Agricultural products leaving the farm are subjected to IPM at the food processing facility. Informed decision-making via the IPM approach ultimately effects a profitable agricultural production system and benefits the consumer by providing foods with minimal or no pesticide residue. To evaluate the risks and benefits of pesticide use, the EPA requires all pesticide manufacturers to conduct extensive scientific testing prior to product registration for sale and use in the United States. The manufacturers of all pesticides must compile and document information related to chemistry, toxicology, food residues, application rates, environmental impact assessment, and human safety. But such scientific evaluation and regulatory scrutiny is essential to provide today's consumers with the benefits of high quality food.
Pesticides are usually organic chemicals, but some are inorganic compounds.
They can be produced in the laboratory, or naturally by the plant. Pests include plants and animals that vector disease, interfere with the production of food and fiber crops, or otherwise detract from our quality of life. Weeds, insects, nematodes, fungal and bacterial diseases, and rodents are examples of pests. The registration of a pesticide for use in our gardens or a farmer's field requires assessment of the potential negative effects of that pesticide on human health. To anticipate how a pesticide might impact human health, laboratory animals such as mice and rats are exposed to varying dosages in their foodsfrom very minimal to extremely high levels.