Environments and Contaminants - Chemicals in Food
Chemicals in foods may come from application of pesticides to crops, from industrial chemicals released in the environment, or from chemicals used in food packaging products.
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Indicator
E9: Produce with detected pesticides
Web update: 2022
Key Information
- In 2016, approximately 6% of sampled apples had detectable organophosphate pesticide residues, a decrease from 81% in 1999.
- In 2014, approximately 5% of sampled carrots had detectable organophosphate pesticide residues, a decrease from 10% in 2000.
- In 2016, less than 1% of sampled grapes had detectable organophosphate pesticide residues, a decrease from 21% in 2000.
- In 2016, about 2% of sampled tomatoes had detectable organophosphate pesticide residues, a decrease from 37% in 1998.
Data Characterization
Data for this indicator are obtained from the U.S. Department of Agriculture Pesticide Data Program which measures pesticide residues in food samples collected from 10 states.
Food samples are randomly selected from the national food distribution system and reflect what is typically available to the consumer.
The types of foods sampled change over time; for example, data for pesticide residues on apples are not available every year.
The indicator is calculated using the measurement sensitivity as of 1998 for each year shown; more sensitive measurement techniques have been incorporated over time.
About the Chemicals in Food Indicator
Food contamination can come from multiple sources, including antibiotics and hormones in meat and dairy products, as well as microbial contamination that can lead to illness. In addition, a wide variety of chemicals may be found in or on foods, typically at low levels. Chemicals in foods may come from application of pesticides to crops, from industrial chemicals released in the environment, or from chemicals used in food packaging products. In addition, some chemicals in food are naturally occurring, such as heavy metals absorbed from soil. Chemicals of concern for children's health that are frequently found in foods include methylmercury, lead, arsenic, phthalates, perfluorochemicals (PFAS), perchlorate, and organophosphate pesticides.
The health risks from chemicals in food depend on both the actual level of a chemical in the food as well as the amount of the food consumed by individuals. Several chemicals that can be found in foods have been associated with health outcomes including impacts on brain development and reproductive health. In particular, elevated exposure to organophosphate pesticides can interfere with the proper function of the brain. Since 1999, EPA has imposed restrictions on the use of some organophosphate pesticides on certain food crops and around the home largely due to concerns about health impacts to exposed children.
For historic and contextual information about chemicals in food this indicator, see the Chemicals in Food section of America's Children and the Environment, Third Edition (pdf) .
Data Sources and Methods - Chemicals in Food
Each year, the U.S. Department of Agriculture (USDA) collects data on pesticide residues in food. USDA's Pesticide Data Program (PDP), initiated in 1991, focuses on measuring pesticide residues in foods that are important parts of children's diets, including apples, apple juice, bananas, carrots, grapes, green beans, orange juice, peaches, pears, potatoes, and tomatoes.
Samples are collected from food distribution centers in 10 states across the United States. The PDP selects food samples from the national food distribution system to reflect what is typically available to the consumer, including both domestic and imported foods.
Indicator E9 uses the PDP data to present the percentage of sampled apples, carrots, grapes, and tomatoes with detectable residues of organophosphate pesticides. These four foods were selected from those sampled because they were among the 20 most-consumed foods identified in an analysis by EPA and because data for these foods were available for multiple years.
Each sample tested is made up of multiple apples, carrots, grapes, or tomatoes. Thus, the percentages reported do not necessarily correspond to the number of individual apples, carrots, grapes, or tomatoes with detectable organophosphate pesticide residues.
Related Links
- U.S. EPA: Food and Pesticides
- U.S. EPA: Protecting Children from Pesticide Exposure
- U.S. EPA: Mercury
- U.S. EPA: Lead
- U.S. EPA: Phthalates
- Centers for Disease Control and Prevention (CDC): Food Safety
- U.S. Food and Drug Administration (FDA): Arsenic in Food
- U.S. Food and Drug Administration (FDA): PFAS
- U.S. Department of Agriculture (USDA): Food Safety
- U.S. Department of Agriculture (USDA): Food Safety and Inspection Service (FSIS)
- U.S. Department of Agriculture (USDA): Pesticide Data Program