Blueberries and peppers: six fruits and vegetables with the most pesticide risk
1. Blueberries
Why they are a problem: One in five samples of domestic, conventional blueberries contained residues of phosmet, a pesticide considered a particular risk to children by the Environmental Protection Agency. It is an organophosphate (OP), a class of chemicals that in our analysis is responsible for a large portion of the risks in many high-risk foods.
Key Takeaway: Conventional frozen blueberries also posed a very high risk. Data from the U.S. Department of Agriculture shows that phosmet contamination may be increasing as growers use it as an alternative to other, even more harmful pesticides.
Better choice: Consumer Reports doesn’t have data on raspberries or blackberries, but organic blueberries did well and fresh domestic strawberries did well.
2. Bell pepper
Why they are a problem: Nearly half of all domestic, conventional samples of this vegetable tested positive for oxamyl or its breakdown product, oxamyloxime.
Key Takeaway: Oxamyl is a carbamate, another class of chemicals that, along with OPs, account for the majority of risk in high- and very-high-risk foods, according to Consumer Reports’ analysis.
Better choice: Choosing organic is probably the best choice here, or consuming these foods sparingly. Note that hot peppers also posed a high risk in our reviews.
3. Potatoes
Why they are a problem: Almost all household, conventional samples contain residues of chlorpropham, a carbamate pesticide. Organic potatoes posed a moderate risk due to contamination with the same pesticide, likely in processing plants.
Key Takeaway: Although not the riskiest pesticide, chlorpropham was found in almost all samples. That’s probably because it’s usually sprayed on potatoes just before they’re bagged to prevent them from sprouting. Organic potatoes can become unintentionally contaminated if they are processed in the same factory as conventional potatoes.
Better choice: Sweet potatoes. They posed a low risk and are also a nutritional powerhouse.
4. Green beans
Why they are a problem: Only about 4% of domestic, conventional samples contained residues of the OP acephate or a related chemical, methamidophos, but risk levels were often very high. Acephate has been banned by the EPA for use on green beans since 2011.
Key Takeaway: Acephate content was particularly high in imported green beans, especially from Mexico. Even imported organic green beans posed a very high risk, the only organic food with this rating. Its detection on samples indicates illegal use and insufficient supervision of imports.
Better choice: Peas. They were low risk and have a similar crunch and texture. Organic green beans grown domestically are also a good choice.
5. Kale and mustard greens
Why they are a problem: Domestic, conventional versions of these vegetables sometimes contain a mix of pesticides: pyraclostrobin, a fungicide; cyfluthrin, a pyrethroid pesticide (these have been linked to deaths from cardiovascular disease); and chlorpyrifos, a highly toxic OP, in a relatively small number of samples, mainly mustard green.
Key Takeaway: The EPA has banned chlorpyrifos for indoor use since 2000, but it is still used on some crops.
Better choice: Organic kale and mustard greens. Broccoli also posed very low risk and has similar nutritional benefits. Fresh spinach posed a moderate risk, making it a better choice. Lettuce had a low risk.
6. Watermelons
Why they are a problem: Only about 3% of domestic, conventional samples tested positive for oxamyl, the same pesticide found in peppers, but again the levels are well above what Consumer Reports experts consider safe.
Key Takeaway: USDA testers wash all produce before testing and measure pesticide levels on the edible portion of a fruit or vegetable. In this case, the pesticides are not only on the rind of the watermelon.
Better choice: Organic watermelon. Cantaloupe is also a good option because it poses a very low risk.