ABSTRACT
This chapter briefly addresses the major aspects of adverse health effects associated with exposure to the main classes of pesticides, which may be present as residues in food supplies. Starting in the late 1970s, a new class of insecticides, the neonicotinoids, has been developed through various chemical modifications of nicotine and other nAChRs agonists. Most fungicides are applied prior to potential infection by fungal spores, either to plants or to postharvest crops, while some are used as systemic fungicides, which are absorbed and distributed throughout the plant. With few exceptions, fungicides have low acute toxicity in mammals, though a number may be genotoxic and have carcinogenic potential. More complete discussions on the use and toxicity of fungicides can be found in Hayes and Edwards et al. Interestingly, the structure of dithiocarbamate fungicides resembles that of disulfiram, an inhibitor of aldehyde dehydrogenase used in treatment of alcoholism; for this reason, dithiocarbamates may interact with alcohol, leading to elevation in acetaldehyde levels.
