A new Environmental Working Group investigation found that 37% of tested California produce samples contain PFAS pesticides including chemicals linked to cancer, hormone disruption and DNA damage —
A new investigation by the Environmental Working Group has found that nearly 40% of nonorganic fruits and vegetables grown in California contain traces of pesticides that are also classified as PFAS the family of synthetic compounds known as forever chemicals because of their extraordinary resistance to breaking down in the environment. The findings carry significant implications for American consumers given that California supplies close to half of the country’s vegetables and more than three-quarters of its fruits and nuts.
The EWG analysis, published Wednesday and drawing on 2023 testing data gathered by the California Department of Pesticide Regulation, identified 17 different PFAS pesticides across 40 of 78 types of nonorganic produce tested. In total, 37% of 930 samples contained chemicals of concern. Strawberries alone tested positive for 10 different PFAS pesticides a combination that researchers say may be considerably more dangerous than any single chemical in isolation.
What PFAS pesticides are and why they are on your food
Perfluoroalkyl and polyfluoroalkyl substances are a class of approximately 15,000 fluorinated chemicals whose strong carbon-to-fluoride molecular bonds can take years, decades or even centuries to fully break down. They have been manufactured since the 1940s and added to everything from nonstick cookware to food packaging to stain-resistant clothing. Legacy PFAS have been linked by the U.S. Environmental Protection Agency to cancer, obesity, thyroid disease, high cholesterol, decreased fertility, liver damage, hormone disruption and immune system damage with some causing measurable harm at concentrations of a billionth of a gram.
The PFAS appearing on produce are a newer generation deliberately designed for agricultural use. One of the most concerning is fludioxonil, a fungicide applied to produce after harvest to prevent mold and mildew. Because it is added post-harvest rather than during growing, there is no rainfall to wash it off before the food reaches consumers. Laboratory tests have shown fludioxonil killing human cells and damaging DNA. The European Food Safety Authority classifies it as an endocrine-disrupting chemical that has harmed reproductive systems in animals.
The EWG report found the highest fludioxonil levels on lemons, followed by peaches, nectarines, pears, plums, blueberries and apricots. The chemical was detected on 90% of tested samples of nectarines, peaches and plums.
The cocktail problem nobody is testing for
Beyond individual chemicals, the report highlights a compounding concern that current regulatory frameworks are not designed to address. Multiple PFAS pesticides were found simultaneously on nearly every type of produce tested. Cherries and peaches each carried seven different chemicals. Grapes, celery and collards had six. Spinach had five.
Researchers say the interaction between multiple chemicals in combination may be substantially more harmful than any single chemical at the same exposure level. The EPA evaluates pesticides individually, comparing potential agricultural benefits against health risks at projected human exposure levels but it does not assess what happens when a person consumes 10 different PFAS pesticides through their diet over 20 years. That long term cumulative exposure picture has never been studied, and experts say the gap in knowledge is significant.
Among other chemicals identified in the testing, bifenthrin considered a possible human carcinogen that attacks the nervous system was found on strawberries, blueberries, blackberries, celery and green beans. Penthiopyrad, toxic to aquatic life, appeared on strawberries, peaches, plums, carrots and bell peppers. Lambda cyhalothrin, lethal to honeybees, was found on cherries, nectarines, lettuce and broccoli.
The regulatory picture is moving in the wrong direction
Despite growing scientific concern, PFAS pesticide use in the United States has increased over recent decades rather than declining. The Trump administration has approved two new PFAS pesticides for use on lettuce, oranges, tomatoes, almonds, peas and oats and is considering approving a third for corn, soybean and wheat crops. In late February, the EPA also announced it is considering an emergency exemption without a safety review for a PFAS pesticide intended for use on rice.
Part of the reason approvals continue is definitional. The EPA does not classify single-fluorinated carbon pesticides as PFAS, even though they meet the definition used by the Organisation for Economic Co-operation and Development an international body whose PFAS definition has been endorsed by more than 150 leading researchers, adopted by the European Union and incorporated into previous versions of the National Defense Authorization Act. The EPA disputes the OECD’s authority on the matter and maintains that its own classification standard is grounded in scientific review.
What you can do to reduce your exposure
Avoiding PFAS entirely is functionally impossible. The chemicals have been detected in the blood of 98% of Americans and persist in soil and drinking water even where legacy PFAS have been phased out or banned. But there are practical steps that reduce dietary exposure.
Organic produce contains fewer PFAS pesticides and is the most effective option for those who can afford it. For conventional produce, thoroughly rinsing under running water and scrubbing sturdier items like carrots, potatoes and cucumbers with a brush removes surface residue. All produce including organic should be washed before peeling to prevent transferring surface chemicals during cutting. The outermost leaves of cabbage, lettuce and other leafy greens should be removed before washing each remaining leaf individually.
The FDA advises against using bleach, soap or commercial produce washes, noting that fruits and vegetables are porous and can absorb those substances. Tripled-washed bagged greens sold as ready to eat do not require additional washing. Drying washed produce with a clean cloth or paper towel after rinsing is recommended as a final step.