Is it true that the FDA allows bugs in food? The Surprising Truth Behind Food Defects

December 25, 2025 •

4 min read

According to the FDA's official 'Food Defect Levels Handbook', an average can of sweet corn can legally contain two or more corn earworm larvae, along with shed skins. So, is it true that the FDA allows bugs in food? Yes, and this article explains the policy behind it and why these trace amounts are considered harmless.

Quick Summary

The FDA permits small, non-hazardous levels of natural contaminants, like insect fragments and other filth, in processed food products as it is impractical to remove all traces.

Key Points

FDA Allows Defects: Yes, the FDA's 'Food Defect Levels Handbook' permits a certain amount of unavoidable defects, including insect fragments, in processed foods.
Not a Health Risk: The permitted levels of insect parts are considered an 'aesthetic' concern, or 'yuck factor,' and are not deemed a significant health risk to consumers.
Realistic Standards: The regulations are based on the reality that it is economically and practically impossible to remove all natural contaminants from food grown and processed on a large scale.
Vary by Food: Different foods have different acceptable levels; for example, ground spices and flour tend to have higher allowable insect fragment counts than canned fruits.
Monitors Sanitation: These action levels are thresholds that, if exceeded, indicate poor sanitation during processing, prompting the FDA to take action against the manufacturer.
Intentional vs. Unavoidable: The policy on unintentional defects is different from intentionally added insect-derived ingredients, such as cochineal extract, which must be clearly labeled.

The Truth Behind the FDA's 'Defect Levels Handbook'

For decades, a document published by the U.S. Food and Drug Administration (FDA) has outlined the acceptable levels of unavoidable defects in food products. This document, officially known as the 'Food Defect Levels Handbook,' details the maximum amount of natural or unavoidable contaminants allowed in food without it being deemed a health risk. These 'defects' can include anything from insect fragments and rodent hairs to mold and rot. The public often reacts with surprise and disgust upon learning these facts, but the FDA's rationale is rooted in the realities of large-scale food production and agricultural practices.

The FDA's stance is that it is 'economically impractical to grow, harvest, or process raw products that are totally free of non-hazardous, naturally occurring, unavoidable defects'. A complete elimination of these tiny, naturally occurring elements would necessitate such drastic measures and heavy pesticide use that it would likely increase food prices and pose other health risks. The regulations are not a green light for manufacturers to be unhygienic but rather an acknowledgment that some level of 'filth' is unavoidable, and therefore, safe limits must be established to protect consumers. Food manufacturers are required to follow good manufacturing practices to keep defects below these action levels.

Specific Examples of FDA Action Levels

The FDA's handbook lists specific action levels for numerous food products. Here are some of the most commonly cited examples that highlight the ubiquitous nature of these contaminants:

Peanut Butter

Insect Fragments: 30 or more insect fragments are permitted per 100 grams.
Rodent Filth: On average, one or more rodent hairs are allowed per 100 grams.

Chocolate

Insect Fragments: 60 or more insect fragments per 100 grams are permitted in chocolate and chocolate liquor.
Rodent Filth: An average of more than one rodent hair per 100 grams is not allowed.

Pasta and Flour

Macaroni/Noodle Products: An average of 225 insect fragments or more per 225 grams is an action level.
Wheat Flour: An average of 75 or more insect fragments per 50 grams is allowed.

Spices

Ground Cinnamon: An average of 400 or more insect fragments per 50 grams.
Ground Oregano: An average of 1,250 or more insect fragments per 10 grams.
Ground Pepper: An average of 475 or more insect fragments per 50 grams.

Fruits and Vegetables

Canned Tomatoes: Two or more maggots are allowed per 500 grams.
Frozen Broccoli: 60 or more aphids and/or thrips and/or mites per 100 grams is an action level.
Canned Mushrooms: 20 or more maggots of any size per 100 grams, or 75 mites per 100 grams, are acceptable.

Intentional vs. Unavoidable Insects

It is crucial to distinguish between intentionally added insect-derived products and the unavoidable defects listed in the handbook. Some insect products, like cochineal extract (a red food coloring derived from crushed cochineal insects), are deliberately added to food and must be explicitly labeled. This is not a 'defect' but a regulated food additive. The bugs and fragments in the Defect Levels Handbook, however, are unintended contaminants that naturally occur during farming and processing. For some foods, such as insects used in protein powders, the FDA requires they be processed according to current good manufacturing practices and proven to be wholesome.

Why These Rules Exist

The FDA's policies are designed to balance practicality with safety. The following reasons explain why total elimination of defects is not mandated:

Agricultural Realities: Raw food products like grains, fruits, and vegetables are grown outdoors and are susceptible to natural contamination by insects and rodents during cultivation, harvesting, and storage. Protecting crops with excessive pesticides is a less desirable alternative.
Economic Impracticality: Completely eliminating all traces of defects would require incredibly intensive and costly processing methods, driving up food prices for consumers.
Aesthetic vs. Risk: The FDA evaluates contaminants based on their significance, categorizing them as 'aesthetic' or a 'potential health hazard'. Insect fragments in low quantities are considered an aesthetic, or 'yuck factor,' issue, not a health risk.
Health and Safety Focus: The FDA's priority is preventing foodborne illnesses from harmful microorganisms like Salmonella and E. coli, which pose a much greater risk than trace insect particles.


Food Product	Allowable Defect Level (Insect/Rodent)	FDA Significance	Key Source of Contamination
Peanut Butter	30+ insect fragments per 100g	Aesthetic	Pre/Post harvest & processing
Chocolate	60+ insect fragments per 100g	Aesthetic	Pre/Post harvest & processing
Ground Oregano	1250+ insect fragments per 10g	Aesthetic	Pre/Post harvest & processing
Canned Tomatoes	2+ maggots per 500g	Aesthetic	Post harvest insect infestation
Frozen Broccoli	60+ aphids/thrips/mites per 100g	Aesthetic	Pre-harvest insect infestation
Wheat Flour	75+ insect fragments per 50g	Aesthetic	Pre/Post harvest & processing

The Bottom Line

For most people, the trace amounts of insects and other debris found in processed foods are completely harmless. The 'yuck factor' is often a more significant concern than the actual health risk. These regulations are in place to ensure food is safe while acknowledging the realities of modern large-scale agriculture and manufacturing. The FDA sets these limits to act against manufacturers only when the levels indicate poor sanitation and exceed a specific, defined threshold. For consumers with specific allergies, particularly to shellfish, some insect proteins may pose a cross-reactivity risk, and proper labeling is required for intentionally added insect ingredients. Overall, the presence of these minor defects is a normal, though perhaps unsettling, part of the food supply chain that is carefully regulated and not a threat to public health.

For more information on these specific defect levels, refer to the FDA's official 'Food Defect Levels Handbook'.

Frequently Asked Questions

No, the FDA does not deliberately allow bugs to be added to food. The regulations acknowledge that it is impossible to completely prevent some natural contaminants from entering the food supply chain during large-scale harvesting and processing.

Yes, for the vast majority of consumers, it is safe. The FDA sets these 'defect action levels' at quantities that pose no known health risk. For individuals with shellfish allergies, however, there is a risk of cross-reactivity with certain insect proteins, especially if insects are an intentional food additive.

FDA scientists determine the acceptable levels based on extensive research and inspections. The levels are set high enough to be achievable for manufacturers using good sanitation practices but low enough to protect public health.

The FDA publishes its 'Food Defect Levels Handbook' online, which details the acceptable thresholds for many common food items. The full list can be quite extensive.

Insect fragments are more likely to be found in processed foods derived from crops grown outdoors, such as flour, spices, and canned goods. Fresh, whole foods tend to have fewer instances of these defects.

No, it does not. The FDA's regulations are based on the premise that using good manufacturing practices will keep unavoidable defects to a minimum. Exceeding these levels is what would indicate poor sanitation.

Yes, there is a significant difference. Intentionally farmed insects must be produced under specific food safety guidelines. Unintentional fragments are unavoidable environmental defects, while intentional insect products (like cochineal extract) are treated as food additives and must be clearly labeled.