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PFAS Pesticides Detected in Nearly 40% of California’s Non‑Organic Produce

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Nearly 40% of non‑organic California produce contains PFAS pesticides – The Environmental Working Group report published Wednesday found PFAS residues in about 37% of 930 tested samples, translating to roughly 40% of non‑organic fruits and vegetables grown in the state. California supplies nearly half of U.S. vegetables and over three‑quarters of the nation’s fruits and nuts, magnifying potential exposure. [5][3]

PFAS “forever chemicals” persist for decades to centuries – Per‑ and polyfluoroalkyl substances have strong carbon‑fluorine bonds that resist breakdown, with an estimated 15,000 distinct PFAS chemicals existing today. Legacy PFAS are linked to cancer, obesity, thyroid disease, high cholesterol, fertility loss, liver damage, hormone disruption and immune system harm at levels as low as a billionth of a gram. [4][6]

Fludioxonil, a PFAS fungicide, appears on many fruits at high levels – The analysis detected fludioxonil on 90% of tested nectarines, peaches and plums, exceeding 1 ppm on lemons and showing widespread presence on other stone fruits. The European Food Safety Authority classifies fludioxonil as an endocrine‑disrupting chemical that harms animal reproductive systems. [1]

Multiple PFAS pesticides co‑occur, creating complex exposure mixtures – Seventeen different PFAS pesticides were found across 40 of 78 produce types; strawberries carried ten distinct chemicals, while cherries, peaches, grapes, celery and collards contained six to seven each. Researchers warn that combined exposure may be more hazardous than the sum of individual chemicals. [1][21]

Regulatory gaps allow new PFAS pesticides to expand – The Trump administration approved two PFAS pesticides for lettuce, oranges, tomatoes, almonds, peas and oats and is reviewing a third for corn, soybean and wheat; an emergency exemption for a PFAS pesticide on rice is also under consideration. The EPA does not classify single‑fluorinated carbon pesticides as PFAS, contrary to OECD definitions endorsed by scientists and many U.S. states. [13][14][16][17][18][20][23]

Consumers can reduce PFAS intake by choosing organic and proper washing – Organic produce generally contains fewer PFAS residues; when unavailable, thorough rinsing under running water with a brush for firm items and drying with a clean cloth are recommended. The FDA advises against using bleach or soap, noting that produce is porous and can absorb such chemicals. [32][33][35]

  • Bernadette Del Chiaro, senior vice president for California operations, Environmental Working Group: “The PFAS pesticide is the active ingredient in these products because it’s effective at killing things — which is the very reason why it’s so concerning to public health and the environment at large.”
  • Nathan Donley, environmental health science director, Center for Biological Diversity: “Because there’s not going to be any rain to wash that PFAS pesticide off, it does get a little worrisome.” and “These are the foods that actually give us nutrition…most people don’t have a clue this is happening.”
  • Varun Subramaniam, science analyst, Environmental Working Group: “What we know about pesticides and PFAS is that the sum is often greater than its parts…Being exposed to a cocktail of pesticides is often a lot more dangerous than being exposed to each of them in the same amounts individually.”
  • EPA spokesperson (quoted to CNN): “EPA evaluates every new and existing pesticide with gold‑standard science to ensure the products on the market keep Americans and our food supply safe and healthy with no unreasonable risk of harm.”
  • CropLife America (pesticide industry group): “All pesticides, regardless of chemical composition, are subject to the same rigorous scientific review and data requirements under the Federal Insecticide, Fungicide, and Rodenticide Act, the Federal Food, Drug, and Cosmetic Act, and EPA’s implementing regulations and policies.”
  • Stephanie Eick, assistant professor of environmental health and epidemiology, Emory University: “If you can’t afford organic, it’s best to thoroughly rinse produce under running water and use a brush on sturdier items like carrots, potatoes and cucumbers.”

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