Insecticidal

Insecticidal refers to substances or methods that kill, or in some cases control or suppress, insects. The term is used in agriculture, storage, and public health to describe products and strategies designed to reduce damage caused by pest insects. Insecticidal agents may be chemical, biological, botanical, or microbial in origin, and they can act at different life stages and through different means.

Chemical insecticides include organophosphates, carbamates, pyrethroids, neonicotinoids, and others. Biological insecticides use living organisms or their products, such as the bacterium Bacillus thuringiensis or entomopathogenic fungi like Beauveria bassiana. Botanical or plant-derived insecticides include compounds such as pyrethrins and plant extracts. Microbial insecticides involve microorganisms or their toxins that are harmful to insects.

Most insecticides act by poisoning the insect's nervous system after contact or ingestion, though some function as systemic poisons, growth regulators that disrupt development, or repellents and antifeedants. The choice of insecticidal method depends on the pest, crop, and risk to non-target organisms.

Use of insecticides is subject to regulatory oversight and safety labeling to minimize risks to humans and non-target wildlife. Over time, widespread use has led to resistance in some pest populations and concerns about environmental persistence and impacts on pollinators, which has encouraged integration into IPM strategies that emphasize monitoring, cultural controls, and targeted, minimal-use applications.

Insecticidal products are commonly formulated with adjuvants or carriers to improve effectiveness.