A pesticide is any substance used to kill, repel, or control certain forms of plant or animal life that are considered to be pests. Pesticides include herbicides for destroying weeds and other unwanted vegetation, insecticides for controlling a wide variety of insects, fungicides used to prevent the growth of molds and mildew, disinfectants for preventing the spread of bacteria, and compounds used to control mice and rats. Due to the widespread use of agricultural chemicals in food production, people are exposed to low levels of pesticide residues through their diets. Browse through this category for various pesticides available in Zambian stores.
Pesticides are chemical compounds that are used to kill pests, including insects, rodents, fungi and unwanted plants (weeds). Over 1000 different pesticides are used around the world. Pesticides are used in public health to kill vectors of disease, such as mosquitoes, and in agriculture to kill pests that damage crops.
Pesticides can cause short-term adverse health effects, called acute effects, as well as chronic adverse effects that can occur months or years after exposure. Examples of acute health effects include stinging eyes, rashes, blisters, blindness, nausea, dizziness, diarrhoea and death.
Pesticide exposure can be linked to cancer, endocrine disruption, reproductive effects, neurotoxicity, kidney and liver damage, birth defects, and developmental changes in a wide range of species. Exposure to pesticides can also alter an organism's behaviour, impacting its ability to survive.
Pesticides are used to control various pests and disease carriers, such as mosquitoes, ticks, rats and mice. Pesticides are used in agriculture to control weeds, insect infestation and diseases. There are many different types of pesticides; each is meant to be effective against specific pests
Many insecticides act upon the insect's nervous system (e.g., cholinesterase inhibition), while others act as growth regulators or endotoxins. Most act on neurons by causing a sodium/potassium imbalance preventing normal transmission of nerve impulses.
Every pesticide is toxic if the exposure level is high enough. Therefore, no pesticide is entirely safe. Safety is based on each individual's level of risk tolerance and is subjective
Natural pesticides are pesticides that come from natural sources—generally plant or mineral derivatives.
On the basis of the target group, pesticides are classified as: Herbicides: Such as 2,4-D are for plants that can act like pests such as weeds. Insecticides: Such as Allethrin, Boric Acid, Cypermethrin, Malathion, etc. to kill insects.
More than 90 percent of samples of strawberries, apples, cherries, spinach, nectarines and grapes tested positive for residues of two or more pesticides. Kale, collard and mustard greens, as well as hot peppers and bell peppers, had the most pesticides detected, 103 and 101 pesticides in total, respectively.
Pesticides allow growers to increase the amount of usable food from each crop at the time of harvest. Pesticides may also improve the quality, safety, and shelf-life of certain foods. For consumers, this means access to a wide variety of affordable foods, grown locally or imported from other states or countries.1