Our country is reliant on the farming industry to produce healthy, quality foods at a massive scale. Farmers often use pesticides and insecticides to prevent animals and insects from damaging their crops, however, many of these pesticides contain PFAS. PFAS are used as active ingredients in pesticides because the fluorinated qualities of PFAS make the pesticide more effective and stable, as well as extend shelf life and provide an even coating. However, safer alternatives are available. This is how PFAS ends up in our farms, and in our food.

Many studies have shown that numerous PFAS-related chemicals have been observed in the most popular pesticides. In Maine, 1,400 pesticides were found to include “forever chemicals” (EWG). None of the PFAS identified in these 1,400 pesticides are among the PFAS recently removed by the EPA from pesticides. In California, 40% of tested pesticides contained PFAS (Center for Biological Diversity).

A seafood survey, detected PFAS in 74% (60 out of 81) of samples of clams, cod, crab, pollock, salmon, shrimp, tilapia, and tuna (2022 FDA study). Strawberries, spinach, kale, collard and mustard greens, peaches, pears, nectarines, apples, grapes, bell and hot peppers, cherries, blueberries, and green beans all contain pesticides and/or PFAS.

The chemical industry, like the tobacco industry, has kept the dangers of these chemicals hidden from the public. For more information on the issue of PFAS in the farming industry, check out the articles below.