Pesticide Residues in Food
İÇİNDEKİLERCONTENTS 1. Introduction............................. 2. General considerations......................... 2.1 Principles adopted........................ 2.2 Establishment of acceptable daily intakes.............. 2.3 Nature and availability of data considered............ 2.4 Good agricultural practice..................... 2.5 Residues in milk and milk products................. 2.6 Sampling and analysis....................... 2.7 Methods of residue analysis.................... 2.8 National tolerances........................ 2.9 Tolerance definition....................... 2.10 Additions and amendments to glossary 3. Fumigants.............................. 3.1 Residues of unchanged fumigant.................. 3.2 Residues of bromide ion..................... 4. Evaluation of data for acceptable daily intakes.............. 4.1 Organophosphorus insecticides .................. 4.2 Herbicides............................ 4.3 Miscellaneous.......................... 5. Evaluation of data for 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.............................. 5.4 Pesticides with ADIs but with only temporary tolerances....... 6. Comparison of potential intakes of pesticides in diets with their acceptable daily intakes 7. Future work............................. 8. Recommendations to FAO and WHO.................. References Annex 1. Index to documentation and summary of recommendations concerning acceptable daily intakes, tolerances, and practical residue limits, as of November 1971......................... Annex 2. Further work on information required (or desirable)......... Annex 3. Additions and amendments to the glossary.............  |
