Premium
Changing practices and changing residues in animal fats and plant oils 1890–1980
Author(s) -
Frank R.
Publication year - 1982
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636159
Subject(s) - pesticide , livestock , agriculture , pesticide residue , environmental protection , animal fat , toxicology , environmental science , agronomy , biology , microbiology and biotechnology , ecology
Summary Following World War II and the movement of people from the rural to the urban environment, producers of food have become increasingly dependent on organic chemical substances to control pests affecting the production of food. Because of scientific evidence and public concern, constant changes have occurred in the types of pesticides being used over the last three decades. The persistent organochlorines which accumulated in fats and oils were removed in the early 1970s. Since that time, residues in animal fats and plant oils have declined markedly and almost disappeared in most cases. No early evidence was found in Ontario that these compounds accumulated in plant oils and so no indepth study was undertaken. With the threat of biological resistance ever looming larger, Integrated Pest Management programs have been investigated and are being implemented to reduce the dependence on chemical pesticides. Current pesticides rarely appear in oil and fats and those that do are controlled below the MRL by following the days to slaughter for livestock and the days to harvest for crops. In general, pesticide residues in fats and oils produced in the Province of Ontario have declined during the last decade and are continuing to decline. Monitoring for all pesticide residues will continue to ensure that this state of affairs is maintained.