Baker, B. P.Benbrook, C. M.Groth, E., IIIBenbrook, K. L.2016-04-192016-04-192002Food Additives and Contaminants 19(5): 427-4460265-203Xhttp://hdl.handle.net/10919/66001Metadata only recordAn analysis of pesticide residue data was performed to describe and quantify differences between organically grown and non-organic fresh fruits and vegetables. Data on residues in foods from three different market categories (conventionally grown, integrated pest management (IPM)-grown/no detectable residues (NDR), and organically grown) were compared using data from three test programmes: The Pesticide Data Program of the US Department of Agriculture; the Marketplace Surveillance Program of the California Department of Pesticide Regulation; and private tests by the Consumers Union, an independent testing organization. Organically grown foods consistently had about one-third as many residues as conventionally grown foods, and about one-half as many residues as found in IPM/NDR samples. Conventionally grown and IPM/NDR samples were also far more likely to contain multiple pesticide residues than were organically grown samples. Comparison of specific residues on specific crops found that residue concentrations in organic samples were consistently lower than in the other two categories, across all three data sets. The IPM/NDR category, based on data from two of the test programmes, had residues higher than those in organic samples but lower than those in conventionally grown foods.text/plainen-USIn CopyrightPest controlPest managementPesticide residuesOrganic foodsIpm (integrated pest management)-grown foodsContaminantsFarm/Enterprise ScaleAbstractCopyright 2002 Taylor & Francis Ltd