Pesticides and your food: How safe is “safe”?
AuthorsGary A. Beall
Christine M. Bruhn
Arthur L. Craigmill
Carl K. Winter
Hilgardia 45(4):4-11. DOI:10.3733/ca.v045n04p4. July 1991.
While public confidence in the fresh food supply has rebounded in recent months, consumers still identify pesticide residues as a major food safety concern - and 8% of Californians say they buy less fresh produce as a result.
This paper explains how pesticides in food are regulated, explores the effectiveness of these regulations, and offers alternatives to consumers who are not satisfied with the current process. It was prepared by four members of a diverse, UC-sponsored committee which met for 20 months to examine the university's food safety research and education.
Appointed by Kenneth Farrell, Vice President of UC's Division of Agriculture and Natural Resources, committee members came from consumer and environmental groups, the California Legislature, farm and food industries, the public health community, the University of California, the California Department of Food and Agriculture, and Stanford University.
Although the diverse membership did not reach consensus on all issues, members clarified their own understandings about food safety. The following article will be used by UC as an educational tool throughout the state.
Also in this issue:Pest management: the search for alternatives
Survey documents open burning in the San Joaquin Valley
Tests compare fungicides for control of rust on greenhouse carnations
California almond markets and reserve strategies analyzed
How disinfectants compare in preventing transmission of fire blight
Over-tree sprinkling reduces abnormal shapes in ‘Bing’ sweet cherries
Blackeye bean root rot diseases identified
Water-efficient clover fixes soil nitrogen, provides winter forage crop
Factors affecting soil populations of Pythium ultimum in the San Joaquin Valley of California