Pesticide Residues in Food Evaluations - Pesticide Residues in Food

This volume provides detailed evaluations of the available toxicological and other safety data for 11 pesticides that have the potential to leave residues in food commodities. The evaluation is part of an ongoing series of activities co-ordinated by FAO and WHO since 1963 and used to advise governments and the Codex Alimentarius Commission of possible hazards to consumers arising from the presence of pesticide residues in food. To this end, panels of experts, jointly appointed by the two agencies, scrutinize data submitted by pesticide manufacturers and regulatory authorities. Conclusions, which are based on a rigorous assessment of all relevant toxicological studies, form the basis for the acceptable daily intakes for humans established by the Joint FAO/WHO Meeting on Pesticide Residues.;Toxicological evaluations cover the following pesticides: chlormequat, chlorpyrifos, dimethipin, ethoprophos, glufosinate-ammonium, permethrin, 2-phenylphenol and its sodium salt, propargite, propylenethiourea, pyrethrum extract (pyrethrins), and pyriproxyfen. Of these, pyriproxyfen was evaluated for the first time.;As with past volumes in this series, the book should be of interest to pesticide manufacturers, government and food regulatory officers, industrial testing laboratories and toxicological laboratories.