Guidance Document on the Definition of Residue / OECD.

Format:

Book

Author/Creator:

Organisation for Economic Co-operation and Development, author, issuing body.

Series:

Series on Pesticides and Biocides

Language:

English

Subjects (All):

Pesticide residues in food--Analysis.

Pesticide residues in food.

Physical Description:

1 online resource (34 pages).

Edition:

Second edition.

Place of Publication:

Paris : OECD Publishing, 2009.

Summary:

The harmonised Guidance for the Definition of Residue provides a common approach to residue identification of the pesticide and its metabolites and degradation products. Residue analysis for dietary risk assessment emphasizes analysis of the parent compound and its most significant metabolites and degradates, taking into consideration both exposure and relative toxicities.

Contents:

ABOUT THE OECD

FOREWORD

Introduction

General Considerations

Residue Definition for Dietary Risk Assessment

Potential for Exposure

Toxicity Considerations for Metabolites/Degradates

Separate Assessments for Metabolites and Degradates

Combining Exposure and Toxicity Considerations

Residue Definition for MRL Setting/Tolerance Expression

Principles for Establishing a Residue Definition for Setting MRLs/tolerances

Residue Definition for MRL Setting and Risk Assessment in the Case of Isomers

BIBLIOGRAPHY

ANNEX 1

DATABASES ON TOXICOLOGY.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

92-64-41937-3