How Allowable Residue Concentrations Are Determined

Requirements to establish the safety of residues of veterinary drugs in food vary internationally. Table 3.7, later in the chapter, provides some of the national, regional, and internahonal guidelines and online sources for these requirements. 

1 Toxicology—Setting Concentrations Allowed in the Human Diet 

Guideline EHC 240 was developed by the Joint EAOAVHO Expert Committee on Food Additives (JECFA) and the Joint FAOAVHO Meeting on Pesticide Residues (JMPR). These independent expert bodies are made up of members and experts drawn from the international scientiflc community under the direction of the JECFA and JMPR Secretariats. JECFA meets on an ad hoc basis to evaluate toxicology data for food additives, contaminants, and naturally occurring toxicants in food and for residues of veterinary drugs in food and recommends concentrations of these chemicals in foods that should pose no risk to the consumer. JMPR carries out similar evaluations for pesticides. Maximum residue limits (MRLs) for residues in food 

ANTIBIOTIC RESIDUES IN FOOD AND DRINKING WATER, AND FOOD SAFETY REGULATIONS 

Once the ADI (or ARfD) is established, there are some differences in how it is interpreted among national and regional authorities when determining the maximum concentration of residues in edible tissues (e.g., meat, milk, or eggs). 

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