Chemicals in Food
Foods can contain many harmful substances, including pesticides, unhealthy additives or contaminants. EWG is working to reduce the threat of toxic chemicals in food.
The Latest on Chemicals in Food
Government recommendations for fish consumption could expose more than one in four expectant mothers - 1 million women - to enough mercury to put the health of their fetuses at risk, according to a new computer investigation released today by the Environmental Working Group (EWG) and the U.S. Public Interest Research Group (U.S. PIRG).Read More
The Organic Trade Association (OTA) today said ABC News intentions to announce a brief token apology on Friday's 20/20 falls far short of what the network must do to make amends to the organic industry.Read More
After six months of stone-walling, ABC News yesterday confirmed an Environmental Working Group (EWG) allegation that the network did not conduct pesticide tests for a special "20/20" investigation by correspondent John Stossel that was harshly critical of organic food.Read More
The food poisoning test that ABC News Correspondent John Stossel used to allege that organic food "could kill you" cannot definitively prove any risk of food poisoning, according to a letter issued by the U.S. Department of Agriculture today.Read More
Ten years after a consumer revolt against apples treated with the carcinogen Alar prompted a ban on the chemical, children are no better protected from pesticides in the nation's food supply, according to government data on the pesticides most often found in kids' favorite foods. A new study by EWG shows apples, as well as some other fruits and vegetables, are so contaminated parents should consider substituting items known to be lower in pesticides.Read More
Lack of basic environmental practices at major U.S.hospitals is resulting in serious pollution problems and contamination of major foods, including baby foods, a new study has found.Read More
Every day, nine out of ten American children between the ages of 6 months and 5 years are exposed to combinations of 13 different neurotoxic insecticides in the foods they eat. While the amounts consumed rarely cause acute illness, these "organophosphate" insecticides (OPs) have the potential to cause long term damage to the brain and the nervous system, which are rapidly growing and extremely vulnerable to injury during fetal development, infancy and early childhood.Read More
Every day, 1 million American children age 5 and under consume unsafe levels of a class of pesticides that can harm the developing brain and nervous system, according to a new analysis of federal data by the Environmental Working Group (EWG).