FAO/PL:1968/M/9/1
WHO/FOOD ADD./69.35
1968 EVALUATIONS OF SOME PESTICIDE RESIDUES IN FOOD
THE MONOGRAPHS
Issued jointly by FAO and WHO
The content of this document is the result of the deliberations of the
Joint Meeting of the FAO Working Party of Experts and the WHO Expert
Committee on Pesticide Residues, which met in Geneva, 9-16 December,
1968.
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
WORLD HEALTH ORGANIZATION
Geneva, 1969
BROMIDE ION
Residues of bromide ion resulting from the use of ethylene dibromide
and methyl bromide have been previously evaluated (FAO/WHO, 1967,
1968).
RESIDUES IN FOOD AND THEIR EVALUATION
Background
The meeting reconsidered previous recommendations for tolerances of
bromide ion resulting from the use of ethylene dibromide and methyl
bromide in the light of the fact that such residues cannot be
positively attributed to either of these two compounds by available
analytical techniques.
The Third Session of the Codex Committee on Pesticide Residues:
Requested the Joint Meeting to consider establishing a tolerance for
bromide ion in cereal products resulting from the use of methyl
bromide or ethylene dibromide on cereals or cereal products. It was
pointed out that these fumigants are sometimes used on cereal products
as well as on whole grain.
Drew attention to the possibility that bromide residues might occur in
some crops resulting from the use of soil fumigants (not restricted to
methyl bromide or ethylene dibromide).
Forwarded to the Joint Meeting a request from the Codex Committee on
Cocoa Products and Chocolate for consideration to be given to the
establishment of tolerances for residues in cocoa beans and derived
products resulting from the post-harvest use of methyl bromide.
RECOMMENDATIONS FOR TOLERANCES AND PRACTICAL RESIDUE LIMITS
Appraisal
Bearing in mind that residues of bromide ion cannot be positively
attributed to either ethylene dibromide or methyl bromide, the meeting
recommends that the tolerances previously suggested be considered to
apply to residues of bromide ion from all sources. Further, since
applications of these fumigants at rates that are sufficiently
effective to control insect and mite infestations in meal and flour
may lead to residues of about 50 ppm of bromide ion, a figure of 50
ppm may be accepted as a tolerance for whole meal and flour, as well
as for raw grain.
As no new data on the residues on crops resulting from the use of soil
fumigants were available and as some work on the subject was known to
be in progress or was completed, it was decided to defer consideration
of this subject to a later meeting. At that meeting, the possible
occurrence of bromide ion in crops resulting from the use of
brominated compounds, other than ethylene dibromide or methyl bromide,
should be taken into account.
In the absence of new data relating to cocoa beans and cocoa products
for evaluation at this meeting, it was not possible to make
recommendations on this referral from the Codex Committee.
Recommendations
In addition to the previously recommended tolerance* and temporary
tolerances to be in effect until 1970:
Dried eggs, spices, herbs 400
Raw cereals 50*
Dried figs 250
Avocados 75
Dried raisins, dried dates 100
Dried peaches 50
Dried prunes 20
Other dried fruit 30
Citrus fruit, strawberries 30
Other fresh fruit 20
The meeting also recommends the following temporary tolerance to be in
effect until 1970:
Whole meal and flour 50
All tolerances are to apply to raw agricultural products moving in
commerce unless otherwise indicated. In the case of fruit and
vegetables the tolerances should be applied as soon as practicable
after harvest and in my event prior to actual retail to the public. In
the case of commodities entering international trade, the tolerances
should be applied by the importing country at the point of entry or as
soon as practicable thereafter.
Further work or information
Required before 30 June 1970
Further data on the types of cereal products to be considered and on
the dosage rate, frequency and other conditions of treatment.
REFERENCES
FAO/WHO. (1967) Evaluation of some pesticide residues in food. (FAO,
PL:CP/15; WHO/Food Add./67/32)
FAO/WHO. (1968) Evaluation of some pesticide residues in food;
Monographs (FAO, PL:1967/M/11/1;WHO Food Add./68.30)