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The nonprofit organization looked at seven years of pesticide residue testing results for 59 types of produce from the U.S. Department of Agriculture, and concluded pesticides pose “significant ...
According to new data released by Consumer Reports, most of the fruits and vegetables we eat have low levels of pesticides.Still, analysts said "pesticides posed significant risks in 20% of the ...
Consumer Reports added that the biggest risks are caused by just a few pesticides, and those are "concentrated in a handful of foods, grown on a small fraction of U.S. farmland," which "makes it ...
Organic agriculture can be defined as "an integrated farming system that strives for sustainability, the enhancement of soil fertility and biological diversity while, with rare exceptions, prohibiting synthetic pesticides, antibiotics, synthetic fertilizers, genetically modified organisms, and growth hormones".
Organic foods contain fewer pesticides. This means that things such as insecticide that is used in most agricultural practices are eliminated. People are concerned with these chemicals that are used to preserve foods are then being consumed by the people who purchase them. Farming without pesticides is also better for the environment.
The amount of pesticides that remain in or on food is called pesticide residue. In the United States, before a pesticide can be used on a food crop, the U.S. Environmental Protection Agency must determine whether that pesticide can be used without posing a risk to human health. [104]
About 70% of nonorganic produce tested by the USDA and FDA have pesticide levels within the legal limits allowed by the US Environmental Protection Agency, according to the EWG report.
Common attributes of soil degradation can be salting, waterlogging, compaction, pesticide contamination, a decline in soil structure quality, loss of fertility, changes in soil acidity, alkalinity, salinity, and erosion. Soil erosion is the wearing away of topsoil by water, wind, or farming activities. [54]