The most commonly used pesticides in food production can be categorized into several classes, including organophosphates, carbamates, pyrethroids, neonicotinoids, and organochlorines. Some of the most widely used pesticides within these classes are:1. Organophosphates: Chlorpyrifos, Malathion, and Diazinon2. Carbamates: Carbaryl and Carbofuran3. Pyrethroids: Permethrin, Cypermethrin, and Deltamethrin4. Neonicotinoids: Imidacloprid, Clothianidin, and Thiamethoxam5. Organochlorines: DDT now banned in many countries , Endosulfan, and LindanePotential negative effects on human health due to pesticide residue buildup in the food chain include:1. Neurological effects: Organophosphates and carbamates can inhibit acetylcholinesterase, an enzyme essential for the proper functioning of the nervous system. This can lead to symptoms such as dizziness, headaches, muscle twitching, and, in severe cases, seizures or paralysis.2. Hormonal disruption: Some pesticides, such as organochlorines, can act as endocrine disruptors, interfering with the normal functioning of hormones in the body. This can lead to reproductive issues, developmental problems, and an increased risk of certain cancers.3. Carcinogenic effects: Some pesticides, such as DDT and Lindane, have been classified as possible or probable human carcinogens by the International Agency for Research on Cancer IARC .4. Developmental and reproductive toxicity: Exposure to certain pesticides, such as organophosphates and pyrethroids, has been linked to developmental and reproductive issues, including birth defects, low birth weight, and infertility.5. Immunotoxicity: Some pesticides, such as organochlorines, can impair the immune system, making individuals more susceptible to infections and diseases.6. Acute poisoning: Ingestion of high levels of pesticide residues can lead to acute poisoning, with symptoms ranging from nausea and vomiting to seizures, coma, and even death.It is important to note that regulatory agencies, such as the US Environmental Protection Agency EPA and the European Food Safety Authority EFSA , set maximum residue limits MRLs for pesticides in food to minimize the risk of negative health effects. However, concerns remain about the potential long-term effects of low-level exposure to pesticide residues, as well as the combined effects of exposure to multiple pesticides.