Pesticide Residue in Foods Sources, Management, and Control
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 avai
- PDF / 2,619,213 Bytes
- 203 Pages / 439.42 x 683.15 pts Page_size
- 20 Downloads / 200 Views
ticide Residue in Foods Sources, Management, and Control
Pesticide Residue in Foods
Mohidus Samad Khan Mohammad Shafiur Rahman Editors
Pesticide Residue in Foods Sources, Management, and Control
Editors Mohidus Samad Khan Department of Chemical Engineering Bangladesh University of Engineering and Technology Dhaka, Bangladesh
Mohammad Shafiur Rahman Department of Food Science and Nutrition Sultan Qaboos University College of Agricultural Marine Sciences Muscat, Oman
ISBN 978-3-319-52681-2 ISBN 978-3-319-52683-6 (eBook) DOI 10.1007/978-3-319-52683-6 Library of Congress Control Number: 2017933567 © Springer International Publishing AG 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Food is essential for life, society, and culture. However, foods can be easily contaminated through the use of different pesticides, chemicals, heavy metals, growth hormones, and preservatives during the pre-harvesting and post-harvesting periods. Pesticides are chemical substances used to kill or control various types of pests, which are hazardous for crops and animals. A wide range of chemicals, such as insecticides, herbicides, fungicides, animal repellent, and antimicrobial substances, are categorized as pesticides. These chemical substances are often persistent, contaminate the soil and water resources, and may remain on or in foods after these are applied to crops and animals. A good percentage of the sprayed pesticides also accumulates in soil and water sources, which possesses a long-term threat of entering into the food chain and could accumulate in the human body. There are direct and indirect health hazards associated with regular
Data Loading...
