UNITED
STATES
ENVIRONMENTAL
PROTECTION
AGENCY
WASHINGTON,
D.
C.
20460
OFFICE
OF
PREVENTION,
PESTICIDES
AND
TOXIC
SUBSTANCES
09/
10/
2001
MEMORANDUM
SUBJECT:
Diuron
Chronic
Dietary
Exposure
Assessment
(
PC
Code
035505);
DP
Barcode
D276683;
Case
0046.

FROM:
John
S.
Punzi,
Ph.
D.,
Chemist
Reregistration
Branch
II
Health
Effects
Division
(
7509C)

THROUGH:
Alan
Nielsen,
Branch
Senior
Scientist
Reregistration
Branch
II
Health
Effects
Division
(
7509C)

Dietary
Exposure
Science
Advisory
Council
(
DE
SAC)
Health
Effects
Division
(
7509C)

TO:
Diana
Locke,
Ph.
D.,
Risk
Assessor
Reregistration
Branch
II
Health
Effects
Division
(
7509C)

Executive
Summary
This
chronic
dietary
exposure
assessment
was
conducted
for
the
herbicide
diuron
to
estimate
the
dietary
risk
associated
with
registered
uses
of
this
product.
Diuron
is
used
on
a
wide
variety
of
food
and
feed
crops.
Residue
levels
from
USDA
and
FDA
monitoring
programs
do
not
include
all
residues
of
concern
needed
for
this
assessment
(
diuron
and
metabolites
converted
to
3,4­
DCA)
and
would
be
inappropriate
for
this
analysis.
Anticipated
residues
(
ARs)
from
field
trial
data
were
utilized
to
estimate
the
dietary
exposure
to
diuron
from
the
diets
of
the
U.
S.
population,
as
well
as
certain
population
subgroups.
These
ARs
were
developed
previously
(
D250038,
R.
Loranger,
10/
08/
1998,
and
D169227,
C.
Swartz
02/
13/
1992).
With
the
exception
of
residue
data
from
processing
of
sugarcane
into
refined
sugar
and
molasses,
the
only
refinements
to
the
residue
data
are
the
use
of
averaged
percent
crop
treated
(%
CT)
information
(
BEAD
email
messages
from
Rafael
Prieto
6/
14/
2001
and
Alan
Halverson,
4/
27/
2001).

Estimated
chronic
dietary
risks
associated
with
the
use
of
diuron
do
not
exceed
HED's
level
of
concern
(>
100%
cPAD)
for
the
US
population
or
any
population
subgroup
examined.
The
chronic
dietary
­
2­
risk
estimates
for
the
US
population
and
children
aged
1­
6
years
(
the
highest
exposed
group)
are
approximately
3%
and
7%
cPAD,
respectively.
Approximately
40%
of
the
exposure
to
diuron
from
food
is
from
orange
juice
and
orange
juice
concentrate.

The
registrants
have
committed
to
label
changes
which
would
restrict
the
application
of
diuron
to
asparagus
plantings
prior
to
appearance
of
spears.
Residues
of
diuron
in/
on
asparagus
are
reduced
by
approximately
one
order
of
magnitude
(
from
2.8
to
0.26
ppm)
by
this
proposed
use.
To
examine
the
effect
of
the
residue
value
on
the
dietary
exposure,
calculations
were
performed
using
residues
levels
reflecting
treatment
of
asparagus
crops
before
and
after
spears
appear.
There
were
minimal
changes
in
the
chronic
exposure
estimates
using
data
from
the
pre­
emergence
or
post­
emergence
applications
of
diuron
to
asparagus.

Estimated
cancer
risk
from
exposure
to
diuron
from
food
exceeds
HED's
level
of
concern
(>
1.0x10­
6)
for
the
US
population.
The
lifetime
cancer
risk
for
the
US
population
is
approximately
2x10­
6.

Toxicological
Information
On
June
18,
2001,
the
Hazard
Identification
Assessment
Review
Committee
(
HIARC)
met
to
discuss
acute
and
chronic
hazard
endpoint
selection
for
dietary
exposure
to
diuron
(
Table
1).
In
a
meeting
on
August
7,
2001,
the
Food
Quality
Protection
Act
(
FQPA)
Safety
Factor
Committee
recommended
that
the
10X
FQPA
Safety
Factor
(
as
required
by
Food
Quality
Protection
Act
of
August
3,
1996)
be
reduced
to
1X
in
assessing
the
potential
risks
posed
by
diuron
use
(
B.
Tarplee
memo,
09/
01/
01).

Chronic
and
Cancer
Endpoints:

Table
1:
Doses
and
Endpoints
Selected
for
Chronic
Dietary
Risk
Assessment
EXPOSURE
SCENARIO
DOSE
(
mg/
kg/
day)
ENDPOINT
Acute
Dietary
No
appropriate
endpoint
attributed
to
a
single
dose
was
identified;
therefore,
an
acute
RfD
was
not
established.

Chronic
Dietary
LOAEL
=
1.0
UF
=
300
FQPA=
1x
Evidence
of
hemolytic
anemia
and
compensatory
hematopoiesis.

CPAD=
Chronic
RfD
=
0.003
mg/
kg/
day
Cancer
Known/
likely
human
carcinogen
Q*=
1.191x10
­
2.
Urinary
bladder
carcinoma
in
both
sexes
of
the
Wistar
rat,
kidney
carcinomas
in
the
male
rat
(
a
rare
tumor),
and
mammary
gland
carcinomas
in
the
female
NMRI
mouse.
­
3­
Consumption
Data
and
Dietary
Risk
Analysis
The
diuron
chronic
dietary
exposure
assessment
was
conducted
using
the
Dietary
Exposure
Evaluation
Model
(
DEEM
 
)
software
Version
7.73,
which
incorporates
consumption
data
from
USDA's
Continuing
Surveys
of
Food
Intake
by
Individuals
(
CSFII),
1989­
1992.
The
1989­
92
data
are
based
on
the
reported
consumption
of
more
than
10,000
individuals
over
three
consecutive
days,
and
therefore
represent
more
than
30,000
unique
"
person
days"
of
data.
Foods
"
as
consumed"
(
e.
g.,
apple
pie)
are
linked
to
raw
agricultural
commodities
and
their
food
forms
(
e.
g.,
apples­
cooked/
canned
or
wheat­
flour)
by
proprietary
recipe
translation
files
within
DEEM.
Consumption
data
are
averaged
for
the
entire
US
population
and
within
population
subgroups
for
chronic
exposure
assessment.
For
chronic
exposure
and
risk
assessment,
an
estimate
of
the
residue
level
in
each
food
or
food­
form
(
e.
g.,
orange
or
orange­
juice)
on
the
commodity
residue
list
is
multiplied
by
the
average
daily
consumption
estimate
for
that
food/
food
form.
The
resulting
residue
consumption
estimate
for
each
food/
food
form
is
summed
with
the
residue
consumption
estimates
for
all
other
food/
food
forms
on
the
commodity
residue
list
to
arrive
at
the
total
estimated
exposure.
Exposure
estimates
are
expressed
in
mg/
kg
body
weight/
day
and
as
a
percent
of
the
cPAD.

Residue
Information
Diuron
Use:

Diuron
is
a
substituted
urea
herbicide
used
for
the
control
of
a
wide
variety
of
annual
and
perennial
broadleaves
and
grassy
weeds
on
both
crop
and
noncrop
sites.
Its
main
use
is
as
a
pre­
emergent,
soil
applied
herbicide,
but
it
can
also
be
used
to
control
emerged
weeds.
Diuron
formulation
classes
registered
for
food/
feed
uses
include
wettable
powder,
emulsifiable
concentrate,
dry
flowable,
and
flowable
concentrate.
These
formulations
are
typically
applied
preplant,
preemergence,
soil
directed,
or
postemergence
treatments
using
ground
or
aerial
equipment.
Tolerances
have
been
established
for
a
number
of
commodities
and
are
listed
in
40
CFR
§
180.106.

Anticipated
residues
from
field
trial
data
were
utilized
to
estimate
the
dietary
exposure
to
diuron
from
the
diets
of
the
U.
S.
population,
as
well
as
certain
population
subgroups.
These
ARs
were
developed
previously
(
D250038,
R.
Loranger,
10/
08/
1998,
and
D169227,
C.
Swartz
02/
13/
1992).
With
the
exception
of
residue
data
from
processing
of
sugarcane
into
refined
sugar
and
molasses,
the
only
refinements
to
the
residue
data
are
the
use
of
average
%
CT
information
(
BEAD
email
messages
from
Rafael
Prieto
6/
14/
2001
and
Alan
Halvorson,
4/
27/
2001).
­
4­
Table
2.
Anticipated
Residues
to
be
Used
in
Chronic
Dietary
Assessment
Commodity
Reassesse
d
Tolerance
Weighted
Average
%
CT
Anticipated
Residue
Apples
0.10
13
0.016*

Juice
­­
13
use
DEEM
default
Artichokes
TBD(
1)
2***
0.3**

Asparagus
7.0
53
2.8**

Asparagus
(
preemergence
use)
TBD
53
0.26**

Banana
0.05
14***
0.025**

Barley
grain
0.20
1
0.20
Barley
bran
­­
1
0.30
Birdsfoot
trefoil
TBD(
0.1)
1
­­

Blackberries
0.10
53
0.10
Blueberries
0.10
29
0.10
Boysenberries
0.10
7
0.10
Cattle,
fat
TBD(
1)
100
0.000003**

Cattle,
meat
TBD(
1)
100
0.000001**

Cattle,
meat
byproducts
TBD(
1)
­­

Liver
­­
100
0.00005**

Kidney
­­
100
0.000026**

Grapefruit
TBD(
1)
47
0.012**

Lemons
TBD(
1)
26
0.05*
­
5­
Oranges
TBD(
1)
51
0.030**

Oranges,
juice
­­
51
default**

Limes
TBD(
1)
33
0.05*

Tangelos
TBD(
1)
47
0.05*

Tangerine
TBD(
1)
30
0.05*

Temples
TBD(
1)
51
0.05*

Citrus
oil
TBD(
21x)
­­
­­

Corn,
grain,
pop
0.01
1
0.086*

Corn,
grain,
field
0.01
1
0.086*

Cottonseed
0.20
11
0.02
oil**/
0.1
meal**

Currants
0.10
32
0.10
Dewberries
0.10
53
0.10
Eggs
whole
yolks
whites
0.05
100
0.00026**
0.00069**
0.000027**

Goats,
fat
TBD(
1)
see
cattle
Goats,
meat
TBD(
1)
see
cattle
Goats,
meat
byproducts
TBD(
1)
see
cattle
Gooseberries
0.10
32
0.10
Grapes
0.05
10
0.021*

Grapes,
juice
and
raisins
­­
10
0.021**

Hogs,
fat
TBD(
1)
100
see
cattle
Hogs,
meat
TBD(
1)
100
see
cattle
Hogs,
meat
byproducts
TBD(
1)
100
see
cattle
­
6­
Horses,
fat
TBD(
1)
100
see
cattle
Horses,
meat
TBD(
1)
100
see
cattle
Horses,
meat
byproducts
TBD(
1)
100
see
cattle
Huckelberries
0.10
29
0.10
Loganberries
0.10
33***
0.10
Nuts
0.10
­­
­­

Almonds
0.10
1
0.10
Filberts
TBD
14
0.10
Macadamia/
pistachio
0.10
5
0.10
Pecans
0.10
3
0.10
Walnuts
0.10
12
0.10
Milk
TBD
­­
0.000058**

Oat,
grain
0.10
1
0.10
Olives
TBD
(
1)
24
1.0/
1.0
oil
Papayas
0.50
13***
0.50
Peaches
0.10
10
0.10
Pears
TBD(
1)
9
0.016*

Peas
0.10
1***
0.10
Peppermint
hay
1.5
41
1.5
Pineapple
0.1
13***
0.1/
0.07
juice
Poultry
meat
by­
products
TBD
100
0.00017**

Raspberries
0.10
13
0.10
Sheep,
fat
TBD(
1)
100
see
cattle
Sheep,
meat
TBD(
1)
100
see
cattle
Sheep,
meat
byproducts
TBD(
1)
100
see
cattle
­
7­
Sorghum,
grain
0.50
1
0.134*

Sugarcane
0.20
4
0.027*

Refined
sugar
0.00018*

Molasses
0.088*

Vetch
2
1
2
Wheat,
grain
0.50
1
0.136**

Wheat,
bran
0.70
0.30**

Wheat,
flour
0.019**

section
18
Catfish
fillet
2
35***
2
Footnotes:
Anticipated
residues
based
on
tolerances
or
taken
from
D169227,
02/
13/
1992,
C.
Swartz
as
indicated
by
(*)
or
D250038,
10/
08/
1998,
R.
Loranger
as
indicated
by
**.

%
Crop
treated
data
were
obtained
from
a
Lotus
notes
link
to
a
QUA
supplied
by
BEAD
via
email
(
6/
14/
2001)
and
supplemented
with
data
from
Alan
Halvorson,
BEAD/
EAB,
04/
27/
2001
as
indicated
by
(***)..

TBD
To
be
determined.

Results
and
Discussion
Chronic
Dietary
Exposure
Analysis:

A
chronic
dietary
exposure
analysis
for
diuron
was
performed
utilizing
DEEMTM
exposure
modeling
software.
The
input
values
include
the
anticipated
residues
incorporating
%
CT
and
processing
factors
for
commodities
on
which
diuron
is
used.
The
calculated
chronic
exposure
(
residue
x
consumption)
was
compared
to
a
cPAD
of
0.003
mg/
kg/
day,
which
reflects
a
FQPA
factor
of
1X.
The
results
of
the
chronic
dietary
analysis
are
presented
in
Table
3.

Estimated
chronic
dietary
risk
associated
with
the
use
of
diuron
do
not
exceed
HED's
level
of
concern
(>
100%
cPAD)
for
any
population
subgroup
examined.
The
chronic
dietary
risk
estimates
for
the
U.
S.
population
and
children
aged
1­
6
years
are
approximately
3%
and
7%,
respectively,
of
the
cPAD.
Approximately
40
%
of
the
exposure
to
diuron
from
food
is
from
orange
juice
and
orange
juice
concentrate.
The
registrants
have
committed
to
label
changes
for
the
application
of
diuron
to
asparagus.
There
were
­
8­
minimal
changes
in
the
chronic
exposure
estimates
using
data
from
the
preemergence
or
postemergence
applications
of
diuron
to
asparagus
(
Table
3).

Cancer
Dietary
Exposure
Analysis:

Estimated
cancer
risk
from
exposure
to
diuron
from
food
exceeds
HED's
level
of
concern
(>
1.0x10­
6)
for
the
US
population.
The
lifetime
cancer
risk
for
the
US
population
is
approximately
2x10­
6
(
Table
4).

Table
3:
Chronic
Dietary
Risk
Estimates.

U.
S.
Environmental
Protection
Agency
Ver.
7.73
DEEM
Chronic
analysis
for
DIURON
(
1989­
92
data)
Residue
file
name:
C:\
WINDOWS\
Desktop\
diuron.
RS7
Adjustment
factor
#
2
used.
Analysis
Date
08­
09­
2001/
14:
32:
37
Residue
file
dated:
08­
09­
2001/
14:
26:
07/
8
Reference
dose
(
RfD,
Chronic)
=
.003
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Rfd
Subgroup
body
wt/
day
Asparagus
(
ppm)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
0.26
2.8
U.
S.
Population
(
total)
0.000088
2.9%
3.4%
U.
S.
Population
(
spring
season)
0.000088
2.9%
3.9%
U.
S.
Population
(
summer
season)
0.000086
2.9%
3.1%
U.
S.
Population
(
autumn
season)
0.000091
3.0%
3.3%
U.
S.
Population
(
winter
season)
0.000087
2.9%
3.5%

Northeast
region
0.000074
2.5%
3.1%
Midwest
region
0.000074
2.5%
3.0%
Southern
region
0.000113
3.8%
4.2%
Western
region
0.000078
2.6%
3.1%

Hispanics
0.000094
3.1%
3.3%
Non­
hispanic
whites
0.000080
2.7%
3.3%
Non­
hispanic
blacks
0.000130
4.3%
4.5%
Non­
hisp/
non­
white/
non­
black
0.000101
3.4%
4.7%

All
infants
(<
1
year)
0.000077
2.6%
2.6%
Nursing
infants
0.000054
1.8%
1.8%
Non­
nursing
infants
0.000087
2.9%
2.9%
Children
1­
6
yrs
0.000200
6.7%
6.7%
Children
7­
12
yrs
0.000118
3.9%
4.0%

Females
13­
19
(
not
preg
or
nursing)
0.000068
2.3%
2.3%
Females
20+
(
not
preg
or
nursing)
0.000073
2.4%
3.3%
­
9­
Females
13­
50
yrs
0.000069
2.3%
2.8%
Females
13+
(
preg/
not
nursing)
0.000087
2.9%
3.2%
Females
13+
(
nursing)
0.000084
2.8%
3.8%

Males
13­
19
yrs
0.000098
3.3%
3.5%
Males
20+
yrs
0.000066
2.2%
2.8%
Seniors
55+
0.000083
2.8%
3.9%
Pacific
Region
0.000080
2.7%
3.2%

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Table
4:
Cancer
Dietary
Risk
Estimates.

U.
S.
Environmental
Protection
Agency
Ver.
7.73
DEEM
Chronic
analysis
for
DIURON
(
1989­
92
data)
Residue
file
name:
C:\
WINDOWS\
Desktop\
diuron.
RS7
Adjustment
factor
#
2
used.
Analysis
Date
08­
09­
2001/
14:
39:
27
Residue
file
dated:
08­
09­
2001/
14:
26:
07/
8
Q*
=
0.0191
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Lifetime
risk
Subgroup
body
wt/
day
(
Q*=
.0191)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.000088
1.68E­
06
U.
S.
Population
(
spring
season)
0.000088
1.67E­
06
U.
S.
Population
(
summer
season)
0.000086
1.64E­
06
U.
S.
Population
(
autumn
season)
0.000091
1.75E­
06
U.
S.
Population
(
winter
season)
0.000087
1.67E­
06
Northeast
region
0.000074
1.40E­
06
Midwest
region
0.000074
1.41E­
06
Southern
region
0.000113
2.15E­
06
Western
region
0.000078
1.49E­
06
Hispanics
0.000094
1.79E­
06
Non­
hispanic
whites
0.000080
1.53E­
06
Non­
hispanic
blacks
0.000130
2.49E­
06
Non­
hisp/
non­
white/
non­
black
0.000101
1.94E­
06
­
10­
All
infants
(<
1
year)
0.000077
1.48E­
06
Nursing
infants
0.000054
1.03E­
06
Non­
nursing
infants
0.000087
1.66E­
06
Children
1­
6
yrs
0.000200
3.81E­
06
Children
7­
12
yrs
0.000118
2.25E­
06
Females
13­
19
(
not
preg
or
nursing)
0.000068
1.30E­
06
Females
20+
(
not
preg
or
nursing)
0.000073
1.39E­
06
Females
13­
50
yrs
0.000069
1.32E­
06
Females
13+
(
preg/
not
nursing)
0.000087
1.67E­
06
Females
13+
(
nursing)
0.000084
1.60E­
06
Males
13­
19
yrs
0.000098
1.87E­
06
Males
20+
yrs
0.000066
1.26E­
06
Seniors
55+
0.000083
1.59E­
06
Pacific
Region
0.000080
1.53E­
06
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Attachment
1.
DEEM
Residue
Input
File.

Filename:
C:\
WINDOWS\
Desktop\
diuron\
diuron.
RS7
Chemical:
diuron
RfD(
Chronic):
.003
mg/
kg
bw/
day
NOEL(
Chronic):
0
mg/
kg
bw/
day
RfD(
Acute):
0
mg/
kg
bw/
day
NOEL(
Acute):
0
mg/
kg
bw/
day
Date
created/
last
modified:
08­
09­
2001/
14:
26:
07/
8
Program
ver.
7.73
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­
Food
Crop
Def
Res
Adj.
Factors
Code
Grp
Food
Name
(
ppm)
#
1
#
2
­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
40
14
Almonds
0.100000
1.000
0.010
52
11
Apples
0.016000
1.000
0.130
53
11
Apples­
dried
0.016000
8.000
0.130
54
11
Apples­
juice/
cider
0.016000
1.300
0.130
377
11
Apples­
juice­
concentrate
0.016000
3.900
0.130
­
11­
181
O
Artichokes­
globe
0.300000
1.000
0.020
260
O
Asparagus
0.260000
1.000
0.530
72
O
Bananas
0.025000
1.000
0.140
73
O
Bananas­
dried
0.025000
3.900
0.140
378
O
Bananas­
juice
0.025000
1.000
0.140
265
15
Barley
0.100000
1.000
0.010
323
M
Beef­
dried
0.000001
1.920
1.000
324
M
Beef­
fat
w/
o
bones
0.000003
1.000
1.000
325
M
Beef­
kidney
0.000026
1.000
1.000
327
M
Beef­
lean
(
fat/
free)
w/
o
bones
0.000001
1.000
1.000
326
M
Beef­
liver
0.000050
1.000
1.000
321
M
Beef­
meat
byproducts
0.000050
1.000
1.000
322
M
Beef­
other
organ
meats
0.000050
1.000
1.000
1
13A
Blackberries
0.100000
1.000
0.530
380
13A
Blackberries­
juice
0.100000
1.000
0.530
7
13B
Blueberries
0.100000
1.000
0.290
2
13A
Boysenberries
0.100000
1.000
0.070
366
P
Chicken­
byproducts
0.000170
1.000
1.000
368
P
Chicken­
fat
w/
o
bones
0.000170
1.000
1.000
367
P
Chicken­
giblets(
liver)
0.001500
1.000
1.000
385
P
Chicken­
giblets
(
excl.
liver)
0.000170
1.000
1.000
369
P
Chicken­
lean/
fat
free
w/
o
bones
0.000170
1.000
1.000
267
15
Corn
grain­
bran
0.086000
1.000
0.010
266
15
Corn
grain­
endosperm
0.086000
1.000
0.010
289
15
Corn
grain­
oil
0.086000
1.000
0.010
268
15
Corn
grain/
sugar/
hfcs
0.086000
1.500
0.010
388
15
Corn
grain/
sugar­
molasses
0.086000
1.500
0.010
237
15
Corn/
pop
0.086000
1.000
0.010
238
15
Corn/
sweet
0.066000
1.000
0.010
291
O
Cottonseed­
meal
0.100000
1.000
0.110
290
O
Cottonseed­
oil
0.020000
1.000
0.110
10
13B
Currants
0.100000
1.000
0.320
3
13A
Dewberries
0.100000
1.000
0.530
364
P
Eggs­
white
only
0.000027
1.000
1.000
363
P
Eggs­
whole
0.000260
1.000
1.000
365
P
Eggs­
yolk
only
0.000690
1.000
1.000
44
14
Filberts
(
hazelnuts)
0.100000
1.000
0.140
352
F
Fish­
finfish/
freshwater
2.000000
1.000
0.350
330
M
Goat­
fat
w/
o
bone
0.000003
1.000
1.000
331
M
Goat­
kidney
0.000026
1.000
1.000
333
M
Goat­
lean
(
fat/
free)
w/
o
bone
0.000001
1.000
1.000
332
M
Goat­
liver
0.000050
1.000
1.000
328
M
Goat­
meat
byproducts
0.000050
1.000
1.000
329
M
Goat­
other
organ
meats
0.000050
1.000
1.000
12
13B
Gooseberries
0.100000
1.000
0.320
­
12­
23
10
Grapefruit­
juice
0.012000
2.100
0.470
441
10
Grapefruit­
juice­
concentrate
0.012000
8.260
0.470
448
10
Grapefruit
peel
0.012000
1.000
0.470
22
10
Grapefruit­
peeled
fruit
0.012000
1.000
0.470
13
O
Grapes
0.021000
1.000
0.100
15
O
Grapes­
juice
0.021000
1.200
0.100
392
O
Grapes­
juice­
concentrate
0.021000
3.600
0.100
195
O
Grapes­
leaves
0.021000
1.000
0.100
14
O
Grapes­
raisins
0.021000
4.300
0.100
315
O
Grapes­
wine
and
sherry
0.021000
1.000
0.100
334
M
Horsemeat
0.000001
1.000
1.000
16
13B
Huckleberries
0.100000
1.000
0.290
28
10
Lemons­
juice
0.050000
2.000
0.260
442
10
Lemons­
juice­
concentrate
0.050000
11.400
0.260
27
10
Lemons­
peel
0.050000
1.000
0.260
26
10
Lemons­
peeled
fruit
0.050000
1.000
0.260
32
10
Limes­
juice
0.050000
2.000
0.330
443
10
Limes­
juice­
concentrate
0.050000
6.000
0.330
31
10
Limes­
peel
0.050000
1.000
0.330
30
10
Limes­
peeled
fruit
0.050000
1.000
0.330
4
13A
Loganberries
0.100000
1.000
0.330
46
14
Macadamia
nuts
(
bush
nuts)
0.100000
1.000
0.050
398
D
Milk­
based
water
0.000058
1.000
1.000
319
D
Milk­
fat
solids
0.000058
1.000
1.000
318
D
Milk­
nonfat
solids
0.000058
1.000
1.000
320
D
Milk
sugar
(
lactose)
0.000058
1.000
1.000
911
O
Molasses­
nfs
0.088000
1.000
0.040
399
15
Oats­
bran
0.300000
1.000
0.010
269
15
Oats
0.100000
1.000
0.010
82
O
Olives
1.000000
1.000
0.240
300
O
Olive
oil
1.000000
1.000
0.240
36
10
Oranges­
juice
0.030000
1.800
0.510
33
10
Oranges­
juice­
concentrate
0.030000
6.700
0.510
35
10
Oranges­
peel
0.030000
1.000
0.510
34
10
Oranges­
peeled
fruit
0.030000
1.000
0.510
85
O
Papayas­
dried
0.500000
1.800
0.130
86
O
Papayas­
juice
0.500000
1.500
0.130
84
O
Papayas­
pulp
0.500000
1.000
0.130
65
12
Peaches
0.100000
1.000
0.100
66
12
Peaches­
dried
0.100000
7.000
0.100
402
12
Peaches­
juice
0.100000
1.000
0.100
56
11
Pears
0.016000
1.000
0.090
57
11
Pears­
dried
0.016000
6.250
0.090
404
11
Pears­
juice
0.016000
1.000
0.090
240
6C
Peas
(
garden)­
dry
1.000000
1.000
0.010
­
13­
241
6AB
Peas
(
garden)­
green
1.000000
1.000
0.010
405
6B
Peas­
succulent/
blackeye/
cowpea
1.000000
1.000
1.000
47
14
Pecans
0.100000
1.000
0.030
310
O
Peppermint
1.500000
1.000
0.410
311
O
Peppermint­
oil
1.500000
1.000
0.410
90
O
Pineapples­
dried
0.100000
5.000
0.130
91
O
Pineapples­
juice
0.070000
1.700
0.130
406
O
Pineapples­
juice­
concentrate
0.070000
6.300
0.130
89
O
Pineapples­
peeled
fruit
0.100000
1.000
0.130
50
O
Pistachio
nuts
0.100000
1.000
0.050
344
M
Pork­
fat
w/
o
bone
0.000003
1.000
1.000
345
M
Pork­
kidney
0.000026
1.000
1.000
347
M
Pork­
lean
(
fat
free)
w/
o
bone
0.000001
1.000
1.000
346
M
Pork­
liver
0.000050
1.000
1.000
342
M
Pork­
meat
byproducts
0.000050
1.000
1.000
343
M
Pork­
other
organ
meats
0.000050
1.000
1.000
362
P
Poultry­
other­
fat
w/
o
bones
0.000170
1.000
1.000
361
P
Poultry­
other­
giblets(
liver)
0.001500
1.000
1.000
360
P
Poultry­
other­
lean
(
fat
free)
w/
0.000170
1.000
1.000
5
13A
Raspberries
0.100000
1.000
0.130
338
M
Sheep­
fat
w/
o
bone
0.000003
1.000
1.000
339
M
Sheep­
kidney
0.000026
1.000
1.000
341
M
Sheep­
lean
(
fat
free)
w/
o
bone
0.000001
1.000
1.000
340
M
Sheep­
liver
0.000050
1.000
1.000
336
M
Sheep­
meat
byproducts
0.000050
1.000
1.000
337
M
Sheep­
other
organ
meats
0.000050
1.000
1.000
275
15
Sorghum
(
including
milo)
0.134000
1.000
0.010
283
O
Sugar­
cane
0.000180
1.000
0.040
284
O
Sugar­
cane/
molasses
0.088000
1.000
0.040
37
10
Tangelos
0.050000
1.000
0.470
38
10
Tangerines
0.050000
1.000
0.300
39
10
Tangerines­
juice
0.050000
2.300
0.300
420
10
Tangerines­
juice­
concentrate
0.050000
7.350
0.300
355
P
Turkey­
byproducts
0.000170
1.000
1.000
357
P
Turkey­­
fat
w/
o
bones
0.000170
1.000
1.000
356
P
Turkey­
giblets
(
liver)
0.001500
1.000
1.000
358
P
Turkey­
lean/
fat
free
w/
o
bones
0.000170
1.000
1.000
449
P
Turkey­
other
organ
meats
0.000170
1.000
1.000
431
14
Walnut
oil
0.100000
1.000
0.120
48
14
Walnuts
0.100000
1.000
0.120
278
15
Wheat­
bran
0.300000
1.000
0.010
279
15
Wheat­
flour
0.019000
1.000
0.010
277
15
Wheat­
germ
0.300000
1.000
0.010
437
15
Wheat­
germ
oil
0.300000
1.000
0.010
276
15
Wheat­
rough
0.136000
1.000
0.010
­
14­
cc:
JS
Punzi
(
RRB2),
Diuron
List
B
File,
Diuron
Subject
File,
RF,
LAN.
RD/
I:
RRB2
Chem
Team
Review
(
9/
12/
01),
Dietary
Exposure
SAC
(
9/
12/
01).
7509C:
RRB2:
J.
Punzi:
CM#
2:
Rm
712M:
703­
305­
7727.
