Pesticides

Growing demand for food has forced producers to maintain the quality of their livestock and crops in the most efficient way. This can involve the use of pesticides. Using these products on crops risks exposing consumers to harmful chemical materials through residues that remain as the animal is reared or as the crop is processed. Setting limits on the maximum levels of these residues ensures that the food is safe to eat.

The role of Codex in Pesticides

To protect consumer health, most countries have maximum legal limits for pesticide residues in foods. Trade difficulties can arise when limits differ between countries.

The Codex Committee on Pesticide Residues (CCPR) is responsible for establishing Codex Maximum Residue Limits (MRLs) for pesticide residues in specific food items or in groups of food or feed that move in international trade. 

Before a Codex MRL can be established human health risk assessments must be conducted to ensure the food supply is safe. It is the responsibility of the Joint FAO/WHO Meeting on Pesticide Residues (JMPR) to review the appropriate toxicology and data obtained mainly from supervised trials, that reflect approved pesticide use in accordance with "good agricultural practice." JMPR conducts dietary risk assessments and recommends specific MRLs to the Codex Committee.

For a chemical or commodity to be considered for review by the JMPR it must first be nominated by a Member Country to the CCPR Electronic Working Group on Priorities

Related Codex Texts

CXG 10-1979

Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intended for Infants and Young Children

CCNFSDU

1979

CXG 10-1979

Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intended for Infants and Young Children

CCNFSDU

EN

FR

ES

AR

ZH

RU

CXG 13-1991

Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System

CCMMP

1991

CXG 13-1991

Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System

EN

FR

ES

AR

ZH

RU

CXG 14-1991

Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products

CCPMPP

1991

CXG 14-1991

Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products

EN

FR

ES

AR

ZH

RU

CXG 17-1993

Guidelines Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects

CCPFV

1993

CXG 17-1993

Guidelines Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects

EN

FR

ES

AR

ZH

RU

CXG 19-1995

Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations

CCFICS

1995

CXG 19-1995

Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations

EN

FR

ES

AR

ZH

RU

CXG 20-1995

Principles for Food Import and Export Inspection and Certification

CCFICS

1995

CXG 20-1995

Principles for Food Import and Export Inspection and Certification

EN

FR

ES

AR

ZH

RU

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