrition and Dietetics
216 W. Jackson Blvd., Chicago, IL 60606
(800) 366-1655

U.S. Environmental Protection Agency (EPA)
Public Information Center
401 M St., SW, Washington, DC 20460
(703) 305-5805
(800) 858-7378 (National Pesticide Hotline)

U.S. Food and Drug Administration (FDA)
Consumer Education Staff
Center for Food Safety and Applied Nutrition
200 C St., SW, Washington, DC 20204
(800) FDA-4010

U.S. Department of Agriculture (USDA)
14th St. and Independence Ave., SW
Washington, DC 20250
(800) 535-4555 (Meat and Poultry Hotline)