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PubMed1983

[Toxicologic characteristics of several pesticides and standards for them in water].

The progressive increase of production and application of chemicals for plant protection transmuted the problem of protection of water cleanliness into an international and national problem. The cases with incidental pesticide pollution of water-reservoirs became more numerous. A necessity arose of the supplement of our sanitary legislation with hygienic standards (MAC) for the water for the newly implemented chemicals for plant protection in the country. During the last several years, some of the most frequently used and formulated in our country pesticides were experimentally studied: Afalon and Patoran (from chemical group of carbamates and dithiocarbamates) and amide herbicide: Dimid, Ramrod, Lasso, Treflan. Complex hygienic-toxicological studies were carried out in order to study the toxicological effect of the pesticides mentioned and to elaborate hygienic norms (MAC) of the same in the water. The effect on the organoleptic qualities of water was determined as well as on the sanitary regime of waterreservoirs (according to BON5, sanitary-indictory microflora and toxicity for fishes). Toxicological studies were performed under the conditions of acute, subacute and chronic experiment. The results obtained allowed the hygienic-toxicological characteristics and the proposal of hygienic standards (MAC) for the pesticides studied in water.

Acetamides↗
PubMed1976

[Effects produced by insecticides on micro-organisms growing on harvest crops (vegetable foodstuff) (author's transl)].

Micro-organisms were isolated from several harvest crops and identified. Their capacity of breaking down pesticides frequently applied over large areas was investigated. It was found that some types of molds regularly found on untreated foodstuffs of vegetable origin have changed in composition and germ density during the last 5 to 10 years and that they are capable of more or less breaking down pesticides only to a limited extent. The particularly great increase of F. oxysporum in maize (corn) and corn flour can, accordingly, be caused by the application of herbicides.

Bacteria↗