Pesticides in Foods

Residues, Regulations, Risks, Reality

(Webinar length:  1hr 04min)


The controversial topic of pesticide residues in foods has generated considerable popular media coverage and has significantly influenced consumer perceptions of food safety and food marketing practices. One factor contributing to the controversial nature of the topic involves pesticide residue regulations, both in the U.S. and internationally. These regulations are complicated and often counterintuitive and frequently lead to scientifically inappropriate conclusions concerning levels of risk posed by pesticide residues.

This session is designed to clearly discuss the process by which pesticide residues are regulated and the risks posed by residues in foods. Specific attention will be given to pesticide residues in imported foods, organic foods, and fruits and vegetables alleged to contain the greatest levels of contamination (aka “Dirty Dozen”). The goal of the session is to allow participants in all aspects of the agricultural/food sector (conventional and organic producers, processors, distributors, regulators, legislators, and marketers) to gain a better understanding of this topic and to develop strategies to appropriately address it.

Areas covered in the webinar:

  • Consumer concerns regarding pesticides
  • Pesticide residue regulation – U.S.
  • Pesticide residue regulation – international
  • Residue monitoring – what does it show? What does it mean?
  • Differentiation between violative and “unsafe” residues
  • Assessing risks from pesticide residues in foods
  • Pesticides in imported foods
  • Pesticides in organic foods
  • The “Dirty Dozen” list of fruits and vegetables allegedly containing the highest pesticide residue loads
  • Food safety in perspective

Who will benefit from this webinar:

  • Conventional food producers
  • Organic food producers
  • Food processors
  • Food retailers
  • Food distributors
  • Government regulators and inspection personnel
  • Legislative staff involved with pesticide issues
  • Media representatives

Presenter—Dr. Carl Winter:

Dr. Winter is Vice Chair of the Department of Food Science and Technology at the University of California at Davis. He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.S. in Environmental Toxicology, both from the University of California at Davis. His research and outreach work focus upon pesticide residues and naturally-occurring toxins in foods. He has published more than 150 articles in the scientific and lay literature. He has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues. He was a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and the U.S. Food and Drug Administration’s Food Advisory Committee. He is a Fellow of the Institute of Food Technologists, received the 2012 Council of Agricultural Science and Technology Borlaug Communication Award, and was awarded the 2009 NSF International Food Safety Leadership Award for Education and Training.

  • Item #: 0611fPesticides
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