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Carbendazim is a word with weight in the world of agriculture, showing up in classrooms, research labs, and plenty of fields for decades. Its roots stretch back to the late 1960s, a period when the chemical industry leaned heavily on innovation to combat crop loss and preserve harvest yields. Folks who remember those years saw a wave of synthetic fungicides reach the market, each promising new solutions against persistent plant diseases. Carbendazim, with a backbone built from benzimidazole, rose as a flexible answer to crop health. Scientists figured out how to interrupt the growth of fungi at the cellular level, an approach both clever and practical. Growers got onboard quickly as they sought to outpace ever-evolving pathogens and keep wheat, corn, and a long list of fruits looking healthy and saleable.
Today, carbendazim products don't just gather dust on a chemical supply shelf. Farmer co-ops, commercial orchards, and even researchers reach for it in various forms, usually as a powder, granule, or liquid concentrate. The product acts as a systemic fungicide, which simply means it moves inside the plant rather than staying stuck to the surface. This allowed growers to treat hard-to-reach areas and offer longer-lasting protection. It works best as a preventative measure, blocking fungal spores before they can germinate and spread. For many, carbendazim replaced older, less targeted chemicals, providing a new level of control over gray mold, powdery mildew, Fusarium, and other culprits. Folks invested in greenhouse crops, turf management, and even some forestry projects built carbendazim into their routines to dodge crop loss and save money on resowing or re-treatment.
Carbendazim is stable, showing up as a white to off-white crystalline solid. It doesn’t dissolve much in water, so mixing it for spray requires a good emulsifier or surfactant—and a pair of gloves. Its low volatility means it won’t drift away in a cloud, a detail that matters for farmworkers and neighbors alike. This compound handles high temperatures without breaking down fast, making it suitable for regions with tough summers or variable conditions. Its chemical structure centers on the benzimidazole ring, with a methyl group stabilizing the molecule. That stability adds to the product’s persistence both in plants and in the environment, a quality that drove wide adoption and, eventually, its fair share of controversy. Anyone handling carbendazim can expect it to stick around on leaves and soil for weeks, sometimes longer, unless broken down by sunlight or microbial action.
In the hands of an experienced ag supplier or researcher, carbendazim comes with a list of technical specs: purity level (usually around 98% for the main ingredient), recommended application rates measured in grams per hectare, and clear warnings about necessary protective equipment. Most labels list re-entry intervals, signal words, and details on safe storage—stuff meant to meet a patchwork of regional and national regulations. Depending on the country, the label also notes bans or restrictions on export crops, reflecting concerns from major trading blocs like the European Union. Labels often include the chemical formula C9H9N3O2 and CAS number 10605-21-7, a nod to scientific precision and traceability. I recall seeing stacks of supplier binders at an organic agriculture conference, each label a testament to increasing scrutiny and shifting standards as research uncovers new findings about residues and breakdown products.
Manufacturers make carbendazim using a process that starts with o-phenylenediamine and reacts it with methyl chloroformate under specific pH and temperature conditions. This synthesis routes through an intermediate—2-aminobenzimidazole—which then reacts further to produce the desired fungicide. Chemical engineers pay close attention to reaction cleanliness, as impurities can affect both effectiveness and safety. Large facilities with skilled technicians manage these reactions under controlled conditions, not something a small outfit could manage with garden-shed equipment. Each step in the process demands careful waste management, both to prevent accidental release and to capture reusable byproducts. Production managers track batch consistency since even small shifts in pH or temperature can throw off the final product’s performance or residual profile. By the time the fungicide leaves the factory, it has passed through several rounds of quality control sampling and documentation.
Carbendazim’s structure offers chemists and farmers a degree of flexibility. Its functional groups let chemists create modified versions—think compounds that offer slightly different performance or safety profiles. In the lab, researchers sometimes alter side chains to test if disease resistance breaks down or if environmental fate changes in meaningful ways. Carbendazim doesn't break down overnight; exposure to harsh acids or bases speeds up degradation, and sunlight can cause photodecomposition. Soil bacteria and some fungi eventually help process the compound, but timelines stretch out in colder or drier climates. These slow breakdown cycles prompted regulatory agencies to look closely at carbendazim’s environmental impact, especially after traces showed up in groundwater and food exports. Research sometimes focuses on combining carbendazim with other fungicides to avoid resistance or lower the total quantity needed, a strategy known as tank-mixing on both big farms and smaller specialty plots.
Alongside “carbendazim,” packaging and scientific literature list a long roster of names—carbendazol, BCM, and its proper chemical title, methyl benzimidazol-2-ylcarbamate. This product forms the foundation of premixed fungicides, especially those aimed at cereals, fruits, and ornamental plants. In the US and some Asian markets, co-formulations with substances like thiophanate-methyl hit the shelves, expanding its utility while sometimes muddying the regulatory waters. Across Europe and Australia, regulatory paperwork also notes it as a “systemic benzimidazole fungicide,” a mouthful that simply marks its family tree. Recognizing these aliases allows researchers, growers, and safety regulators to track residues in global trade and perform proper risk assessments.
Longtime handlers of carbendazim grew up with stories of exposure risks and learned quickly to respect the guidelines. Direct skin contact can irritate or sensitize. Breathing in powders leads to nose or throat discomfort, and splashing concentrate into eyes calls for a quick flush at an eyewash station. Recent reviews pointed out connections to developmental and reproductive toxicity in mammals, driving tighter controls in packing houses and stricter field re-entry periods. National regulators issue maximum residue limits (MRLs) in food, which over the years have dropped in response to new research data. Anybody applying carbendazim—whether in a seasonal wheat field or a year-round greenhouse—must wear gloves, goggles, and often a dust mask. Disposal rules stick to a clear routine—no dumping near water, incinerate only in licensed facilities. Where public awareness runs high, neighbors and advocacy groups watch closely for signs of drift during application season.
Carbendazim’s reputation grew as it carved a path across agriculture. Orchardists use it on apples, pears, grapes, and bananas to stave off rot at blossom or post-harvest. Vegetable growers add it to their arsenal against Fusarium in cucumbers or tomatoes. Cereal farmers protect wheat and barley from stem and head diseases, often applying carbendazim at early growth stages or as part of an integrated pest management program. Beyond food crops, the turf industry leans on carbendazim to keep golf courses and sports fields free from unsightly turf diseases. It even pops up in mushroom production, where reliable fungal control determines both market value and safe handling. In countries with regulatory gaps, carbendazim sometimes finds its way into rotational programs for beans, soy, or peanuts. That broad utility keeps supply chains active, but it also complicates efforts to phase the product out where safer alternatives already exist.
Research on carbendazim keeps chugging along, driven by changing regulations, new disease outbreaks, and pressure from advocacy groups. Universities and private labs investigate molecular resistance mechanisms, looking for ways that fungi adapt and defeat the standard treatments. The work isn’t just academic—farmers feel the strain as old products lose effectiveness, demanding creative approaches or adoption of alternate products. Studies also look at ways to break down residue in soil or water, trying out microbial treatments or ultraviolet exposure. In genomics labs, researchers examine how low-level exposure affects non-target organisms, from earthworms to beneficial insects crucial to crop health. Industry sponsors funds into reformulations that lower toxicity or degrade more swiftly after application, aiming to keep their products relevant as government and consumer preferences shift. Some of these efforts result in patents on new benzimidazole derivatives that offer reduced environmental persistence or target-specific disease species more tightly.
Data from toxicity research lands at the center of every debate over carbendazim’s future. Animal studies flag risks related to reproductive health, genetic mutation, or carcinogenic potential. Human biomonitoring projects have detected carbendazim metabolites in blood and urine samples from workers and communities near fields. Though government reviews balance these warnings against expected exposure levels from labeled use, the signal is clear—precaution trumps convenience in setting current standards. Researchers debate over the thresholds at which measurable harm appears in real-world conditions, focusing on chronic low-dose effects that are harder to measure than acute poisoning cases. Environmental scientists find the compound clings to soil particles and sticks around in aquatic sediment, where sensitive species such as aquatic insects and amphibians show abnormal development or survival rates. Risk assessment, once built around immediate toxicity, now includes subtle and long-term impacts, reshaping the regulatory calculus.
Talk of carbendazim’s future splits opinion. On one side, legacy users defend its role in safeguarding food supplies and point to the lack of equally effective, affordable alternatives for all crops, especially in low-income and developing regions. On the other side, regulators and environmental NGOs push for tighter phase-outs citing persistent residue concerns and resistance buildup. New regulations in the EU and high-value import markets continue to press for lower residue limits, forcing both producers and exporters to rethink spray schedules or risk rejected shipments. Chemical companies direct more research into low-toxicity replacements, particularly biological solutions powered by beneficial fungi or bacteria. Farmers, forced to adjust on the fly, look for strategies that blend cultural, genetic, and chemical controls. In my experience working with growers facing regulatory changes, the transition feels bumpy—crop insurance, market access, and practical disease management hang in the balance. Clear communication, sustained research funding, and ongoing dialogue between all sides offer the best shot at a future where both crop yields and public health can thrive together.
Carbendazim shows up in the farming world as a fungicide. It helps protect crops from fungal diseases that can wipe out entire harvests. Used on fruits like bananas, apples, and oranges, and on key crops such as wheat, rice, and soybeans, its job involves stopping the growth of molds that cause trouble both in fields and during post-harvest storage.
Down at a vineyard years ago, I watched firsthand as farmers worried over mold creeping through their grapes. Without some chemical help, rot could have destroyed an entire season’s work. For families depending on agriculture, diseases like powdery mildew and fusarium wilt strike hard. Fungicides like carbendazim promise to help safeguard not only their crops, but also their livelihood. Without them, many growers would face bigger losses and more food would spoil before reaching our tables.
Despite its usefulness, carbendazim raises real health and safety flags. Studies draw a link between repeated, high exposure to the chemical and risks such as liver damage. Research has shown potential reproductive toxicity in laboratory animals. Some non-target plants and aquatic life can also suffer from the chemical running off into water supplies. Reports share evidence that traces of carbendazim may linger in food, highlighting the tension between crop protection and food safety.
Many countries, such as those in the European Union, took these concerns to heart and banned or set strict limits for carbendazim use. In contrast, farmers elsewhere—sometimes with fewer local alternatives—still turn to it, arguing that their crops don’t stand much chance against certain diseases without it.
The public has a right to wonder about the chemicals used to keep food fresh. Nobody wants to eat something that could harm their health. We learn that just because a product supports short-term crop yields, it doesn’t always mean it fits into a picture of safe, sustainable agriculture.
Full transparency from companies and regulators would ease some of these worries. Clear labeling and regular testing protect people, especially children, from chemical residues making it into the home kitchen. Farmers deserve better education about risks and safer handling tools as well. Not everyone spraying crops wears proper gear or fully understands the long-term health costs.
Modern agriculture doesn’t have to follow one path. Science keeps pushing for new solutions, and many researchers focus now on biocontrol methods, like beneficial fungi and bacteria, that eat away at bad molds but leave useful crops and wildlife alone. Crop rotation, resistant varieties, and tighter growing practices also cut down on disease pressure without relying on chemicals as a first tool. These choices may take time and investment, but encourage lower chemical residues and safer fields.
What I’ve seen in rural communities shows that change comes slow—especially when farmers risk their season’s profit or face unpredictable weather. Giving growers strong support, trusted information, and a financial cushion will shape new habits. For the rest of us, asking questions and looking for food that meets high safety standards helps push the system toward healthier outcomes.
Carbendazim, a fungicide found in orchards, wheat fields, and vegetable farms, plays a big role in protecting crops from fungal outbreaks. Many farmers trust it to keep fruit blemish-free and yields strong. It’s been around since the 1970s, popping up across Asia, Europe, and beyond. The question keeps coming up at every farming conference and behind closed doors: is this substance safe for people and animals?
The majority of contact with this chemical comes from consuming foods sprayed before harvest. Out in the field, workers handle treated crops and sometimes breathe in drift during spraying. Dogs running through fields and livestock grazing near sprayed plots pick up residues from eating contaminated grass or licking their paws. Tap water risk seems low because it breaks down quickly in soil and doesn’t easily dissolve in water, but trace amounts still turn up from time to time.
Research on carbendazim’s health effects gives plenty to think about. At high doses, rats and mice show liver changes and reproductive issues. The chemical can interfere with hormones. Various studies point to sperm abnormalities and poor embryo health in test animals. Regulatory agencies like the European Food Safety Authority took these findings seriously enough to restrict or ban its use in the European Union. In other parts of the world, such as India and China, carbendazim use challenges oversight, and residue testing doesn’t always keep up.
For humans, most risk comes from exposure at higher-than-allowed limits, which rarely happens through diet in places with tough testing and strict rules. Long-term, low-level exposure is harder to pin down. Doctors have documented a handful of poisoning cases after major mishandling, though accidental intake or chronic, tiny doses never made headlines for mass illness. Some lab data suggests carbendazim can damage DNA in cells, making scientists watchful. National cancer agencies haven’t firmly linked it to human cancers, but the evidence calls for a cautious approach.
As a family member who gardens and shops for groceries, sometimes I catch myself scanning apple skins and leafy greens for news about pesticide residues. Since washing removes much but not all residue, those paying attention take extra steps. Parents worry more about kids, whose bodies handle chemicals differently. Growing up in a farming community, I’ve seen both careful and careless spraying. The careful ones always wore gloves and masks, kept animals off fresh-sprayed pastures, and kept pesticide storage far from living spaces.
Carbendazim can work wonders on crops, but public health deserves more than blind faith. Modern farmers already try alternatives like copper-based sprays, biological controls, and resistant plant varieties. Food buyers support organic and residue-tested produce, driving change when they can afford it. Stronger education for farm workers on safety gear and spraying rules can keep exposure down. Authorities should step up residue monitoring and keep limits strict. Governments ought to share data on local contamination, letting people make informed choices at markets and at home.
People and pets rely on common-sense safety and clear information. Farmers, regulators, and consumers all share a stake in honest answers to the safety question. In my experience, frank talk and transparency build more trust than sales pitches or stonewalling. By learning from research and keeping an open line between science and daily life, communities can keep both food and families healthy.
Carbendazim walks into the conversation any time plant diseases pop up. It’s a well-known fungicide, used to tackle problems like powdery mildew, scab, and anthracnose. Gardeners and farmers gravitate toward it because it knocks out a wide range of fungi. What people don’t always talk about is how to handle it without risking health or hurting beneficial bugs. My friend who farms apples gave me the nudge to start learning about chemical fungicides. After seeing a few over-eager sprays torch the beneficial insects, safe application became a must-learn part of gardening life.
The first step begins with reading the product label. Not every batch has the same concentration, and guessing puts plants, people, and pets in danger. Measure the recommended amount with a proper tool — think graduated cylinder — and mix only with clean water. Doing this outside is best; open air, ventilated. Gloves, mask, and protective clothing stop the powder or solution from sneaking onto skin or into lungs. An old gardening neighbor of mine always nagged: “It’s easier to wash gloves than deal with a rash.” She’s right.
Sick plants need help, but too much medicine just adds stress. Spraying happens during early morning or late afternoon hours to avoid sunlight burning damp leaves. Use a fine mist sprayer. Cover both sides of the leaves, stems, and the area around the base. It’s not about drowning the plant, but hitting the spots where disease lives and spreads. Splashing a thick puddle around the roots wastes money and does more harm than good.
Regular re-application depends on disease pressure and rainfall. Rain washes away protective layers, meaning a fresh spray keeps defenses up. Fungal diseases thrive in warm, wet weather, so check the weather forecast before planning an application. I’ve seen some folks rush to treat even when no symptoms appear. Holding off, keeping your eye open, and acting only at the right time means fewer chemicals leaching into the soil and less risk of resistant strains building up.
Folks who skip measuring sometimes burn their crops or let residues build up. That’s the kind of mistake that gets headlines and, on a small scale, forces backyard growers to toss out all their hard work. Over-spraying, especially close to harvest, threatens food safety. Reputable sources like the Food and Agriculture Organization warn of Maximum Residue Limits on produce. Home use should follow these guidelines, even if you’re not selling at the local market.
Another thing I saw on a neighbor’s tomatoes — using Carbendazim as a routine, automatic fix. Fungi adapt. Spraying all the time, even when it’s not necessary, sets up plants for resistant disease. Integrated pest management—rotating fungicides, using disease-resistant varieties, pruning to improve air movement—takes more planning but works long-term.
Carbendazim raised questions for years about its safety in food and water, especially with heavy-handed use. Regulatory agencies in places like Europe and parts of Asia have pulled back on allowing its use, based on health risk studies. Wearing protective gear, sticking to label instructions, and never dumping leftovers near drains or water sources answers some of these concerns. The garden or farm should look green, not chemical-soaked.
Plant health needs attention, but it never hurts to pause and think about the bigger picture. Instead of reaching for a bottle each time trouble brews, it helps to balance knowledge, prevention, and a willingness to change up old habits. That’s a lesson I keep in my gardening notebook, right next to my most trusted pruning shears.
Carbendazim shows up on farms where fungal problems threaten harvests. This fungicide has played a role in keeping yields steady for growers stuck battling diseases that attack leaves, stems, flowers, and fruits. In my time speaking with farmers, I’ve seen it sprayed across a few familiar beds: wheat, rice, soybeans, peanuts, cotton, sugar beets, citrus, and bananas. Each of these crops faces a set of threats, from blight to root rot, and many growers lean on Carbendazim for these headaches.
In cereal crops like wheat and rice, farmers face regular battles with diseases like Fusarium head blight and sheath blight. An outbreak can wipe out entire fields or turn grain toxic with mycotoxins — especially scary since these grains feed millions. Soybean and peanut growers also rely on Carbendazim to manage leaf spot and stem rot. If left untreated, plants with these diseases collapse and yields tumble.
Fruit orchards, especially citrus and bananas, make up another big share of Carbendazim usage. Citrus black spot and banana leaf spot can devastate fruit, turning what should be a profitable harvest into a loss. In many regions, without reliable fungal control, groves and plantations lose their footing in both global trade and local markets.
Aside from these larger staples, Carbendazim sometimes gets called in for vegetables like tomatoes, cucumbers, and beans. The story remains the same: fungal spots and rots cause ugly produce and lower earnings, making this fungicide a familiar sight in the farm shed.
Stopping fungal disease matters, but Carbendazim doesn’t punch one-way. Some countries, including those in the European Union, phased out its use after evidence linked it to toxic effects on aquatic life and possible reproductive health risks in mammals. Scientists continue to push for more research, since residue can show up in the food chain. Buyers who want cleaner labels and healthier fields often feel caught between the need for protection and the risks to humans and wildlife.
I remember talking to one family who operates a midsize orchard. They switched away from Carbendazim after residue tests flagged their fruit for export. The economic loss was real, but they chose to look for alternatives, blending slower-acting biological controls with smart crop rotations. Others stick with Carbendazim since they can’t find a substitute that works as well – especially when humidity spikes and the threat of rot looms.
Better practices exist. Crop scientists and extension agents advise farmers to use precise spraying only when and where it’s actually needed, trimming down total chemical use. Integrated disease management — things like rotating crops, using resistant seeds, and cleaning old plant material — can help. Organic growers keep Carbendazim off the list entirely, but even conventional farms can blend newer, less persistent fungicides with careful timing to reduce risks.
Farmers are practical — most just want safe, steady yields and a healthy environment. Tools like Carbendazim have a place, but trust gets built by choosing methods proven to work without piling up hazards downstream. Research, clear labeling, and listening to farm voices all push the story forward.
Working with any chemical in the field or factory always brings up the same questions—what can it do to you and how do you protect yourself? Carbendazim, used a lot for stopping fungal disease in crops and sometimes in industry, looks tame as a white crystalline powder. Friendly as it seems, this stuff can sneak up on you fast if you don’t respect it.
This isn’t the sort of chemical you want drifting into your lungs or getting on your skin. My own time around sprayed fields and storerooms has taught me that even seasoned hands can get too comfortable, just because they’ve done it a thousand times. Research backs me up here—studies show long-term exposure can mess with your liver, nerves, and even fertility (see WHO reports). Health authorities in several countries have set strict limits for a reason.
Before even thinking about opening a bag or drum, set out gloves (nitrile or neoprene, not garden-variety latex), goggles, and a long-sleeved chemical-resistant suit. I know some folks shrug at this, especially on hot days, but absorbed carbendazim has turned straightforward jobs into hospital visits. Chemical goggles beat rubbing your eyes and hoping that burning sting goes away. Simple soap and water help in the moment, but that won’t undo skin irritation or a nasty rash.
Dust from carbendazim powders gets everywhere. During mixing or loading, wear a particulate respirator (N95 or higher rated), especially if you’re indoors or there’s no wind moving the air along. I’ve stepped into storage sheds and smelled that sweetish chemical trace in the air. Cross-ventilation matters. Set up a fan, open doors, keep it moving. In the past, colleagues have tried to “quickly measure out a scoop” with no mask, and it’s not a mistake repeated twice.
Carbendazim residues can stick to fingernails, sneak into sandwich lunches, or linger on cigarettes. That feeling of grit on your teeth? Don’t dismiss it. Before eating, drinking, or lighting up, remove gloves and wash your hands with soap, not just a rinse. Old habits slip back on long days, so put up a reminder sign or a washing station at the entrance.
Keep containers tightly sealed and somewhere cool, dry, and away from kids or animals. I’ve seen badly labeled drums leak onto wooden floors, where powder sits unnoticed until someone sweeps and stirs up dust. Lock unused product behind doors, post warnings, and keep an up-to-date inventory list for both safety and legal checks. Regulatory agencies expect recordkeeping as proof you’re serious about stewardship.
Spills happen. Don’t grab a broom—use a damping method to keep dust from rising, such as wetting with minimal water then scooping with dedicated tools. Bag and label waste for disposal according to local rules. In my experience, rushing this step guarantees someone will track the chemical elsewhere, contaminating more than the original area. Always clean any spills promptly using protective gear, regardless of how tired or late it is.
Run-off from washing sprayers or containers shouldn’t reach drains, groundwater, or streams. Set up a catchment basin or treat rinse water following local environmental guidance. Community trust takes years to earn but only one incident to ruin. If you farm near a village or town, always post warning signs when applying carbendazim and give neighbors notice.
Using carbendazim responsibly protects not just workers but everyone downstream—including neighbors, pets, and the wider environment. Hands-on habits—careful handling, cleaning up properly, respecting your own limits—make a difference, whether you’re treating a small vegetable patch or a big commercial field. Experience reminds me: the little shortcuts are the ones that cause trouble.
Strong precautions come from knowing the real-world risks and putting people first. That’s how safety works, every single day.
| Names | |
| Preferred IUPAC name | methyl 1H-benzimidazol-2-ylcarbamate |
| Other names |
Bavistin Carbendazole Carbendazime MBC Mercazole Bendazol BCM |
| Pronunciation | /karˈbɛn.də.zɪm/ |
| Identifiers | |
| CAS Number | 10605-21-7 |
| Beilstein Reference | 136247 |
| ChEBI | CHEBI:3460 |
| ChEMBL | CHEMBL1387 |
| ChemSpider | 5469 |
| DrugBank | DB04540 |
| ECHA InfoCard | 100.016.285 |
| EC Number | 3.5.1.84 |
| Gmelin Reference | 153943 |
| KEGG | C06588 |
| MeSH | D002250 |
| PubChem CID | 2548 |
| RTECS number | LU7175000 |
| UNII | Q3JA5EA79J |
| UN number | UN3077 |
| Properties | |
| Chemical formula | C9H9N3O2 |
| Molar mass | 191.19 g/mol |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Density | 1.5 g/cm³ |
| Solubility in water | 8 mg/L (20°C) |
| log P | 1.52 |
| Vapor pressure | 2.48 x 10^-7 mmHg (25°C) |
| Acidity (pKa) | 4.2 |
| Basicity (pKb) | 6.47 |
| Magnetic susceptibility (χ) | -74.0·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.53 |
| Dipole moment | 3.98 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 289.6 J K⁻¹ mol⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -82.8 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -602.9 kJ·mol⁻¹ |
| Pharmacology | |
| ATC code | J02AC03 |
| Hazards | |
| Main hazards | May cause genetic defects. May cause cancer. Suspected of damaging fertility or the unborn child. Causes serious eye irritation. Harmful if swallowed. |
| GHS labelling | GHS02, GHS05, GHS07, GHS08 |
| Pictograms | GHS05,GHS07,GHS08 |
| Signal word | Warning |
| Hazard statements | H302, H315, H317, H319, H351, H410 |
| Precautionary statements | May cause an allergic skin reaction. Suspected of causing genetic defects. Suspected of causing cancer. Toxic to aquatic life with long lasting effects. |
| NFPA 704 (fire diamond) | 2-1-0-ⓧ |
| Flash point | >100°C |
| Autoignition temperature | 260 °C |
| Lethal dose or concentration | LD₅₀ oral rat: 6400 mg/kg |
| LD50 (median dose) | LD50 (median dose) of Carbendazim: "6400 mg/kg (oral, rat) |
| NIOSH | NA7947 |
| PEL (Permissible) | 0.05 |
| REL (Recommended) | 500 g/ha |
| IDLH (Immediate danger) | IDLH: 500 mg/m³ |
| Related compounds | |
| Related compounds |
Benzimidazole Thiabendazole Methyl thiophanate Fuberidazole Benomyl Oxibendazole |
