PHOSPHAMIDON JMPR 1974
Explanation
Phosphamidon was considered at the Joint Meetings in 1965, 1966,
1968, 1969, 1972 (FAO/WHO 1965, 1967, 1969, 1970, 1973).
The Codex Committee on Pesticide Residues requested the Joint
Meeting (Alinorm 74/24, para. 150) to make further proposals for
specific tolerances for fruits and vegetables in addition to those
already proposed.
RESIDUES IN FOOD AND THEIR EVALUATION
Data on a number of fruit and vegetable crops were available to
the Meeting. They are summarized in Table 1.
APPRAISAL
On the basis of the available data, the Meeting concluded that
the existing tolerances for fruit and vegetables should be deleted and
replaced by the specific tolerances shown below.
RECOMMENDATIONS
The following tolerances are recommended to replace the existing
tolerances for phosphamidon on "other fruit; cole crops" and "other
vegetables (except root vegetables)". They refer to the sum of
phosphamidon and desethyl-phosphamidon, expressed as phosphamidon.
TOLERANCES mg/kg
Beans, broccoli, Brussels sprouts,
cabbage, carrots, celeriac, green
peppers, peas, spinach, cherries,
peaches, plums, strawberries 0.2
TABLE 1 Typical phosphamidon residues in fruits and vegetables
Application Residue (mg/kg) at interval (days) after application
Crop Rate Number 0 1 2 3 4-5 6-7 8-11 12-15 16-27 Ref.
Cherries 0.40 g/l 2 7.9 4.2 1.0 0.3 0.2 Ciba
Peaches 0.40 g/l 2 0.15 0.12 0.01 ibid.
Plums 0.20 g/l 2 0.04 ibid.
Strawberries 1.20 g/l 1 3.2 1.8 0.8 0.7 0.2 Voss
Grapes 0.50 g/l 3 2.68 1.5 0.8 0.25 Ciba
0.60 g/l 3 2.7 1.4 0.4 0.2 Voss
1.00 g/l 3 4.8 3.0 1.5 0.12 Ciba
1.20 g/l 3 4.8 2.8 0.6 0.3 Voss
Lima Beans 0.28 kg/ha 5 5.2 <0.1 Ciba
1.19 kg/ha 5 36.8 28.0 4.0 ibid.
Snap beans (pods) 0.29 kg/ha 4 <0.1 <0.1 ibid.
0.59 kg/ha 4 1.0 <0.1 ibid.
Broccoli 0.55 kg/ha 3 <0.1 <0.1 Voss
0.55 kg/ha 4 0.32 0.12 ibid.
1.12 kg/ha 4 3.4 2.1 <0.1 ibid.
Brussels sprouts 0.40 g/l 1 0.5 0.13 0.1 <0.1 Voss
Cabbage (heads
stripped) 0.28 kg/ha 2 1.8 <0.1 Ciba
0.56 kg/ha 2 3.6 <0.1 ibid.
TABLE 1 (Cont'd.)
Application Residue (mg/kg) at interval (days) after application
Crop Rate Number 0 1 2 3 4-5 6-7 8-11 12-15 16-27 Ref.
Carrots (roots) 0.25 g/l 1 <0.1 Voss
0.25 g/l 1 <0.1 ibid.
0.30 g/l 1 <0.1 <0.1 <0.1 <0.1 ibid.
0.60 g/l 3 0.4 0.15 <0.1 ibid.
0.60 g/l 1 1.75 0.75 0.13 Ciba
0.60 g/l 1 0.4 0.2 <0.1 ibid.
Celeriac (roots) 0.30 g/l 1 0.1-0.16 Voss
0.40 g/l 1 0.25 0.1 <0.1 <0.1 ibid.
REFERENCES
Ciba Ltd. (1967) Dimecron. p. 63-65. Basle.
FAO/WHO. (1965) Evaluation of the toxicity of pesticide residues in
food. FAO Meeting Report, No. PL/1965/10/1; WHO/Food Add./27.65.
FAO/WHO. (1967) Evaluation of some pesticide residues in food.
FAO/PL/CP/15; WHO/Food Add./67.32.
FAO/WHO. (1969) 1968 Evaluations of some pesticide residues in food.
FAO/PL/1968/M/9/1; WHO/Food Add./69.35.
FAO/WHO. (1970) 1969 Evaluations of some pesticide residues in food.
FAO/PL/1969/M/17/1; WHO/Food Add./70.38.
FAO/WHO. (1973) 1972 Evaluations of some pesticide residues in food.
FAO/AGP/1972/M/9/1; WHO Pesticide Residue Series, No. 2.
Voss, G. and Geissbühler, H. (1971) Rate of degradation of
phosphamidon and residue values. Residue Reviews., 37:133-152.
See Also:
Toxicological Abbreviations
Phosphamidon (ICSC)
Phosphamidon (PIM 454)
Phosphamidon (FAO Meeting Report PL/1965/10/1)
Phosphamidon (FAO/PL:CP/15)
Phosphamidon (FAO/PL:1968/M/9/1)
Phosphamidon (FAO/PL:1969/M/17/1)
Phosphamidon (WHO Pesticide Residues Series 2)
Phosphamidon (Pesticide residues in food: 1982 evaluations)
Phosphamidon (Pesticide residues in food: 1986 evaluations Part II Toxicology)