Pesticides, polychlorobiphenyls and polycyclic aromatic hydrocarbon residues as chemical hazards

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dc.contributor.authorSankar, T.V.
dc.date.accessioned2013-12-20T05:47:00Z
dc.date.available2013-12-20T05:47:00Z
dc.date.issued2010
dc.description.abstractHazards 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.en_US
dc.identifier.citationIn Manual prepared for the Awareness-cum-Interactive workshop on 'Antibiotic, pesticide and insecticide residue contamination in Sea/Aqua foods' organized by the Visakhapatnam Research Centre of Central Institute of Fisheries Technology at Visakhapatnam, on 6th Sep. 2010,en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1014
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjectPesticidesen_US
dc.subjectpolychlorobiphenylsen_US
dc.subjectchemical hazardsen_US
dc.titlePesticides, polychlorobiphenyls and polycyclic aromatic hydrocarbon residues as chemical hazardsen_US
dc.typeBook chapteren_US
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