Strawberries, the number one product contaminated with pesticides

The concentration of residual toxins in strawberry products is higher than the permissible limit in most cases due to failure in complying with the Pre-harvest Interval (PHI) period and frequent spraying in greenhouses.

Strawberry fruit has a short growing period and after ripening, it does not have the ability to last long on the plant, and if it is harvested late, it loses its quality and marketability.

Therefore, after spraying, the fruits are immediately harvested without observing the PHI period and presented to the market in the shortest time. (PHI is the minimum period of time after the latest spraying that must be completed so that the poison placed on the product is decomposed and so it becomes usable).

In addition, due to the hot and humid conditions of the greenhouse, which are favorable conditions for the growth of pests, frequent spraying or high-concentration poisons are used. Another point is that strawberries get moldy so quickly after picking. To counter this, some non-committed suppliers would increase the crop storage capacity for a few days by adding and even immersing strawberries in fungicides.

The strawberry skin is not uniform and has pores where chemical toxins easily penetrate and remain inside. On the other hand, due to the delicate texture of the fruit, toxins can easily enter it, in such a way that they cannot be removed through washing with water or applying antiseptic compounds.

Residual chemical toxins in strawberries have harmful effects on human health, such as headaches, nervous and respiratory disorders, endocrine dysfunction, fertility disorders, cancer, etc.
According to the report of the US Department of Agriculture, in a study, 99% of strawberry samples were contaminated with at least one pesticide residue, while 30% of them had the residues of at least 10 or more pesticides left on themselves.

The list of the most polluted agricultural products in terms of the number and concentration of pesticides based on the report of the Environmental Working Group (EWG) in 2021:

1- Strawberry
2- Spinach
3- Kale, cabbage, mustard leaf
4- Nectar
5- Apple
6- Grapes
7- Cherry
8- Peach
9- Pear
10- Bell pepper, hot pepper
11- Lettuce
12- Tomatoes