The presence of pesticides on fruits and vegetables is a growing concern for consumers, who often choose to peel or thoroughly wash these foods to reduce exposure to contaminants. However, a recent study suggests that these measures may not be sufficient to completely eliminate pesticide residues.
According to the European Food Safety Authority (EFSA), 41% of fruit and vegetables in Europe contain traces of pesticides. In addition, a study published in Nano Letters and reported by the specialized media Phys.org has developed a high-tech imaging method that reveals how pesticide contamination can persist even after fruits and vegetables are washed or peeled.
This discovery raises questions about the effectiveness of traditional food preparation techniques to avoid pesticide ingestion.
Experts advise washing the fruit under running water, which is more effective than soaking them, as the water pressure helps to wash away pesticide residues.
Also, although some nutrients may be lost when peeling fruits, peeling is an effective strategy to reduce exposure to pesticides.
Finally, using a clean cloth or paper towel to dry fruits and vegetables after washing can help remove any residue that may be left behind.
