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

    MALATHION

    Since the previous evaluation (FAO/WHO, 1968) additional data have
    become available and are summarized and discussed in the following
    monograph addendum.

    RESIDUES IN FOOD AND THEIR EVALUATION

    Background

    At the Third Session of the Codex Committee on Pesticide Residues the
    delegation of the Netherlands pointed out that in consequence of the
    previously recommended tolerance of 8 ppm in raw grain there is a need
    for a tolerance level for cereal products which are derived from raw
    grain with residues up to 8 ppm.

    Residues resulting from supervised trials

    Allessandrini and other authors (FAO/WHO, 1967) have shown that an
    initial residue of about 8 ppm in raw grain decreases to a maximum of
    3 ppm after a reasonable storage period. After milling, a residue of
    1.2 up to about 2 ppm was found in whole meal. Bressau (1966) found
    1-1.9 ppm malathion in whole meal and flour of rye, whereas
    immediately before milling a residue of 3-3.5 ppm occurred in the
    stored raw material.

    RECOMMENDATIONS FOR TOLERANCES AND PRACTICAL RESIDUE LIMITS

    Appraisal

    Since residues of up to 8 ppm on raw grain decrease to 2 ppm and less
    during storage and milling, a tolerance of 2 ppm malathion in whole
    meal and flour from rye and wheat appears justified.

    Recommendations

    In addition to the previously recommended tolerances*.

         Fruit (excluding citrus fruit),
         dried fruit, nuts and raw
         cereals                           8.0 ppm

         Citrus fruit                      4.0 ppm

         Leafy vegetables                  6.0 ppm

         Other vegetables                  3.0 ppm

    The meeting recommends the following tolerance:

         Whole meal and flour from
         rye and wheat                     2.0 ppm

    The above tolerances apply to malathion plus malaoxon.

    In the case of fruits and vegetables the tolerances should be applied
    as soon as practicable after harvest and in any 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.

    REFERENCES

    Bressau, G. (1966) Residues of storage protection agents - especially
    malathion - in grain. Deutsche Lebensmittel Rundschau, 62: 390-395

    FAO/WHO (1967) Evaluation of some pesticide residues in food (FAO,
    PL: CP/15; WHO/Food Add./67.32

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

    See Also:
       Toxicological Abbreviations
       Malathion (ICSC)
       Malathion (FAO Meeting Report PL/1965/10/1)
       Malathion (FAO/PL:CP/15)
       Malathion (FAO/PL:1967/M/11/1)
       Malathion (JMPR Evaluations 2003 Part II Toxicological)
       Malathion (FAO/PL:1969/M/17/1)
       Malathion (AGP:1970/M/12/1)
       Malathion (WHO Pesticide Residues Series 3)
       Malathion (WHO Pesticide Residues Series 5)
       Malathion (Pesticide residues in food: 1977 evaluations)
       Malathion (Pesticide residues in food: 1984 evaluations)
       Malathion (Pesticide residues in food: 1997 evaluations Part II Toxicological & Environmental)
       Malathion (IARC Summary & Evaluation, Volume 30, 1983)