Fresh fruits and vegetables can contain traces of pesticides used during growing, harvesting, or storage. These substances include insecticides, fungicides, and herbicides designed to protect crops from insects, plant diseases, and weeds.

Finding pesticide residue on produce does not automatically mean the food is unsafe. The USDA's latest published Pesticide Data Program found that more than 99% of tested samples had residues below the benchmark levels established by the EPA.

Still, if reducing your exposure is a priority, it helps to understand some of the common pesticides on food and what you can do about removable surface residues.

1. Glyphosate

Glyphosate is an herbicide used to control weeds in agricultural and non-agricultural settings. Unlike many pesticides people associate primarily with the outside of fruits and vegetables, glyphosate can also be associated with major crops and ingredients such as wheat, oats, soybeans, corn, and other grains and legumes.

Interest in glyphosate on food has increased as researchers have studied human exposure. Garrnish has previously covered this subject in Over 80% of Americans' Urine Tested Positive for Glyphosate.

2. Chlorpyrifos

Chlorpyrifos is an organophosphate insecticide that has historically been used on agricultural crops to control insects. Its permitted food uses in the United States have undergone significant regulatory changes, so older articles and pesticide lists may not accurately represent its current legal status.

It is also one of the pesticides included in Garrnish's independent third-party testing of the Pesticide Purifier 2R.

3. Acetamiprid

Acetamiprid is an insecticide used to control pests that feed on crops. USDA pesticide monitoring has detected acetamiprid residues on tested produce, including fresh blackberries in its 2024 program.

Because berries have delicate and uneven surfaces, they can also be more difficult to clean by scrubbing compared with firm produce.

4. Azoxystrobin

Azoxystrobin is a fungicide used to protect crops against fungal diseases. USDA's pesticide monitoring program has detected it across produce samples, including avocados and blackberries in its 2024 testing.

Fungicides are particularly important to understand because pesticides are not limited to chemicals used to kill insects.

5. Pyraclostrobin

Pyraclostrobin is another fungicide used to protect agricultural crops against fungal diseases. Residues are monitored as part of USDA's Pesticide Data Program.

As with other pesticide residues, whether it is detected and at what concentration depends on factors including the crop, agricultural practices, application timing, and post-harvest handling.

6. Pyrimethanil

Pyrimethanil is a fungicide used to manage certain fungal diseases and can also be used in connection with post-harvest protection of some crops. It appears in USDA pesticide residue monitoring data.

This is a useful reminder that pesticide exposure is not limited to what happens while a fruit or vegetable is growing in the field.

7. Thiabendazole

Thiabendazole is a fungicide that can be used to protect certain foods against fungal spoilage. USDA monitoring has detected thiabendazole residues in tested food samples.

Produce with peels and outer skins should still be washed before cutting, even when you do not plan to eat the peel.

Does Washing Produce Remove These Pesticides?

Washing produce is worthwhile, but the amount of residue removed depends on the pesticide and the food.

Some residues remain primarily on the surface, where washing has a better chance of reducing them. Others can resist water, become trapped in textured or waxy surfaces, or move into plant tissue. Once a pesticide is inside the food itself, no household washing method can simply rinse it away.

This is why it is important to avoid claims that any home cleaning method removes every pesticide from every fruit or vegetable.

A Practical Way to Reduce Removable Surface Residues

Start by rinsing fresh produce with clean water to remove loose soil and debris. For households that want an additional pesticide-focused cleaning step, electrolysis provides another option.

The Garrnish process uses clean water, electricity, and a small amount of pure salt to produce an active cleaning solution in the water. Instead of relying only on a quick rinse, produce remains surrounded by the treated water during the cleaning cycle.

A simple routine is:

1. Rinse away visible dirt and debris.
2. Fill the Garrnish tub or a suitable sink with clean water.
3. Add a pinch of pure salt.
4. Add your fruits and vegetables.
5. Place the Garrnish Pesticide Purifier in the water.
6. Run the 10-minute cleaning cycle.
7. Gently move the produce so exposed surfaces contact the water.
8. Rinse everything with fresh water after the cycle.

What Has Garrnish Been Tested On?

The Garrnish Pesticide Purifier 2R Bundle with XL Tub has undergone independent third-party laboratory testing using glyphosate, chlorpyrifos, and dichlorvos.

Those results apply to the specific testing conditions and pesticides evaluated. They should not be interpreted as proof that the purifier removes every pesticide listed in this article at the same rate.

The Bottom Line

There is no single pesticide hiding on every piece of produce. Different farms, crops, pests, diseases, growing conditions, and post-harvest practices can result in very different residue profiles.

Government monitoring also shows that the overwhelming majority of tested samples are within EPA-established residue limits. Even so, washing fresh produce remains a sensible part of food preparation.

If reducing removable surface residues is important to your household, use a consistent cleaning routine and understand its limits. The Garrnish Pesticide Purifier 2R provides a simple 10-minute electrolysis cycle for households looking to add pesticide-focused cleaning to their regular produce preparation.