Environment Testing >> Laboratory Services >> Pesticides Residue Testing

Pesticide Residue Testing

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Eurofins New Zealand pesticide division is IANZ Accredited and has the largest testing scope available with over 550 compounds

Pesticides are chemicals used in agriculture to protect crops against insects, fungi, weeds and other pests. In addition to their use in agriculture, pesticides are also used to protect public health in controlling the vectors of tropical diseases, such as mosquitoes.

But pesticides are also potentially toxic to humans. Pesticide residue refers to the pesticides that may remain on or in food after pesticide formulations are applied to food crops. The levels of these residues in foods are often stipulated by regulatory bodies in many countries.

New Zealand Ministry for Primary Industries (MPI), Codex, and other Regulatory Body’s Maximum Residue Limits (MRLs) are based on Good Agricultural Practice data and foods derived from commodities that comply with the respective Codex, or other Regulatory Body, MRLs are intended to be toxicologically acceptable.

  • Leafy Vegetables
  • Root Vegetables
  • General Foods: Sauces, Nuts, Eggs, Processed Foods
  • Drinking Water
  • Stone Fruits
  • Berries
  • Small Fruits
  • Citrus Fruits
  • Dried or Processed Fruits
  • Non-alcoholic Beverages and Juices
  • Oil Seeds
  • Cereals
  • Dairy Products: Milk Powders, Cheese, Infant Formula

 

The analytical testing of food products is defined by international convention, published in a document called the Codex Alimentarius. This is published by the Food and Agriculture Organisation of the United Nations World Health Organisation. This 183 page document has been summarised in the table below which represents the food matrices that Eurofins is able to test:

Codex Commodity Group

Common Properties

Commodity Class

Representative Species

I.

High water and chlorophyll content

Leafy vegetables

Brassica leafy vegetables

Legume vegetables

Spinach, lettuce, broccoli, cabbage, kale, parsley, green beans

II.

High water and low or no chlorophyll content

Pome fruits

Stone fruits

Berries

Small fruits

Fruiting vegetables

Root vegetables

Apple, pear

Peach, cherry

Strawberry

Grape

Tomato, bell pepper, melon

Mushroom, potato, carrot

III.

High acid content

Citrus fruits

Lemon, orange, kiwifruit

IV.

High sugar content

Dried or processed fruit

Raisins, dates, fruit jams, fruit juices

V.

High oil or fat

Oil seeds

Avocado, sunflower seeds, olives, walnut, pecan nut, pistachios

VI.

Dry materials

Cereals

Cereal products

Wheat flour, rice, maize, grains, wheat flour, wheat bran

Products of Animal Origin

Dairy origin

Milk

Processed Milk

Whole milk, skimmed milk, WMP, SMP, butter milk, butter, cheese, infant formula, WPC

Please contact us for more information