Consumer Beliefs Concerning Intentional and Unintentional Additives in Health Food Breads: Chlorinated Hydrocarbon Pesticide Residues

Abstract

The majority of one-hundred and fifty respondents to a consumer knowledge questionnaire believed breads purchased in health food stores to be free of pesticides as well as other additives. To determine the correctness of this belief, analyses were completed to compare the presence of PCBs (polychlorinated biphenyls) and 12 chlorinated hydrocarbon pesticides in five brands of bread purchased in health food stores (“health” breads) and five purchased at supermarkets (“traditional” breads). One “health” bread actually contained stoneground organic whole wheat flour. No statistical differences were noted between the breads. The average level of chlorinated hydrocarbon pesticide contamination for each “health” bread as well as for each “traditional” sample was 4.8 ppb based on the weight of a 100-g, wet sample. There was no statistical difference in the moisture content between the two bread types. The product using “organic” flour also contained residues. The most commonly occurring residue and the one present in highest concentrations was p,p′-DDT. All residues, though, were present at extremely low levels. PCBs were not detected in any sample. The data indicate that the high price of “health” breads is not justified solely by the fact that these products are pesticide free or contain residues below “traditional” samples. Some form of misrepresentation of health food breads seems evident. The consumer should be informed that it is virtually impossible to purchase any food items including “organic” products, that are totally free of unintentional food additives.