Pesticides are described as a substance used to kill, repel, or control any plant or animal life considered to be a pest. Pesticides used in the agricultural industry present many immediate benefits such as increasing crop production and controlling insect infestations. However, the long-term damage to human health due to constant exposure to pesticide residues in foods is still unknown. Many people are unaware of what they are consuming when they pick up a piece of produce from the store. This presentation describes the experimental design used to isolate and identify the types and amounts of pesticides in broccoli, sweet potatoes, and portobello mushrooms using high performance liquid chromatography (HPLC). Pesticides were identified and quantified using standard curve methods with four pesticide standards; aldrin, thiabendazole, imidacloprid, and chlorpyrifos. The procedures, preliminary results and future work will be highlighted in the presentation.

Determination of pesticide residues in vegetable samples

2019 Spring National Meeting

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