Pesticide residue in foods: Sources, management, and control

Mohidus Samad Khan* (Editor), Mohammad Shafiur Rahman (Editor)

*Corresponding author for this work

Research output: Book/ReportBook

15 Citations (Scopus)


This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

Original languageEnglish
PublisherSpringer International Publishing
Number of pages200
ISBN (Electronic)9783319526836
ISBN (Print)9783319526812
Publication statusPublished - Apr 14 2017

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Chemistry(all)
  • Biochemistry, Genetics and Molecular Biology(all)


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