Interpretive Guideline No. 2012-03 Chlorothalonil in Tomato Products

Go to downloads

The Office of Environmental Health Hazard Assessment (OEHHA) conducted a screening analysis to evaluate the likelihood that chlorothalonil consumption from fresh tomatoes and tomato products by the average consumer would exceed the Proposition 65 No Significant Risk Level (NSRL) for the compound.  The screening analysis derived an upper-bound estimate of chlorothalonil intake to compare with the NSRL. The analysis used the maximum residue concentration for chlorothalonil measured in recent US Department of Agriculture (USDA) surveys.  Amounts of fresh tomatoes and other tomato products consumed by the average consumer on the day eaten were also calculated, using information from the National Health and Nutrition Examination Survey.  Based on upper estimates for residues and tomato product consumption, upper-bound estimates of chlorothalonil consumption were calculated. These upper-bound estimates were lower than the NSRL.  Thus, OEHHA found that consumption by the average consumer of fresh tomatoes and processed tomato products does not exceed the NSRL for chlorothalonil when tomatoes have residues at levels measured in recent USDA surveys.