Manuals of Food Quality Control

An important part of a national food control system is the capability for the analytical laboratory service to detect and quantify food contaminants such as residues of pesticide chemicals. This manual is a practical handbook on the analysis of foods for pesticide residue contamination. Its ultimate aim is to assure that a food control laboratory produces high quality analytical results using analytical methodology which has been shown to be reliable and reproducible for pesticide residue analyses. It includes discussions of sample handling techniques as well as many suggested analytical methods of choice to isolate qualitatively or quantitatively both pesticide chemical and industrial chemical contamination in food. The sample handling discussions cover the composition, preparation, extraction, clean-up and separation techniques for analysis of foods and varied matrices. The analytical methods are those for determination and confirmation of residues in foods. They are offered in an array which allows the determination of groups of like residues in broad multi-residue detection. Individual residue methods are suggested for singular reside needs.