https://www.medicaljournalshouse.com/index.php/Journal-foodscience-nutrition <p><a href="http://ipindexing.com/journal-details/Journal-of-Advanced-Research-in-Food-Science-and-Nutrition/1086">IPI Value (2019): 2.12</a></p> Advanced Research Publications en-US Journal of Advanced Research in Food Science and Nutrition 2582-3892 <p>We, the undersigned, give an undertaking to the following effect with regard to our article entitled<br>“_______________________________________________________________________________________________________________________________________________________________________________<br>________________________________________________________________________________” submitted for publication in (Journal title)________________________________________________ _______________________________________________________Vol.________, Year _________:-</p> <p>1. The article mentioned above has not been published or submitted to or accepted for publication in any form, in any other journal.</p> <p>2. We also vouchsafe that the authorship of this article will not be contested by anyone whose name(s) is/are not listed by us here.</p> <p>3. I/We declare that I/We contributed significantly towards the research study i.e., (a) conception, design and/or analysis and interpretation of data and to (b) drafting the article or revising it critically for important intellectual content and on (c) final approval of the version to be published.</p> <p>4. I/We hereby acknowledge ADRs conflict of interest policy requirement to scrupulously avoid direct and indirect conflicts of interest and, accordingly, hereby agree to promptly inform the editor or editor's designee of any business, commercial, or other proprietary support, relationships, or interests that I/We may have which relate directly or indirectly to the subject of the work.</p> <p>5. I/We also agree to the authorship of the article in the following sequence:-</p> <p>Authors' Names (in sequence) Signature of Authors<br>1. _____________________________________ _____________________________________<br>2. _____________________________________ _____________________________________<br>3. _____________________________________ _____________________________________<br>4. _____________________________________ _____________________________________<br>5. _____________________________________ _____________________________________<br>6. _____________________________________ _____________________________________<br>7. _____________________________________ _____________________________________<br>8. _____________________________________ _____________________________________</p> <p>Important</p> <p>(I). All the authors are required to sign independently in this form in the sequence given above. In case an author has left the institution/ country and whose whereabouts are not known, the senior author may sign on his/ her behalf taking the responsibility.</p> <p>(ii). No addition/ deletion/ or any change in the sequence of the authorship will be permissible at a later stage, without valid reasons and permission of the Editor.</p> <p>(iii). If the authorship is contested at any stage, the article will be either returned or will not be<br>processed for publication till the issue is solved.</p> https://www.medicaljournalshouse.com/index.php/Journal-foodscience-nutrition/article/view/1851 <p>The widespread and often indiscriminate use of agrochemicals in fodder and forage cultivation has raised growing concern over the safety of milk and milk-derived products, which occupy a central place in the Indian diet. This study was undertaken to examine the occurrence, distribution and potential human health risks associated with agrochemical residues — namely organochlorine, organophosphate, pyrethroid and carbamate pesticides — in raw milk, pasteurized milk, butter, cheese and ghee collected from dairy farms and retail outlets in the Meerut region of Uttar Pradesh, India. A total of sixty (n = 60) samples, twelve from each product category, were analyzed using QuEChERS-based extraction followed by Gas Chromatography–Mass Spectrometry (GC-MS) and Liquid Chromatography–Mass Spectrometry (LC-MS). Residues were detected in 78.3% of samples, with organochlorines constituting the largest proportion (38.4%) of positive detections, followed by organophosphates (27.1%), pyrethroids (18.6%) and carbamates (9.8%). Fat-rich products such as ghee and butter exhibited significantly higher mean residue concentrations than raw or pasteurized milk, consistent with the lipophilic character of organochlorine compounds. Health risk assessment using Estimated Daily Intake (EDI) and Hazard Quotient (HQ) indicated that although mean residue levels for most samples remained below the reference Maximum Residue Limit (MRL) of 0.05 mg/kg, cumulative Hazard Index values for children approached levels warranting precaution. The findings underline the need for continuous residue surveillance, stricter enforcement of Good Agricultural Practices, and farmer awareness programs to safeguard dairy product safety and public health.</p> <p><strong>How to cite this article:</strong><br>Choudhary P, Prakash D. To Examine Potential <br>Health Risks Associated with Agrochemical <br>Residues in Dairy Products. J Adv Res Food Sci <br>Nutr 2026; 9(2): 1-7.</p> <p><strong>DOI:</strong> https://doi.org/10.24321/2582.3892.202602</p> Pooja Choudhary Dr. Divya Prakash Copyright (c) 2026 Journal of Advanced Research in Food Science and Nutrition http://creativecommons.org/licenses/by-nc/4.0 2026-09-26 2026-09-26 9 2