Pesticides, Insects in Foods, and Cosmetic Standards
- 1 March 1977
- journal article
- Published by Oxford University Press (OUP) in BioScience
- Vol. 27 (3), 178-185
- https://doi.org/10.2307/1297579
Abstract
An estimated 10 to 20% additional insecticide is used on fruits and vegetables overall to reduce the incidence of insects in foods and/or to meet the new required “cosmetic appearance” standards. Intensified insecticide use has resulted in increased food contamination with residues, more human poisonings, continued environmental problems, and increased food costs.Keywords
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