The EPA conducts random tests for residues of the insecticide methoxyfenozide at the grower, food manufacture and retail level. If they are found to be too high, ingredients can be withdrawn and growers face fines as well as the loss of income from crops that may have cost them thousands of dollars to produce. Although food manufacturers are not held responsible for ensuring that pesticide levels are acceptable, they are susceptible to disruption if the EPA withdraws an ingredient found to have excessive pesticide residues.
The agency said that as a result of the petition from Dow AgroSciences, which produces the insecticide, it has reviewed the available scientific data for methoxyfenozide, and has increased the maximum tolerance level for citrus fruit from two parts per million (ppm) to ten ppm, and the tolerance for citrus oil from 70 to 100ppm.
In its final rule, it said that the pesticide is “not acutely toxic” and that studies show “it has few or no biologically significant toxic effects at relatively low-dose levels in many animal studies and only mild or no toxic effects at relatively high-dose levels.”
Peas and pomegranates
The maximum level for dry peas was also increased from 0.35ppm to 2.5ppm and the EPA established a maximum residue level for pomegranates at 0.6ppm.
However, it did not accept a proposed increase in tolerance levels for corn from 0.05ppm to 30ppm, as it said that the available data support the current threshold. Nor did it increase the permitted level for dry beans.
The EPA also simulated the effect of higher tolerated levels of the pesticide on drinking and surface water. It said: “There is a reasonable certainty that no harm will result from aggregate exposure to the pesticide chemical residue, including all anticipated dietary exposures and all other exposures for which there is reliable information.''
The agency added: “EPA made conservative (protective) assumptions in the ground and surface water modeling used to assess exposure to methoxyfenozide in drinking water. These assessments will not underestimate the exposure and risks posed by methoxyfenozide.”
Fuente: Food Quality News