Are Pesticides in Foods Harming Your Health?

There are more than 1000 pesticides used around the world to ensure food is not damaged or destroyed by pests. Each pesticide has different properties and toxicological effects.

Many of the older, less costly (off-patent) pesticides, such as dichlorodiphenyltrichloroethane (DDT) and lindane, can remain for years in soil and water. These chemicals have been banned by countries which signed the 2001 Stockholm Convention, an international treaty that aims to eliminate or restrict the production and use of persistent organic pollutants.

The toxicity of a pesticide depends on its function and other factors. For example, insecticides tend to be more toxic to humans than herbicides. The same chemical can have different effects at different doses, that is, the amount of chemical to which a person is exposed. Toxicity can also depend on the route by which the exposure occurs, such as by swallowing, inhaling or direct contact with the skin.

None of the pesticides currently authorized for use on food in international trade are genotoxic (damaging to DNA, which can cause mutations or cancer). Adverse effects from these pesticides occur only above a certain safe level of exposure. When people come into contact with large quantities of pesticide, the result may be acute poisoning or long-term health effects that may include cancer and adverse effects on reproduction.

Who is at risk?

The population most at risk are those who are directly exposed to pesticides. This includes agricultural workers who apply pesticides and anyone else in the immediate area during, and shortly after, pesticides are spread.

The general population – those not in the area where pesticides are used – is exposed to significantly lower levels of pesticide residues through food and water.

Prevention and Control

Nobody should be exposed to unsafe amounts of pesticide.

People spreading pesticide on crops, in homes or in gardens should be adequately protected. People not directly involved in the spreading of pesticides should stay away from the area while spreading takes place, and for some time afterwards.

Food that is sold or donated (such as food aid) should equally comply with pesticide regulations, in particular with maximum residue limits. People who use pesticides when growing their own food should follow instructions for use and protect themselves by wearing gloves and face masks as necessary.

Consumers can further limit their intake of pesticide residues by peeling or washing fruit and vegetables, which also reduces other foodborne hazards such as harmful bacteria.