edited by Denis Hamilton
and Stephen Crossley

Pesticide Residues in Food and Drinking Water describes the issues surrounding pesticide residues in food and drinking water and, in particular, the issues associated with human exposure and consumer risk assessment. In broad terms, consumer risk assessment encompasses three areas of scientific disciplines – human toxicology, pesticide residue chemistry and dietary consumption, all of which are explored in detail within this book.

Topics covered include the effects of pesticides on the environment, metabolism, food processing, toxicology, dietary consumption, chronic and acute dietary intakes, natural compounds, international standards and explaining the risks.

Contents

1. Introduction
2. Environmental Fate of Pesticides and the Consequences for Residues in Food and Drinking Water
3. Pesticide Metabolism in Crops and Livestock
4. Effects of Food Preparation and Processing on Pesticide Residues in Commodities of Plant Origin
5. Toxicological Assessment of Agricultural Pesticides
6. Diets and Dietary Modelling for Dietary Exposure Assessment
7. Chronic Intake
8. Acute Intake
9. Natural Toxicants as Pesticides
10. International Standards: The International Harmonization of Pesticide Residue Standards for Food and Drinking Water
11. Explaining the Risks

Index

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