Margarine in a tub Alternative names Oleo, oleomargarine Type Place of origin Created by Main ingredients Margarine ( ( ) or ) is an imitation butter used for flavoring, baking, and cooking. Created it in in 1869 when responding to a challenge by to create a substitute from for the armed forces and lower classes. First named oleomargarine from Latin for oleum (beef fat) and Greek for margarite (pearl indicating luster), it was later named margarine. Whereas butter is made from the of, modern margarine is made mainly of refined and water, and may also contain milk. In some places in the United States, it is colloquially referred to as ' oleo', short for oleomargarine.

Margarine, like butter, consists of a water-in-fat, with tiny droplets of water dispersed uniformly throughout a fat in a stable crystalline form. In some jurisdictions, margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.

Colloquially in the United States, the term margarine is used to describe 'non-dairy spreads' with varying fat contents. Due to its versatility, margarine can be used as an ingredient in other food products, such as pastries, doughnuts, and cookies. Newspaper ad for the oleomargarine product, 1919. Product made by the from by-products of the animal processing business. John Steele wrote in his 1850 California gold miner's journal: 'I became acquainted with Mr.

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Dainels, from Baltimore, who. Manufactured butter from tallow and lard, and it looked and tasted so much like real butter, that. I could not tell the difference. However, he deceived no one, but sold it for just what it was.

He never explained the process of its manufacturer, and whether he was the originator of oleomargarine I do not know.' The principal raw material in the original formulation of margarine was beef fat.

In 1871, Henry W. Bradley of received for a process of creating margarine that combined vegetable oils (primarily ) with animal fats. By the late 19th century, some 37 companies were manufacturing margarine in opposition to the butter industry, which protested and lobbied for government intervention, eventually leading to the 1886 Margarine Act imposing punitive fees against margarine manufacturers.

Shortages in beef fat supply combined with advances by and in the of plant materials soon accelerated the use of Bradley's method, and between 1900 and 1920 commercial oleomargarine was produced from a combination of animal fats and hardened and unhardened vegetable oils. The depression of the 1930s, followed by the rationing of, led to a reduction in supply of animal fat and butter, and, by 1945, 'original' margarine almost completely disappeared from the market. In the United States, problems with supply, coupled with changes in legislation, caused manufacturers to switch almost completely to vegetable oils and fats (oleomargarine) by 1950, and the industry was ready for an era of product development. Partial of a typical plant oil to a typical component of margarine. Most of the C=C double bonds are removed in this process, which elevates the melting point of the product.

Commonly, the natural oils are hydrogenated by passing through the oil in the presence of a, under controlled conditions. The addition of hydrogen to the unsaturated bonds (alkenic double C=C bonds) results in saturated C-C bonds, effectively increasing the melting point of the oil and thus 'hardening' it. This is due to the increase in between the saturated molecules compared with the unsaturated molecules.

However, as there are possible health benefits in limiting the amount of saturated fats in the human diet, the process is controlled so that only enough of the bonds are hydrogenated to give the required texture. Margarines made in this way are said to contain hydrogenated fat. This method is used today for some margarines although the process has been developed and sometimes other metal catalysts are used such as. If hydrogenation is incomplete (partial hardening), the relatively high temperatures used in the hydrogenation process tend to flip some of the carbon-carbon double bonds into the 'trans' form. If these particular bonds aren't hydrogenated during the process, they remain present in the final margarine in molecules of, the consumption of which has been shown to be a risk factor for.

For this reason, partially hardened fats are used less and less in the margarine industry. Some tropical oils, such as and, are naturally semi-solid and do not require hydrogenation. Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk,, and emulsifiers. Margarines and vegetable fat spreads found in the market can range from 10 to 90% fat. Depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used vary slightly. The oil is pressed from seeds and refined. It is then blended with solid fat.

If no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them. The resulting blend is mixed with water, citric acid, carotenoids, vitamins and milk powder. Such as help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added.

This oil-and-water emulsion is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines. Three types of margarine are common: • Soft vegetable fat spreads, high in mono- or polyunsaturated fats, which are made from,,,,, or oil.

• Margarines in bottle to cook or top dishes • Hard, generally uncolored margarine for cooking or baking. () Nutrition [ ]. • Units • μg = • mg = • IU = Percentages are roughly approximated using for adults. In a 100 gram reference amount, margarine, manufactured from soybean oil and, provides 628 and is composed of 70%, 2%, 26% water, and negligible (table). Is rich in content (134% of the, DV), as are (37% DV), and (47% DV) added as salt for flavor. Unless with during manufacturing, there are no other nutrients in significant content. Amount of fat [ ] The roles of butter and traditional margarine (80% fat) are similar with respect to their energy content, but low-fat margarines and spreads are also widely available.

Saturated fat [ ]. Main article: Saturated fatty acids have not been conclusively linked to elevated blood levels. Replacing saturated and fats with unhydrogenated monounsaturated and polyunsaturated fats is more effective in preventing coronary heart disease in women than reducing overall fat intake. Vegetable fats can contain anything from 7% to 86% saturated fatty acids. Liquid oils (, ) tend to be on the low end, while tropical oils (, ) and fully hardened () oils are at the high end of the scale.

A margarine blend is a mixture of both types of components. Generally, firmer margarines contain more saturated fat. Typical soft tub margarine contains 10% to 20% of saturated fat.

Regular contains 52 to 65% saturated fats. The and the recommend saturated fat intake to be as low as possible. Unsaturated fat [ ]. Main article: Consumption of acids has been found to decrease LDL cholesterol levels and increase HDL cholesterol levels in the blood, thus reducing the risk of contracting cardiovascular diseases. There are two types of unsaturated oils: mono- and poly-unsaturated fats both of which are recognized as beneficial to health in contrast to saturated fats. Some widely grown vegetable oils, such as (and its variant ),,, and oils contain high amounts of unsaturated fats. During the manufacture of margarine, makers may convert some unsaturated fat into hydrogenated fats or to give them a higher melting point so they stay solid at room temperatures.

• Omega-3 fatty acids. Main article: Omega-3 fatty acids are a family of. This is one of the two, so called because humans cannot manufacture it and must get it from food. Omega-3 fatty acids are mostly obtained from caught in high-latitude waters. They are comparatively uncommon in vegetable sources, including margarine. However, one type of Omega-3 fatty acid, (ALA) can be found in some vegetable oils. Contains 30-50% of ALA, and is becoming a popular dietary supplement to rival fish oils; both are often added to premium margarines.

An ancient oil plant,, has recently gained popularity because of its high Omega-3 content (30-45%), and it has been added to some margarines. Contains about 20% ALA. Small amounts of ALA are found in vegetable oils such as (7%), rapeseed oil (7%) and (5%). • Omega-6 fatty acids. Main article: Omega-6 fatty acids are also important for health. They include the essential fatty acid (LA), which is abundant in vegetable oils grown in temperate climates.

Some, such as (60%) and the common margarine oils corn (60%), cottonseed (50%) and sunflower (50%), have large amounts, but most temperate oil seeds have over 10% LA. Margarine is very high in omega-6 fatty acids. Modern Western diets are frequently quite high in Omega-6 but very deficient in Omega-3. The omega-6 to omega-3 ratio is typically 5:1 to 10:1. Large amounts of omega-6 decreases the effect of omega-3. Therefore, it is recommended that the ratio in the diet should be less than 4:1, although optimal ratio may be closer to 1:1.

Trans fat [ ]. Main article: Unlike essential fatty acids, trans fatty acids are not essential and provide no known benefit to human health besides providing calories. There is a positive linear trend between trans fatty acid intake and LDL cholesterol concentration, and therefore increased risk of, by raising levels of cholesterol and lowering levels of cholesterol.

Several large studies have indicated a link between consumption of high amounts of trans fat and coronary, and possibly some other diseases, prompting a number of government health agencies across the world to recommend that the intake of trans-fats be minimized. In the United States, partial has been common as a result of preference for domestically produced oils.

However, since the mid-1990s, many countries around the world have started to move away from using partially hydrogenated oils. This led to the production of new margarine varieties that contain less or no trans fat.

The United States ordered that trans fat is to be eliminated from food processing after a three-year grace period beginning in June 2015, to then be implemented by June 18, 2018. Cholesterol [ ]. Main article: High levels of cholesterol, particularly, are associated with an increased risk of and formation. The narrowing of blood vessels can cause reduced blood flow to the brain, heart, kidneys and other parts of the body.

Cholesterol, though needed metabolically, is not essential in the diet, because the body's production increases as needed when dietary intake falls. The human body makes cholesterol in the liver, adapting the production according to its food intake, producing about 1 g of cholesterol each day or 80% of the needed total body cholesterol.

The remaining 20% comes directly from food intake (In those who eat animal products). Overall intake of cholesterol as food has less effect on blood cholesterol levels than the type of fat eaten. Most margarines are vegetable-based and thus contain no cholesterol, while a teaspoon (5 grams) of butter contains 10.8 mg of cholesterol. Plant sterol esters and stanol esters [ ] Plant or plant have been added to some margarines and spreads because of their cholesterol lowering effect. Several studies have indicated that consumption of about 2 grams per day provides a reduction in LDL cholesterol of about 10%. Market acceptance [ ] Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century.

In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine. Margarine has a particular market value to those who observe the Jewish dietary laws of, which forbids the mixing of meat and dairy products; hence there are strictly non-dairy margarines available.

These are often used by the Kosher consumer to adapt recipes that use meat and butter or in baked goods served with meat meals. The in America caused much consternation within the Kosher-observant community. [ ] Regular margarine contains trace amounts of animal products such as or dairy extracts. However, margarine that strictly doesn't contain animal products also exists. Such margarines provide a substitute for butter. National standards [ ] Australia [ ] Margarine is common in Australian supermarkets. Sales of the product have decreased in recent years due to consumers 'reducing their use of spreads in their daily diet'.

Butter-colored margarine was sold from its introduction in Australia, but dairy and associated industries lobbied governments strongly in a (vain) attempt to have them change its color, or banned altogether. Australia New Zealand Food Standards Code – Standard 2.4.2 – Edible Oil Spreads requires that edible oil spreads and table margarine must contain no less than 55 μg/kg of vitamin D.

Canada [ ] Canadian standard B.09.016 states that margarine shall be: 'An emulsion of fat, or water in fat, oil, or fat and oil that are not derived from milk and shall contain not less than 80% fat and not less than 3300 of vitamin A and 530 IU of vitamin D.' Calorie reduced margarine is specified in standard B.09.017 as: 'Containing not less than 40% fat and having 50% of the calories normally present in margarine.' In 2007, released an updated version of the that recommended Canadians choose 'soft' margarine spreads that are low in saturated and trans fats and limit traditional 'hard' margarines, butter, lard, and shortening in their diets.

European Union [ ] Under European Union directives, margarine is defined as: 'A water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 10% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread.' Margarines may not have a milk fat content of more than 3%. For blends and blended spreads, the milk fat may be between 10% and 80%. Spread that contains 60 to 62% of fat may be called 'three-quarter-fat margarine' or 'reduced-fat margarine'. Spread that contains 39 to 41% of fat may be called 'half-fat margarine', 'low-fat margarine', or 'light margarine'. Spreads with any other percentage of fat are called 'fat spread' or 'light spread'. Many member states currently require the mandatory addition of vitamins A and D to margarine and fat spreads for reasons of public health.

Voluntary fortification of margarine with vitamins had been practiced by manufacturers since 1925, but in 1940 with the advent of the war, certain governments took action to safeguard the nutritional status of their nations by making the addition of vitamin A and D compulsory. This mandatory fortification was justified in the view that margarine was being used to replace butter in the diet.

United Kingdom [ ] In the United Kingdom, no brands of spread on sale contain partially hydrogenated oils. Fortification with vitamins A and D is no longer mandatory for margarine, this brings it in line with other spreads wherein fortification is not required. Legal issues [ ] Since margarine intrinsically appears white or almost white, by preventing the addition of artificial coloring agents, legislators found they could protect the dairy industries by discouraging the consumption of margarine based on visual appeal. If margarine were colored the same as butter, consumers would see it as being virtually the same thing as butter, and as a natural product, even though it is not.

Bans on adding color became commonplace in the United States, Canada, and Denmark and, in some cases, those bans endured for almost 100 years. The rivalry between the dairy industry and the oleomargarine industry persists even today.

Canada [ ] In Canada, margarine was prohibited from 1886 to 1948, though this ban was temporarily lifted from 1917 until 1923 due to dairy shortages. Nevertheless, bootleg margarine was produced in the neighboring from whale, seal, and fish oil by the and was smuggled to Canada where it was widely sold for half the price of butter.

The lifted the margarine ban in 1948 in the. That year, Newfoundland negotiated its entry into the Canadian Confederation - one of its three non-negotiable conditions for union with Canada was a constitutional protection for the new province's right to manufacture margarine. In 1950, as a result of a court ruling giving provinces the right to regulate the product, rules were implemented in much of Canada regarding margarine's color, requiring that it be bright yellow or orange in some provinces or colorless in others. By the 1980s, most provinces had lifted the restriction. However, in it was not legal to sell butter-colored margarine until 1995., the last Canadian province to regulate margarine coloring, repealed its law requiring margarine to be colorless in July 2008. United States [ ] In 1877, became the first U.S. State to attempt legal restriction of the sale of oleomargarine through compulsory labeling.

The law, 'to prevent deception in sales of butter,' required retailers to provide customers with a slip of paper that identified the 'imitation' product as margarine. This law proved ineffective, as it would have required an army of inspectors and chemists to enforce it. By the mid-1880s, the U.S. Federal government had introduced a tax of two cents per pound, and manufacturers needed an expensive license to make or sell the product. The simple expedient of requiring oleo manufacturers to color their product distinctively was, however, left out of early federal legislation. But individual states began to require the clear labeling of margarine. The color bans, drafted by the butter lobby, began in the dairy states of and.

In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable, despite the objections of the oleo manufacturers that butter dairies themselves added to their product to imitate the yellow of mid-summer butter. 1948 advertisement demonstrating how to color margarine in the package By the start of the 20th century, eight out of ten Americans could not buy yellow margarine, and those who could had to pay a hefty tax on it.

Colored margarine became common, and manufacturers began to supply food-coloring capsules so the consumer could knead the yellow color into margarine before serving it. Nevertheless, the regulations and taxes had a significant effect: the 1902 restrictions on margarine color, for example, cut annual consumption in the United States from 120,000,000 to 48,000,000 pounds (54,000 to 22,000 t).

With the coming of, margarine consumption increased enormously, even in countries away from the front, such as the United States. In the countries closest to the fighting, dairy products became almost unobtainable and were strictly. The, for example, depended on imported butter from Australia and New Zealand, and the risk of attacks meant little arrived. The long-running battle between the margarine and dairy continued: in the United States, the brought a renewed wave of pro-dairy legislation; the, a swing back to margarine. Post-war, the margarine lobby gained power and, little by little, the main margarine restrictions were lifted, the most recent states to do so being in 1963 and in 1967. Lois Dowdle Cobb (1889–1987) of, wife of the agricultural publisher, led the move in the United States to lift the restrictions on margarine.

Some unenforced laws remain on the books. See also [ ].

Of some pyrethrins: pyrethrin I (R = CH 3), pyrethrin II (R = CO 2CH 3) The pyrethrins are a class of normally derived from that have potent activity by targeting the nervous systems of. Pyrethrin is synthetically made by industrial methods, but it also naturally occurs in chrysanthemum flowers, thus is often considered an insecticide, or at least when it is not combined with or other synthetic. Their insecticidal and insect-repellent properties have been known and used for thousands of years. GibbsCAM 2007 V8 7 7-Lz0. Pyrethrins are gradually replacing and as the pesticides of choice, since these other compounds have been shown to have significant and persistent toxic effects to humans.

Because they are compounds, pyrethrins are now widely regarded as being preferable to, which is the name of a group of synthetic analogues of pyrethrin that accumulate in the environment. Pyrethrins are considered to be low-toxicity pesticides from a human health standpoint. Contents • • • • • • • • • • • • • Chemistry [ ] Physical and chemical properties of some pyrethrins. Group Pyrethrin I Pyrethrin II Chemical compound Pyrethrin I Cinerin I Jasmolin I Pyrethrin II Cinerin II Jasmolin II Chemical structure Chemical formula C 21H 28O 3 C 20H 28O 3 C 21H 30O 3 C 22H 28O 5 C 21H 28O 5 C 22H 30O 5 Molecular mass (g/mol) 328.4 316.4 330.4 372.4 360.4 374.4 Boiling point (°C) 170 136–138?

Vapor pressure (mmHg) 2.02 x 10 –5 1.1 x 10 –6 4.8 x 10 –7 3.9 x 10 –7 4.6 x 10 –7 1.9 x 10 –7 Solubility in water (mg/L) 0.35 3.62 0.60 125.6 0.03 214.8 History [ ] The pyrethrins occur in the seed cases of the ( cinerariaefolium), which has long been grown commercially to supply the. Pyrethrins have been used as an insecticide for thousands of years. It is believed that the Chinese crushed chrysanthemum plants and used the powder as an insecticide as early as 1000 BC. It was widely known that the in China widely used pyrethrin for its insecticide properties. Pyrethrins were identified as the potent chemical in the Chrysanthemum plants responsible for the insecticidal properties in the crushed flowers around 1800 in Asia. In the, French soldiers used the flowers to keep away fleas and body lice.

Biosynthesis [ ]. Cyclopropanation reaction producing chrysanthemyl diphosphate, an intermediate in the biosynthesis of Well after their use as insecticides began, their chemical structures were determined by and in 1924. (C nH 28O 3) and (C nH 28O 5) are structurally related with a core. Pyrethrin I is a derivative of (+)- trans. Pyrethrin II is closely related, but one methyl group is oxidized to a carboxymethyl group, the resulting core being called pyrethric acid.

Knowledge of their structures opened the way for the production of synthetic analogues, which are called. Pyrethrins are classified as.

The key step in the of the naturally occurring pyrethrins involves two molecules of, which join to form a ring by the action of the enzyme. Production [ ].

Tanacetum cinerariifolium Commercial pyrethrin production mainly takes place in mountainous equatorial zones. The commercial cultivation of the Dalmatian chrysanthemum takes place at an altitude of 3000 to 6000 meters above sea level.

This is done because pyrethrin concentration has been shown to increase as elevation increases to this level. Growing these plants does not require much water because semiarid conditions and a cool winter deliver optimal pyrethrin production.

Another variety of Chrysanthemum used for the production of pyrethrins is the pyrethrum chrysanthemum. These flowers prefer to be grown in dry soils at a lower altitude than the Dalmatian chrysanthemum to optimize pyrethrin production. Most of the world's supply of pyrethrin and C. Cinerariaefolium comes from, which produces the most potent flowers. Other countries include (in ) and Japan. The flower was first introduced into Kenya and the highlands of Eastern Africa during the late 1920s. Since the 2000s, Kenya has produced about 70% of the world's supply of pyrethrum.

A substantial amount of the flowers is cultivated by small-scale farmers who depend on it as a source of income. It is a major source of export income for Kenya and source of over 3,500 additional jobs. About 23,000 tons were harvested in 1975. The active ingredients are extracted with to give a concentrate containing the six types of pyrethrins:,, cinerin I, cinerin II, jasmolin I, and jasmolin II. Processing the flowers to cultivate the pyrethrin is often a lengthy process, and one that varies from area to area. For instance, in Japan, the flowers are hung upside down to dry which increases pyrethrin concentration slightly. To process pyrethrin, the flowers must be crushed.

The degree to which the flower is crushed has an effect on both the longevity of the pyrethrin usage and the quality. The finer powder produced is better suited for use as an insecticide than the more coarsely crushed flowers. However, the more coarsely crushed flowers have a longer shelf life and deteriorate less. Use as an insecticide [ ] Pyrethrin is most commonly used as an and has been used for this purpose since the 1900s. In the 1800s, it was known as ', 'Persian pellitory', and 'zacherlin'. Pyrethrins delay the closure of voltage-gated sodium ion channels in the nerve cells of insects, resulting in repeated and extended nerve firings. This hyperexcitation causes the death of the insect due to loss of motor coordination and paralysis.

Resistance to pyrethrin has been bypassed by pairing the insecticide with synthetic synergists such as. Together, these two compounds prevent detoxification in the insect, ensuring insect death. Synergists make pyrethrin more effective, allowing lower doses to be effective. Pyrethrins are effective insecticides because they selectively target insects rather than mammals due to higher insect nerve sensitivity, smaller insect body size, lower mammalian skin absorption, and more efficient mammalian hepatic metabolism. Although pyrethrin is a potent insecticide, it also functions as an at lower concentrations. Observations in food establishments demonstrate that flies are not immediately killed, but are found more often on windowsills or near doorways. This suggests, due to the low dosage applied, that insects are driven to leave the area before dying.

Because of their insecticide and insect repellent effect, pyrethrins have been very successful in reducing insect pest populations that affect humans, crops, livestock, and pets, such as ants, spiders, and lice, as well as potentially disease-carrying mosquitoes, fleas, and ticks. As pyrethrins and pyrethroids are increasingly being used as insecticides, the number of illnesses and injuries associated with exposure to these chemicals is also increasing.

However, few cases leading to serious health effects or mortality in humans have occurred, which is why pyrethroids are labeled “low-toxicity” chemicals and are ubiquitous in home-care products. Pyrethrins are widely regarded as better for the environment, and can be harmless if used only in the field with localized sprays, as UV exposure breaks them down into harmless compounds. Additionally, they have little lasting effect on plants, degrading naturally or being degraded by the cooking process. Specific pest species that have been successfully controlled by pyrethrum include: potato, beet, grape, and six-spotted leafhopper, cabbage looper, celery leaf tier, Say’s stink bug, twelve-spotted cucumber beetle, lygus bugs on peaches, grape and flower thrips, and cranberry fruitworm.

Toxicity [ ] Pyrethrins are among the safest insecticides in the market due to their rapid degradation in the environment. Similarities between the chemistry of pyrethrins and synthetic pyrethroids is that have a similar mode of action and almost identical toxicity to insects (i.e. Both pyrethrins and pyrethroids induce a toxic effect within the insect by acting on sodium channels) Some differences in the chemistry between pyrethrins and synthetic pyrethroids have the result that synthetic pyrethroids have relatively longer environmental persistence than do pyrethrins. Pyrethrins have shorter environmental persistence than synthetic pyrethroids because their chemical structure is more susceptible to the presence of UV light and changes in pH.

It should be noted that they pose a toxic hazard normally not found in commercial pyrethroid to mammals and humans. While pyrethrum extract is composed of 6 esters which are insecticidal, the semi-synthetic pyrethroid is a composed of only one chemically active compound.

As a result, the liver has to break down these additional chains first, which allows the toxicity levels to rise within the bloodstream, which can lead to hospitalization and even death. Therefore the use of pyrethrin in products such as natural insecticides and shampoos increases the likelihood of toxicity in mammals that are exposed. Medical cases have emerged showing fatalities from the use of pyrethrin, prompting many organic farmers to cease use.

One medical case of an 11-year-old girl who used shampoo containing only a small amount (0. Smart Report Maker Rapidshare Movies. 2% pyrethrin) to wash her dog. Prolonged exposure aggravated her respiratory tract cause by the compound in the shampoo, causing the girl to suffer from an acute asthma attack, from which she died two-and-a-half hours after first exposure to the shampoo. Recent reports show that accidental poisoning rates have steadily been increasing since the use of natural pyrethrins, prompting some countries to ban their use altogether. In the USA, the use of pyrethrum in home bug sprays (ie.

RAID) was banned in 2012 shortly after cases of fatalities in children emerged, prompting an investigation by the FDA. Chronic pyrethrin toxicity in humans [ ] in humans occurs most quickly through into the lungs, or more slowly through absorption through the skin. May occur after exposure, leading to itching and irritated skin as well as burning sensations.

These types of reactions are rare because the allergenic component of pyrethrin in semi-synthetic phritoids has been removed. The metabolite compounds of pyrethrin are less toxic to mammals than their originators, and compounds are either broken down in the or, or excreted through feces; no evidence of storage in tissues has been found. Pyrethrum toxicity [ ] Exposure to pyrethrum, the crude form of pyrethrin, causes harmful health effects for mammals. Pyrethrum also has an allergenic effect that commercial pyrethroids don't have. In mammals, toxic exposure to pyrethrum can lead to tongue and lip numbness,,, muscle,,,, seizures,, and. Unlike dogs, cats lack a liver enzyme that allows for that allows for of pyrethrin compounds. Exposure to even low doses may lead to toxicity in some cats.

Exposure to pyrethrum in high levels in humans may cause symptoms such as asthmatic breathing, sneezing, nasal stuffiness, headache, nausea, loss of coordination, tremors, convulsions, facial flushing, and swelling. A possibility of damage to the immune system exists that leads to a worsening of allergies following toxicity. Infants are unable to resourcefully break down pyrethrum due to the ease of skin penetration, causing similar symptoms as adults, but with an increased risk of death. Environmental effects [ ] Aquatic habitats [ ] In aquatic settings, toxicity of pyrethrin fluctuates, increasing with rising temperatures, water, and acidity. Run-off after application has become a concern for sediment-dwelling aquatic organisms because pyrethroids can accumulate in these areas. Aquatic life is extremely susceptible to pyrethrin toxicity, and has been documented in species such as the.

Although pyrethrins are quickly metabolized by birds and most mammals, fish and aquatic invertebrates lack the ability to metabolize these compounds, leading to a toxic accumulation of byproducts. To combat the accumulation of pyrethroids in bodies of water, the (EPA) has introduced two labeling initiatives.

The Environmental Hazard and General Labeling for Pyrethroid and Synergized Pyrethrins Non-Agricultural Outdoor Products was revised in 2013 to reduce runoff into bodies of water after use in residential, commercial, institutional, and industrial areas. The Pyrethroid Spray Drift Initiative updated language for labeling all pyrethroid products to be used on agricultural crops. Because of its high toxicity to fish and aquatic invertebrates even at low doses, the EPA recommends alternatives such as pesticide-free methods or alternative chemicals that are less harmful to the surrounding aquatic environment. Bees [ ] Pyrethrins are applied broadly as nonspecific insecticides.

Have been shown to be particularly sensitive to pyrethrin, with fatal doses as small as 0.02 micrograms. Due to this sensitivity and, pyrethrins are recommended to be applied at night to avoid typical pollinating hours, and in liquid rather than dust form. References [ ].