Iowa farmers follow strict federal regulations and use the latest technology to protect our food from chemicals and other contaminants.

My daughter is a member of the COVID generation. She worries a lot more about germs than I do. She won't let me get away with the 5-second rule when I drop candy on the floor.

Recently, I got a surprise call from the school nurse. In art class, the teacher warned students not to eat the pastel chalk. Without thinking, my daughter licked her finger. She was so afraid of getting sick from the chalk, she wouldn’t stop crying and was sent to the nurse.

I reassured my daughter that, no, a tiny bit of chalk dust won’t make her sick. However, kids could get sick if they eat a whole stick of chalk. (Because we all know that one kid in class who can't keep things out of their mouth.)

It reminded me of what I’ve learned from talking to food safety experts. They often share a common adage: “It’s the dose that makes the poison.”

We are all exposed to chemicals every day in small doses, says Joel Coats, an Iowa State University distinguished professor emeritus of entomology and toxicology.

However, our bodies are naturally good at detoxifying and screening chemicals out of our systems, Coats says.

“If you look at our diet, there are 100 different chemicals in coffee, or anything else, that we are exposed to every day. When we pump gas, we are exposed to small amounts of chemicals,” Coats says. “Some (chemicals) at a very low level is not toxic at all, but at a high dose, it can be a serious concern.”

Federal agencies have strict restrictions and monitoring in place to ensure that our food is safe from chemicals, including crop protection products, Coats explains.

The U.S. Food and Drug Administration’s (FDA) pesticide monitoring program, which tests for 700 different pesticide residues, is considered the “gold standard” for testing by scientists worldwide.

The FDA tests for pesticide amounts at parts per billion, or roughly equal to 1 drop of water in an Olympic-size swimming pool.

In its most recent report, the FDA found that 99% of domestic foods tested in fiscal year 2022 were well below the safe level for pesticides residues.

In the very rare case that a food product tests above FDA’s safe limit for pesticide residues, the food is recalled and removed from the food supply.

“People can trust that the federal safeguards are there to make sure crop protection products are safe for people working with them and for their families, communities and environment, as well as the end product to consumers,” Coats says.

Food safety also starts at home. You should always wash fresh produce (including organic and locally grown produce) under clean running water to remove potential contaminants or food-borne bacteria. For more food safety tips, visit fightbac.org.

Is organic food safer?

Whether you prefer organic or conventionally grown foods, it all comes down to personal choice.

Research shows that organic foods and conventional foods are equally safe and nutritious, says Ruth MacDonald, a human nutrition expert and associate dean at Iowa State University’s College of Agriculture and Life Sciences.

“Organic” doesn’t mean pesticide-free. Organic farmers can’t use synthetic pesticides, but they can use natural pesticides approved for organic food production.

“Conventional farmers also utilize a wide range of techniques ..., including genetically modified seeds, no-till and integrated pest management, that reduce the amount of pesticides needed,” MacDonald says.

One drawback of organic foods is that they are more expensive than conventionally grown foods, MacDonald says.

Unfortunately, a recent study found that fearbased marketing tactics against non-organic produce make low-income shoppers less likely to purchase any fruits and vegetables — whether organic or conventionally grown.

When it comes to our health, more fruits and veggies is better — whatever your budget or personal preference.

Why do farmers use pesticides?

Crop protection products, including pesticides and fungicides, are necessary tools in agriculture and food production, Coats says.

Without these tools, farmers would lose a significant portion of their crops, creating food waste and raising costs at the grocery store, he says.

Crop protection products also help protect food safety. For example, insect damage to corn can make the grain more susceptible to fungus that is toxic to people and farm animals, Coats says.

Why do farmers use crop protection products?

Crop protection products also help with the safe, long-term storage of important foods, such as potatoes or apples, which are susceptible to mold when taken out of refrigeration.

“That’s a case where the health benefits (of fruits and vegetables) can go downhill,” Coats says.

All crop protection products, including pesticides and fungicides, must be approved by the Environmental Protection Agency (EPA) and are rigorously tested to prove their safety to human health and the environment.

Withdrawal restrictions ensure crop protection products aren’t applied immediately before harvest, which minimizes the risk of carryover to the food supply.

It is a violation of federal law to use a crop protection product in a manner inconsistent with its label directions.

“People can trust that the federal safeguards are there to make sure (crop protection products) are safe for people working with them and for their families, communities and environment, as well as the end product to consumers,” Coats says.

Farmers are continually working to improve, learn and adopt new technology to grow healthy, safe crops while minimizing their environmental impact.

To learn more about how farmers work to ensure food quality, safety and farm animal care, visit realfarmersrealfoodrealmeat. com.