Detection of pesticide residues in vegetables and fruits 497721

Pesticide residues refer to the collective term for pesticide precursors, derivatives, metabolites, degradation products, and impurities that remain in the environment, organisms, and food after pesticide use. The main cause of excessive pesticide residues in vegetables is the use of organic phosphorus pesticides and carbamate pesticides prohibited by some countries in vegetable production, such as methamidophos, omethoate, phorate, parathion, methyl parathion, etc. Eating food containing a large amount of highly toxic and highly toxic pesticide residues can lead to acute poisoning accidents in humans and livestock. Long term consumption of agricultural and sideline products with excessive pesticide residues may not cause acute poisoning, but may cause chronic poisoning in humans and animals, leading to the occurrence of diseases, inducing cancer, and even affecting the next generation. Pesticide residues are an important factor affecting the quality and safety of agricultural products, and the country has strict standards for pesticide residues. Pesticide residues refer to a portion of pesticides directly or indirectly remaining in grains, vegetables, fruits, livestock products, aquatic products, as well as soil and water bodies after the application of pesticides in agricultural production. Veterinary drug residues refer to the residues of prototype drugs or their metabolites, including impurities related to veterinary drugs, accumulated or retained in the body or products of livestock and poultry (such as eggs, dairy products, meat products, etc.) after medication. Veterinary drugs can be roughly classified into four categories: ① general disease prevention and control drugs; ② Infectious disease prevention and control drugs; ③ Prevention and treatment drugs for parasitic diseases in vivo and in vitro; ④ (including growth promoting drugs)

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