Decontamination of Pesticide Residues in the Environment

1. Front Matter

   Pages i-viii

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2. Introduction to the symposium: Decontamination of pesticide residues in the environment

   • G. K. Kohn

   Pages 1-2

3. Attenuation of pesticidal residues on seeds

   • G. K. Kohn

   Pages 3-12

4. The decontamination of animal feeds

   • T. E. Archer, D. G. Crosby

   Pages 13-37

5. Reduction of parathion residue on celery

   • Neal P. Thompson

   Pages 39-49

6. Accelerated removal of pesticides from domestic animals

   • B. J. Liska, W. J. Stadelman

   Pages 51-60

7. Effects of processing on pesticides in foods

   • B. J. Liska, W. J. Stadelman

   Pages 61-72

8. Canning operations that reduce insecticide levels in prepared foods and in solid food wastes

   • R. P. Farrow, E. R. Elkins, W. W. Rose, F. C. Lamb, J. W. Ralls, W. A. Mercer

   Pages 73-87

9. Chemical and thermal methods for disposal of pesticides

   • M. V. Kennedy, B. J. Stojanovic, F. L. Shuman Jr.

   Pages 89-104

10. Some research approaches toward minimizing herbicidal residues in the environment

    • C. L. Foy, S. W. Bingham

    Pages 105-135

11. Decontamination of pesticides in soils

    • P. C. Kearney, E. A. Woolson, J. R. Plimmer, A. R. Isensee

    Pages 137-149

12. Interaction of diquat and paraquat with clay minerals and carbon in aqueous solutions

    • Samuel D. Faust, Antra Zarins

    Pages 151-170

13. Kinetics of hydrolysis of diazinon and diazoxon

    • H. M. Gomaa, I. H. Suffet, S. D. Faust

    Pages 171-190

14. Biodegradation kinetics of 2,4-dichlorophenoxyacetic acid by aquatic microorganisms

    • Roland B. Hemmett Jr., Samuel D. Faust

    Pages 191-207

15. Back Matter

    Pages 209-214

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That residues of pesticide and other "foreign" chemicals in food­ stuffs are of concern to everyone everywhere is amply attested by the reception accorded previous volumes of "Residue Reviews" and by the gratifying enthusiasm, sincerity, and efforts shown by all the in­ dividuals from whom manuscripts have been solicited. Despite much propaganda to the contrary, there can never be any serious question that pest-control chemicals and food-additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist in our foodstuffs could at times conceivably endanger the public health. Ensuring safety-in-use of these many chemicals is a dynamic challenge, for established ones are continually being dis­ placed by newly developed ones more acceptable to food tech­ nologists, pharmacologists, toxicologists, and changing pest-control requirements in progressive food-producing economies. These matters are of genuine concern to increasing numbers of governmental agencies and legislative bodies around the world, for some of these chemicals have resulted in a few mishaps from improper use. Adequate safety-in-use evaluations of any of these chemicals per­ sisting into our foodstuffs are not simple matters, and they incorporate the considered judgments of many individuals highly trained in a variety of complex biological, chemical, food technological, medical, pharmacological, and toxicological disciplines.

• contamination
• environment
• pesticide
• pesticide residues
• toxicology

• Riverside, USA

  Francis A. Gunther

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