Pesticide residues: Food surveys in the United Kingdom

Abstract

The development of food surveys for levels of pesticide residues, toxic metals and polychlorobiphenyls and related compounds is outlined. The role of the surveys in monitoring the effect on the levels of compounds in specific foods following changes in pesticide usage is explained. Studies over 8 years on levels in the total diet show they are well below the acceptable daily intakes recommended by the Food and Agriculture Organisation/World Health Organisation for organchlorine and other pesticides. During this period the levels found have in general declined.

Dietary Pesticide Risk Assessment

“…Food was cooked simply by baking, broiling, or boiling when possible rather than frying to prevent the addition of fat. For foods that could be eaten in raw or cooked forms, residues from both forms were determined (Smith 1971 Egan and Weston (1977). The programs primarily focused on the detection of organochlorine and organophosphate insecticides as well as mercury Abbott et a1.…”

“…The programs primarily focused on the detection of organochlorine and organophosphate insecticides as well as mercury Abbott et a1. 1969, (Egan and Weston 1977). A Dutch total diet study was performed from 1976-78 that analyzed 126 foods purchased every 2 mon for 78 different chemicals, including pesticides, polychlorinated biphenyls (PCBs), bromine, heavy metals, arsenic, and selenium.…”