AZINPHOS-METHYL        JMPR 1972

    Explanation

    Azinphos-methyl was evaluated for acceptable daily intake by the Joint
    Meeting in 1965 (FAO/WHO, 1965).

    It was reconsidered by the 1968 Joint Meeting (FAO/WHO, 1969) and
    temporary tolerances were recommended, for various commodities. The
    following information was "Required before 30 June 1972":

    1. Information on the nature of terminal residues in plants, animals
    and their products.

    2. Further data on residue levels in raw agricultural products moving
    in commerce.

    3. Data on disappearance of residues during storage and household
    cooking of vegetables.

    4. Data on the possible carry-over of residues into wine as a result
    of treatment of grapes.

    5. Comparative evaluation of gas-liquid chromatographic and
    spectophotometric methods for the determination of azinphos-methyl and
    its oxygen analogue for regulatory purposes.

    RESIDUES IN FOOD AND THEIR EVALUATION

    The following information was available for consideration in 1972.

    USE PATTERN

    Since the revision of the data on azinphos-methyl in 1968 the use
    pattern has changed considerably and has expanded into many countries.
    Residue data from supervised trials using these new use patterns were
    obtained from USA but only in a summarized form. No information was
    obtained on residue levels resulting from such uses in other
    countries.

    FATE OF RESIDUES

    Studies on the metabolic pathway and on the nature of terminal
    residues in plants and animals are under way in the Federal Republic
    of Germany and the USA, and results may be available in 1973.

    Evidence of levels in food in commerce or at harvest

    Only a few data are available on residues in commodities moving in
    international commerce. Three samples out of 228 samples of apples of
    German origin contained residues of azinphos-methyl with residue
    levels ranging between 0.1 ppm and 0.5 ppm (Krause and Kirchoff,

    1969). Azinphos-methyl residues do not appear to have been found in
    total diet studies or market basket sample analysis.

    Effect of cooking and processing

    No data were available for evaluation.

    Carry-over into wine

    Experiments were carried out in Germany during the 1972 growing season
    on residues in grapes and carry-over into wine. The results of these
    studies will be available in 1973.

    APPRAISAL

    Because of the lack of relevant information the Joint Meeting was not
    able to propose any changes in the temporary tolerance figures
    established in 1968 nor to propose tolerance figures for other crops
    and commodities.

    FURTHER WORK OR INFORMATION

    REQUIRED (by 30 June 1973)

    1. Information on the nature of terminal residues in plants.

    2. Further data on supervised trials in various areas, including the
    currently recommended rates of application and preharvest intervals on
    those crops for which the data supplied is insufficient.

    3. Data on disappearance of residues during storage and processing.

    DESIRABLE

    1. Further data on residue levels in food commodities moving in
    commerce.

    2. Data on possible carry-over of residues into wine as a result of
    the treatment of grapes.

    REFERENCES

    Krause C. and Kirchoff, J. (1969) Organophosphatrückstande auf
    Marktproben von Obst und Gemüse sowir auf Getreideerzeugnissen.
    Nachrichten blatt des Deutschen pflanzenschütz dienstes, 21(6):81-84.

    FAO/WHO (1965) Evaluation of the toxicity of pesticide residues in
    food. PL/1965/10/1; WHO/Food Add./27.65

    FAO/WHO (1969) 1968 evaluations of some pesticide residues in food.
    FAO/PL/1968/M/9/1; WHO/Food Add./69.35.
    

    See Also:
       Toxicological Abbreviations
       Azinphos-methyl (ICSC)
       Azinphos-Methyl (FAO Meeting Report PL/1965/10/1)
       Azinphos-methyl (FAO/PL:1968/M/9/1)
       Azinphos-methyl (WHO Pesticide Residues Series 3)
       Azinphos-methyl (WHO Pesticide Residues Series 4)
       Azinphos-methyl (Pesticide residues in food: 1991 evaluations Part II Toxicology)