Methodological aspects of hygienic standardization of pesticide level in food products

On the basis of a significant amount of experimental studies of toxic effect of pesticides attributed to different groups of chemical substances a rapid calculating and experimental technique for hygienic standardization of pesticide content in foodstuffs has been set forth. The proposed technique enables one to define quickly and safely the threshold and inert pesticide doses and to reduce general duration of toxicologic experiments by 35%.