How to store fruits to make them last longer
By storing fruit correctly at home, you can make it last longer.
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Many of the fruits and vegetables you eat contain alarming amounts of pesticides, new analysis suggests. The Environmental Working Group (EWG), a Washington, D.C.-based nonprofit organization, released a produce report listing the “Dirty Dozen” foods that have the most pesticides and permanent chemicals, and the “Clean Fifteen” list of produce that has the least amount of pesticide residue. More than one-third of non-organic and conventionally grown fruit and vegetable samples tested positive for: At least one in 31 pesticides is considered a PFAS compound, also known as a “permanent chemical” because it does not easily break down and can persist in the environment and accumulate in the body. Peaches, plums, strawberries and grapes had the highest levels of PFAS pesticide residues, while produce such as sweet corn and mushrooms had the lowest levels, according to the EWG report.
EWG used USDA inspection data for 47 agricultural products to create its annual report. The most commonly detected chemical was fludioxonil.
Based on animal testing, more than half of the samples of peaches, plums, nectarines, and pears collected by the USDA contained residues of fludioxonil, which can have adverse effects on the liver, hormones, and nervous system, the EWG said in a statement.
Fludioxonil is a chemical applied post-harvest to prevent mold and is considered by some researchers to be a permanent chemical. However, the U.S. Environmental Protection Agency does not consider it among PFAS compounds.
This represents a “glaring hole in pesticide oversight,” EWG said earlier this month when it released a similar report on California produce and pesticides, the USA TODAY Network’s Palm Springs Desert Sun reported.
Early research suggests that some PFAS chemicals can accumulate in crops and pose potential risks to reproduction and development, but “significant gaps in the data remain,” according to an EWG news release. Some studies in animals suggest that exposure to a combination of PFAS and pesticide compounds may be more harmful than a single chemical, the research group said.
“Consumers have a right to know what’s in their food,” said Varun Subramaniam, a scientific analyst with the Environmental Working Group. “This year’s findings highlight the presence of PFAS pesticides in our food supply. At the same time, this guide shows there are simple steps shoppers can take to reduce their exposure while still eating plenty of fruits and vegetables.”
‘Dirty Dozen’ produce with the most pesticides detected
EWG’s report found that nearly all (96%) of these fruit and vegetable samples contained pesticides, with most items containing an average of four or more pesticides per sample.
- spinach
- Kale, collards, mustard greens
- strawberry
- grapes
- nectarine
- peach
- cherry
- apple
- blackberries
- pear
- potato
- blueberry
- Other vegetables found to have high levels of pesticide residues included green beans, bell peppers, and chili peppers.
‘Clean Fifteen’, fruits and vegetables found to be the safest
These fruits and vegetables were found to have the lowest levels of pesticide residues, with almost 60% having no detectable pesticide residues.
- pineapple
- sweet corn
- avocado
- papaya
- onion
- sweet pea
- asparagus
- cabbage
- cauliflower
- watermelon
- mango
- banana
- carrot
- mushroom
- kiwi
Safety tips to avoid pesticides in produce
EWG recommends that consumers take the following safety precautions to reduce exposure to pesticides and chemicals.
- If possible, buy organic versions of Dirty Dozen produce.
- Choose more produce from Clean Fifteen.
- Buy frozen foods if possible.
- Wash all fruits and vegetables thoroughly before eating.
“A diet rich in fruits and vegetables is essential,” says Dayna de Montagnac, associate scientist at EWG. “The Shopper Guide enables families to continue receiving these important health benefits and make informed choices that reduce exposure to pesticides, especially for children, without sacrificing nutrition.”
Contributed by: James Ward, The Palm Springs Desert Sun
Mike Snyder is a national trends news reporter for USA TODAY. You can follow him on Threads, Bluesky, and X, and email him at: mike snyder & @mikegsnider.bsky.social & @mikesnider & msnider@usatoday.com.
