Introduction

In the world of fresh fruits and vegetables, there are those whose skins you eat and those you don't. One typically eats the skin of an apple or a sweet pepper, but not a banana or grapefruit. Invariably, the skin of any fruit or vegetable grown non-organically contains pesticide residue. Wash it all day long, but it will still be there – it's sort of “baked in”.

Here is the acceptable levels of different pesticides on any piece of produce defined by EPA : http://www.epa.gov/pesticides/reregistration/status.htm

The health effects of pesticides depend on the type of pesticide. For example, Acephate can cause cholinesterase inhibition in humans;  that is, it can overstimulate the nervous system causing, respiratory paralysis and death. On the other hand, over exposure to ethephon causes skin injury (irritation).

Hence, it is important to determine the presence and amount of pesticide residue on produces before being sold for consumption. In this blog, we will explore pesticide residue analysis done using Gas-Liquid Chromatography.

Todd, Heft. "Pesticide Residue In Food Poses Health Risks Author." Technorati. N.p., 10 June 2011. Web. 31 Jul 2012. <http://technorati.com/women/article/pesticide-residue-in-food-poses-health/>.

 "Pesticides: Health and Safety." Human Health Issues. EPA, 09 May 2012. Web. 31 Jul 2012. <http://www.epa.gov/opp00001/health/human.htm