Setting of Maximum Residue Limits (MRLs) for Pesticides in Foods

Abstract

Under the Food Sanitation Law, standards for the production and specifications of food ingredients for distribution may be established. Food that does not meet these standards is prohibited from being distributed. For pesticide residues in food, maximum residue limits (MRLs) are set for each pesticide and food type. Even pesticides without specific MRLs must comply with a uniform limit of 0.01 ppm. Thus, the positive list system controls pesticide residues in food in Japan. The MRLs for the pesticides were established based on current international agreements and concepts, and are calculated from crop residue trials for registered usage methods where maximum residue concentrations are expected. MRLs are determined if the dietary intake, when draft MRLs are adopted, does not exceed the acceptable daily intake (ADI) and acute reference dose (ARfD) as evaluated by the Food Safety Commission. The residue definition for MRL setting may be selected from the pesticide components themselves but also their metabolites and degradates, determined by considering the feasibility of analytical methods. Exposure to pesticides via food is estimated using monitoring data from quarantine stations and local governments, as well as market basket surveys. Currently, this exposure level is considered tolerable.