Food security

Celery, peaches and strawberries are the most contaminated by pesticides

Nancy J. White

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The most pesticide-prone produce? Celery, peaches and strawberries top the “dirty dozen” list.

The Environmental Working Group, a U.S. non-profit health-oriented organization, has released its latest shoppers’ guide to pesticides: the dozen fruits and vegetables found to be the most chemically contaminated — even after washing and peeling — and the 15 found to be the cleanest.

Not many consumers can afford to buy all organically grown produce. “The list can help people prioritize what to buy organically to minimize exposure to pesticides,” explains Environmental Working Group spokesperson Leeann Brown.

The organization ranked 50 popular fruits and vegetables based on data from 96,000 tests for pesticides on these foods by the U.S. Department of Agriculture and the Food and Drug Administration. Nearly all the tests were done on produce as it is typically eaten, either washed or peeled.

Pesticides have been linked to a variety of health problems such as cancer, nervous system toxicity and hormone disruption.

Contamination was measured in six different ways, including total number of pesticides found. On all the celery tested, 67 different pesticides were identified; the same for peaches.

The most polluted single sample award went to celery with 13 different chemicals. Strawberries and domestic blueberries also each weighed in with 13 pesticides in one sample.

Dirty Dozen

Here is the “Dirty Dozen” list, according to the Environmental Working Group:

1. celery

2. peaches

3. strawberries

4. apples

5. blueberries

6. nectarines

7. bell peppers

8. spinach

9. kale

10. cherries

11. potatoes

12. imported grapes

Clean 15

Here are the “Clean 15”, the lowest in pesticides:

1. onions

2. avocado

3. sweet corn

4. pineapple

5. mangoes

6. sweet peas

7. asparagus

8. kiwi

9. cabbage

10. eggplant

11. cantaloupe

12. watermelon

13. grapefruit

14. sweet potatoes

15. honeydew melon

For more information, visit foodnews.org

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