The first organic pesticide to be introduced on the market by Geigy in 1939 was dichlorodiphenyltrichloroethane (DDT) as a result of systematic research in its insect killing activity by the Swiss entomologist Paul Muller.
Large amounts of chemical pesticide are used in conventional farming, and these leave a small residue in the foods that are produced.
Consumers’ dietary intake comes from four sources: on-farm pesticide use, post harvest pesticide use, pesticide used on imported foods and canceled pesticide that persist in the environment.
Warnings about the dangers of pesticide for human health and biodiversity have been well reported over the years.
In 1987, the FDA found pesticide residues in 50% of the fruits and 41% of the vegetables it samples – detect less than one-half of the pesticide likely to leave residues on food.
When people eat foods containing pesticide, traces of the compounds remain in their body. There can be no doubts that dangers are inherent in the use of pesticide and in the consumption of foodstuffs containing unacceptable level of pesticide residues.
Some research has indicated a link between pesticides and certain cancers, as well as possible links between pesticide and birth defects and nerve damage.
Pesticide and food safety
