Pesticide Residues

Pesticides are chemical agents used to protect food sources from infestation, but their residue may be toxic when consumed in a sufficient quantity.

European Food Safety Authority.

Contains publications, news, and events from the Panel on Plant Protection Products and their Residues (PPR). This provides scientific advice on the risk assessment of pesticides, peer review of the safety of all active substances used in plant protection products in the EU, risk assessment in the framework of setting Maximum Residue Levels (MRLs), and preparation of the Annual Report on Pesticides Residues.

Environmental Protection Agency (United States).

Describes how the Environmental Protection Agency (EPA) sets tolerance limits for pesticide residues in food. Topics discuss include pesticide registration, ensuring food safety, tolerance requirement for some products, other agency involvement, tolerance setting requirements, publishing tolerances in the federal register and reassessing old tolerances.

Cornell University.

An archived compilation from the entries in the BCERF Environmental Risk Factors Bibliographic Database. Topics include consumer hot lines and resources, results from FDA surveys, organic food cultivation practices and regulations, regulations on imported food, risk assessment and public perception.

Environmental Protection Agency (United States).

Explains what maximum residue limits (MRLs) are and instructions on how to find them for a specific food.

National Institute of Environmental Health Science (National Institutes of Health [United States Deaprtment of Health and Human Services]).

Lists the studies performed by the National Institute of Environmental Health Sciences (NIEHS) that are concerned with the intake of pesticide residues and its effect on human health.

University of Florida.

Discusses factors that affect residues of pesticides, including the reasons for their persistence and means to avoid their hazards.

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