PESTICIDE RESIDUES IN FOOD - 1983
Sponsored jointly by FAO and WHO
EVALUATIONS 1983
Data and recommendations of the joint meeting
of the FAO Panel of Experts on Pesticide Residues
in Food and the Environment and the
WHO Expert Group on Pesticide Residues
Geneva, 5 - 14 December 1983
Food and Agriculture Organization of the United Nations
Rome 1985
ETHION
RESIDUES
Explanation
The Codex Committee on Pesticide Residues requested the Meeting to
reconsider the definition of the residue. The original data from the
1968 and 1972 Meetings 1/ were studied and the relevant information
is summarized in this re-evaluation.
RESIDUES RESULTING FROM SUPERVISED TRIALS
Ethion residues are reduced by oxidation to monoxon and dioxon
derivatives and by their subsequent hydrolysis. The rate of
degradation on/in plants decreases in following order: dioxon monoxon
ethion. No dioxon derivative was detected in various plant samples,
except maize forage where its concentration was approximately 5 to 10
percent of the total residue. The proportions of monoxon derivative in
the total residue are summarized in FAO/WHO 1972 (p. 273). No maximum
residue level was recommended in dried prunes and raisins. However, it
should be noted that the total residue consists of approximately 25
percent and 50 percent monoxon, respectively.
RECOMMENDATION
The Meeting concluded that the metabolites are excluded from the
definition of the residue. The maximum residue limits refer to the
parent compound alone. The new definition does not alter the limits
recommended previously.
1/ See Annex 2 for FAO and WHO documentation.