FAO/PL:1969/M/17/1

    WHO/FOOD ADD./70.38

    1969 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
    Group on Pesticide Residues, which met in Rome, 8 - 15 December 1969.

    FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

    WORLD HEALTH ORGANIZATION

    Rome, 1970

    DIELDRIN

    Explanation

    During the Fourth Session of the Codex Committee on Pesticide
    Residues, two questions regarding the previous recommendations of the
    Joint Meeting were referred back for clarification. These questions
    refer respectively to (1) the recommendation for a temporary tolerance
    of 0.1 ppm on vegetables and (2) the recommendations for practical
    residue limits in meat, milk and milk products.

    RESIDUES IN FOOD AND THEIR EVALUATION

    TOLERANCE RECOMMENDED ON VEGETABLES

    The Meeting examined the broad group of crops which would be included
    in the term 'vegetables' and, bearing in mind the caution contained in
    the 1967 monograph in so far as fresh vegetables are concerned, i.e.
    "from intentional and approved use and in no far as aldrin or dieldrin
    have to be and are allowed to be used in individual countries on
    specific crops within this category". It was agreed that the
    vegetables to be covered by the recommendation should be as follows:

    Asparagus                Horseradish
    Broccoli                 Lettuce
    Brussels sprouts         Onions
    Cabbage                  Parsnips
    Carrots                  Peppers
    Cauliflower              Pimentos
    Cucumber                 Potatoes
    Eggplant                 Radishes
                             Radish tops

    Practical residue levels for milk, milk products and meat

    On considering the suggestion from the Codex Committee on Pesticide
    Residues that the practical residue limits for milk, milk products and
    meat should be raised to 0.008, 0.2 (on a fat basis) and 0.3 ppm (on a
    fat basis), various data from surveys in Australia, U.S.A. and the
    U.K. respectively were considered. These showed that only a very small
    percentage of the samples examined contained residues in excess of
    those previously recommended, although it was recognized that some
    samples might be found in practice to exceed the figures. It was
    therefore decided not to alter the recommendation that had previously
    been made.
    

    See Also:
       Toxicological Abbreviations
       Dieldrin (ICSC)
       Dieldrin (PIM 575)
       Dieldrin (FAO Meeting Report PL/1965/10/1)
       Dieldrin (FAO/PL:CP/15)
       Dieldrin (FAO/PL:1967/M/11/1)
       Dieldrin (FAO/PL:1968/M/9/1)
       Dieldrin (AGP:1970/M/12/1)
       Dieldrin  (IARC Summary & Evaluation, Supplement7, 1987)
       Dieldrin (IARC Summary & Evaluation, Volume 5, 1974)