幻灯片 1 - Food and Agriculture Organization

幻灯片 1 - Food and Agriculture Organization

Report of the Working Group on Pesticide Maximum Residues Levels in Te a Brew Chairman: China, Prof. ZM Chen Co-chair: India, Dr. A K Barooah US, Mr. Peter Goggi 1. The attempt and acceptance of using the brewing factor in t

he establishment of MRLs in dry tea Documents entitled Assessment of MRLs for pesticide residues in tea and Ass essment of MRLs for Pesticide in Tea were adopted by CCPR and concluded in CCPR report in 2011 and 2012 The MRL of indoxacarb in tea was established as 5 mg/kg and adopted by CCPR and CAC in May and August of 2014, respectively. This successful attempt illust rated the concept of considering the residue level in tea brew to establish the MR L in dry tea has been accepted by the regulatory authorities such as the CCPR an d JMPR.

2. Organization of Ring test to determine the pesticide in tea brew Black tea sample incurred with 4 pesticide residues (acetamiprid, propi conazole, fenpyroximate and flubendiamide) was prepared by India, 14 labs participated in. Green tea sample incurred with 3 pesticide residues (imidacloprid, tolfe npyrad and difenaconazole) was prepared by China, 4 labs participated in.

The results of black tea will be complied by India and the results of gre en tea will be complied by China. Action Plans 1. Establishment of the methodology to determine the pestic ide residue in tea brew Ring test organized by India and China covers 2 different methodologie s to determine the pesticides in tea brew. However, the incurred 7 pesticides in tea brew were determined in blac

k tea/green tea and different sample preparation procedures Expect labs from tea producing and tea consuming countries to partici pate in Ring Test 2. Continue to create a more rational and scientific MRL env ironment in tea in the world tea trade Enough evidences have demonstrated that many current MRLs in tea w ould overestimate the risk of pesticide residues consumed since dry tea would not usually be consumed raw

Cooperation to establish the methodology and procedure of using the re sidue level in tea and tea brew to establish the MRL in tea, as the drafte d policy document of Guidance Document on Risk Assessment Using Brew Factor for MRL Fixation in Tea Thank you

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