Pesticide Residues in Food and Methods of Detection

Abstract

The present work was carried out to evaluate the existence of multiple types of pesticides in food and represent the several methods used in the detection.  And also to assess the potential health risk associated with exposure to these residues from food consumption. The sources and drawbacks of different types of pesticide and PCB residues on public health were discussed.  The various analytical methods of detection of these residues are recorded. We presented the different solid phase extraction and cleanup methods of samples. It was followed by gas chromatography–mass spectrometry GC/MS determination and analysis. The situation of the maximum residue level (MRLs) of these pesticides in the different international regulations was reported with special reference to the Egypt regulation. Finally, in this work, we compared the situation of OC, OP and PCBs residues in the domestic meat and the most imported ones in Egypt and around the world.