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Pesticides and food safety


Besidesprevention of tropical diseases, pesticides are also used to make agriculturalactivities fertile. But pesticides are potentially harmful to our health andmay be toxic to the immune, reproductive and nervous systems. Afterapplication; pesticide residues consist depending on factors such as plantspecies, time of administration, how it applied. While pesticides make foodsupply sustainable, there are concerns about residues in food that peopleconsume. Therefore food safety concept introduced. Shortly, the purpose of foodsafety is to reach products to end consumers without losing its nutritionalvalue and not posing a risk in any sense. In this context, good agriculturalpractices have been established and the maximum residue levels for pesticidesis determined for each plant species and animal feed. This limit is called thepesticide tolerances. In fact, this limits are legal limits more than health.Health limit are the values, not effective in the long-term intake of certainpesticides in animal experiments. The legal limit is one percent of it. Thegoal is to make the amount of pesticide residue levels harmless for consumerhealth. Even though the residues are below legal limits, recent studies claimthey may affect hormonal system of susceptible individuals. With debates offood security, to minimize potential damage to environment and human health,integrated pest control program has been created. American system consists ofsix main components; 1. Acceptable pest levels 2. Preventive cultural practices3. Monitoring 4. Mechanical control 5. Biological control 6. Responsible useConclusion: Pesticide use increase the availability of food through efficiencybut may bring health risks of irresponsible use. Instead, combining mechanical,biological and other preventive practices, appropiate to the region itincreases cost-effectiveness and with minimal ecological damage, we may providesustainable agriculture by food security. Keywords:Food, Pest,Pesticide