“The research that I’ve done about the pesticide residues on foods would suggest that, by and large, consumers really don’t have anything to fear,” [said Michael Holsapple, the founding director and Endowed Chair of the Center for Research on Ingredient Safety (CRIS) at Michigan State University].
According to Holsapple, pesticides are inherently toxic. After all, they are a product designed to kill pests. However, he said that pesticides that have been approved over the last few decades have been thoroughly vetted by the USDA, the FDA and the EPA.
“Their analysis shows that greater than 99% of the time, the pesticide residues that they measure, and again, this is on tens of thousands of products, are falling below and often times, significantly below the tolerances that are put forth by the FDA and the EPA to ensure that our food supply is safe,” said Holsapple.
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