Scientists believe that consuming such a diet will help lower the risk of heart disease, obesity, and some cancers. Fortunately, while health experts are urging us to increase our consumption of fruits, vegetables, and grains, the American food production system is supplying year-round access to an abundance of reasonably priced produce. One factor contributing to the availability of a wide variety of high quality produce is the judicious use of pesticides. Pesticides help farmers and food processors increase volume, extend shelf-life, and improve the appearance of many foods. However, despite the numerous benefits of pesticides, their use worries many people.
American consumers list pesticide residues as a serious food safety concern.
Results of a recent survey indicate that 4 out of every 10 individuals believe the potential health risks from pesticide residues in food is greater than the health benefits of eating fresh fruits and vegetables. These fears are at odds with the scientific and medical communities who view the risks associated with pesticide residues in food as very small. The maximum residue level of a specific pesticide legally allowed on or in a food or food ingredient. A pesticide is anything that inhibits or kills pests such as weeds, molds and fungi, insects, and rodents. We generally think of pesticides as complex chemical compounds that are manufactured in factories and deliberately applied to the environment.