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Pesticides in our food

  • by JW

“The effects of exposure to pesticides on humans and the environment are a continuing concern.”


The UK and EU regularly report on pesticide residues in food:

Pesticide residues in food: quarterly monitoring results for 2021 – GOV.UK

First update of the EU database of processing factors for pesticide residues | EFSA

But is this enough?

Certain breakfast staples breach legal pesticide limits – study |

European fruit with traces of most toxic pesticides ‘up 53% in nine years’ | Pesticides | The Guardian

The environmental advocacy organisation the Environment Working Group comes up with regular research – its latest looking at the pesticides in our food:

Fruit leather: A snack sometimes chock full of pesticides and sugar | Environmental Working Group

According to the Environmental Working Group (EWG), fruit leathers can contain high concentrations of pesticides and consumers should choose fruit that is both organic and fresh — not dried.

Study finds high concentrations of pesticides in fruit leather | Food Safety News

The World Health Organisation has just come out with a report:

Pesticides can prevent large crop losses and will therefore continue to play a role in agriculture. However, the effects of exposure to pesticides on humans and the environment are a continuing concern.

  • Pesticides are used to protect crops against insects, weeds, fungi and other pests.
  • Pesticides are potentially toxic to humans and can have both acute and chronic health effects, depending on the quantity and ways in which a person is exposed.
  • Some of the older, less costly pesticides can remain for years in soil and water. Many of these chemicals have been banned from agricultural use in developed countries, but they are still used in many developing countries.
  • People who face the greatest health risks from exposure to pesticides are those who come into contact with them at work, in their home or garden.
  • Pesticides play a significant role in food production. They protect or increase yields and may increase the number of times each year a crop can be grown on the same land. This is particularly important in countries that face food shortages.
  • To protect food consumers from the adverse effects of pesticides WHO reviews evidence and develops internationally-accepted maximum residue limits.

Pesticide residues in food