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Pesticide Residue in Foods

Sources, Management, and Control

  • Mohidus Samad Khan
  • Mohammad Shafiur Rahman

Table of contents

  1. Front Matter
    Pages i-ix
  2. Mohidus Samad Khan, Mohammad Shafiur Rahman
    Pages 1-6
  3. Md. Nazibul Islam, Samavi Farnush Bint-E-Naser, Mohidus Samad Khan
    Pages 37-51
  4. Afroza Begum, S. N. Alam, M. Jalal Uddin
    Pages 53-86
  5. Mrittika Debnath, Mohidus Samad Khan
    Pages 103-118
  6. Geetanjali Kaushik, Arvind Chel, Ashish Gadekar
    Pages 119-133
  7. M. D. H. Prodhan, S. N. Alam, M. Jalal Uddin
    Pages 135-145
  8. Laila Hossain, Rizwanur Rahman, Mohidus Samad Khan
    Pages 147-165
  9. B. Suresh Reddy
    Pages 167-194
  10. Back Matter
    Pages 195-200

About this book

Introduction

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.

Keywords

Biotechnology Chemical Residue in Foods Food Contaminants Insect Control Organic Farming Pesticides

Editors and affiliations

  • Mohidus Samad Khan
    • 1
  • Mohammad Shafiur Rahman
    • 2
  1. 1.Department of Chemical EngineeringBangladesh University of Engineering and TechnologyDhakaBangladesh
  2. 2.Department of Food Science and NutritionSultan Qaboos University College of Agricultural Marine SciencesMuscatOman

Bibliographic information