Table 5.

Exposure assessment parameters of pesticides in dried vegetables

Commodity	Pesticide	ADI1) (mg/kgb.w/day)	EDI2) (mg/day)	Hazard index3) (%)
Dried pepper leaves	Chlorothalonil	0.02	3.0E-04	1.5
	Bifenthrin	0.01	1.0E-05	0.1
	Tebuconazole	0.03	1.4E-05	0.5
	Isoprothiolane	0.1	5.5E-05	0.6
	Kresoxim-methyl	0.4	3.0E-05	0
	Metalaxyl	0.08	5.0E-05	0.1
	Cyhalothrin	0.02	8.0E-05	0.4
	Pyridaben	0.01	3.8E-05	3.9
	Chlorfenapyr	0.026	8.0E-04	3.1
	Azoxystrobin	0.2	5.9E-05	0.3
Dried red pepper	Pencycuron	0.053	1.4E-05	0.3
	Kresoxim-methyl	0.4	7.8E-05	0.2
	Diazinon	0.005	2.6E-05	5.1
Dried chwinamul	Hexaconazole	0.005	4.0E-05	0.7
	Cadusafos	0.0005	4.0E-05	8.4

¹⁾Average level of detection.

²⁾Acceptable daily intake.

³⁾Hazard index (%)=EDI/ADI×100.