DETERMINATION OF ORGANOCHLORINE AND ORGANOPHOSPHORUS PESTICIDES IN RICE AND WHEAT
Author(s):
Rajpal Tyagi, Mamta Gupta, Mayank, Deepshikha
Keywords:
Pesticides, Contamination, Toxicity
Abstract
Pesticides are widely used in agriculture mainly to increase crop yields to cater huge supply of food products for increasing world population as well as to protect crops from pests and control insect-borne diseases. Increased use of pesticides results in contamination of the environment and the excess accumulation of pesticide residues in food products, which has always been a matter of serious concern. Pesticide residues in food and crops are directly related to the irrational application of pesticides to the growing crops. Accumulated pesticide residues in food products have been associated with a broad variety of human health hazards, ranging from short-term effects to longterm toxic effects. The preventive measures for pesticide residues in the developing countries are limited due to a shortage of funds and lack of defined government regulations. The impact of pesticide residues can be minimised by taking certain measures such as the rational use of pesticides, promoting organic farming, exploit natural and bio- pesticides and proper implementation and amendment of pesticide- related laws. The present article has been planned to review various aspects of pesticide residues including their accumulation in food products, impact on human health, and the preventive measures to counter their toxic effects.
Article Details
Unique Paper ID: 153430

Publication Volume & Issue: Volume 8, Issue 7

Page(s): 159 - 161
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