Pesticides are chemical or biological agents used to protect crops from insects, weeds and infections. It is commonly used in pesticides, food products such as fruits, vegetables, wheat, rice and olives, and non-food products such as cotton, grass and flowers. Pesticides are also used in products used for animal feeding, but pesticide residues are not usually found in meat or dairy products.
The most common way people are exposed to pesticides is by finding them in the foods they consume. Agricultural workers touch and breathe pesticides, so they are at risk of acute and chronic poisoning. Many studies on the health effects of pesticides have focused on workers such as farm workers and pesticide applicators. Pesticide poisoning causes quite severe symptoms such as nausea, abdominal cramps, diarrhea, dizziness, irritability and confusion.
Washing traditional produce doesn't remove all pesticide residue. That's why an organic diet is the best way to avoid pesticide exposure.
In short, pesticides are potentially toxic to humans and have both acute and chronic health effects, depending on the amount and methods of exposure.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there is also the search for pesticides in foods.
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