The food we eat, how it is produced, and the residues that remain from crop protection products is dear to the hearts of
many consumers. A survey released today confirms that the New Zealand diet is safe and that contaminants are very low -
and mostly occur naturally.
The Ministry for Primary Industries released results of the 2016 New Zealand Total Diet Study which tests residues from
commonly used agrichemicals: insecticides, fungicides and herbicides.
This report tested 301 agricultural chemicals - more than in previous years. All of the exposures in the diet were very
low, and far below levels that would be a food safety risk.
"The levels of agricultural chemicals and contaminants in our diets remain low and most of the latter occur naturally in
the environment, so the fact they are showing up in our foods is unavoidable,” says Agcarm chief executive, Mark Ross.
MPI sets very conservative limits for residues in food. These are many times below levels that would be a risk to
consumers.
The national study, carried out every five years, covers a range of common foods consumed in a typical diet. It's used
to assess our overall exposure to chemicals and identifies potential food safety risks.
“These results are unsurprising,” says Ross. “Agcarm members work hard to satisfy the stringent requirements set by
regulators. They also work with food chain partners to achieve the lowest possible residues in food.”
“New Zealand can uphold its reputation as producers of healthy and safe food. We must also continue to follow good
agricultural practice to meet the ever-increasing consumer demands for safe food,” adds Ross.
ENDS