Many of these have high toxicity, so they are associated with a series of negative effects on human health. Farmers are the most exposed to risks, having direct contact with these substances, and consumers have prolonged contact with pesticides through the ingestion of foods containing residues. Certain categories of people are more vulnerable to their toxicity, such as young children. Discover which fruits and vegetables are most commonly sprayed with pesticides and how to reduce exposure to these harmful substances.

Numerous fruits and vegetables in commerce are sprayed with pesticides. There is no complete report with exact data on the amount of pesticides in all foods on the Romanian market. However, we have access to a series of statistics.

For example, the annual EWG "Dirty Dozen" report contains the latest data on pesticide contamination of foods in the United States, based on analyses conducted by the FDA (Food and Drug Administration). In 2024, the "Dirty Dozen" report shows that the fruits and vegetables most contaminated with pesticides are:

• Strawberries;

• Spinach;

• Kale;

• Grapes;

• Peaches;

• Pears;

• Nectarines;

• Apples;

• Bell and hot peppers;

• Cherries;

• Blueberries;

• Green beans.

The same report shows that the "cleanest" foods, based on USDA (United States Department of Agriculture) analyses are:

• Carrots;

• Green and yellow Honeydew melons;

• Mangoes;

• Sweet potatoes;

• Cabbage;

• Mushrooms;

• Kiwi;

• Asparagus;

• Papaya;

• Onion;

• Pineapple;

• Avocado;

• Sweet corn.

In any case, this data is not necessarily applicable in Europe and Romania.

The 2021 PAN Europe report provides some statistical data on the contamination with some endocrine-disrupting pesticides of fruits and vegetables in Europe, along with the country of origin. The red list includes the most contaminated foods:

• Parsley root from Poland;

• Baby leafy vegetables (such as baby spinach) from Spain and Italy;

• Lamb's lettuce from Belgium and Germany;

• Cherries from France and Chile;

• Pears from Belgium and Portugal;

• Kale from Spain;

• Peaches from Chile and South Africa;

• Apricots from Greece and France;

• Strawberries from Belgium, the Netherlands and Greece.

The same report also includes a green list of foods with the lowest levels of endocrine-disrupting pesticides:

• Broccoli from Spain;

• Garlic from France;

• Mango from Peru;

• Onion from Peru and Portugal;

• Cucumbers from Greece and Portugal;

• Green Honeydew melons;

• Olives;

• Potatoes from Portugal;

• Avocado;

• Pineapple;

• Cauliflower from Portugal;

• Green cabbage from Austria and the Czech Republic;

• Mandarins from Morocco, Peru and South Africa.

Other foods, such as tomatoes, carrots, radishes, lettuce and blueberries, are included in the yellow list, having a medium level of residues.

Also, according to the article "Ranking of the top fruits with pesticide residues this summer", data collected from the European Food Safety Authority (EFSA) analyses from 2021 show that the most contaminated summer fruits with pesticides are table grapes, strawberries, peaches, apricots and cherries.

Therefore, most fruits and vegetables are sprayed with synthetic pesticides as long as they do not come from organic agriculture. The level of contamination varies greatly depending on the type of food, country of origin, season and year.

While some are low in pesticides and are safer for consumption, others contain excessive residues, and it is recommended to replace them with organic alternatives.

In any case, the exact pesticide residues in foods on the Romanian market are not known.

The danger of pesticides

Pesticides can cause acute and chronic disturbances to the body, which can occur months or years after exposure. They have a cumulative effect on the body and in the soil. Also, certain types of pesticides are more toxic than others, as described in the study "Farmers’ Exposure to Pesticides: Toxicity Types and Ways of Prevention" (Christos A. Damalas and Spyridon D. Koutroubas).

As presented by the European Environment Agency, although some highly toxic pesticides have been banned many years ago, such as DDT and atrazine, they persist in the soil and continue to affect our health.

These substances can have numerous consequences on the body, depending on their type. For example, according to the United States Environmental Protection Agency, organophosphates and carbamates affect the nervous system. Certain pesticides have carcinogenic potential, while others are considered endocrine disruptors (affecting hormone production).

Pregnant women, young children and infants are most susceptible to the toxic effects of pesticides. The immune system of babies and children is still developing, and detoxification processes do not work optimally at this age. Thus, exposure at a young age can be associated with permanent damage to the body. Also, people working in the agriculture industry are the most exposed to large amounts of pesticides.

In general, the amounts of pesticides in food are too small to cause acute symptoms. Acute toxic effects of pesticide exposure occur mainly among farmers. According to Californians for Pesticide Reform, they can mimic cold and flu symptoms. Severe reactions can occur especially in people with bronchial asthma. Among the acute manifestations are:

• Dizziness;

• Irritation of the eyes, nose and throat (stings, burns);

• Diarrhea;

• Nausea and vomiting;

• Confusion;

• Skin rashes and blisters;

• Headache.

Accidental poisoning with carbamates or organophosphates results in coma, seizures, difficulty breathing, urinary incontinence and death.

Pyrethroid, a commonly used type of insecticide, is neurotoxic especially for the fetus, being a cause for concern among pregnant women.

Among the chronic effects of prolonged exposure to pesticides, even in very small doses, are:

• Different types of cancer;

• Infertility and other disorders of the reproductive organs;

• Congenital malformations;

• Brain and nervous system damage;

• Complications in pregnancy, such as miscarriage and stillbirth;

• Developmental disorders;

• Internal organ damage (such as liver and kidneys);

• Endocrine system disorders - affecting hormone production involved in metabolism, stress control, circadian rhythm, growth and development, or other functions.

Measures to protect yourself from pesticide-laden foods

The following methods can help you reduce exposure to pesticides:

Pre-procurement measures

First of all, it matters a lot where you get your fruits and vegetables from. You have at your disposal several methods to avoid pesticides even before putting the food on the table:

• Choose organic or bio foods - organic fruits and vegetables do not contain synthetic pesticides, being safer for consumption, especially for children, infants and pregnant women. You can opt for organic varieties at least for foods from the red lists (the most contaminated). Be sure to choose only certified ones, which have the specific eco-label;

• Grow in your own garden - if you live in a house with a yard and have the time to garden, you can produce some vegetables and fruits without pesticides;

• Buy from local producers - you can consider buying vegetables and fruits from a trusted producer who cultivates in natural conditions, without chemical substances. But beware! Local agricultural production is not always safe. On the contrary, some of the small producers apply excessive doses of pesticides (above the maximum recommended limit on packaging) because they are not properly informed. Therefore, be careful when choosing your supplier.

Post-procurement measures

As presented by the National Pesticide Information Center, the following methods can reduce the amount of pesticides in fruits and vegetables:

• Wash well the peel of fruits and vegetables under cold water, using a strainer;

• Use a special brush for cleaning firm vegetables and fruits;

• Gently rub soft fruits under running water (such as grapes and strawberries);

• Remove the outer leaves of cabbage or lettuce;

• Peel non-organic vegetables and fruits - pesticides accumulate in the peel. However, by peeling, significant amounts of nutrients, such as fiber, antioxidants and vitamins, which are concentrated in the peel, are removed;

• Also, wash under running water the fruits and vegetables that you are going to peel - even lemons, oranges or melons;

• Do not use conventional lemon or orange peel in dessert preparation - choose organic ones, with edible peel;

• Wash your hands thoroughly with soap and water before and after handling fruits and vegetables.

In any case, the same source specifies that no method is 100% effective in removing pesticide residues. Also, the use of commercial solutions, such as detergents or soap, to clean fruits and vegetables is not recommended. In addition to being no more effective than water, they are associated with other health risks.

Therefore, numerous fruits and vegetables are sprayed with pesticides in the production process. Probably the safest method to reduce exposure to pesticides is consuming organic vegetables, whether grown in your own garden or purchased from trusted suppliers.