The growing problem of pesticide residues in food

Dr. Satyawan Saurabh *

Pesticide residues have been found in more than 50% of food samples tested in India. Some foods, such as vegetables, fruits, cereals, pulses and spices, have been found to contain more than the maximum residue limits (MRLs) set by regulatory bodies. Pesticides are used on crops to control insects, fungi and weeds and can be transported through water, soil and air, affecting nearby crops. Additionally, some pesticides are used to prevent spoilage during storage and transport. Common fruits and vegetables such as apples, grapes, strawberries, spinach, tomatoes and potatoes often contain significant residues of pesticides. Staple foods such as rice, wheat, lentils and chickpeas may also contain harmful pesticides.

Pesticide residues in food are small amounts of pesticides that remain on or within foods after they have been used on crops. These residues can potentially pose health risks, depending on the specific pesticide and its concentration. India is one of the top consumers of pesticides globally, using them extensively in agriculture to protect crops from pests and diseases.

However, the detection of pesticide residues in food has emerged as a significant health issue. Research shows that most foods in India contain these residues, some of which have levels higher than safe limits. This situation raises serious health concerns and highlights the need for better food safety regulations and greater public awareness.

The recent appeal by the Union Minister of State for Health and Family Welfare for a comprehensive national strategy for monitoring pesticide residues in food is important to enhance public health and food safety in India.

Contamination of food with pesticides poses a serious health risk, which is further worsened by modern farming practices and reckless use of chemicals. Although several regulatory measures are in place, there are gaps in monitoring, enforcement and public education, which require stronger government action at both the central and state levels.

Reports from the Food Safety and Standards Authority of India (FSSAI) and various independent studies show that pesticide residues have been found in more than 50% of food samples tested in India. Some foods, such as vegetables, fruits, cereals, pulses and spices, have been found to contain pesticides in excess of the maximum residue limits (MRLs) set by regulatory bodies.

Pesticides are used on crops to control insects, fungi and weeds and can be transported through water, soil and air, affecting nearby crops. Additionally, some pesticides are used to prevent spoilage during storage and transportation. Common fruits and vegetables such as apples, grapes, strawberries, spinach, tomatoes and potatoes often contain significant residues of pesticides.

Staple foods such as rice, wheat, lentils and chickpeas may also contain harmful pesticides. Spices such as turmeric, coriander and cumin can sometimes contain pesticide levels above safe limits. Consuming food with pesticide residues can cause a variety of health problems, which vary depending on the amount and duration of exposure.

Short-term effects can include nausea, dizziness, headaches and allergic reactions, while long-term exposure can result in serious conditions such as cancer, hormonal imbalances, neurological disorders and developmental problems in children.

Long-term exposure to pesticide residues in food causes a number of health problems, including cancer, neurological problems, hormonal disruption, reproductive challenges, and a weakened immune system. Pesticides also pollute our soil, water, and air, which has a negative impact on biodiversity. The continued presence of banned pesticides in farming fields contributes to soil degradation in the long term.

Additionally, harmful chemicals used in agriculture can harm pollinators such as bees, disrupt ecological balance, and reduce crop yields. Children and pregnant women are particularly at risk from these toxins. Over time, pesticides can accumulate in the human body, potentially resulting in chronic health conditions.

The Food Safety and Standards Authority of India monitors pesticide residues in food through the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, which sets maximum residue limits (MRLs) for various pesticides based on scientific assessment of risk. However, enforcement of these regulations is challenging due to the widespread use of pesticides and inadequate monitoring.

Recently, the Food Safety and Standards Authority of India has introduced specific maximum residue limits for spices and culinary herbs to enhance food safety. Continuous efforts are being made to align national standards with international guidelines, such as those established by the Codex Alimentarius Commission.

India lacks advanced testing laboratories capable of detecting pesticide residues on a large scale. Most testing facilities are located in urban centres, complicating the monitoring of agricultural produce in rural areas. The Food Safety and Standards Act 2006 establishes maximum residue limits (MRLs) for pesticides, but adherence to these standards is often low.

Many pesticides banned in other countries are still legally permitted in India. Farmers and traders often resort to chemical sprays to artificially ripen fruits, such as using carbide on mangoes. Additionally, harmful substances such as formalin are used to preserve fish and meat, posing long-term health risks to consumers.

Milk, pulses and vegetables are particularly vulnerable to contamination with chemicals that aim to improve their appearance and shelf life. Many farmers are not well aware of safe pesticide practices and continue to use highly toxic, banned chemicals. Consumers lack awareness of proper washing techniques or alternative methods to reduce pesticide exposure.

Although demand for organic food is growing, its reliability is often questioned due to inadequate certification processes. Testing and monitoring agencies are plagued by corruption, which allows unsafe food products to infiltrate the market. Many businesses evade regulations through bribery, making it challenging for officials to maintain food safety standards.

Consumers can take a variety of steps to avoid exposure to harmful pesticide residues. Start by washing fruits and vegetables thoroughly under running water; peeling them can reduce residue levels even further. Soaking produce in a solution of water with vinegar or salt can also help remove pesticide residues. Cooking can break down some pesticide residues, reducing their effect.

Generally, organic foods have lower levels of synthetic pesticide residues than conventionally grown alternatives. Some commodities, such as bananas, avocados, and onions, naturally contain low pesticide residues. A comprehensive strategy is needed to ensure food safety in India.

Strict regulations and monitoring are essential; government agencies must effectively enforce maximum residue limits (MRLs) and regularly test food products. Promoting the use of biopesticides and integrated pest management (IPM) can help reduce reliance on chemical pesticides. Increasing awareness among people about the risks associated with pesticides and safe food handling practices can further reduce the risk.

The Pesticide Management Bill, 2020 should be prioritised and fully implemented to phase out harmful pesticides. It is also important to review the list of approved pesticides and ban pesticides that are considered hazardous and have been banned in other countries.

Promote collaboration between state food safety departments and agricultural universities to establish a consistent monitoring system. Increase the number of certified food testing laboratories in different states and implement random inspections of agricultural products. Leverage artificial intelligence (AI) and blockchain technology to monitor pesticide use in food supply chains.

Motivate private companies to engage in food testing by offering incentives to set up state-of-the-art testing facilities. Provide financial support for organic farming and encourage farmers to adopt biopesticides and natural fertilizers. Adopt integrated pest management (IPM) strategies to reduce dependence on chemical pesticides.

Educate farmers on safe pesticide application methods, crop rotation practices, and sustainable agricultural techniques. Mandate labeling disclosing pesticide residues and their potential health effects on food products. Launch nationwide campaigns to raise awareness about the importance of washing and detoxifying food before eating.

Strengthen consumer protection regulations to take legal action against food suppliers who violate safety standards. Impose tougher penalties on businesses found guilty of pesticide contamination. Increase whistleblower protections for individuals who report illegal pesticide practices in food supply chains. Improve collaboration among state agencies to ensure consistent enforcement of food safety regulations.

The Union Minister's call to enhance monitoring systems is both timely and necessary. However, simply enforcing regulations will not be enough; an intensive, collaborative approach is necessary, involving government bodies, farmers, consumers and the food sector.

As an agricultural country, India must focus on food safety not only for public health, but also to boost economic growth and maintain global competitiveness. The presence of pesticide residues in Indian food is a major concern.