PART THREE: Economics of Farm- Level Supply of Food Safety 5. Identifying Priorities for Pesticide Residue Reduction

The Effects of House Cooking Process on Residue Concentrations of 41 Multi-Class Pesticides in Rice

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

The Effects of House Cooking Process on Residue Concentrations of 41 Multi-Class Pesticides in Rice

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

PART THREE: Economics of Farm- Level Supply of Food Safety 7. Farm-Level Costs for Control of Salmonella enteritidis in Laying Flocks

PART THREE: Economics of Farm- Level Supply of Food Safety 6. Grading Standards and Pesticides

Simultaneous determination of residue from 58 pesticides in the wheat flour consumed in Tehran, Iran by GC/MS

Background: Food safety has a direct impact on human health and as such is a growing concern worldwide. Presence of harmful pesticide residue in food is a serious cause for concern among consumers so it is important to monitor levels of pesticides in foods. The aim of this study was simultaneous determination of amounts of 58 pesticides in 40 wheat flour samples collected from the Tehran market...