ABSTRACT
Levels of organochlorinated, organophosphate, dithiocarbamic, benzimidazolic, and phthalimidic compounds, as well as some other pesticide residues obtained from Regional Laboratories in the years 1983-1985, were assembled and presented as a part of a study aimed at evaluating food contamination. Approximately 2000 samples of vegetables, fruits, cereals, and food of animal origin were analyzed by local laboratories during the years 1983, 1984, and 1985. Samples were randomly obtained from the market, at production levels, or sometimes at custom sites. Approximately 10,000 determinations of single compounds or classes of compounds were carried out. The analytical results are presented and compared with the Italian maximum residue limits. In the majority of the samples analyzed, either there were no residues or the residues were below the permitted level for the specific pesticide in each commodity. High levels of residues were present in a few cases, mainly with respect to some fungicides in fruits and vegetables and chlorinated compounds in some animal products.
