Pesticide Residues in Food
İÇİNDEKİLERCONTENTS 1. Introduction............................. 2. General considerations........................ 2.1 Principles adopted........................ 2.2 Value of a multidisciplinary approach............... 2.3 Need for undertaking further work................ 2.4 Nature and availability of data considered............. 2.5 Etiology and pathogenesis of liver tumours in mice ........ 2.6 Use of biochemical parameters for establishment of "no-toxic-effect level" 2.7 Possible interaction between pesticides............... 2.8 Accidental poisoning and human toxicological data......... 2.9 Possible contamination arising from the use of pesticides in the home, restaurants,and similar places.................. 2.10 Classification of foods and definition of food groups........ 2.11 Recommendations for temporary tolerances ............ 2.12 Methods of analysis....................... 2.13 Tolerances to be expressed to one significant digit........... 2.14 DDT.............................. 2.15 Expression of tolerances for fat-soluble pesticides in meat, milk, and fish 3. Comparison of estimated intakes of pesticide residues and acceptable daily intakes................................ 3.1 Potential intakes of pesticide residues............... 3.2 Consideration of results of total diet studies............ 4. Evaluation of data for acceptable daily intakes............. 4.1 Organochlorine insecticides.................... 4.2 Herbicides and plant growth regulators.............. 4.3 Organotin pesticides....................... 4.4 Organophosphorus and carbamate insecticides........... 4.5 Miscellaneous pesticides..................... 5. Evaluation of data for tolerances and practical residue limits....... 5.1 Matters referred to the Joint Meeting by the Codex Committee on Pesticide Residues............................ 5.2 Pesticides reviewed in the light of new information......... 5.3 Pesticides not previously considered for tolerances or practical residue limits.............................. 6. Future work............................. 7. Recommendations........................... 7.1 Recommendations to FAO and WHO............... 7.2 General recommendations .................... References............................... Annex 1. Index to documentation and summary of recommendations concerning acceptable daily intakes, tolerances, and practical residue limits as of December 1970........................ Annex 2. Further work or information required (or desirable).......  |
