Opposite the Dirty Dozen in the EWG report is what the group calls the “Clean Fifteen,” the produce that fared best in terms ...

One food, green beans, had residues of a pesticide that hasn’t been allowed ... Eat Lots of Low-Risk Produce A quick scan of our ratings chart above makes one thing clear: There are lots of ...

Consumer Reports contend that U.S. Environmental Protection (EPA) pesticide residue tolerances are too lenient. To better evaluate potential health risks associated with various foods, Consumer ...

The USDA tests a selection of 10-15 produce items every year for pesticide residues. Items tested are both domestic ... Risk assessments are based on how many pesticides showed up on that food, how ...

The European Food Safety Authority (EFSA) has published an annual report looking at pesticide residue levels in food. The EFSA carried out a dietary risk ...

Furthermore, a 2015 report from the European Union found that 97.2% of food samples were free of quantifiable pesticide residues or were within the legally permitted amounts (10). Pesticide safety ...

Apple-based baby foods were the most susceptible to having pesticide residue, while products made with blueberries, pears, ...

The Food and Drug Administration (FDA) recently released the 2020 results from its Pesticide Residue Monitoring Program, and our environmentalist friends have sadly, though predictably, attempted to ...

The PRC monitors food and drink in the UK for pesticide residues and advises ministers, the Pesticides Safety Directorate and the Food Standards Agency. Dr Ian Brown, chairman of the committee ...

In the case of pesticides intended for use on food, EPA also sets the maximum amounts of residues of those pesticides (known as “tolerances”) that may be legally present in or on food under ...

"because pesticide residues were detected above action levels," the U.S. Food and Drug Administration announced in an report. The recalled items include 16-count boxes of Organic Yogi Echinacea ...

Maximum residue levels of pesticide residues were four times more likely to be found in food imported from third countries than in food products grown in one of the countries reporting to the ...