Dichlorvos should be used in mill rooms where milling products are stored. The contamination of foods stored in such rooms strongly depends on the mode of application, the concentration of the agent and the temperature. The authors deal with the extent of contamination under various conditions and with the degradation rate in contaminated flours.
Die Ernteverluste durch Unkräuter betrugen Ende der 60er Jahre im Weltmaßstab gesehen ca. 10% [43]. Für das Gebiet der. DDR berechnete sich der Schaden im selben Zeitraum auf 700 Mio. Mark/Jahr [43, 77]. Die Unkräuter stehen unter allen Schaderregern an 2. Stelle. Deshalb wurde der Pflanzenschutzmittelverbrauch in den letzten 20 Jahren stark (um das 3,7fache) erhöht, wobei die Unkrautbekämpfung 20% aller landwirtschaftlichen Arbeiten einnimmt [43]. Die chemische Unkrautbekämpfung mit Herbiziden ist neben der vorbeugenden und mechanischen Unkrautbekämpfung die Methode mit dem höchsten ökonomischen Nutzen.
In the framework of studies on the possible use of dichlorvos (DDVP) in flour mills, the authors investigated the effects of various parameters (such as concentration of the DDVP solution to be used, temperature, location of the samples, different kinds of samples and packages) on the formation of DDVP residues on milling products. It was found that a concentration of 0.6 ml of DDVP-50/m3 and temperatures ranging from 18 degrees to 22 degrees C are particularly suited for insect control. Under these conditions, the DDVP residues on the samples were degraded within a period of 2--4 weeks, according to the kind of product. Uncovered foods shall not be present in rooms where DDVP is being applied. In virtue of the present findings, DDVP is recommended for use in flour mills.
The purpose of the present series of experiments was to study the DDVP residues in sausages and bacon resulting from the placement of Mutox strips in the sale-rooms of butchers' shops. After extraction from the samples, Dichlorvos was determined thin-layer chromatographically using cholinesterase inhibition. The results obtained show that neither bacon nor lard should be kept for a prolonged period in a sale-room where Mutox strips are hanging. Sausages hanged up at a distance of 1 m from the Mutox strip contained no DDVP residues.
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