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Organophosphate pesticides were not commercialised until after WWII. Parathion was among the first marketed, followed by malathion and azinphosmethyl. Although organophosphates were used in considerable qualities they were originally less important than organochlorine insecticides such as DDT, dieldrin, and heptachlor.
Malathion is a pesticide that is widely used in agriculture, residential landscaping, public recreation areas, and in public health pest control programs such as mosquito eradication. [5] In the US, it is the most commonly used organophosphate insecticide.
Mevinphos is a broad spectrum of insecticides that are used on a wide variety of crops, including apples, peaches, strawberries, nectarines, celery, and cucumbers. [3] They belong to the chemical group known as organophosphates, which have neural toxic effects, not in only insecticides, but also in birds, fish, amphibians, and mammals. [4]
The Food Quality Protection Act (FQPA), or H.R.1627, was passed unanimously by Congress in 1996 and was signed into law by President Bill Clinton on August 3, 1996. [1] The FQPA standardized the way the Environmental Protection Agency (EPA) would manage the use of pesticides and amended the Federal Insecticide, Fungicide, and Rodenticide Act and the Federal Food Drug and Cosmetic Act.
Methamidophos, trade name "Monitor," is an organophosphate insecticide.. Crops grown with the use of methamidophos include potatoes [1] and some Latin American rice. [2] Many nations have used methamidophos on crops, including developed nations such as Spain, United States, Japan, and Australia.
It is a nonsystemic organophosphate insecticide formerly used to control cockroaches, silverfish, ants, and fleas in residential, non-food buildings. Diazinon was heavily used during the 1970s and early 1980s for general-purpose gardening use and indoor pest control.
Acephate is an organophosphate foliar and soil insecticide of moderate persistence with residual systemic activity of about 10–15 days at the recommended use rate. It is used primarily for control of aphids, including resistant species, in vegetables (e.g. potatoes, carrots, greenhouse tomatoes, and lettuce) and in horticulture (e.g. on roses and greenhouse ornamentals).
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...