This book describes the issues surrounding pesticide residues in food and drinking water and, in particular, the issues associated with human exposure and consumer risk assessment. In broad terms, consumer risk assessment encompasses three areas of scientific disciplines – human toxicology, pesticide residue chemistry and dietary consumption, all of which are explored in detail within this book.

Topics covered include the effects of pesticides on the environment, metabolism, food processing, toxicology, dietary consumption, chronic and acute dietary intakes, natural compounds, international standards and explaining the risks.

Pesticide Residues in Food and Drinking Water is the latest addition to the Wiley Series in Agrochemicals and Plant Protection. This series brings together current scientific and regulatory knowledge and perspectives on all aspects of the use of chemicals and biotechnology in agriculture.