Crop Protection and a Safe Food Supply - Cooking Tips

The moment a seed is sown, it begins a fierce battle for survival. The enemies are: fungi, bacteria, weeds, insects, rodents, and other pests that destroy 40 to 50 percent of crops before they reach the supermarket. Fortunately, America’s farmers have many ways to control pests and ensure a bountiful harvest. One highly effective method is pesticide use.

Pesticides are natural or synthetic chemicals applied to crops to control pests. Types of pesticides include herbicides (which combat weeds), insecticides (which combat insects), and fungicides (which combat fungus). Today’s pesticides greatly reduce crop loss, allowing farmers to grow more food on less land, conserve water, and keep food costs down.

Pesticides are stringently regulated. The Environmental Protection Agency (EPA) registers pesticides (establishes how a pesticide can be used). EPA also sets tolerance levels (the maximum amounts of residues permitted in a food). Tolerances are always far below any demonstrated toxicity level. EPA also may cancel registration or revoke a tolerance—eliminate a specific use—if a pesticide is shown to pose unreasonable health risks.

Since 1986, the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) have purchased domestic and imported food samples from grocery stores and analyzed them for pesticides. USDA conducts pesticide residue testing on raw products and on some processed foods. If testing shows pesticide residues to be above tolerance levels, or if illegal residues are found, FDA or USDA determines what enforcement action is appropriate. FDA also monitors pesticide levels in animal feeds.

Pesticide manufacturers are required to test pesticides for toxicity before they are used on human food or animal feed. New pesticides undergo extensive research, development, testing, and review to safeguard consumer safety and health. On average, only one pesticide in 20,000 is granted approval. Federal, state, and industry monitoring provides a check that any trace pesticide residues are within the standards established by EPA.

21st Century Food Processing

Today’s farmers use fewer and less pesticides than ever before. Advanced computer technology allows growers to apply precise amounts of chemicals. Most growers also practice Integrated Pest Management, a method that combines pesticide use with environmental and biological resources. Other Integrated Pest Management tools include visual inspections, traps, and natural predators (“good” insects such as lady beetles that eat “bad” insects such as aphids).

Before processing and packaging take place, the steps food processors take to clean raw food products and prepare fruits and vegetables for processing further reduce any possible trace pesticide residues. Correct time intervals between application and harvest also reduce residues.

Two recent advancements are revolutionizing agriculture: irradiation (exposing food to a controlled amount of radiant energy to kill bacteria and pests) and biotechnology (inserting genes into a plant to give it desired traits). In 1999, about a quarter of U.S. corn plants contained a gene that produces a protein toxic to certain harmful caterpillars. Pesticide use will undoubtedly decrease further as food scientists discover improved methods of crop protection.

• EPA has prepared a brochure that provides consumer information about pesticides and may be found in grocery stores.
• By washing and peeling food, you can reduce the amount of trace pesticide residues that may be present.
• Trace amounts of residue in foods have not been shown to pose health risks. In fact, eating a variety of fruits, vegetables, and grains decreases your chances of developing health problems.

www.nfpa-food.org
(National Food Processors Association, NFPA)

www.thenfl.com
(The National Food Laboratory, Inc., helps processors test for pesticide residues.)

www.croplifeamerica.org
(Croplife America)

www.epa.gov/pesticides/food/
(U.S. Environmental Protection Agency)