Pesticide Residue in Foods
Sources, Management, and Control
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Beschreibung
This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.
Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.
This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.
Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.
Provides an in depth study of the purposes, types and efficiency of pesticides used in foods Studies the health, legal and postharvest control aspects of pesticides in foods in order to reduce risk for consumers Presents alternatives to pesticide use in foods such as biotechnology, organic farming and use of natural extracts
Autor*in
Mohidus Samad Khan
Themen in »Pesticide Residue in Foods«
Biotechnology Chemical Residue in Foods Food Contaminants Insect Control Organic Farming Pesticides