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Food Focus August 2007

Monitoring chemical residues in our food

A new booklet published by NZFSA tells us the inside story about why we use chemicals to help grow our food and how we decide what is safe and how much is too much.

People have been competing with pests throughout history. They destroy crops, compete for space and in general cause mayhem. The answer has been to use controlled amounts of agricultural compounds to protect plants and animals from attack, thereby increasing our food supply.

Over a period of time we have learned which chemicals to use, what amount to use and when crops can safely be harvested. In New Zealand agricultural compounds are approved for use on food only if they pose no greater risk to consumers than foods grown without them.

To explain how it all works, NZFAS has published a booklet Agricultural Compound Residues in Food, which describes what agricultural compounds are, why they are used, how their residues come to remain in food, how maximum residue levels are set, and how NZFSA ensures these levels do not pose a public health or safety risk.

Maximum residue limits are the highest allowable concentration of residue in food crops. If residues above the limit are found in food crops, it is an indication that good agricultural practice may not have been followed and action may be taken, such as a recall of the product.

NZFSA has five national monitoring programmes in place to check residue levels. It also registers all agricultural compounds, after a series of rigorous tests to determine such things as the least amount of compound to use for the most benefit.

The booklet is free and can be obtained by calling NZFSA’s freephone number 0800 693 721 or email info@nzfsa.govt.nz.