PESTICIDE-RESIDUE CONCENTRATIONS IN THE BELGIAN TOTAL DIET, 1991-1993

In the period 1991-1993, an official study was conducted to measure th e presence and evaluate the risk of pesticide residues in plantbased f ood in the Belgian total diet. Positive samples were subjected to one or more culinary treatments (washing, peeling, steaming, or cooking) t o determine the decrease of residues in prepared ready-to-eat food. Th us, better estimates of pesticide residues taken up through consumptio n were determined and compared with toxicological criteria. Washing di d not significantly reduce residues. Peeling fruits removed almost all pesticides. The effects of cooking and steaming varied, depending on the type of food and pesticide.