Issuance of Safe Use Determinations and Interpretive Guidelines for Chlorothalonil Residues in Certain Foods Resulting from Pesticidal Use of the Chemical

The California Environmental Protection Agency’s Office of Environmental Health Hazard Assessment (OEHHA) is the lead agency for the implementation of the Safe Drinking Water and Toxic Enforcement Act of 1986[1].  OEHHA received a request for a Safe Use Determination (SUD) for exposures to chlorothalonil[2] residue in certain foods resulting from pesticidal use of the chemical.  The request was made by Dentons US LLP and Technology Sciences Group Inc., on behalf of Syngenta Crop Protection, LLC pursuant to Title 27 of the California Code of Regulations, section 25204(b)(3).

In accordance with the process set forth in Section 25204(f), OEHHA held a written public comment period on this request from October 27, 2017 to December 18, 2017.  One public comment was received.

As provided in Sections 25204(a) and (k), OEHHA is issuing the following SUDs to Syngenta Crop Protection, LLC for chlorothalonil exposures resulting from consumption of residues in certain foods, as specified below.  In addition, for nine foods or food groups OEHHA is issuing Interpretive Guidelines (IGs)[3] in response to this request.  The Interpretive Guideline document is available on OEHHA’s website, http://www.oehha.ca.gov.

Food

Food Form

Safe Use Determination

Apricot

Raw and Cooked Apricots

Consumption of chlorothalonil residues by the average consumer of raw and cooked apricots does not result in exposures that exceed the Proposition 65 No Significant Risk Level (NSRL) of 41 micrograms per day (µg/day) for the chemical, when the residue levels in fresh apricots are at recent historical levels measured for chlorothalonil in Department of Pesticide Regulation (DPR) surveys (i.e., at or below 0.09 ppm) and up to the tolerance level of 0.5 ppm.

Dried Apricots

Consumption of chlorothalonil residues by the average consumer of dried apricots does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh apricots are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.09 ppm) and up to the tolerance level of 0.5 ppm.

Apricot Juice

Consumption of chlorothalonil residues by the average consumer of apricot juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh apricots are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.09 ppm) and up to residue levels of 0.29 ppm.

Banana

Raw and Cooked Peeled Bananas

Consumption of chlorothalonil residues by the average consumer of raw and cooked peeled bananas does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peeled bananas are at recent historical levels measured for chlorothalonil in US Department of Agriculture (USDA) surveys (i.e., at or below 0.008 ppm) and up to the tolerance level of 0.05 ppm.

Peeled, Dried Bananas

Consumption of chlorothalonil residues by the average consumer of peeled, dried bananas does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peeled bananas are at recent historical levels measured for chlorothalonil in USDA surveys (i.e., at or below 0.008 ppm) and up to the tolerance level of 0.05 ppm.

Bitter Melon

Cooked Bitter Melon

Consumption of chlorothalonil residues by the average consumer of cooked bitter melon does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when the residue levels in fresh bitter melon are at or below 0.79 ppm.

Black Beans

Cooked Black Beans

Consumption of chlorothalonil residues by the average consumer of cooked black beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or canned black beans are at recent historical levels measured for chlorothalonil in USDA surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.1 ppm.

Food

Food Form

Safe Use Determination

Blueberries

Raw and Cooked Blueberries

Consumption of chlorothalonil residues by the average consumer of raw and cooked blueberries does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or frozen blueberries are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.75 ppm) and up to the tolerance level of 1.0 ppm.

Broad Beans

Cooked Broad Beans

Consumption of chlorothalonil residues by the average consumer of cooked broad beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh broad beans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.1 ppm.

Broccoli

Raw and Cooked Broccoli

Consumption of chlorothalonil residues by the average consumer of raw and cooked broccoli does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh broccoli are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.22 ppm) and up to residue levels of 0.69 ppm.

Broccoli, Chinese

Cooked Chinese Broccoli

Consumption of chlorothalonil residues by the average consumer of cooked Chinese broccoli does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh Chinese broccoli are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.51 ppm) and up to residue levels of 0.81 ppm.

Brussels Sprouts

Raw and Cooked Brussels Sprouts

Consumption of chlorothalonil residues by the average consumer of raw and cooked Brussels sprouts does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh Brussels sprouts are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.15 ppm) and up to residue levels of 0.60 ppm.

Cabbage

Raw and Cooked Cabbage

Consumption of chlorothalonil residues by the average consumer of raw and cooked cabbage does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cabbage are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.446 ppm) and up to the tolerance level of 5.0 ppm.

Cantaloupe

Raw Cantaloupe

Consumption of chlorothalonil residues by the average consumer of raw cantaloupe does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cantaloupe are at or below 0.62 ppm.

Carrots

Raw Carrots

Consumption of chlorothalonil residues by the average consumer of raw carrots does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh carrots are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 1 ppm.

Food

Food Form

Safe Use Determination

Carrots

Cooked Carrots

Consumption of chlorothalonil residues by the average consumer of cooked carrots does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh carrots are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 1 ppm.

Carrot Juice

Consumption of chlorothalonil residues by the average consumer of carrot juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh carrots are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 1 ppm.

Cauliflower

Raw and Cooked Cauliflower

Consumption of chlorothalonil residues by the average consumer of raw and cooked cauliflower does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cauliflower are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.73 ppm.

Celery

Raw and Cooked Celery

Consumption of chlorothalonil residues by the average consumer of raw and cooked celery does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when the residue levels in fresh celery are at or below 1.81 ppm.

Celery Juice

Consumption of chlorothalonil residues by the average consumer of celery juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when the residue levels in fresh celery are at or below 0.18 ppm.

Chayote

Cooked Chayote

Consumption of chlorothalonil residues by the average consumer of cooked chayote does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh chayote are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.08 ppm) and up to residue levels of 0.84 ppm.

Cherries

Raw Cherries

Consumption of chlorothalonil residues by the average consumer of raw cherries does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cherries are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.5 ppm.

Cooked Cherries

Consumption of chlorothalonil residues by the average consumer of cooked cherries does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cherries are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.5 ppm.

Food

Food Form

Safe Use Determination

Corn

Raw and Cooked Corn

Consumption of chlorothalonil residues by the average consumer of raw and cooked corn does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or frozen corn are at recent historical levels measured for chlorothalonil in DPR and USDA surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.83 ppm.

Cranberries

Raw and Cooked Cranberries

Consumption of chlorothalonil residues by the average consumer of raw and cooked cranberries does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cranberries are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.60 ppm) and up to residue levels of 1.17 ppm.

Dried  Cranberries 

Consumption of chlorothalonil residues by the average consumer of dried cranberries does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cranberries are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.60 ppm) and up to residue levels of 3.54 ppm.

Cranberry Juice

Consumption of chlorothalonil residues by the average consumer of cranberry juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cranberries are at or below 0.43 ppm.

Cucumbers

Raw and Cooked Cucumbers

Consumption of chlorothalonil residues by the average consumer of raw and cooked cucumbers does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh cucumbers are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.64 ppm) and up to residue levels of 1.22 ppm.

Eggplant

Raw and Cooked Eggplant

Consumption of chlorothalonil residues by the average consumer of raw and cooked eggplant does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh eggplant are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.38 ppm) and up to residue levels of 0.97 ppm.

Garlic

Raw and Cooked Garlic

Consumption of chlorothalonil residues by the average consumer of raw and cooked garlic does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh garlic are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.5 ppm.

Green Beans

Cooked Green Beans

Consumption of chlorothalonil residues by the average consumer of cooked green beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh green beans are at or below the tolerance level of 5 ppm.

Food

Food Form

Safe Use Determination

Green Onions

Raw and Cooked Green Onions

Consumption of chlorothalonil residues by the average consumer of raw and cooked green onion does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh green onion are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.26 ppm) and up to residue levels of 3.57 ppm.

Honeydew Melon

Raw Honeydew Melon

Consumption of chlorothalonil residues by the average consumer of raw honeydew melon does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh honeydew melon are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.74 ppm.

Horseradish

Prepared Horseradish

Consumption of chlorothalonil residues by the average consumer of prepared horseradish does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh horseradish are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.04 ppm) and up to the tolerance level of 4.0 ppm.

Kidney Beans

Cooked Kidney Beans

Consumption of chlorothalonil residues by the average consumer of cooked kidney beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or canned kidney beans are at recent historical levels measured for chlorothalonil in USDA surveys (i.e., at or below 0.0194 ppm) and up to the tolerance level of 0.1 ppm.

Kohlrabi

Raw Kohlrabi

Consumption of chlorothalonil residues by the average consumer of raw kohlrabi does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh kohlrabi are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.2 ppm) and up to residue levels of 1.30 ppm.

Cooked Kohlrabi

Consumption of chlorothalonil residues by the average consumer of cooked kohlrabi does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh kohlrabi are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.2 ppm) and up to residue levels of 0.26 ppm.

Lima Beans

Cooked Lima Beans

Consumption of chlorothalonil residues by the average consumer of cooked lima beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh lima beans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.03 ppm) and up to the tolerance level of 0.1 ppm.

Lychees

Raw Lychees

Consumption of chlorothalonil residues by the average consumer of raw lychees does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh lychees are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.68 ppm.

Food

Food Form

Safe Use Determination

Mangos

Raw and Cooked Mangos

Consumption of chlorothalonil residues by the average consumer of raw and cooked mangos does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh mangos are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.53 ppm.

Dried Mangos 

Consumption of chlorothalonil residues by the average consumer of dried mangos does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh mangos are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 1.0 ppm.

Mango Juice

Consumption of chlorothalonil residues by the average consumer of mango juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh mangos are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.21 ppm.

Mung Beans

Cooked Mung Beans

Consumption of chlorothalonil residues by the average consumer of cooked mung beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh mung beans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.03 ppm) and up to the tolerance level of 0.1 ppm.

Mushrooms

Raw and Cooked Mushrooms

Consumption of chlorothalonil residues by the average consumer of raw and cooked mushrooms does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh mushrooms are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.45 ppm) and up to the tolerance level of 1.0 ppm.

Nectarines

Raw Nectarines

Consumption of chlorothalonil residues by the average consumer of raw nectarines does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh nectarines are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.5 ppm.

Okra

Cooked Okra

Consumption of chlorothalonil residues by the average consumer of cooked okra does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh okra are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.72 ppm.

Onions (including Dry Onions)

Raw and Cooked Onions

Consumption of chlorothalonil residues by the average consumer of raw and cooked onions does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh onions are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.22 ppm) and up to the tolerance level of 0.5 ppm.

Food

Food Form

Safe Use Determination

Papaya

Raw and Cooked Papaya

Consumption of chlorothalonil residues by the average consumer of raw and cooked papaya does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh papaya are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.5 ppm) and up to residue levels of 0.62 ppm.

Dried Papaya 

Consumption of chlorothalonil residues by the average consumer of dried papaya does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh papaya are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.5 ppm) and up to residue levels of 0.88 ppm.

Papaya Juice

Consumption of chlorothalonil residues by the average consumer of papaya juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh papaya are at or below 0.16 ppm.

Parsnips

Cooked Parsnips

Consumption of chlorothalonil residues by the average consumer of cooked parsnips does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh parsnips are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 1 ppm.

Passion Fruit

Raw Passion Fruit

Consumption of chlorothalonil residues by the average consumer of raw passion fruit does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh passion fruit are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.03 ppm) and up to residue levels of 1.14 ppm.

Passion Fruit Juice

Consumption of chlorothalonil residues by the average consumer of passion fruit juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh passion fruit are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.03 ppm) and up to residue levels of 0.32 ppm.

Peaches

Raw Peaches

Consumption of chlorothalonil residues by the average consumer of raw peaches does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peaches are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.088 ppm) and up to residue levels of 0.49 ppm.

Canned Peaches

Consumption of chlorothalonil residues by the average consumer of canned peaches does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peaches are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.088 ppm) and up to the tolerance level of 0.5 ppm.

Food

Food Form

Safe Use Determination

 

Dried Peaches

Consumption of chlorothalonil residues by the average consumer of dried peaches does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peaches are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.088 ppm) and up to residue levels of 0.22 ppm.

Peach Juice

Consumption of chlorothalonil residues by the average consumer of peach juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peaches are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.088 ppm) and up to residue levels of 0.33 ppm.

Peanuts

Raw, Boiled, and Roasted Peanuts

Consumption of chlorothalonil residues by the average consumer of raw, boiled, and roasted peanuts does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in peanuts are at recent historical levels measured for chlorothalonil in the DPR survey (i.e., at or below 0.04 ppm) and up to the tolerance level of 0.3 ppm.

Peanut Butter 

Consumption of chlorothalonil residues by the average consumer of peanut butter does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in peanuts and peanut butter are at recent historical levels measured for chlorothalonil in the DPR and USDA surveys (i.e., at or below 0.04 ppm) and up to the tolerance level of 0.3 ppm in peanuts.

Peanut Oil

Consumption of chlorothalonil residues by the average consumer of peanut oil does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in peanuts are at recent historical levels measured for chlorothalonil in the DPR survey (i.e., at or below 0.04 ppm) and up to the tolerance level of 0.3 ppm.

Peppers

Raw and Cooked Sweet Peppers (including Bell Peppers)

Consumption of chlorothalonil residues by the average consumer of raw and cooked sweet peppers does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peppers are at or below 1.60 ppm.

Raw and Cooked Hot Peppers

Consumption of chlorothalonil residues by the average consumer of raw and cooked hot peppers does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh peppers are at recent historical levels measured for chlorothalonil in the DPR surveys (i.e., at or below 2.68 ppm) and up to residue levels of 2.90 ppm.

Persimmons

Raw Persimmons

Consumption of chlorothalonil residues by the average consumer of raw persimmons does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh persimmons are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.32 ppm.

Food

Food Form

Safe Use Determination

Pinto Beans

Cooked Pinto Beans

Consumption of chlorothalonil residues by the average consumer of cooked pinto beans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or canned pinto beans are at recent historical levels measured for chlorothalonil in USDA surveys (i.e., at or below 0.0194 ppm) and up to the tolerance level of 0.1 ppm.

Plums

Raw and Cooked Plums

Consumption of chlorothalonil residues by the average consumer of raw and cooked plums does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh plums are at recent historical levels measured for chlorothalonil in the USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.2 ppm.

Dried Plums (Prunes)

Consumption of chlorothalonil residues by the average consumer of dried plums does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh and dried plums are at recent historical levels measured for chlorothalonil in the USDA and DPR surveys (i.e., at or below 0.05 and 0.02 ppm, respectively) and up to the tolerance level of 0.2 ppm for fresh plums.

Prune Juice

Consumption of chlorothalonil residues by the average consumer of prune juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh and dried plums are at recent historical levels measured for chlorothalonil in the USDA and DPR surveys (i.e., at or below 0.05 and 0.02 ppm, respectively) and up to the tolerance level of 0.2 ppm for fresh plums.

Potatoes

Cooked Potatoes

Consumption of chlorothalonil residues by the average consumer of cooked potatoes does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh or frozen potatoes are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.1 ppm.

Pumpkin

Cooked Pumpkin

Consumption of chlorothalonil residues by the average consumer of cooked pumpkin does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh pumpkin are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.04 ppm) and up to residue levels of 0.71 ppm.

Rhubarb

Raw and Cooked Rhubarb

Consumption of chlorothalonil residues by the average consumer of raw and cooked rhubarb does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh rhubarb are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.68 ppm.

Food

Food Form

Safe Use Determination

Soybeans

Immature, Cooked Soybeans (Edamame)

Consumption of chlorothalonil residues by the average consumer of immature, cooked soybeans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh soybeans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.2 ppm.

Mature, Cooked Soybeans

Consumption of chlorothalonil residues by the average consumer of mature, cooked soybeans does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh soybeans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.2 ppm.

Soybean Oil 

Consumption of chlorothalonil residues by the average consumer of soybean oil does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh soybeans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.2 ppm.

Soy Flour

Consumption of chlorothalonil residues by the average consumer of soy flour does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh soybeans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.2 ppm.

Soy Milk

Consumption of chlorothalonil residues by the average consumer of soy milk does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh soybeans are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.02 ppm) and up to the tolerance level of 0.2 ppm.

Starfruit

Raw Starfruit

Consumption of chlorothalonil residues by the average consumer of raw starfruit does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh starfruit are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.04 ppm) and up to residue levels of 0.68 ppm.

Summer Squash

Raw and Cooked Summer Squash

Consumption of chlorothalonil residues by the average consumer of raw and cooked summer squash does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh summer squash are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 0.56 ppm) and up to residue levels of 0.62 ppm.

Tomatoes

Raw Tomatoes

Consumption of chlorothalonil residues by the average consumer of raw tomatoes does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when the residue levels in fresh tomatoes are at or below 0.63 ppm.

Food

Food Form

Safe Use Determination

 

Cooked Tomatoes

Consumption of chlorothalonil residues by the average consumer of cooked tomatoes does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh tomatoes are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 2.43 ppm) and up to the tolerance level of 5 ppm.

Dried Tomatoes

Consumption of chlorothalonil residues by the average consumer of dried tomatoes does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh tomatoes are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 2.43 ppm) and up to the tolerance level of 5 ppm.

Tomato Juice

Consumption of chlorothalonil residues by the average consumer of tomato juice does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when the residue levels in fresh tomatoes are at or below 0.98 ppm.

Watermelon

Raw Watermelon

Consumption of chlorothalonil residues by the average consumer of raw watermelon does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical when residue levels in fresh watermelon are at or below 0.26 ppm.

Waxgourds

Cooked Waxgourds

Consumption of chlorothalonil residues by the average consumer of cooked waxgourds does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh waxgourds are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to residue levels of 0.78 ppm.

Winter Squash

Raw Winter Squash

Consumption of chlorothalonil residues by the average consumer of raw winter squash does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh winter squash are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 1.0 ppm) and up to the tolerance level of 5.0 ppm.

Cooked Winter Squash

Consumption of chlorothalonil residues by the average consumer of cooked winter squash does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh winter squash are at recent historical levels measured for chlorothalonil in USDA and DPR surveys (i.e., at or below 1.0 ppm) and up to the tolerance level of 5.0 ppm.

Yams

Cooked Yams

Consumption of chlorothalonil residues by the average consumer of cooked yams does not result in exposures that exceed the Proposition 65 NSRL of 41 µg/day for the chemical, when the residue levels in fresh yams are at recent historical levels measured for chlorothalonil in DPR surveys (i.e., at or below 0.05 ppm) and up to the tolerance level of 0.10 ppm.

The essential elements and results of OEHHA’s assessments are described in the supporting documentation available at: http://oehha.ca.gov/proposition-65/proposition-65-safe-use-determinations-suds.

Based on the screening level exposure analyses described in the supporting documentation, upper-end estimates of chlorothalonil exposure were made for consumers of each of the specified foods, assuming an average rate of intake of the specified food as well as a maximum chlorothalonil residue.  These upper-bound estimates of chlorothalonil exposure were compared to the NSRL for chlorothalonil of 41 µg/day.  For each of the specified foods and chlorothalonil residue levels set forth in the table above, OEHHA has determined that exposure to average consumers of a particular food from consumption of chlorothalonil residues in that food is at or below the NSRL when the chlorothalonil residue does not exceed the level specified for that food, and thus a warning is not required for dietary exposure to chlorothalonil.

In addition to issuing Safe Use Determinations for a number of foods that may contain detectable amounts of chlorothalonil, OEHHA has also issued Interpretive Guidelines regarding the consumption of chlorothalonil residues in certain other foods or food forms (available at: https://oehha.ca.gov/proposition-65/interpretive-guidelines-proposition-65).

Questions regarding this notice should be directed to:

Tyler Saechao

Office of Environmental Health Hazard Assessment

P.O. Box 4010, MS-12B

Sacramento, California 95812-4010

P65Public.Comments@oehha.ca.gov

Telephone: (916) 445-6900

Downloads

Chemical Reference

Footnotes and References

[1] The Safe Drinking Water and Toxics Enforcement Act of 1986, commonly known as Proposition 65, is codified at Health and Safety Code section 25249.5 et seq.

[2] Chlorothalonil was listed under Proposition 65 as a chemical known to the state to cause cancer effective January 1, 1989

[3] Title 27, California Code of Regulations, section 25203