What are the commonly used pesticides when growing vegetables?

One is organophosphorus pesticides.

This pesticide is a broad-spectrum pesticide with a wide range of applications, including more than 60 species including dimethoate, trichlorfon, dichlorvos, systemic phosphorus, parathion, and malathion. Organophosphorus is unstable and highly volatile. It is easy to decompose in the natural environment and is easily decomposed by enzymes when entering the body. Therefore, it does not pollute the environment and remains in food for a short time. Therefore, there is less chronic poisoning and more acute poisoning. Organophosphorus is a neurotoxin. When people eat fruits, vegetables, tea, potatoes, cereals, etc. that have been treated with organophosphorus pesticides, they may experience symptoms such as muscle tremors, spasms, increased blood pressure, accelerated heartbeat, or even coma and death.

The second is organochlorine pesticides.

This pesticide is a highly toxic pesticide. Among them, 666, DDT, etc. have long been banned in my country, but they are still used in violation of regulations. In particular, lindane, 7O54, toxaphene, chlordane, etc. are still banned. Keep using it. Organochlorines are highly fat-soluble, difficult to hydrolyze and degrade, and are very stable. They accumulate in human fat and can remain in nature and food for a long time. It takes 25 to 110 years for the natural environment to recover after discontinuation.

Food contaminated by organochlorines often starts from the ingestion of plankton in the water body. Fish and shrimps eat plankton, and eventually enters water birds and human bodies. Its concentration can increase to 8 million times. Organic chlorines can remain in fruits and vegetables, grains, cereals, potatoes, tea, and tobacco. The contamination rate of animal foods such as poultry, fish, eggs, and milk is higher than that of plant foods, and it will not be reduced due to storage, processing, and cooking. It is easy to enter the human body for accumulation.

Organochlorine pesticides can cause acute or chronic poisoning. Acute poisoning causes central nervous system symptoms in the poisoned person. Because it is accumulated in human body fat, acute poisoning has low toxicity and mild symptoms, usually fatigue, nausea, dizziness, and insomnia. Chronic poisoning can cause damage to the human liver, kidneys, and nervous system. DDT is also carcinogenic.

The third is carbamate pesticides.

This type of pesticide is a widely used new insecticide and herbicide, such as pirimicarb, carbofuran, carbaryl, propoxur, fenitroth, etc. Its toxicity is similar to that of organophosphorus , but the toxicity is mild and the recovery is quick. People who eat fruits and vegetables, grains, potatoes, tea, etc. that have a lot of these pesticides will have symptoms similar to those of organophosphorus poisoning. However, because of their mild toxicity, they can usually recover on their own within a few hours.

The fourth is pyrethroid pesticides.

The main pyrethroid pesticides include cypermethrin (dimethrin), deltamethrin (dimethrin), pyrethrin (sulfide), etc., which are low-toxic to humans, but have Accumulation, the symptoms of poisoning are neurological symptoms and skin irritation symptoms.

In order to prevent the harm of pesticide residues, you should usually pay attention to the following points:

1.

Try to buy fruits and vegetables in regular markets with health supervision and product packaging. Those with one of the four signs of "quality and safety", "pollution-free products", "green food" and "organic food" are relatively safer and more reliable.

2. Purchase fruits and vegetables according to the season. If they are out of season, a large amount of chemical fertilizers and pesticides are often applied to accelerate ripening, and they are released in violation of the safety interval regulations.

3. The amount of pesticide residues is related to the variety of fruits and vegetables. Generally, leaves and stems, fruits, and beans have more pesticide residues, while roots and stems have less pesticide residues.

4. Learn as much as possible about the origin of fruits and vegetables, and avoid buying fruits and vegetables grown in heavily polluted areas and along roads.

5.

Fruits and vegetables should be rinsed first and then soaked, that is, thoroughly clean the surface of the fruits and vegetables and then soak them in water for 10 minutes, but do not soak them for too long to avoid surface pesticides entering the water. Back inside the fruit and vegetables.

6. Cuts are easily contaminated by residual pesticides, so do not cut vegetables first and then soak them; rinse the soaked fruits and vegetables several times with water before cutting.