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Pesticide Residues in Food and Drinking Water. Human Exposure and Risks. Wiley Series in Agrochemicals & Plant Protection

  • ID: 2181205
  • Book
  • November 2003
  • Region: Global
  • 380 Pages
  • John Wiley and Sons Ltd
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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.

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Series Preface.


1. Introduction (Denis Hamilton and Stephen Crossley).

2. Environmental Fate of Pesticides and the Consequences for Residues in Food and Drinking Water (Jack Holland and Phil Sinclair).

3. Pesticide Metabolism in Crops and Livestock (Michael W. Skidmore and ´ Arp´ad Ambrus).

4. Effects of Food Preparation and Processing on Pesticide Residues in Commodities of Plant Origin (Gabriele Timme and Birgitt Walz–Tylla).

5. Toxicological Assessment of Agricultural Pesticides (Mike Watson).

6. Diets and Dietary Modelling for Dietary Exposure Assessment (J. Robert Tomerlin and Barbara J. Petersen).

7. Chronic Intake (Les Davies, Michael O Connor and Sheila Logan).

8. Acute Intake (Kim Z. Travis Denis Hamilton, Les Davies, Matthew O Mullane and Utz Mueller).

9. Natural Toxicants as Pesticides (John A. Edgar).

10. International Standards: The International Harmonization of Pesticide Residue Standards for Food and Drinking Water (Wim H. Van Eck).

11. Explaining the Risks (Sir Colin Berry).


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Denis Hamilton
Stephen Crossley
Note: Product cover images may vary from those shown