Bactericides generally refer to chemical preparations that are effective in controlling or killing microorganisms – bacteria, fungi, and algae – in water systems. According to the survey, there are more than 80,000 kinds of pathogenic microorganisms (fungi, strong bacteria, rickettsia, mycoplasma, virus, algae, etc.) that are harmful to plants in the world. Plant diseases cause huge losses to agriculture, reducing the yield of crops around the world by an average of about 500Mt per year. There have been many times in history when a certain plant disease epidemic has caused severe famine, and even a large number of people starved to death. The use of bactericide is a cost-effective way to control plant diseases.
Main Classification
Bactericides are mainly divided into agricultural bactericides and industrial bactericides.
Agricultural bactericides
It is a class of pesticides used to control plant diseases caused by various pathogenic microorganisms. But internationally, it is usually used as a general term for the prevention and control of various pathogenic microorganisms. With the development of fungicides, subclasses such as bactericides, viricides, and algaecides are distinguished.
Industrial bactericide
According to the bactericidal mechanism, it can be divided into two categories: oxidizing bactericides and non-oxidizing bactericides. Oxidative bactericides are usually strong oxidants, mainly through oxidation with metabolic enzymes in bacteria to achieve bactericidal purposes. Commonly used oxidizing bactericides are chlorine, chlorine dioxide, bromine, ozone, hydrogen peroxide, etc. Non-oxidizing bactericides act on special parts of microorganisms in the form of toxins, thereby destroying the cells or living bodies of microorganisms to achieve a bactericidal effect. Common non-oxidizing bactericides include chlorophenols, isothiazolinones, and quaternary ammonium salts.
Bactericides are classified according to their sources. Except for agricultural antibiotics, which belong to biological sources, the main varieties are chemically synthesized bactericides.
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