Pesticide Residues in Food and Drinking Water

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As consumers, we do not want pesticide residues in our food because they have no nutritional value and can potentially pose a risk to health. However, in order to ensure that a consistent supply of economical and high quality food is available, the use of pesticides is necessary and sometimes residues will remain in the food supply. As a compromise, we require that the amount of residue in our food and drinking water will not be harmful to our health and should be no more than absolutely necessary. Risk assessment, which uses scientific processes to meet these requirements, has progressed considerably in recent years. This book 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. Pesticide Residues in Food and Drinking Water is the latest addition to the Wiley Series in Agrochemicals and Plant Protection. This series brings together current scientific and regulatory knowledge and perspectives on all aspects of the use of chemicals and biotechnology in agriculture.