Copper fungicide accumulation in crops and soils: Human and environmental health risks

Abstract

The accumulation of copper (Cu) in agriculture and horticulture soils has potential toxicological significance for soil functionality and human and environmental health. The fungicidal and bactericidal properties of Cu inorganic formulations are extensively utilised to control diseases across various food production systems. Despite recognition of worldwide and excessive Cu accumulation in temperate and tropical soils, evidence of acute toxicological responses is less apparent than expected. Nevertheless, Cu is strongly retained and accumulated in soils, dissipating slowly, raising concerns of potential longer-term and more subtle detrimental chronic impacts on human and ecological health. Impacts on soil functionality are also recognised despite an apparent biological adaptation and acclimation to elevated Cu that masks these impacts. However, limits to ecological resilience and an association with human cognitive decline have been identified. The regulatory landscape that governs the use of copper in food crops and attempts to mitigate environmental impacts is explored. We conclude by considering emerging strategies reliance on copper and moving towards fostering sustainable management practices.