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Biomedical subjects

W Steurbaut

Publications and source records attributed to W Steurbaut.

25 records · Page 2Linked to original sources
PubMed2001

POCER, a new pesticide risk indicator.

POCER, the pesticide occupational and environmental risk indicator, has been developed in order to be able to quantify the health and environmental risk from the use of pesticides in agriculture. The POCER indicator is used as a decision tool to rank and choose between alternative pesticides, to evaluate the effect of certain pesticide reduction measures and to evaluate the effectiveness of policy measures. The practical use of the indicator is explained using examples.

Agriculture↗
PubMed1978

Residues of organochlorine pesticides in human fat in Belgium.

In 1975, 60 samples of human body fat taken during the course of routine examinations by pathologists were analysed for organochlorine pesticide residues. The mean detected concentrations are 1.36 ppm for HCB, 0.76 ppm for betaHCH, 0.38 ppm for heptachlor epoxide, 0.26 ppm for dieldrin, 6.50 ppm for ppDDE, 0.27 ppm for ppDDD and 1.52 ppm for ppDDT. By comparing these results with earlier studies in 1969 and 1966 a decrease in the total HCH and ppDDT content and an increase in the dieldrin and heptachlor epoxide content is observed. HCB was not determined in earlier studies.

Adipose Tissue↗
PubMed1976

Residues of quintozene, its contaminants and metabolites in soil, lettuce, and witloof-chicory, Belgium--1969-74.

Authors studied contamination of soils used to raise lettuce in greenhouses and witloof-chicory (French endive) in forcing beds. The crops had been treated with the fungicide quintozene; residues detected included quintozene, its technical impurities and metabolites hexachlorobenzene, pentachlorobenzene, pentachloroaniline, and pentachlorothioanisole. Analyses of 72 soil samples indicated that soils remain contaminated with these chemicals one or more years after application. This is attributed to the high persistence of quintozene, its impurities and metabolites, and the almost annual application of the fungicide. Analyses of the crops show that quintozene, hexachlorobenzene, and pentachloroaniline are taken up from contaminated soils, especially by lettuce. Pentachlorothioanisole, although present in the soils, was not detected in the crops.

Belgium↗
PubMed1975

Residues of quintozene, hexachlorobenzene, dichloran and pentachloroaniline in soil and lettuce.

The results are described of the residue determination of quintozene, hexachlorobenzene, dichloran and pentachloroaniline in soil and lettuce after application of different quantities of quintozene just before and two weeks after planting. The results indicate that quintozene, hexachlorobenzene and dichloran are readily taken up by lettuce from the soil and that quintozene is metabolised to pentachloroaniline resulting in residues of these compounds in lettuce.

Aniline Compounds↗
PubMedDate not supplied

Monitoring of pesticide residues in fresh vegetables, fruits, and other selected food items in Belgium, 1991-1993.

To estimate the exposure of the Belgian population to food contaminated with pesticide residues and to determine what pesticides people are actually consuming, a total diet study-individual approach-was performed. Fourteen kinds of fruits, 22 kinds of vegetables, and 7 other food items (coffee, drinking water, rice, tea, wine, bran, and wheat flour) were selected as major representatives of the Belgian diet. During the 2 years of study (April 1991-March 1993), about 3,698 samples were analyzed and 21 163 analyses were performed. The first part of this study demonstrates that no residues are found in 31.3% of leafy vegetables, 72.3% of other vegetables, 51.4% of fruits, and 67.2% of other samples. In particular cases, some critical situations still exist, especially for leafy vegetables. Also, contamination of foreign samples is not easy to determine, because origins are not always traceable.

Belgium↗
PubMedDate not supplied

Pesticide residue concentrations in the Belgian total diet, 1991-1993.

In the period 1991-1993, an official study was conducted to measure the presence and evaluate the risk of pesticide residues in plantbased food in the Belgian total diet. Positive samples were subjected to one or more culinary treatments (washing, peeling, steaming, or cooking) to determine the decrease of residues in prepared ready-to-eat food. Thus, better estimates of pesticide residues taken up through consumption were determined and compared with toxicological criteria. Washing did 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.

Belgium↗