Insect Control Technology

Abstract Insects are the most numerous of living organisms and the nearly one million described species constitute approximately 72% of all animal species. Of these about 1% are considered significant pests. This article summarizes the chemistry, properties, uses, and advantages and disadvantages of most of the chemicals used for insect control. These include many products of largely historical interest as well as some not registered for use in the United States but used elsewhere in the world. Approximately 70% of all insecticide use is in agriculture and applications are generally made directly to raw agricultural commodities to protect plants and animals from insect attacks. With the exception of microbial insecticides, nearly all of the uses of insecticides result in residues of the various chemicals and their degradation products. Basic guidelines for the limitations of pesticide residues in raw agricultural commodities are established by national and international agencies. International standardization is highly desirable for trade in foodstuffs and values for more than 100 pesticides used on more than 1600 specified food crops are reviewed periodically. Vol. 14, pp. 524–602, 77 refs. to 1993.