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Each plant protection product (pesticide) used in agriculture has different properties and toxicological effects.
More than 1,000 pesticides are used worldwide to ensure that food is not damaged or destroyed by pests. After the application of pesticides, residues in the treated crops are often unavoidable.
The toxicity of a pesticide depends on its pesticide function and other factors. For example, insecticides tend to be more toxic to humans than herbicides. The same chemical can have different effects at different doses, i.e., the amount of the chemical to which a person is exposed.
Toxicity may also depend on exposure, e.g. by ingestion, inhalation or direct contact with the skin. When people come into contact with large quantities of pesticides, this can lead to acute poisoning or long-term health effects, which may include cancer and reproductive impairment.
The people most at risk are those who are directly exposed to pesticides. This includes workers on vegetable and fruit plantations who apply pesticides, and anyone else in the immediate vicinity during and shortly after pesticide application.
Plant protection products (pesticide) are the dilemma of food production. How dangerous are pesticides? And how toxic is our food?
The Swiss TV program "SRF DOK" also deals with this in the following article.
Source: Dangerous pesticides - How harmful is our food for health? | Docu | SRF Doc
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