This study was conducted by the Laboratory for Food and Residue Analyses (ARO) of the National Institute for Public Health and the Environment, the Netherlands, under contract with FAO. The work was also undertaken by ARO as a part of its duties as European Union (EU) Community Reference Laboratory for Residues (CRL).
FAO wishes to acknowledge the valuable work of the authors, H.P. Van Egmond and M.A. Jonker, ARO, as well as all countries that contributed by collecting and supplying valuable information for this document. A detailed list of contributing institutions and persons is provided in Annex 1.