SACRAMENTO — Nearly 40% of non-organic fruits and vegetables grown in California contain residues of pesticides classified as PFAS, often called “forever chemicals,” according to a new analysis by the Environmental Working Group.
The analysis reviewed pesticide testing data from the California Department of Pesticide Regulation and found that 348 out of 930 samples — about 37% — contained traces of PFAS pesticides. The samples covered 78 types of conventionally grown California fruits and vegetables.
Researchers said 40 of those 78 produce categories, or about 51%, had at least some residue of PFAS pesticides.
California produces more than half of the fruits and vegetables consumed in the United States, meaning contamination found in the state’s crops could affect consumers nationwide.
The report found particularly high contamination rates in stone fruits. More than 90% of sampled nectarines, plums and peaches carried residues of the PFAS pesticide fludioxonil, a fungicide. The European Food Safety Authority has classified fludioxonil as an endocrine-disrupting chemical that harmed the reproductive system in studies on rats.
PFAS, or per- and polyfluoroalkyl substances, are a large group of synthetic chemicals known for their persistence in the environment and the human body. Some PFAS compounds have been linked to health problems including immune suppression, cancer, and reproductive and developmental harm.
“Many consumers associate PFAS exposure with industrial sources or consumer products like Teflon-lined pots and pans,” said Bernadette Del Chiaro, senior vice president for California at the Environmental Working Group.
“At a time when Americans are demanding a healthier food system, we’re finding that core staples of a healthy diet are contaminated with chemicals linked to serious health harms,” Del Chiaro said.
The findings build on a previous Environmental Working Group report that estimated California farmers apply about 2.5 million pounds of PFAS pesticides annually across the state’s 58 counties. In 2023 alone, 785 different PFAS pesticide products were applied in California, the group said.
The latest analysis found 17 different PFAS pesticides across the produce samples examined.
Strawberries carried the widest range of PFAS residues, with 10 different PFAS pesticides detected on samples. Strawberries are among California’s most valuable crops, generating about $3 billion in cash receipts in 2023.
Grapes and cherries also showed high contamination rates — 80% or more — often containing four or more PFAS pesticide residues in individual samples. Grapes are the state’s most valuable crop, bringing in about $6.5 billion in 2023.
Other crops with notable contamination included spinach, blueberries and lemons.
PFAS pesticides can also break down into another chemical called trifluoroacetic acid, or TFA. One study estimated that between 185,000 and 616,000 pounds of TFA could form each year from PFAS pesticides used in California.
“PFAS pesticides and their breakdown products persist in our environment long after the harvest,” said Varun Subramaniam, a science analyst with the Environmental Working Group.
He said widespread residues on produce could contribute to long-term contamination of soil, water, wildlife and human bodies.
According to the U.S. Environmental Protection Agency, 36 PFAS pesticides — including 25 registered for use in California — do not have updated developmental and reproductive toxicity tests. Immunotoxicity studies are often waived in pesticide applications despite growing evidence that PFAS chemicals may harm the immune system.
Despite the findings, the Environmental Working Group said it is not recommending that consumers avoid fruits and vegetables.
Instead, the group suggests steps that may reduce exposure, including choosing organic produce when possible and washing fruits and vegetables before eating them.
The analysis also found some California-grown produce with no detectable PFAS pesticide residues in the samples tested, including sweet potatoes, cauliflower, mushrooms, tomatoes, watermelon, cantaloupe, sweet corn, avocados and summer and winter squash.