Covered-up pesticides

Pesticides are used in plant and animal farming to boost production and ensure adequate food supply. Food Standards Australia New Zealand (FSANZ) sets the maximum allowed limits for agricultural and veterinary chemical residues present in foods (both domestic and imported). For most pesticides, a minimum time between spraying and harvesting of produce is set with an aim to ensure safe food. Levels of chemical residues in Australia and New Zealand are regarded by authorities as well within safe limits. However, some products once thought safe (like DDT) have since been found not to be so, and “safe levels” can also change. It always best to absolutely minimise your pesticide exposure which is why a new study looking at how crops are raised is of interest to everyone.

The new study came from the UK but its findings are relevant to the food supply around the world. For their study the researchers analysed pesticide data in various foods and compared products that were typically grown under some form of cover to those usually grown in the open. The types of “cover” we are talking about range from greenhouses to plastic “tunnels”. This meant they were comparing crops such as strawberries (typically grown under cover) to gooseberries (usually grown in the open and lettuce (usually grown under cover) to cabbage (typically grown in the open.

The results showed that crops grown under cover significantly higher pesticide residues than those grown in the open.

This is because some pesticides degrade in the sunlight and while the residues have to remain within what authorities regard as “safe” levels, if you want to restrict your pesticide intake it is something else to take into consideration.

It doesn’t mean that you don’t eat lettuce or strawberries or any covered crops anymore but it does mean that you should be aware. The amount of pesticide residue in food depends on many factors including the type and amount of pesticide used; the amount of rain and wind and sunshine the crop was exposed to; and things like storage time, washing and peeling. It all gets back to knowing where your food comes from and how it was grown. Going “organic” is a good start but some knowledgeable connection to your food and its source is the ultimate guarantee of health.