RT Journal Article
SR Electronic
T1 Organochlorine residues pose surprisingly high dietary risks
JF Journal of Epidemiology and Community Health
JO J Epidemiol Community Health
FD BMJ Publishing Group Ltd
SP 822
OP 823
DO 10.1136/jech.56.11.822
VO 56
IS 11
A1 C M Benbrook
YR 2002
UL http://jech.bmj.com/content/56/11/822.abstract
AB All US government pesticide residue datasets show that persistent organochlorine (OC) insecticide residues are surprisingly common in certain foods despite being off the market for over 20 years. Residues of dieldrin, in particular, pose substantial risks in certain root crops. About 60% of the samples of organic vegetables found to contain pesticides are contaminated with OCs. Government regulators, organic certifiers, and the food industry will face growing pressure to develop methods to identify OC contaminated fields and avoid production of crops prone to assimilating OC residues in harvested foodstuffs.