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Recent Developments in the Analysis of Pesticides

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Modern Methods of Food Analysis

Part of the book series: ift Basic Symposium Series ((IFTBSS))

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Abstract

The widespread use of pesticides in the production of food and fiber has resulted in the occurrence of pesticide residues in raw agricultural crops (fruit and vegetables), milk and dairy products, and processed foods. This fact should not surprise any citizen in 1983 and certainly does not imply that our food supply is not safe for human consumption. The Federal Government, mainly through two agencies, the FDA and EPA, has recognized that the presence of small amounts of pesticides might be inevitable and has established, therefore, the concept of so-called “tolerances” or “food additives” (Sections 402, 408, and 409 of the Federal Food, Drug and Cosmetics Act).

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Author information

Author notes

  1. Gunter Zweig

    Present address: School of Public Health, University of California, Berkeley, CA, 94720, USA

Authors and Affiliations

  1. Office of Pesticide Programs, Environmental Protection Agency, Washington, DC, 20460, USA

    Gunter Zweig

Authors
  1. Gunter Zweig
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA

    Kent K. Stewart

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    John R. Whitaker

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Zweig, G. (1984). Recent Developments in the Analysis of Pesticides. In: Stewart, K.K., Whitaker, J.R. (eds) Modern Methods of Food Analysis. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7379-7_14

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  • DOI: https://doi.org/10.1007/978-94-011-7379-7_14

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7381-0

  • Online ISBN: 978-94-011-7379-7

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