Are you afraid of pesticide residues in your food? If you
are, you’re not alone. But
you’re not necessarily right.

In 1991, the Food and Drug Administration tested 19,000
samples of grains, fruits,
dairy and egg foods, vegetables, fish and other meats for
pesticide residues.

A whopping 99 percent had no unacceptable residues. The FDA
could find no residues at
all in 64 percent and found only legal, acceptable levels in 35
percent.

People fear pesticides on fruits and vegetables more than on
other foods because they
often eat them raw.

So the U.S. Department of Agriculture tested 12 common fruits
and vegetables. Only 1.5
percent of the samples had residues above federal guidelines.

So where’s the danger?

Under your kitchen sink, said Paul Guillebeau, an
entomologist with the University of
Georgia Extension Service.

"Studies show people with young children are most
concerned about
pesticides," Guillebeau said. "Young children are at
risk, but the danger is not
necessarily on the foods they eat."

Guillebeau cited the Environmental Protection Agency’s
National Home and Garden
Pesticide Use Survey.

"Half of all households with children under 5 have
pesticides in unlocked cabinets
within children’s reach," he said.

That’s true in three-fourths of households without children.
And many children are
poisoned outside their own homes.

No matter what tests and safety figures show, people have
strong, and often conflicting
opinions about pesticide risks, he said.

He cites a recent study from the Council for Agricultural
Science and Technology
entitled, "Public Perceptions of Agrichemicals." The
study was based on a
national survey by the Food Marketing Institute.

One myth is that everyone is fearful of pesticides in his
foods. The CAST study showed
about a fourth of the public sees a great chance of harm from
pesticides. But another
fourth sees very little or no chance.

In the survey, 4.4 percent said they’re certain someone in
their household will have
health problems someday because of pesticides on his food.
Another 4.1 percent said,
"No chance." And nearly 20 percent said it’s a one-in-
a-million chance.

The survey asked people, "What, if anything, do you feel
are the greatest threats
to the safety of the food you eat?"

About 41 percent said "spoilage or germs," while 14
percent said
"pesticides, residues, insecticides or herbicides."

People also fear improper packaging or canning, chemicals,
tampering, unsanitary
handling, preservatives, additives, environmental pollutants,
antibiotics and radiation.

"The facts are different from what some people may
perceive to be the risks,"
Guillebeau said. "People worry about things they can’t
control, like pesticide
residues.

"But the real danger comes from exposing themselves and
their children to
chemicals in the home," he said. "And that’s a danger
they can do something
about."

Put a lock on the cabinet. Or place the products out of reach
of children and pets,
Guillebeau said. Use pesticides properly. Read the label for
safety precautions and
emergency guidelines.