55% of Foods Tested Had Pesticide Residues

More than half of the foods tested in a comprehensive study had pesticide residues. Dried herbs were the worst, and some had up to 8 different pesticides at once.

87 Pesticides, 592 Samples

Researchers tested 592 food samples across 8 categories (apples, chamomile, caraway, dried mint, fennel, green beans, hibiscus, and rice) for 87 different pesticides. A total of 325 samples (54.9%) had detectable residues, according to a 2026 study in J Chromatogr B.

38 different pesticide compounds were identified. The most common: chlorpyrifos, cypermethrin, and profenofos. Dried herbs had the highest contamination rates: 63.1% of mint and 64.2% of hibiscus samples contained pesticides.

Rice and Herbs Are the Biggest Concern

Chlorpyrifos in rice had the highest risk score (THQ = 0.286). Profenofos in dried mint was close behind. While individual levels stayed below the danger threshold, the cumulative effect of eating multiple contaminated foods daily adds up.

What You Can Do

Buy organic herbs and teas when possible. Wash produce thoroughly. Soak dried herbs before use. Choose organic rice. And pair cleaner eating with non-toxic kitchen alternatives for food prep and storage.

Also see glass food containers for safer alternatives.

Source: Ezzat A, Khaled O, El-Gammal HA, et al. (2026). J Chromatogr B.