Analysis of Pesticides in Food and Environmental Samples, Second Edition

Jose L. Tadeo

• Publisher: CRC Press
• Year: 2019
• Print ISBN: 9781138486034
• eBook ISBN: 9781351047067
• Edition: 2
• Topic: Physical Sciences
• Subtopic: Analytic Chemistry

This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used for pesticide analysis and quality assurance aspects, and chromatographic and immunoassay methods. The rest of the book describes particular analytical methods used for the determination of pesticides in food and soil, water and air. In addition, the levels of these chemicals found in food, their regulatory aspects and the monitoring of pesticides in the environment are described.

1	Pesticides

Classification and Properties

José L. Tadeo, Beatriz Albero, and Rosa Ana Pérez

CONTENTS

1.1 Introduction

1.2 Herbicides

1.2.1 Amides

1.2.2 Benzoic Acids

1.2.3 Carbamates

1.2.4 Imidazolinones

1.2.5 Nitriles

1.2.6 Nitroanilines

1.2.7 Organophosphorus

1.2.8 Phenoxy Acids

1.2.9 Pyridines and Quaternary Ammonium Compounds

1.2.10 Pyridazines and Pyridazinones

1.2.11 Triazines

1.2.12 Ureas

1.2.12.1 Phenylureas

1.2.12.2 Sulfonylureas

1.3 Insecticides

1.3.1 Benzoylureas

1.3.2 Carbamates

1.3.3 Neonicotinoids

1.3.4 Organochlorines

1.3.5 Organophosphorus

1.3.6 Pyrethroids

1.3.7 Miscellaneous

1.4 Fungicides

1.4.1 Azoles

1.4.2 Benzimidazoles

1.4.3 Dithiocarbamates

1.4.4 Morpholines

1.4.5 Miscellaneous

1.5 Mode of Action

1.5.1 Herbicides

1.5.1.1 Amino Acid Synthesis Inhibitors

1.5.1.2 Cell Division Inhibitors

1.5.1.3 Photosynthesis Inhibitors

1.5.2 Insecticides

1.5.2.1 Signal Interference in the Nervous System

1.5.2.2 Inhibitors of Cholinesterase

1.5.2.3 Inhibitors of Chitin Synthesis

1.5.3 Fungicides

1.5.3.1 Sulfhydryl Reagents

1.5.3.2 Cell Division Inhibitors

1.5.3.3 Inhibitors of Ergosterol Synthesis

1.6 Toxicity and Risk Assessment

References

1.1 Introduction

A pesticide is any substance or mixture of substances, natural or synthetic, formulated to prevent, destroy, repel, or mitigate any pest that competes with humans for food, destroys property, or spreads disease [1]. The term pest includes insects, weeds, mammals, and microbes, among others.

Pesticides are usually chemical substances, although they can sometimes be biological agents such as virus or bacteria. The active portion of a pesticide, known as the active ingredient, is generally formulated by the manufacturer as emulsifiable concentrates or in solid particles (dust, granules, soluble powder, or wettable powder). Many commercial formulations have to be diluted with water before use and contain adjuvants to improve pesticide retention and absorption by leaves or shoots. Recently, nanotechnology has been used to design and p...

Table of contents

• Cover
• Half-Title
• Title
• Copyright
• Contents
• Preface
• Editor
• Contributors
• Chapter 1 Pesticides
• Chapter 2 Sample Handling of Pesticides in Food and Environmental Samples
• Chapter 3 Analysis of Pesticide Residues by Chromatographic Techniques Coupled with Mass Spectrometry
• Chapter 4 Immunoassays and Biosensors
• Chapter 5 Quality Control and Quality Assurance
• Chapter 6 Determination of Pesticides in Food of Vegetal Origin
• Chapter 7 Determination of Pesticide Residues in Food of Animal Origin
• Chapter 8 Determination of Pesticides in Soil
• Chapter 9 Determination of Pesticides in Water
• Chapter 10 Sampling and Analysis of Pesticides in the Atmosphere
• Chapter 11 Levels of Pesticides in Food and Food Safety Aspects
• Chapter 12 Monitoring and Assessment of Pesticides and Transformation Products in the Environment
• Index