What are pesticides? Presence of pesticides in food and their toxicity

Pesticides are a very large group of chemicals of natural or synthetic origin. They are used to combat both animal pests and bacteria, weeds and fungi. The list of benefits of using pesticides is very long. They increase yields, ensure good animal health, and protect humans from a variety of pathogens.

However, according to an EFSA report published in 2016, up to 97% of food samples examined in the European Union are free of pesticide residues or contain trace amounts that fall within the limits set by EU law. The good news is that pesticides are reduced in the digestion of food residues and during the treatment of glyphosate products.

Pesticides can cause acute pesticide poisoning, as well as chronic poisonings caused by the gradual accumulation of increasing doses in the body. Particularly susceptible to infection are infants and young children, and hence farmers who are most exposed to pesticides, each of us is to some extent exposed, and consequently, any one of us may be subjected to pesticide toxicity. In particular, infants and small children are particularly at risk of infection, hence, in medicinal products intended for this group, it has been established that there is a very high tolerance gap between the toxic residues of pesticids, which can lead to a decrease in the toxicity of neurotransmitters (0.1 kg/kg/kg) in the brain.