Currently, in order to increaseyields and combat pests of crops, as well as weeds, agrochemistry widely uses all kinds of pesticides: fungicides, herbicides, defoliants, insecticides, and so on. It has been scientifically proven that a very significant part of these substances and their decay products in any case falls into food products. Pesticides in agriculture are a kind of collective name for biological and chemical agents, which are widely used to combat plant diseases and pests of grain, wood, leather, wool, cotton products, weed plants, vectors of animal and human diseases, ectoparasites , torturing pets.
Chemicalization of agriculture, the methods of whichpursue important goals, spread widely among all countries of the world. This term implies a set of measures, which is based on the results and conclusions of the chemical industry and agrochemical science. It consists in the systematic and wide use of chemical methods and means. First of all, this is done to increase the yield, improve the quality of agricultural products and soil properties. In addition, it is believed that pesticides in agriculture increase the productivity of livestock and protect beneficial organisms from adverse environmental conditions, as well as diseases and pests.
Pesticides in agriculture are still used forIn order to improve the appearance of grain, vegetables and fruits, as well as increase the shelf life of various plants. The whole problem is that pesticides, when they get into the human body with food, change the course of biological processes, as a result of which many physiological functions are violated. This pathological process is difficult to diagnose. Pesticides can have a toxic effect on the body, because they are alien substances for him. They affect internal organs and the central nervous system, and even have a mutogenic effect.
Pesticides in agriculture are useddespite the fact that they are extremely dangerous for human health. But their toxic properties directly depend on the concentration, the chemical structure, the duration of the exposure and the way in which they entered the body. Most often, organophosphorus and chlororganic pesticides are used in agriculture. The first group is not very resistant to the environment, they tend to decompose within a couple of months. And the remnants of such pesticides are destroyed if food products are subjected to heat treatment. Symptoms of poisoning by them depend on the way they enter the body. If such pesticides penetrate the skin, then there may be muscle fibrillation, through the gastrointestinal tract - vomiting, nausea, diarrhea and spasms of the intestine, with air - damage to the vegetative and central nervous system, difficulty breathing. In contrast to organophosphorus pesticides, organochlorines are retained in the soil even for dozens of years. They accumulate in products of animal and vegetable origin. The harmful effect of this group of pesticides is reflected only on the central nervous system.
Pesticides, as well as the products of their metabolismare released mainly through the kidneys, and volatile pesticides through the lungs. Increased sensitivity to these pesticides are pregnant women, elderly people, young children and lactating mothers. Often, no one can understand that it was pesticides that caused pathological processes in the liver, lungs, cardiovascular system and many other diseases.