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Chlorpropham or CIPC is a plant growth regulator and herbicide used as a sprout suppressant for grass weeds, alfalfa, lima and snap beans, blueberries, cane fruit, carrots, cranberries, ladino clover, garlic, seed grass, onions, spinach, sugar beets, tomatoes, safflower, soybeans, gladioli and woody nursery stock.
Based on government tests of pesticide levels, here is the Environmental Working Group’s 2024 list of the produce with the highest and lowest levels of pesticides. Blueberries, strawberries ...
Bentazon is a selective herbicide as it only damages plants unable to metabolize the chemical. [1] It is considered safe for use on alfalfa, beans (with the exception of garbanzo beans [1]), maize, peanuts, peas (with the exception of blackeyed peas [1]), pepper, peppermint, rice, sorghum, soybeans and spearmint; as well as lawns and turf. [3]
Pesticide poisoning is an important occupational health issue because pesticides are used in a large number of industries, which puts many different categories of workers at risk. Extensive use puts agricultural workers in particular at increased risk for pesticide illnesses.
The Pesticide Data Program, [23] a program started by the United States Department of Agriculture is the largest tester of pesticide residues on food sold in the United States. It began in 1991 and tests food for the presence of various pesticides and if they exceed EPA tolerance levels for samples collected close to the point of consumption.
Selling any registered pesticide if its content does not conform to label data. Falsification of any test-related information or the submission of any false data to support registration. Selling an adulterated or misbranded pesticide. Detaching, altering, defacing, or destroying any part of a container or label.
Health effects of pesticides may be acute or delayed in those who are exposed. [1] Acute effects can include pesticide poisoning, which may be a medical emergency. [2] Strong evidence exists for other, long-term negative health outcomes from pesticide exposure including birth defects, fetal death, [3] neurodevelopmental disorder, [4] cancer, and neurologic illness including Parkinson's disease ...
Although the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%, [30] so almost 5 kg of the extremely sour leaves would have to be consumed to reach the LD 50. Cooking the leaves with soda can make them more poisonous by producing soluble oxalates . [ 31 ]