Fungicides in Food: Dithiocarbamates and Phosphonates

What fungicide residues may be present in the food we eat, particularly on fruit and vegetables? Fresh, healthy-looking produce does not by itself reveal whether residues are present: reliable laboratory testing and evidence are needed. This guide explores dithiocarbamates, fosetyl-aluminium and phosphonates, how they are used, and why the origin and analytical significance of their residues are not always straightforward. Ten chapters examine chemistry, agronomy, possible health effects, European regulations and the limitations of testing.