Selective detection and identification of pesticide residues

Abstract

Since the introduction in the early 1940’s of organic chemicals for pest control the amounts and types of chemicals used for this purpose have increased rapidly. The use of these chemicals has permitted the production of higher quality agricultural products with greater yields per acre. However, these advantages have not been achieved without corresponding disadvantages. Organic chemicals are more difficult to remove from food products than the inorganic water soluble salts previously used. This has created real potential residue problems which have, in turn, caused the enactment of stringent regulations regarding the permissible concentration levels of specific pesticides in food products.