On Fri, 23 May 2003 12:36:05 +0100, Oz wrote:

Tim Tyler writes
Data presented in this study show that a short rinse in tap water reduces
pesticide residues on many types of produce (Table 1). Residues of
vinclozolin, bifenthrin and chlorpyrifos were not reduced. This study also
shows that the water solubility of pesticides does not play a significant
role in the observed decrease. The majority of pesticide residue appears
to reside on the surface of produce where it is removed by the mechanical
action of rinsing (1).
"

- http://www.caes.state.ct.us/FactShee...y/fsac003f.htm

Washing with water /is/ an effective method of removing pesticide residues
from the surface of produce.

No actual figures were given, which is very odd.

After all 'significantly reduced' in this context means a reduction from
100 parts to 95 parts, whilst for most people they would hope it means
to under 50%.

The UK food agency recently said it wasn't effective at reducing traces.

However it's worth washing to remove birdshit.

This has triggered a random thought:

When washing plates, cutlery, saucepans and the like, we use water plus some
form of detergent to ensure thorough cleaning. Why are we less thorough
when cleaning the things we are about to eat?

--
Peter Duncanson
UK