Joanne R. Pompano
Pesticides are widely used in producing food worldwide. Pesticides are products such as insecticides, fungicides, rodenticides, weed killers, and antimicrobials that are designed to prevent, destroy, or repel pests. There are 469 pesticide active ingredients or high-hazard inert ingredients used on food. (40)
Organophosphates, a group of about 40 pesticides, have gained much attention due to their possible link to health problems in humans. The EPA, in fact, has listed organophosphates as posing the greatest risk by placing them in the highest priority group. They are documented to have an acute and chronic effected to both humans and wildlife. (41)
Organophosphates make up approximately one half of all insecticides sold or used in this country. The public is exposed to organophosphates on a regular basis through their use on many food crops, ornamental plants and lawn care. They are used on major crops such as cotton, corn, wheat and many fruits, nuts and vegetables. In addition, they control termites and mosquito and diseases such as malaria and encephalitis. (42)
Pesticides may leave residues in or on fruits, vegetables and other foods. When the foods are washed or processed the residue may be removed. In some fresh produce and processed foods, however, traces of the pesticide remain. (43)
The EPA sets a maximum residue limit or tolerance that may remain in produce And other products to ensure safety. Pesticide tolerances are set by the EPA according to: the toxicity of the pesticide, the amount and frequency of application, and how much of residue typically remains. The EPA evaluates pesticides before they can be sold in the United States. It is the responsibility of the EPA to make certain these products will not harm the health of humans or the environment before they are allowed to be sold. In 1996, “The Federal Insecticide, Fungicide, and Rodenticide Act” and “The Federal Food, Drug, and Cosmetic Act,” set requirements to ensure pesticides meet current safety standards. The Food and Drug Administration and the U.S. Department of Agriculture monitor the food produced or imported into the United States. (44)
