The first-generation pesticides, which were used prior to 1940, consisted of compounds such as arsenic, mercury, and lead. There are two categories of pesticides, first-generation pesticides and second-generation pesticide. Background įrom post-World War II era, chemical pesticides have become the most important form of pest control. Applications of pesticides to crops and animals may leave residues in or on food when it is consumed, and those specified derivatives are considered to be of toxicological significance. The term applies to various pesticides such as insecticide, fungicide, herbicide and nematocide. Ī pesticide is a substance or a mixture of substances used for killing pests: organisms dangerous to cultivated plants or to animals. Persistent chemicals can be magnified through the food chain and have been detected in products ranging from meat, poultry, and fish, to vegetable oils, nuts, and various fruits and vegetables. Many of these chemical residues, especially derivatives of chlorinated pesticides, exhibit bioaccumulation which could build up to harmful levels in the body as well as in the environment. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources, or being in close contact to areas treated with pesticides such as farms or lawns. Regulations such as pre-harvest intervals also often prevent harvest of crop or livestock products if recently treated in order to allow residue concentrations to decrease over time to safe levels before harvest. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries. Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops.
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