The Mahtab Says

 Pesticide Residues in Food: Sources, Health Risks, Testing Methods and Control Measures earn about pesticide residues in food, including sources, MRLs, ADI, ARfD, PHI, health risks, LC MS/MS, GC MS/MS testing, control measures, and food safety regulation. Introduction Food safety is not only about visible cleanliness. Fruits, vegetables, cereals, spices, pulses, milk, meat, and processed foods may look fresh, but they can still carry chemical residues if pesticides are not used properly during farming, storage, or post harvest handling. Pesticides are used in agriculture to control insects, fungi, weeds, mites, rodents, nematodes, and storage pests. When used responsibly, they help protect crop yield, food security, shelf life, quality, and export value. But when pesticides are misused, they can become a serious food safety and regulatory concern. Overdosing, repeated spraying, use of banned pesticides, wrong chemical selection, poor spray records, and harvesting before the rec...

 Heavy Metals in Food: Contamination Pathways, Toxicological Risk, Testing, and Control Heavy metals in food are among the most serious chemical food safety concerns because they cannot be destroyed by cooking, washing, freezing, drying, or ordinary food processing. Once these contaminants enter the food chain, control depends mainly on prevention at source, careful raw material selection, validated testing, and regulatory action. In food safety language, the term “heavy metals” is often used for toxic elements and metalloids such as lead, cadmium, mercury, arsenic, and tin. These substances may enter food through natural geology, polluted soil, contaminated irrigation water, industrial emissions, mining, fertilizers, pesticides, contaminated animal feed, processing equipment, food contact materials, packaging migration, and environmental deposition. The infographic source used for this blog also highlights these same entry routes and risk control points. According to WHO, heavy ...