A new scientific review published in New Contaminants warns that one of the world’s most widely used groups of agricultural chemicals—strobilurin fungicides—are showing up everywhere from food and drinking water to household dust and even the human body.

First introduced in the 1990s, strobilurin fungicides were hailed as a breakthrough for protecting crops like wheat, rice, and fruits from disease. Today, they make up about one-fifth of all fungicides sold worldwide. But according to the new research led by the Guangdong University of Technology, the same properties that made the chemicals so successful in farming are now raising concerns for the environment and public health.

The review, which synthetized the available, global literature on the occurrence of strobilurin fungicides, found that residues of the fungicides are commonly detected in staple foods, rivers and lakes, and in the urine and blood of pregnant women. In some studies, breakdown products of azoxystrobin, a leading strobilurin, were found in 100 percent of tested pregnant women.

Concerningly, health studies suggested that even very small amounts of the fungicides can cause harm. Experiments showed that the chemicals may cause mitochondrial dysfunction, reducing energy production by up to 98 percent in fish embryos. They have also been linked to hormonal disruption, abnormal development in aquatic species, and possible neurotoxicity.

“These fungicides revolutionized farming, but their hidden costs are becoming clearer,” said corresponding author Jingchuan Xue, Ph.D., Professor at Guangdong University of Technology. “People are being exposed through food, water, and the environment, and we urgently need better monitoring and health studies.”

The review also highlights how soil microbes can break down strobilurins, offering hope for natural remediation. However, the authors stress that more research is needed, especially on the combined effects of multiple chemicals and on long-term impacts in humans.

The researchers call for international monitoring efforts, stronger food safety assessments, and the use of new scientific tools to better understand the risks.