Chapter 4. Effects of Food Preparation and Processing on Pesticide Residues in Commodities of Plant Origin

  1. Denis Hamilton2 and
  2. Stephen Crossley3
  1. Gabriele Timme and
  2. Birgitt Walz-Tylla

Published Online: 23 JAN 2004

DOI: 10.1002/0470091614.ch4

Pesticide Residues in Food and Drinking Water: Human Exposure and Risks

Pesticide Residues in Food and Drinking Water: Human Exposure and Risks

How to Cite

Timme, G. and Walz-Tylla, B. (2003) Effects of Food Preparation and Processing on Pesticide Residues in Commodities of Plant Origin, in Pesticide Residues in Food and Drinking Water: Human Exposure and Risks (eds D. Hamilton and S. Crossley), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470091614.ch4

Editor Information

  1. 2

    Animal and Plant Health Service, Department of Primary Industries, 80 Ann Street, GPO Box 46, Brisbane, Queensland 4001, Australia

  2. 3

    Food Standards Australia New Zealand, PO Box 7186, Canberra, MC ACT 2610, Australia

Author Information

  1. Bayer CropScience AG, Landwirtschaftszentrum Monheim, Geschäftsbereich Pflanzenschutz, PF-E-Registrierung, Alfred Nobel Strasse 50, D-51368 Leverkusen, Germany

Publication History

  1. Published Online: 23 JAN 2004
  2. Published Print: 31 OCT 2003

Book Series:

  1. Wiley Series in Agrochemicals and Plant Protection

Book Series Editors:

  1. Terry Roberts4 and
  2. Junshi Miyamoto5

Series Editor Information

  1. 4

    Anglesey, UK

  2. 5

    Formerly of Sumitomo Chemical Ltd, Japan

ISBN Information

Print ISBN: 9780471489917

Online ISBN: 9780470091616

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Summary

This chapter contains sections titled:

  • Introduction

  • Effects of Food Processing on the Nature of Pesticide Residues

  • Effects of Food Processing on the Magnitude of Pesticide Residues

  • Evaluation of Results

  • References