CALIFORNIA STATE – When you bite into that apple, you might be getting fiber, vitamins…and a hefty helping of chemical pesticides.
A new analysis of state pesticide testing data has found that a surprisingly large share of fruits and vegetables grown in California contain residues of so-called “forever chemicals,” raising new questions about how these substances are used in agriculture.
According to the report, nearly 40% of conventionally grown produce samples from California contained residues of PFAS pesticides, a class of chemicals known for their extreme persistence in the environment. (EWG)
The findings highlight how widely these chemicals may be used in modern farming — and how they could be entering the food system.
What the Study Found
Researchers analyzed 930 samples of 78 different types of California-grown fruits and vegetables using pesticide residue data collected by the California Department of Pesticide Regulation. (EWG)
They found:
- 37% of the samples contained PFAS pesticide residues. (EWG)
- 40 different types of produce showed detectable PFAS pesticides.
- Some fruits had particularly high contamination rates.
Among the most affected crops:
- Peaches, nectarines, and plums: more than 90% of samples contained a PFAS fungicide.
- Strawberries, grapes, and cherries: more than 80% of samples tested positive for PFAS residues.
Strawberries had the widest variety of chemicals detected, with 10 different PFAS pesticides identified in samples.
What Are “Forever Chemicals”?
PFAS (per- and polyfluoroalkyl substances) are a large group of human-made chemicals used in products ranging from nonstick cookware to waterproof clothing.
They are often called “forever chemicals” because they break down extremely slowly due to the strong carbon-fluorine bonds in their structure.
Some PFAS have been linked in scientific research to potential health concerns including:
- Cancer
- Immune system effects
- Reproductive and developmental problems
Many PFAS compounds can accumulate in the environment and in the human body over time.
Quick note: We’re journalists, not doctors, and nothing in here is medical advice. Always consult a doctor or nutritionist for questions about health and your own food/diet.
Why They’re Used in Pesticides
PFAS compounds are used in some pesticides because they help chemicals stick to plant surfaces, resist water, and remain effective longer.
About 70 PFAS-based pesticide ingredients are registered with the U.S. Environmental Protection Agency, and dozens are approved for use in California.
Researchers estimate that about 2.5 million pounds of PFAS pesticides are applied to California cropland each year, covering dozens of counties.
Regulators Say Detection Doesn’t Always Mean Risk
California regulators emphasize that the mere presence of a pesticide residue does not automatically mean the food is unsafe.
Before pesticides are approved, the state and federal governments evaluate them to ensure residues on food remain below levels considered safe for lifelong exposure.
Officials say they compare residue detections with federal tolerance limits designed to ensure “a reasonable certainty of no harm.”
Should Consumers Be Concerned?
Even the researchers behind the analysis say people should not stop eating fruits and vegetables.
Instead, experts recommend simple steps to reduce potential exposure:
- Wash produce before eating
- Peel certain fruits when possible
- Buy organic produce when available (organic farming does not allow PFAS pesticides)
California produces more than half of the fruits and vegetables consumed in the United States, meaning the issue could affect food supplies nationwide.
Scientists say the findings underscore the need for more research and closer oversight of PFAS pesticides, particularly because many of the chemicals in the family have not yet been fully studied for long-term health effects.
