With food safety scandals and recalls becoming more common, consumers are increasingly asking the question: is the food safe to eat?
The latest foodstuff to come under scrutiny is leafy green vegetables and fruit. The Straits Times recently reported that some 300 batches were stopped from being sold after pesticide residue found on samples exceeded levels allowed by authorities.
These days there is no running away from pesticides. They are on the vegetables, fruits and grains that we eat.
They are used to protect crops from pests, and to promote higher yield to meet the needs of the growing global population.
But the amount of contaminants that actually reaches Singaporeans’ grocery baskets is extremely small as food safety authorities like the Agri-Food and Veterinary Authority of Singapore (AVA) have in place strict standards.
Food products have to comply with maximum residue limits (MRLs) which are safeguards to protect consumers from toxic levels. Those that exceed the threshold are not allowed for sale.
If you are still concerned, however, there are ways to further reduce the amount of pesticide residue and other microbes on fruits and vegetables.