Of 76 different fruits and vegetables recently evaluated, Turkish peppers contained the most excessive and dangerous amounts of pesticide chemicals, according to Food Without Pesticides, a new 26-page guide to European food released this week by Greenpeace Germany.
The rotten facts
Turkish peppers topped the list of “most contaminated” produce in the guide, with an average of 24 chemical substances found in the specimens analyzed. In second place, with an average of 10 chemical substances, were Turkish pears. Nine chemical substances were found in Turkish pears, on average, putting them at third place.
Eleven different Turkish crops were rated, using 582 samples. The guide used a green/yellow/red light system to show its ratings, with a red light meaning that more than one-third of the samples had dangerous levels of chemicals in them.
Of all 23 major fruit-and-vegetable-exporting countries that were evaluated in the report, Turkey had the highest number of crops in the “red light” category. The study was conducted using fruit taken from retail and wholesale stores in Europe in 2009 and 2010, but it is unlikely that pesticide use has declined significantly in Turkey since then.
Pregnant women, sick people, and children are especially advised to avoid food in the “red light” category, according to Greenpeace.