by Dennis D. Weisenburger, MD
In the United States approximately two million farmers, three million hired farm workers and six million farm family members have potential contact with agrichemicals. In addition, persons employed in the manufacturing and formulation of agrichemicals, as well as other plant growers and harvesters, aerial applicators, fumigators, professional ground and structural applicators, and their support personnel, are likely to have a significant exposure is via dermal absorption. In workers who are occupationally exposed to organophosphate insecticides, one can estimate the biologic exposure by measuring red blood cell or plasma cholinesterase levels before and after the application. In such studies approximately 20% to 40% of farm applicators have a significant reduction in their plasma cholinesterase levels, some with symptoms of toxicity, whereas even higher percentage are reported in migrant farm workers factory workers and formulators, and third-world farm laborers.
“Contrary to widespread public belief, pesticide residues in fresh and processed foods are typically absent...”
Non occupational pesticide exposures among the general population appears to be low relative to occupational exposures. A major source of pesticide exposure for the general population results from the use of pesticides in and around the home, since approximately 90% of all United States households use pesticides. In California alone, and estimated 30 million kilograms of pesticides were sold for home and garden use in 1980. From 1976 to 1977 the Environmental Protection Agency estimated the exposure to pesticides in and around the home resulted in 2.5 million reported symptomatic incidents. Of particular concern are pesticides that persist in the home environment for long periods of time, particularly termiticides such as chlodane. House dust and lawn residues are thought to represent important means of exposure for small children. However, little is know regarding the chronic health effects of low level home exposures. Contrary to widespread public belief, pesticide residues in fresh and processed foods are typically absent or well below the legal tolerance levels.
Dennis D. Weisenburger, MD is with the Department of Pathology and Microbiology,
University of Nebraska Medical Center, Omaha, NE
Reprint permission given by AgAir Update, P.O. Box 850, Perry, GA 31069 - an international agricultural aviation publication.
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