Analytical Methods in Measuring Pesticides in Foods

Abstract

The use of pesticide for the control of insect pests and diseases is increasing day by day. There is a growing concern of health and environmental hazards caused by pesticides and pesticides residues in food and food products. To ensure the supply of safe food, determination of pesticide residues in food and food products plays a key role. At present, different analytical methods are used to determine pesticide residues in food. In this chapter, pesticide residue detection with different analytical techniques, such as: Gas Chromatography (GC), Gas Chromatography Mass Spectrometry (GC-MS), High Performance Liquid Chromatography (HPLC), and Liquid Chromatography Mass Spectrometry (LC-MS) are briefly discussed. Different extraction and clean-up procedures, such as: Liquid-Liquid Extraction (LLE), Super Critical Fluid Extraction (SFE), Solid Phase Extraction (SPE), Solid Phase Micro Extraction (SPME), Stir-bar Sorptive Extraction (SBSE), Microwave-assisted Extraction (MAE) and QuEChERS (Quick, Easy, Cheap, Rugged, and Safe) extraction technique are also presented here.