Pesticides

A pesticide is a chemical used to control:

• insects,
• diseases,
• weeds,
• fungi (mold), and
• other pests on plants, vegetables, fruits, and animals.

The term pesticide is a broad one; it includes chemicals such as:

• herbicides,
• insecticides,
• fungicides, and
• rodenticides.

Pesticide use has increased dramatically since 1945, by 33-fold. They became so popular because synthetic pesticides promised farmers better:

• pest control,
• crop quality,
• greater crop yields, and
• lower labor costs.

The indirect costs of pesticide use, as well as consumer concerns, include:

• increased risk of cancer to farmers and farm workers,
• increased health risk to young children and other human poisonings,
• harm to fish and wildlife,
• livestock losses,
• groundwater contamination,
• pesticide residues in foods treated with pesticides,
• destruction of natural vegetation,
• more pests resistant to pesticides, and
• the high costs of developing, implementing, and monitoring government regulations.

However, in some instances, pesticides actually have improved the safety of the food supply. For example, fungicides help to prevent the formation of molds that may be harmful to consumers.

The Environmental Protection Agency (EPA) regulates the manufacturing, labeling, and use of all pesticides. It sets “tolerances,” or the maximum level allowed, for pesticide residues. A residue is the amount of pesticide remaining on food.

To minimize exposure to pesticides, follow these guidelines:

• Rinse fresh fruits and vegetables with water.
• Peel fruits and vegetables; discard outer leaves.
• Cook or bake foods instead of eating the raw form.
• Trim fat off of meat.
• Avoid wild foods growing in sprayed areas.
• Grow your own produce without pesticides.

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