Desirable
1. Validation of the analytical method for recoveries of bifenthrin residues from bread at the levels occurring in practice and at the LOD.
2. Information on the degree of extraction of bifenthrin residues from bread by the current procedure.
3. Information on national registrations and MRLs for bifenthrin covering its use on stored grain.
4. Information on the fate of bifenthrin during the commercial malting of barley treated with it post-harvest. The studies should simulate the commercial process (from 1995 JMPR).
