Analysis of Chemical Residues in Agriculture

Chapter 1: Introduction to organic and inorganic residues in agriculture Abstract: this chapter deals with the definition and examples of the most common organic and inorganic residues generated by agriculture and livestock and their processing, whose are subject of analyses according established international values (e.g., pesticides, fertilizers, antibiotics, toxins, etc.). 1.1 Definition of agricultural residues 1.2 Main organic residues 1.3 Main inorganic residues 1.4 Degradation processes 1.5 Metabolites 1.6 International control policies for residues in crops and food 1.7 Food security and standardization 1.8 Conclusions

Chapter 2: Agricultural Matrices Abstract: this chapter deals with the chemical and physical properties of the main agricultural matrices, e.g., crops, meat, food, feed, soil, water, biomass, etc. Moreover, aspects of the interaction and fate of residues and these matrices are discussed. 2.1 Environmental matrices (soil and water) 2.2 Food and feed 2.3 Plant biomass (crops, fruits and agro-industrial waste) 2.4 Meat 2.5 Conclusions

Chapter 3: Toxicology in Agriculture Abstract: this chapter deals with an introduction to the basis of toxicology and ecotoxicology to be applied to agricultural products and their consumption. 3.1 Definition of main terms in toxicology and ecotoxicology 3.2 Food chemistry and toxicity 3.3 Environmental chemistry and ecotoxicity 3.4 Dietary exposure 3.5 Occupational exposure 3.6 Environmental exposure 3.7 Conclusions

Chapter 4: Main Analytical Techniques Abstract: this chapter deals with the most common analytical techniques applied in the residue analyses. Physical and chemical principles, block diagrams and equipment are depicted and discussed. 4.1 Chromatography techniques 4.2 Spectroscopic techniques 4.3 Mass spectrometry techniques 4.4 Electrochemical techniques 4.5 Thermal techniques 4.6 Probes and sensors 4.7 Process analytical techniques 4.8 Bioassays 4.9 Sample preparation 4.10 Conclusions

Chapter 5: Fundamentals of Analytical Chemistry Abstract: this chapter deals with the main fundaments of analytical chemistry to be applied in the residues analyses in order to reach the reliability of the analytical results. A solid mathematical basis is presented. 5.1 Introduction to analytical chemistry 5.2 Figures of merit 5.3 Developing an analytical method 5.4 Validating an analytical method 5.5 Chemometrics 5.6 Quality control & quality assurance 5.7 Good laboratory practices 5.8 Green analytical chemistry 5.9 Conclusions

Chapter 6: Analytical Methods to Selected Matrices Abstract: this chapter deals with methodologies to determine several residues in selected matrices. 6.1 Analytical methods for organic residues in the environment 6.2 Analytical methods for organic residues in crops, fruits and waste 6.3 Analytical methods for organic residues in meat 6.4 Analytical methods for organic residues in processed products (food and feed) 6.5 Analytical methods for inorganic residues in the environment 6.6 Analytical methods for inorganic residues in crops, fruits and waste6.7 Analytical methods for inorganic residues in meat 6.8 Analytical methods for inorganic residues in processed products (food and feed) 6.9 Conclusions