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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