Pesticide Residue in Foods

1. Front Matter

   Pages i-ix

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2. Introduction

   • Mohidus Samad Khan, Mohammad Shafiur Rahman

   Pages 1-6

3. Sources of Pesticide Residues in Food: Toxicity, Exposure, and Risk Associated with Use at the Farm Level

   • Michael L. Deadman

   Pages 7-35

4. Pesticide Food Laws and Regulations

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

   Pages 37-51

5. Management of Pesticides: Purposes, Uses, and Concerns

   • Afroza Begum, S. N. Alam, M. Jalal Uddin

   Pages 53-86

6. Pesticide Degradations, Residues and Environmental Concerns

   • Abdullah Al-Mamun

   Pages 87-102

7. Health Concerns of Pesticides

   • Mrittika Debnath, Mohidus Samad Khan

   Pages 103-118

8. Methods of Pesticide Residues Reduction in Grains

   • Geetanjali Kaushik, Arvind Chel, Ashish Gadekar

   Pages 119-133

9. Analytical Methods in Measuring Pesticides in Foods

   • M. D. H. Prodhan, S. N. Alam, M. Jalal Uddin

   Pages 135-145

10. Alternatives of Pesticides

    • Laila Hossain, Rizwanur Rahman, Mohidus Samad Khan

    Pages 147-165

11. Prospects of Organic Farming

    • B. Suresh Reddy

    Pages 167-194

12. Back Matter

    Pages 195-200

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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.

• Biotechnology
• Chemical Residue in Foods
• Food Contaminants
• Insect Control
• Organic Farming
• Pesticides

• Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh

  Mohidus Samad Khan

• Department of Food Science and Nutrition, Sultan Qaboos University College of Agricultural Marine Sciences, Muscat, Oman

  Mohammad Shafiur Rahman

Dr. Mohidus Samad Khan is an aspiring young researcher and innovator, currently working as an Assistant Professor at the Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Dr. Khan aims to address different socio-economic issues through his research; his research interests encompass Food, Biotechnology and Environmental Engineering. Besides, he keeps keen interest in Engineering Education. To date, Dr. Khan has authored and co-authored over 50 technical articles, which include peer-reviewed journal and conference articles, international patents, industrial reports, books and book chapters. He also serves as a reviewer of several reputed international journals.

Dr. Khan completed his BSc in Chemical Engineering (2004) Bangladesh University of Engineering and Technology (BUET). He began his career as a Research Engineer in an international research project on managing and monitoring of industrial pollution, led by DFID, USAid, and the Government of Bangladesh (GoB) (2004-06). Starting in 2006, Dr. Khan completed his PhD in 2010 in Bio-surface and Biotechnology from Monash University, Australia. His PhD research work won several major awards including University Medals and Vice-Chancellor’s commendation for Best PhD Thesis. Dr. Khan worked as a Post-Doctoral Fellow at the Department of Chemistry, McGill University, Canada to continue his research work on biotechnology (2010-13). Since 2013, Dr. Khan is working as an Assistant Professor in the Department of Chemical Engineering, BUET. He also served as a Visiting Professor (2015) at McGill University, Canada, and as a Visiting Research Scholar (2016-17) at Texas A&M University, USA. Dr. Khan has been involved in food, environment, and biotechnology related projects led by the Government (GoB), international donor agencies, and local Industries.

As a researcher and innovator, Dr. Khan has won several prestigious awards which include the 'Young Innovator Award' entitled 'TR35@Singapore Awards for 2012’ organized by 'MIT Technology Review Inc'; he received ‘iCFP2016 Young Scientist Award’ in recognition of his research work on food properties. His research work on biotechnology has been highlighted across several continents and different journals/organizations, including the Royal Society of Chemistry Journal “Chemistry World”, MIT Technology Review, American Chemical Society, NY Times, India Times, and Science Daily.

Mohammad Shafiur Rahman, professor at the Sultan Qaboos University, Sultanate of Oman and the author or co-author of 300 technical articles including 117 refereed journal papers, 107 conference papers, 66 book chapters, 34 reports, 13 popular articles, and 8 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, published by CRC Press, Boca Raton, Florida, which was one of the bestsellers from CRC Press in 2002. The second edition is nowreleased with his editorship. The editor of the popular book Handbook of Food Preservation published by CRC Press, Boca Raton, Florida. The first edition received one of the bestsellers from CRC press in 2003, and the second edition is now in the market. The first edition was translated into Spanish. He is one of the editors of Handbook of Food Process Design (two volumes) published by Wiley-Blackwell, Oxford, England in 2012. He was invited to serve as one of the Associate Editors for the Handbook of Food Science, Engineering and Technology, and one of the Editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press, FL. Recently, he has released a coedited book Minimally Processed Foods: Technologies for Safety, Quality and Convenience published by Springer, New York.

Professor Rahman has initiated the International Journal of Food Properties (Marcel Dekker, Inc.) and serving as the founding Editor for more than 15 years. In edition he is serving in the editorial boards of 8 international journals and book series. In 1998 he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science (IFS) in Sweden.

Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology (NZ) and the Institute of Food Technologists (USA), a member of the American Society of Agricultural and Biological Engineers (USA) and the American Institute of Chemical Engineers (USA), and Member of Executive Committee for International Society of Food Engineering, ISFE. He was involved in many professional activities, such as organizing international conferences, training workshops and other extension activities. He has initiated and served as the Founding Chair of the International Conference on Food Properties (iCFP). He was invited as a key note/plenary speaker in 10 international conferences in the food science and engineering area. He received the B. Sc. Eng. (Chemical)(1983) and M. Sc. Eng. (Chemical) (1984) degrees from Bangladesh University of Engineering and Technology, Dhaka, the M. Sc. degree (1985) in food engineering from Leeds University, England, and the Ph. D. degree (1992) in food engineering from the University of New South Wales, Sydney, Australia.

Professor Rahman has received numerous awards and fellowships in recognition of research/teaching achievements, including the HortResearch Chairman's Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. In 2008 Professor Rahman ranked among the top five Leading Scientists and Engineers of 57 OIC Member States in the Agroscience Discipline.

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