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Pesticide residues in food 2005 - Part 1 - Residues - Volume 2

Joint FAO-WHO Meeting on Pesticides Rresidues









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    Book (stand-alone)
    Pesticide residues in food 2005 - Part 1 - Residues - Volume 1
    Joint FAO-WHO Meeting on Pesticides Residues
    2005
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    Book (series)
    Pesticide residues in food 2002 - Evaluations Part I – Residues Volume 1
    Sponsored jointly by FAO and WHO
    2002
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    A Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group (JMPR) was held at FAO Headquarters, Rome (Italy) from 16 to 25 September 2002. The Panel Members of FAO and WHO had met in preparatory sessions from 11 to 15 September. The Meeting evaluated 26 pesticides, including two new compounds and eleven compounds that were re-evaluated within the periodic review program of the Codex Committee on Pesticide Residues (CCPR) for toxicity or residues or both. The Meeting allocated ADIs and acute reference doses (RfDs), estimated MRLs and recommended them for use by the CCPR, and estimated STMR and highest residue (HR) levels as a basis for estimating dietary intakes.
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    Book (stand-alone)
    Pesticide residues in food 2019 – Joint FAO/WHO Meeting on Pesticide Residues. Evaluation Part I: Residues 2020
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    A Joint Meeting of the Food and Agriculture Organization of the United Nations (FAO) Panel of experts on Pesticide Residues in Food and the Environment and the World Health Organization (WHO) Core assessment Group on Pesticide Residues (JMPR) was held in Geneva, Switzerland, from 17 to 26 September 2019. The FAO Panel Members met in preparatory sessions from 12 to 16 September. The Meeting evaluated 30 pesticides, including eight new compounds and three compounds that were re-evaluated for toxicity or residues, or both, within the periodic review programme of the Codex Committee on Pesticide Residues (CCPR). The Meeting established ADIs and ARfDs, estimated maximum residue levels and recommended them for use by CCPR, and estimated supervised trials median residue (STMR) and highest residue (HR) levels as a basis for estimating dietary exposures.

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