Scientists Examine Chlorpyrifos Levels in Potatoes

(Beyond Pesticides, December 20, 2010) A new study examines the residue levels of the organophosphate insecticide chlorpyrifos in Colombian potatoes, finding that residual levels of the pesticide are still present even after being cooked. According to researchers, the pesticide has a tendency to build up in the raw potatoes, but once they were cooked, the levels dropped by 14%, leaving a fraction of the allowable levels of chlorpyrifos in the potato, under European Union (EU) daily intake limits. While it may be true that there are relatively low residual levels of the pesticide found in the potato once it has been cooked, many adocates are concerned about the remaining residues. The study, entitled “Pesticide Uptake in Potatoes: Model and Field Experiments”, was published in the journal(