Pestizidrückstände auf Biolebensmitteln – Untersuchungen in der Schweiz und Europa

Summary

Because the use of synthetic pesticides is not allowed in organic production, many consumers expect that organic food does not contain residues of synthetic pesticides. However, organic food is not always completely free of such residues due to various contamination pathways. This study compares pesticide residues in organic and conventional food. It is based on quality monitoring data of fresh produce on the Swiss market from 2011 ‐ 2016 and from 2014 – 2018, and on two studies for the European market by the European Food Safety Authority (EFSA).
The results show that pesticide residues are found far less frequently in organic than in conventional food. Pesticide residues were found in 9 % of the organic food for Switzerland, and in 6 % for Europe. By contrast, 60 % (Switzerland) and 44 % (Europe) of conventional samples contained pesticide residues. Not only the frequency but also the levels of pesticide residues are lower in organic food. In Switzerland, the pesticide load on organic food was on average 35 times lower compared to conventional food. ‘Multiple residues’ (more than one pesticide found in one food item) occurred in less than 1% of the organic samples in Switzerland, whereas about 50 % of conventional leaf salad and 45 % of conventional pome fruit contained multiple residues.
Among the residue cases on organic samples, substances allowed in organic farming are responsible for 30 % of residue cases, while organochlorine pesticides (heritage of past use) and bromide (predominantly of natural occurrence) account for 5 % and 10 % of the cases. The remaining 55 % of residue cases on organic food are due to pesticides used in conventional agriculture. These pesticides may reach organic food via the environment (e.g. spray drift), cross contamination during processing and storage, packaging materials, detergents or unauthorised application.
This study shows that organic food on the Swiss market is not completely free of pesticide residues, but contains residues more rarely and in smaller quantities than conventional food. The organic sector makes great efforts to minimize pesticide contamination. Nevertheless, further reductions require the collaboration of all actors in the food chain, including non‐organic operators.