Back in 2008, European Food Safety Authority asked the chemical industry for safety information on diphenylamine, or DPA. Widely applied to apples after harvest, DPA prevents brown spots that “becomes a concern when fruit is stored for several months”.
DPA isn’t believed to be harmful on its own. But it has the potential to break down into a family of carcinogens called nitrosamines—not something you want to find on your daily apple…
In the latest testing the USDA found DPA residues on US-grown apples in 80%. Average reading: 0.42 ppm, or about four times the new European limit. In other words, the apple on your countertop would likely be deemed unsafe by European authorities.
Read more at @ Mother Jones: Why American Apples Just Got Banned in Europe