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Food Analysis Reference from C.H.I.P.S.

Pesticide
Residues in Foods:

Methods, Techniques
and Regulations

by W. George Fong et al


An invaluable resource for analytical chemists and lab managers, Pesticide Residues in Foods provides a complete overview of the theory, practice, and regulatory aspects of pesticide residue analysis today, including:

  • All regulatory issues, from risk assessment and tolerance to data-quality requirements to laboratory accreditation standards
  • State-of-the-art methodologies and instrumentation, including high-performance liquid chromatography and mass spectrometry
  • The application of analytical technology to green chemistry, such as the reduction of solvents and toxic reagents in the laboratory
  • Novel solutions to the old problem of keeping the food supply safe from harmful levels of pesticides
  • ample examples to help analytical chemists select the most appropriate method for a given residue analysis
  • Easy-to-use tables and figures throughout the text

Contents

  1. The Analytical Approach
  2. Extraction, Cleanup, and Fractionation Methods
  3. Determination Methods
  4. Mass Spectrometry
  5. Emerging Methods: Extractions and Cleanup
  6. Enzyme-Linked Immunosorbent Assay
  7. Regulatory Aspects: Pesticide Registration, Risk Assessment and Tolerance, Residue Analysis and Monitoring

Appendix
Index

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Pesticide Residues in Foods:
Methods, Techniques and Regulations

by W. George Fong et al
358 pages $132.00 + shipping

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