Chemical Pesticides and Food Safety

Abstract

Pesticides are usually applied to protect crops against insects and other pests. These pesticides of synthetic origin are potentially toxic to humans and can have both acute and chronic health effects, depending on the quantity and ways in which a person is exposed. They play significant roles in food production as they protect or increase yields due to less attack by insect pests. This is particularly important in countries that face food security challenges. The general population—who are not in the area where pesticides are used—is exposed to significantly lower levels of chemical insecticide residues through food and water. Chemical pesticides are among the leading causes of death by self-poisoning, in particular in low- and middle-income countries. Adverse effects from these synthetic pesticides occur only above a certain safe level of exposure. When people come into contact with large quantities of it in food, it may cause acute poisoning or long-term health effects, including cancer and adverse effects on reproduction. Production, distribution, and use of pesticides require strict regulation and control. Regular monitoring of residues in food and the environment is also required. Best among all is the promotion and adoption of bio-insecticides as a better alternative to chemical insecticides.