Why are tolerances set for pesticide residues in food?

Tolerances are established for pesticide residues in food primarily to ensure that the levels of these residues are safe for human consumption. Regulatory agencies, such as the Environmental Protection Agency (EPA), assess the safety of pesticides when used according to label directions and in accordance with Good Agricultural Practices. This involves extensive scientific evaluation to determine the maximum acceptable levels of pesticide residues that can remain on food products without posing risks to human health.

Setting these tolerances helps to protect consumers by enforcing standards that limit exposure to potentially harmful substances, ensuring that the food supply remains safe. This practice also helps to provide a clear framework for farmers and pesticide applicators regarding how much pesticide can be applied and when, ultimately promoting responsible use while safeguarding public health.