Currently, in order to increase productivity and combat pests and weeds, agricultural chemistry is widely used all kinds of pesticides: fungicides, herbicides, defoliants, insecticides and so on.Scientific evidence shows that a very substantial part of these substances and their degradation products in any case falls into the food.Pesticides in agriculture - a kind of collective name of biological and chemical agents, which are widely used for the control of plant diseases and pests of grain, wood, leather, wool, cotton products, weeds, vectors of diseases in animals and humans, ectoparasitestormenting animals.
chemicals used in agriculture, methods that pursue important goals, widely spread among all countries.This term implies a set of measures which is based on the results and conclusions of the chemical and agrochemical sciences.It is the systematic and widespread use of the chemical methods and means.First of all, it is done to increase yield, improve the quality of agricultural production and soil properties.In addition, it is believed that the toxic chemicals in agriculture, increase livestock productivity and protect beneficial organisms from adverse environmental conditions, as well as diseases and pests.
pesticides in agriculture is still used to improve the appearance of grains, vegetables and fruits, as well as to increase the shelf life of various plants.The problem is that pesticides when they enter the human body with food, for changing biological processes, thereby violated many physiological functions.This pathological process is difficult diagnostirovat.Pestitsidy could have a toxic effect on the body, as they are for him alien substances.They affect internal organs and the central nervous system, and even have a mutagenic effect.
Pesticides used in agriculture despite the fact that it is extremely dangerous to human health.But their toxic properties are directly dependent on the concentration of the chemical structure, the duration of exposure and the way in which they are received by the body.The most common organophosphate and organochlorine pesticides in agriculture.The first group - not very persistent in the environment, they tend to decompose within a couple of months.A broken residues of such pesticides, if foodstuffs subjected to thermal treatment.Symptoms depend on the ways of their introduction into the body.If pesticides are to penetrate the skin, may cause muscle fibrillation through the GI tract - vomiting, nausea, diarrhea and intestinal cramps, with air - defeat autonomic and central nervous system, difficulty breathing.Unlike organochlorine pesticides fosfororganichekih linger in the soil even decades.They accumulate in animal products and vegetable origin.The harmful effects of this group of pesticides is reflected only in the central nervous system.
pesticides, as well as the products of their metabolism are distinguished mainly by the kidneys, and volatile pesticides - through the lungs.Increased sensitivity to these toxic chemicals are pregnant women, the elderly, young children and lactating mothers.Often, no one can understand what pesticides have become the cause of pathological processes in the liver, lungs, cardiovascular system, and many more diseases.
