Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach

Pesticides have made great contributions to increases in yield and in quality of agricultural produce during recent years

Edgar E. Turtle

2011

Scholarcy highlights

  • Pesticides have made great contributions to increases in yield and in quality of agricultural produce during recent years
  • The residue control usually takes the form of levels which may not be exceeded in specified foods
  • Many countries brought in such residue laws during the late 1950s and early 1960s
  • A joint meeting of experts was called in 1961. It advised that the approach should be to assemble and evaluate data on the toxicology and occurrence of residues and to base recommendations on the findings
  • The present paper outlines the processes by which the Joint FAO/WHO Meeting of independent experts evaluates data, draws conclusions and makes recommendations for acceptable residue levels, these being subsequently considered for adoption by governments through the procedures of the Codex Alimentarius Commission
  • The kinds of data required to evaluate toxicology and establish Acceptable Daily Intakes are outlined, as is the use of this parameter in making recommendations for maximum acceptable residue limits: the latter figures are initially derived from a study of residues detected after following officially recommended practices
  • FAO Agricultural Studies, No 92; WHO Tech

Need more features? Save interactive summary cards to your Scholarcy Library.