U.S. Market Basket Study To Determine Residues of the Insecticide Chlorpyrifos

1999 ◽  
Vol 47 (5) ◽  
pp. 1817-1822 ◽  
Author(s):  
H. G. Bolles ◽  
H. E. Dixon-White ◽  
R. K. Peterson ◽  
J. R. Tomerlin ◽  
E. W. Day, ◽  
...  

2004 ◽  
Vol 30 (7) ◽  
pp. 923-932 ◽  
Author(s):  
Hannu Kiviranta ◽  
Marja-Leena Ovaskainen ◽  
Terttu Vartiainen


2016 ◽  
Vol 35 ◽  
pp. 36-42 ◽  
Author(s):  
Wojciech Koch ◽  
Md. Rezaul Karim ◽  
Zbigniew Marzec ◽  
Hideki Miyataka ◽  
Seiichiro Himeno ◽  
...  


2007 ◽  
Vol 33 (1) ◽  
pp. 93-97 ◽  
Author(s):  
Stefan Voorspoels ◽  
Adrian Covaci ◽  
Hugo Neels ◽  
Paul Schepens




2006 ◽  
Vol 23 (8) ◽  
pp. 749-756 ◽  
Author(s):  
Panu Rantakokko ◽  
Tiina Kuningas ◽  
Katri Saastamoinen ◽  
Terttu Vartiainen


2005 ◽  
Vol 39 (3) ◽  
pp. 859-866 ◽  
Author(s):  
Fukuya Iino ◽  
Takumi Takasuga ◽  
Kurunthachalam Senthilkumar ◽  
Naoki Nakamura ◽  
Junko Nakanishi


1995 ◽  
Vol 78 (3) ◽  
pp. 614-630 ◽  
Author(s):  
Kan-Do Office ◽  
Pesticides Team

Abstract This report lists the pesticide and industrial chemicals found in the ready-to-eat foods tested repetitively for 10 years through the U.S. Food and Drug Administrations’s Revised Market Basket Study. The study operated from 1982 to 1991. During that time 37 market baskets, each containing 234 food items that represented about 5000 food types in American diets covering all age groups, including infants and children, were collected. Each food item was individually prepared for eating; that is, it was opened, unwrapped, washed, peeled, sliced, formulated by recipe, or cooked. Each item was then composited and analytically screened for about 300 different chemicals, including chlorphenoxy acids, ethylenethiourea, methyl carbamates, organochlorines, organophosphates, organosulfurs, phenylureas, and pyrethroids. Overall, less than 1% of the potential of 2.5 million findings occurred for the 10-year study period. In total, 138 different chemical residues accounted for 17 050 accumulated findings. Most findings were less than 1 μg/g, which is considered a low-level finding. Each food item averaged about 2 low-level findings per analysis.





2013 ◽  
Vol 463-464 ◽  
pp. 199-208 ◽  
Author(s):  
Mari Asami ◽  
Nobue Yoshida ◽  
Koji Kosaka ◽  
Koichi Ohno ◽  
Yoshihiko Matsui


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