Residue
Chemistry
Rick
Loranger
Health
Effects
Division
Office
of
Pesticide
Programs
2
Residue
Chemistry

Assess
dietary
exposure
to
pesticides

Establish
pesticide
tolerances
for
enforcement
3
Residue
Chemistry

What
is
it?


Nature
of
residue
studies
("
NOR")


How
much?


Analytical
methods

Magnitude
of
residue
studies
("
MOR")
4
Nature
of
Residue
Studies

Plant
metabolism

Livestock
metabolism

Confined
rotational
crops
5
Magnitude
of
Residue
Studies

Analytical
methods

Storage
stability
data

Crop
field
trials

Processed
food/
feed

Meat/
milk/
poultry/
eggs

Field
rotational
crops
6
Nature
of
Residue:
Livestock

Required
when
applied
to:


Livestock

Livestock
premises

Livestock
drinking
water

Livestock
feeds
(
crops)


Test
substance

PAIRA
"
or"
plant
metabolite
7
Independent
Lab
Validation
(
ILV)
of
Analytical
Methods

Enforce
tolerances
for
residues
in
food

PR
Notices
88­
5
and
96­
1

Methods
received
after
8/
1/
89

Clearly
written
methods
with
complete
directions

Significant
reduction
in
Agency
resources

Added
level
of
confidence
in
residue
data
8
Multiresidue
Methodology

Move
from
footnote
under
"
Residue
Analytical
Method"
to
separate
data
requirement

Clarify
that
metabolites
in
tolerance
expression
need
to
be
tested

Crucial
for
monitoring
and
enforcement
by
Federal
and
State
agencies
9
Storage
Stability
Data

Behavior
of
residues
in
stored
samples

Essential
to
validate
magnitude
of
the
residue
(
MOR)
studies

Previously
required
as
part
of
MOR
studies

Make
explicit
requirement
10
Processed
Food/
Feed
"
Aquatic"
Studies

Change
in
test
substances
from
EP
to
TEP
11
Meat/
Milk,/
Poultry/
Eggs

Proposing
possible
waiver
if:


Low
residues
in
feed
OR

Negligible
transfer
in
livestock
metabolism
study
12
Rotational
Crop
Studies

Move
from
environmental
fate
to
residue
chemistry

Presence
of
residues
is
primarily
dietary
risk
issue

Need
for
field
study
determined
by
results
of
confined
13
Anticipated
Residues

New
title
replaces
"
Reduction
of
Residue"


Actual
residues
in
food
as
consumed

Potential
need
for
"
single
serving"
data
