RICHMOND—Whether produced organically or conventionally, fruits and vegetables raised in the United States are safe to eat. That’s the conclusion of a pesticide residue study released May 25 by the U.S. Department of Agriculture’s Agricultural Marketing Service.

“Once again we have a credible scientific study that illustrates that food produced in this country is safe to eat,” said Tony Banks, assistant director of commodity marketing for Virginia Farm Bureau Federation.

“Anyone who’s ever found a bug in their broccoli or a worm in their apple knows that pests can make for an unhappy eating experience,” Banks said. “Farmers use crop protectants to prevent these problems. And this study shows pesticide residues do not pose a risk to human health.”

The latest Pesticide Data Program Annual Summary looked at residues on organic and conventionally-produced fresh fruits and vegetables, oats, eggs and catfish and on groundwater and drinking water samples from 2010. Overall pesticide residues on the foods tested at levels well below the minimum tolerances set by the U.S. Environmental Protection Agency. Only 0.25 percent of all the samples showed pesticide residues at levels exceeding EPA standards for human consumption.

“The potential health benefits of increasing one’s produce intake clearly outweigh the hypothetical risks associated with the ingestion of the trace amounts of pesticides that might be associated with these foods,” said Dr. Carl Keen, professor of nutrition and Internal Medicine at the University of California, Davis, in a quote from the Alliance for Food and Farming on the survey findings.

Conventional advice remains the same, Banks said. “Eat more fruits and vegetables, just wash them before you do.”

Contact Banks at 804-290-1114 or Norm Hyde, VFBF communications, at 804-290-1146.