Abstract
Publisher Summary This chapter describes the issues surrounding pesticide residues in food and, in particular, the issues associated with the analysis of pesticide residues. The area of pesticide analysis is complicated by a large number of possible residues that are classified in terms of their functionalities and chemical nature. The analysis of pesticides in food samples is made even more complex by the fact that the concentration of matrix components is often greater than the concentration of the target pesticide. The multiresidue methods (MRMs) are preferred because of the importance of checking a large number of pesticides in one single analysis. Simplifying complicated and time-consuming sample pre-treatment is still a pending subject. The chapter outlines some of the different types of pesticides that can be classified by chemical structure, target pest, or the mode of activity. The chapter reviews the methods for pesticide analysis in food (extraction, clean-up, identification, and quantitation), emphasizing on the emerging techniques that have gained popularity. The chapter also discusses the properties of pesticides and the regulations that highlight their importance to meet the official requirements on analytical performance.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
