Pesticide Residues in Food and Methods of Detection | Book Publisher International

 The purpose of this study was to assess the presence of numerous types of pesticides in food and to depict the various detection methods. In addition, the possible health risks associated with exposure to these residues through food consumption were assessed. Different forms of pesticide and PCB residues were discussed, as well as their sources and effects on public health. These residues are detected using a variety of analytical approaches. We discussed the various solid phase extraction and sample cleanup methods. The results were then determined and analysed using gas chromatography–mass spectrometry (GC/MS). The situation of these pesticides' maximum residue levels (MRLs) in various international standards was discussed, with a focus on the Egypt legislation. Finally, we compared the situation of OC, OP, and PCB residues in domestic and imported meat in Egypt and around the world in this study.

Author(S) Details

Eman E. Elsharkawy
Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Assuit University, Egypt.

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