Pesticides residus, pesticides, maximum limits, risks

Pesticide Residues in Food

Pesticides are substances which protect plants against pests, weeds and diseases. Pesticide residues are traces of these substances which can be found in foods.

The Agency's work on pesticides

Because of the active substances which they contain, it is imperative to assess pesticides before they are marketed as a public health and environmental protection measure and to control their residues in foods and in the environment.

Through its assessment, monitoring and research activities on pesticides, the Agency is helping to:
- protect human health throughout the food chain, from the people who handle the substances to consumers.
- protect the environment and, consequently human health, against agricultural pollution.

The Agency

- contributes to setting maximum acceptable pesticide residue levels in foods (MRL)(1)

- supports health controls as the national reference laboratory for pesticides in foods of animal origin and drinking water

- monitors the population's food-related exposure

- assesses the health risks from pesticide residues found in foods, including drinking water

(1) An MRL is the maximum authorised content of pesticide residue allowed in products intended for human or animal consumption. It is an agronomical standard to ensure good practice and guarantee consumer safety.

On 1 July 2010, AFSSA and AFSSET merged to create ANSES, French Agency for Food, Environment and Occupational Health Safety.

October 2010