Course material (QAM)

Permanent URI for this collection

Now showing 1 - 1 of 1

Pesticides, polychlorobiphenyls and polycyclic aromatic hydrocarbon residues as chemical hazards
(Central Institute of Fisheries Technology, 2010) Sankar, T.V.
Hazards are the important parameters as far as safety of the food item is concerned. The hazards are generally classified into three categories namely, physical, chemical and biological and each one has a potential to cause adverse health effect. Chemical hazards are basically organic or inorganic compounds, pesticides, veterinary drugs, antibiotic residues, etc. and lot more are brought into the list of chemicals whose maximum residual limits are prescribed by buying countries. Chemical substances, in one form or other, cause health hazards to consumers. Some of these chemicals are derived from the ground in the cause of plants and aquaculture products while certain other are caused by anthropogenic activities. Most often there are anthropogenic contaminants with ubiquitous distribution. Extraordinary industrial development, rampant development of aquaculture and population explosion along the coastal belts contributed heavily to the ambient levels of pollution and environmental damage in the aquatic environment. Major form of pollutant comes from the wastewater, aquaculture and domestic sewage.