Insight

When purchasing fruits and vegetables, many consumers wonder: How safe is the produce, and does it contain pesticide residues?
This issue becomes particularly relevant when we hear about the excessive use of chemicals and their potential adverse effects on human health.

Pesticides are widely used in agriculture, primarily to protect plants from pests and diseases. Insecticides are used against insects, fungicides against fungal diseases, and herbicides to control weeds. Their use helps preserve crops and reduce losses. According to the FAO, a significant proportion of crops worldwide is lost due to pests and plant diseases.

There is another important aspect to pesticide use. Certain plant diseases, particularly mold contamination, may be associated with the formation of mycotoxins. Mycotoxins are naturally occurring toxic substances that may be harmful to human health. Therefore, in some cases, plant protection is important not only for preserving crop yields but also for ensuring food safety.

On the other hand, pesticides are biologically active substances, and their improper or excessive use can pose risks to human health and the environment. This is why their use is strictly regulated. Before a pesticide is authorized for sale, it undergoes assessment and registration, and approved products are included in the relevant national catalogue. Specific conditions of use are defined for each product, including the dosage, the crops on which it may be used, and the pre-harvest interval.

How often are pesticide residues found in food products?

Some of the most comprehensive data on this issue come from the annual monitoring reports of the European Food Safety Authority (EFSA). According to 2023 data from the EU-coordinated monitoring programme, no quantifiable pesticide residues were detected in approximately 70% of the 13,246 randomly selected samples. Residues were detected in approximately 28% of the samples but did not exceed the legally established limits, while around 1% exceeded those limits.

In addition to random sampling, the European Union also conducts targeted, risk-based monitoring. In 2023, approximately 2% of the 132,793 samples collected using this approach were non-compliant. This rate is higher, which is not surprising, as targeted controls tend to focus on products in which problems are more likely to be detected. According to EFSA’s overall assessment, the dietary risk associated with pesticide exposure through food is very low for most of the European population. Although EU statistics cannot be directly applied to the Georgian market, they clearly demonstrate how a large-scale control and monitoring system works.

It is also important to understand that the term “organic” does not automatically mean “pesticide-free.” Certain plant protection products of natural origin may also be used in organic farming. Therefore, organic products may, on average, contain fewer synthetic pesticide residues, but this does not mean that they can never contain any residues. Consumers should therefore check whether a product has been properly certified.

Consumers do not need to follow complicated procedures to reduce pesticide-related risks. One of the simplest and most important habits is to wash fruits and vegetables thoroughly under clean, running water. Washing helps remove surface dust, dirt, certain microorganisms, and some pesticide residues remaining on the surface. The use of household soap or dishwashing detergent to wash fruits and vegetables is not recommended. Residues from these substances may themselves become a source of undesirable chemical exposure.

Some pesticides do not remain only on the surface of the product but penetrate the plant tissue. In such cases, ordinary washing cannot remove them completely. Removing the outer layer or peel of certain products may further reduce the amount of residue. For example, peeling apples or removing the outer leaves of cabbage may help reduce certain residues. However, peeling also has a disadvantage: some fibre and beneficial nutrients may be lost in the process. Therefore, the best approach is to wash produce thoroughly and peel it when necessary.

If you grow fruits and vegetables yourself, it is especially important to follow the instructions when using pesticides. Use only products registered in Georgia, follow the dosage indicated on the label, and observe the required pre-harvest interval. Using a larger quantity of pesticide does not guarantee better protection and may instead increase the amount of residue in the product. It is also advisable to use integrated pest management methods, including mechanical control, the selection of resistant varieties, pest monitoring, and the application of pesticides only when necessary.

Ultimately, the presence of pesticides in fruits and vegetables does not automatically mean that the product is dangerous. Pesticides are widely used in modern agriculture to protect crops, but their use is regulated and monitored. Registration requirements, approved application rates, pre-harvest intervals, maximum residue levels, and government monitoring all exist to minimize risks to consumers.

The key message for consumers is simple: there is no reason to avoid eating fruits and vegetables because of the possible presence of pesticide residues. Their health benefits significantly outweigh the potential risks associated with such residues when the products are produced and monitored in accordance with food safety requirements.

Sources:

• EFSA (2025). The 2023 European Union Report on Pesticide Residues in Food. EFSA Journal, 23(5). DOI: 10.2903/j.efsa.2025.9398

• EFSA - Pesticide Residues in Food: What’s the Situation in the EU?

• Resolution No. 623 of the Government of Georgia (2016) - On the Approval of the Technical Regulation on Maximum Residue Levels of Pesticides

• FAO/IPPC - Information on crop losses caused by plant pests

• Yang, T. et al. (2017). Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in Apples. Journal of Agricultural and Food Chemistry.