Pesticides are chemicals often used to control organisms that may cause diseases or damage crops and structures. They are critical to food production, helping increase crop yields and protecting the quality of produce. Because they’re formulated to affect living organisms adversely, pesticides are strictly regulated. Health advisories clarify that they are safe. However, exposure to unsafe levels of pesticides can pose serious health hazards.
This article explains the role and use of pesticides and shares simple steps to avoid harmful exposure.
Overview
The U.S. Environmental Protection Agency (EPA) defines pesticides as “any substance or mixture of substances intended for preventing, destroying, repelling or mitigating any pest.” They are typically used “as a plant regulator, defoliant or desiccant.”
Pesticides are widely used in agriculture to kill or repel weeds and pests that might damage crops, including bacteria, fungi, insects and mold. This helps increase the amount of crops that may be harvested, protects the quality of produce and lengthens their shelf life. For consumers, this means having access to a variety of safe, affordable, grocery store-quality food throughout the year.
Pesticides can either be synthetic (made in industrial labs) or organic (naturally occurring). Both types are used in farming, which means foods labeled “organic” are not automatically pesticide-free. Common types of pesticides include:
- Insecticides (for controlling insects)
- Herbicides (for killing weeds)
- Rodenticides (for killing vermin and rodents)
- Fungicides (for preventing or eliminating fungal rot)
Pesticide Safety
Due to pesticides’ potential danger to humans, agencies such as the EPA, World Health Organization and the U.S. Department of Agriculture (USDA) conduct regular risk assessments and set allowable limits of pesticide residue on food. The U.S. Food and Drug Administration (FDA) enforces these limits by collecting and testing domestic and imported food samples for pesticide residues. If a residue exceeds the EPA tolerance, the FDA may seize the product, issue warnings or recalls. These monitoring programs help ensure that the public is not exposed to harmful levels of pesticides.
The Environmental Health Working Group (EWG), a health advocacy organization, analyzes DA produce samples and releases an annual list of the most contaminated fruits and vegetables. The 2025 “Dirty Dozen” list identified 12 conventionally grown fruits and vegetables with pesticide residues, including strawberries, potatoes, kale and spinach. The EWG said the annual list is not meant to deter consumers from eating produce but rather to provide a tool for deciding whether or not to buy organic.
Pesticides and Your Health
Different types of pesticides have varying effects on human health. According to the EPA, some pesticides affect the endocrine or nervous systems, some may be carcinogens, and others may cause skin or eye irritation. In general, how dangerous a pesticide can be depends on its toxicity (ability to cause injury or illness) and the amount of exposure to it.
Still, most government research indicates that fruit and vegetables grown using pesticides are generally safe to eat. While very small amounts of pesticide may remain in produce by the time they reach store shelves, this does not mean they’re unsafe for consumption. The amount of residue gradually decreases as produce is harvested, transported, cleaned and cooked.
Tips for Avoiding Harmful Pesticides
You can further reduce the risk of harmful pesticide exposure through these simple steps:
- Wash your hands properly with soap and water before and after cleaning produce to avoid spreading pesticide residue.
- Thoroughly wash fruits and vegetables under running water to help remove trace chemicals from the surface.
- Scrub firm produce, such as root vegetables, with a clean brush to remove dirt from crevices.
- Remove the outer leaves of vegetables like cabbage and lettuce.
- Peel the skin of fruits like apples and oranges.
- Trim or remove fat and skin of meat, poultry and fish to lower pesticide residue that tends to collect in fat.
- Eat a variety of fruits and vegetables to reduce your exposure to a single type of pesticide.
- Choose organic; they generally contain lower amounts of pesticide residue than conventionally grown foods.
- Use a high-quality water filter to help remove chemicals in your drinking water.
- If using pesticides at home, be sure not to contaminate areas where food is stored or prepared.
Note that no washing method can remove 100% of pesticide residue from food. Additionally, the FDA does not recommend the use of soaps and cleaning agents designed for produce because they have not been proven to be more effective than plain water.
Conclusion
Pesticides are critical to food production. Their use is closely regulated by various organizations that monitor safety standards and set limits for acceptable exposure. While trace amounts of pesticide residues may remain on agricultural products, they decrease significantly through harvesting, washing and cooking. This means that foods grown with pesticides are generally considered safe to consume.
Discuss any concerns with your health care provider.
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