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

    CARBON DISULFIDE

    This pesticide has been previously evaluated (FAO/WHO, 1965, 1968);
    however, no recommendations for acceptable daily intake or tolerances
    were made. Since that time additional studies have raised further
    problems which are outlined below.

    RESIDUES IN FOOD AND THEIR EVALUATION

    The meeting noted the importance of halogenated hydrocarbons and other
    fumigants in developing countries, especially for use on farms.

    Earlier meetings had recommended tolerances for inorganic bromide
    resulting from the use of methyl bromide and ethylene dibromide but
    had stressed the importance of avoiding or eliminating detectable
    residues of unchanged fumigants such as ethylene dibromide (CH2Br
    CH2Br), methyl bromide (CH3Br) and carbon tetrachloride (CCl4).

    This matter had been referred through FAO to the Pesticide Section of
    the International Union of Pure and Applied Chemistry (IUPAC) with a
    view to obtaining more precise information on the residual levels of
    unchanged fumigants. Experiments in which whole wheat grain was
    fumigated with a mixture of carbon disulfide, carbon tetrachloride,
    trichloroethylene (C2HCl3) and methyl bromide indicated that
    detectable residues of carbon disulfide and carbon tetrachloride might
    persist for months despite aeration, milling, baking, etc. (IUPAC,
    1968).

    Therefore, the meeting wished to draw the attention of Member
    governments to the need for further work on the toxicity of these
    unchanged fumigants and on their levels in food under various
    practical conditions of use.

    Further work or information

    Required (before acceptable daily intakes, tolerances or negligible
    residue levels can be established).

    Information on the level of residues that may persist in the unchanged
    form after processing treated food products.

    REFERENCES

    FAO/WHO. (1965) Evaluation of the hazards to consumers resulting from
    the use of fumigants in the protection of food. FAO Mtg. Rept. No.
    PL/1965/10/2; WHO/Food Add./28.65

    FAO/WHO. (1968) 1967 evaluations of some pesticide residues in food.
    (FAO, PL:1967/M/11/1; WHO/Food Add./68.30)

    IUPAC. (1968) IUPAC Information Bulletin 32:122-127
    

    See Also:
       Toxicological Abbreviations
       Carbon disulfide (EHC 10, 1979)
       Carbon disulfide (ICSC)
       Carbon disulfide (PIM 102)
       Carbon disulfide (FAO Meeting Report PL/1965/10/2)
       Carbon disulfide (FAO/PL:1967/M/11/1)
       Carbon disulfide (WHO Pesticide Residues Series 1)
       Carbon Disulfide (CICADS 46, 2002)