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Pesticide residues are allowed to be found in the food we eat in all countries, as many pesticides penetrate the cell structure of fruit and vegetables and cannot be removed just by washing before eating them.

How much residue is considered safe and therefore allowed in the food you eat is stated in the New Zealand Maximum Residue Limit (MRL).

Every five years the Ministry of Health conducts a survey (Total Diet Survey) to test pesticide residues on our diet. This year’s worst offenders were: Bread, wine, pears, broccoli, cauliflower, cabbage, onions, nectarines, celery, tomatoes, cucumbers, apples, sultanas, lettuce, dairy, meat and potatoes.

Young children are estimated to consume almost three times as many organophosphates (a type of insecticide) residues as adult men because the kinds of food they eat, such as fruit have more residues, and also because their intake of food in proportion to their weight is higher.

Pesticide residues have been found in the most remote places on earth. Some chemicals are so mobile and persistent that residues of them have been found in the Arctic.

Some people say that washing produce gets rid of any residues, but that might have little effect as these chemicals are formulated to resist being washed off easily so they can survive and continue to be effective during periods of rain.