Pesticide Residue Testing

Pesticide Residue

When pesticides are sprayed on food crops, the residue left behind is referred to as pesticide residue. More than 1000 pesticides are used worldwide to ensure that the food does not get damaged or destroyed by pests.  Fresh fruits and vegetables are most susceptible to pesticide residues, and due to their global and large-scale consumption, each country adopts its own agricultural policies, Maximum Residue Limits (MRL), and Acceptable Daily Intake (ADI).

Pesticide testing can be performed using Liquid Chromatography (LC-MS/MS) and Gas Chromatography (GC-MS/MS).

At CEGTH, we are equipped to test hundreds of pesticide residues, including fungicides, herbicides, insecticides, etc. To ensure product quality and consumers’ safety, and to meet the regulatory standards, our proficient and skilled technicians test the residue levels across various types of food matrices such as:

  • check-mark-1Beverages
  • check-mark-1Cereals
  • check-mark-1Grains
  • check-mark-1Pulses
  • check-mark-1Legumes
  • check-mark-1Dairy
  • check-mark-1Fruits
  • check-mark-1Vegetables
  • check-mark-1Meat
  • check-mark-1Water