Pesticide Food Laws and Regulations

Islam, Md. Nazibul; Naser, Samavi Farnush Bint E; Khan, Mohidus Samad

doi:10.1007/978-3-319-52683-6_3

Cited by 20 publications

(11 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The processed food market is undergoing constant growth due to technological advancements, increasing demand, and the taste and behavioral pattern of consumers. Both developed and developing countries are opting new food processing and distribution methods responding to this progress [142][143][144].…”

Section: Analysis Of Market Economy Of Preserved Foods: Global Perspementioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

Self Cite

View full text Add to dashboard Cite

Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

show abstract

Section: Analysis Of Market Economy Of Preserved Foods: Global Perspementioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…In the case of Africa, some countries do not have pesticides registry just like some of the countries in the Southern Asia (Handford et al, 2015). Despite of the later, several African countries have adopted pesticide MRLs from the Codex limits (Islam et al, 2017). Nevertheless, due to lack of funding, enforcement remain a challenge.…”

Section: Zikankuba Et Al (mentioning

confidence: 99%

Determining Pesticide Residues in Bee produce and their Potential Risk to Consumers in Tanzania

Kachinde

Fweja

Mihale

2022

IJA

View full text Add to dashboard Cite

Purpose: The purpose of this study was to examine pesticide contamination in bee products in Singida District Municipality of Tanzania, particularly at Kijiji cha Nyuki. The specific focus of the study was to assess the levels of pesticides residues in bee products harvested from the selected bee farms, identifying the common type of pesticides that contaminate honey and honey products on the quality of selected bee products. Material and Methods: A mixed methods approach was adopted for this study and collected data both primary and secondary data was collected using physical observation and survey, interviews and questionnaires, the purposive and random sampling techniques was used in this study to select total of 104 participants who was taken as a sample from universal populations. Qualitative and quantitative data were analysed using IBM Statistical Package for Social Sciences (SPSS) Computer Programme version 25, where statistics aspect was determined from the results obtained from both questionnaires and laboratory experiment to the four (4) honey sample Bee pollen One Kg, propolis 500gm, and Bee wax One Kg. Findings: The study found 252 pesticides residues ingredients in beeswax with a mean of 0.03 mg/kg. Lambda-cyhalothrin ingredient had 4.20 mg/kg of the total pesticide’s ingredient found in beeswax against 251 which represent the rest of the pesticides ingredient that were concentrated in the beeswax. In regards with the effect of lambda-cyhalothrin identified in beeswax, bee pollen and honey, the results indicate current concentrations of pesticides in beeswax, bee pollen and honey does not pose risk to human health neither to environment, this is an indication that honey produced in the Kijiji cha Nyuki is safe for consumers as there is very low concentrations of lambda-cyhalothrin in each studies area. Unique Contribution to the Theory, Practice and Policy: It was noted most of the pesticides that found in honey was agricultural pesticides therefore Theory of Planned Behaviour was relevancy in explain the relationship of individual to use pesticides to the agricultural. Therefore, study will contribute to the beekeeping programme guidelines for quality control of bee products to provide thoughtful mitigate to the amount of pesticide contamination in bee and honey products, the study could contribute to policy design and implementation to understanding of how the regulations outlining the use of insecticides is being implemented, and the current economic condition of studied farms.

show abstract

“…The extensive use of pesticides in agriculture leads to their inclusion in the food chain questioning the quality and safety of food products. [169] The pesticide residues in agro products adversely affect human and animal health because of their high biological activity and toxicity. The WHO under the Pest Control Products Act regulates the use of pesticides and has set a maximum residue limit for each pesticide in food.…”

Section: Detection Of Pesticidesmentioning

confidence: 99%

Graphene based Materials for Bioelectronics and Healthcare

Vivek

2019

Organic Bioelectronics for Life Science and Healthcare

View full text Add to dashboard Cite

In the last decade, graphene based materials (GBMs) have received special interest in physical sciences owing to their unique material properties at nanoscale. Extraction of two-dimensional lattice forms of carbon has allowed study of new physical phenomena at the molecular scales and allowing further miniaturization in electronics, which have tremendous implications for future technologies. Development of high-performance bioelectronics platforms is one such area where the use of GBMs is expected to yield cutting-edge sensor platforms with far reaching consequences for the advancement of life sciences and healthcare. This chapter provides an overview of how GBMs, when used as electrical transducers, are enabling very attractive functionalities towards new-age bioelectronics solutions. In doing so, this a special focus is given to GBMs produced via chemical routes for realization of devices, surface functionalization, and related transduction approaches. Finally, the chapter evaluates their role in bioelectronics based on relevant material properties, current impact and critical challenges blocking their way towards real healthcare applications.

show abstract

Pesticide Food Laws and Regulations

Cited by 20 publications

References 12 publications

A review on mechanisms and commercial aspects of food preservation and processing

A review on mechanisms and commercial aspects of food preservation and processing

Determining Pesticide Residues in Bee produce and their Potential Risk to Consumers in Tanzania

Graphene based Materials for Bioelectronics and Healthcare

Contact Info

Product

Resources

About