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Applesauce Residue Study
Many fresh fruits and vegetables are currently tested and monitored by the United States Department of Agriculture (USDA) through the Pesticide Data Program (PDP). Not all processed products are routinely tested, and the Environmental Protection Agency (EPA) sometimes uses data collected from fresh commodities in preparing risk assessments for processed items such as applesauce. These same data are also used to evaluate the safety and re-registration of crop protection chemicals.

Several years ago, the Apple Processors Association (APA) recognized gaps in the data reporting pesticide residue levels in applesauce. Since applesauce is a high consumption product for young children, the Association initiated a project specifically to sample applesauce, to test for pesticide residues, and to fill those data gaps. The APA believes that using more accurate data on cooked apples would show reduced or non-existent pesticide residue levels in applesauce and thus lower the potential exposure levels. The APA commissioned this project voluntarily and has submitted this information to the EPA. Having accurate data on the level of pesticide residues in applesauce will permit EPA to use these data in risk assessments instead of imputing values from fresh apples.

The APA sampling project analyzed 10 compounds (and their metabolites) from the organophosphate and the carbamate classes of pesticides. APA chose to test for these compounds, because they are typically used on apples and other fruits. Some of the compounds have already undergone EPA risk assessment for re-registration, while others are currently undergoing assessment. It should be noted that the findings in this report reflect use practices prior to recent regulatory changes made by EPA, such as revocation of the tolerance for methyl parathion and restriction of the use for azinphos methyl on apples.

The seven major processors that agreed to participate in the APA study accounted for 98% of the U.S. applesauce production. The samples, collected during a 12-month period (January - December 1999), were taken during their routine production and are representative of the applesauce that appears in supermarkets across the United States. The study was conducted in consultation with the EPA, following good laboratory practices (GLPs). Of the 125 samples collected, 75 samples contained no quantifiable residues and 115 samples lacked residues greater than 0.01 ppm, the lowest detection limit used by the USDA in its monitoring and detection programs.

Of those samples with residues in excess of 0.01 ppm (10 samples), all were attributable to 3 compounds, chlorpyriphos, dimethoate, and carbaryl. The highest of these values was only 0.035 ppm. Regardless of the level of residue present, no compound had residues exceeding 2% of its respective EPA tolerance.

Apple growers are good stewards of the nation's land and natural resources. Growers and processors are committed to ensuring that the food they produce is wholesome, abundant, safe and nutritious. The extremely low or absent pesticide residues in applesauce can be attributed to both agricultural and processing practices. Growers use pesticides judiciously, as is consistent with Integrated Pest Management (IPM) practices. Use is also limited, because minor superficial blemishes and less than full coloration of apples are acceptable for processing. Processed applesauce has the additional benefit of being manufactured using washed, peeled and heat processed fruit. All steps of applesauce processing, especially steam cooking, reduce or eliminate residues due to dissipation. This residue reduction is captured in the data presented in the report.

Reputable scientific organizations including the United States Department of Agriculture and the Department of Heath and Human Services advocate that Americans consume at least 5 servings a day of fruits and vegetables. Many children and adults count applesauce as one of these healthful servings. They should be assured that applesauce is safe as well as delicious.

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For more information contact: Nancy Chapman, Vice-President Food and Nutrition Policy,
Apple Processors Association, 1629 K Street, N.W., Suite 1100,
Washington, D.C. 20006. 202/785-6715.

Apple Sauce Test Result Summary - Complete table including metabolite results

Chemical name	Common name	EPA Apple tolerance (ppm) as of 4/1/00*	% of samples with non-detectable residues at 0.010 ppm	Range of detectable residues (ppm)	% of EPA tolerance for Highest level detected
Azinphos-methyl	Guthion	2.0	100%	0.002-0.008	0.40 %
Chlorpyrifos	Lorsban	1.5	99.2%	0.002-0.015	1.00 %
Diazinon	Diazinon	0.5	100%	None detected	0.00 %
Diazinon oxon	metabolite	----	100%	None detected	----
Hydroxy-diazinon	metabolite	----	100%	None detected	----
Dimethoate	Dimethoate	2.0	96%	0.002-0.035	1.75%
Omethoate	metabolite	----	100%	0.003-0.004	----
Methidathion	Supracide	0.05	100%	None detected	0.00 %
Methyl-parathion	Penncap-M	1.0	100%	0.002-0.006	0.60 %
Methyl-paraoxon	metabolite	----	100%	None detected	----
Phosmet	Imidan	10.0	100%	0.002-0.006	0.06 %
Phosmet oxon	metabolite	----	100%	None detected	----
Oxamyl	Vydate	2.0	100%	None detected	0.00 %
Methomyl	Lannate	1.0	100%	None detected	0.00 %
Carbaryl	Sevin	10.0	96%	0.002-0.026	0.26 %

* Under the CFR, EPA tolerances include the main compound plus metabolites

Apple Sauce Test Result Summary - table without metabolites included

Chemical name	Common name	EPA Apple tolerance (ppm) as of 4/1/00	% of samples with non-detectable residues at 0.010 ppm	Range of detectable residues(ppm)	% of EPA tolerance for Highest level detected
Azinphos-methyl	Guthion	2.0	100%	0.002-0.008	0.40 %
Chlorpyrifos	Lorsban	1.5	99.2%	0.002-0.015	1.00 %
Diazinon	Diazinon	0.5	100%	None detected	0.00 %
Dimethoate	Dimethoate	2.0	96%	0.002-0.035	1.75%
Methidathion	Supracide	0.05	100%	None detected	0.00 %
Methyl-parathion	Penncap-M	1.0	100%	0.002-0.006	0.60 %
Phosmet	Imidan	10.0	100%	0.002-0.006	0.06%
Oxamyl	Vydate	2.0	100%	None detected	0.00 %
Methomyl	Lannate	1.0	100%	None detected	0.00 %
Carbaryl	Sevin	10.0	96%	0.002-0.026	0.26 %