As the number of chemicals applied to vegetables sold in supermarkets goes up 17-fold, experts say pesticides must be phased out of food production. Report by Claire Robinson

The number of chemicals applied to vegetables sold in supermarkets has increased by up to 17-fold over 40 years, according to data presented at a conference organized by the Epidemiology and Public Health Section of the Royal Society of Medicine in London on 20 November, which I attended on behalf of GMWatch.

Just as disturbing as the data on our escalating exposure to toxic pesticide mixtures was the evidence presented at the conference that the regulatory system for pesticides is failing.

Scientists explained that while the system tests the single active ingredients in pesticides, it fails to test the many accompanying chemicals (adjuvants) used in pesticide formulations to enhance the effectiveness of the active ingredients. It also fails to test the combined effects of the formulations of chemicals used in commercial pesticides, let alone the cocktail effect of being exposed to multiple pesticides, as most farmers, rural residents and consumers are.