Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 2 of 30 Executive Summary

Background: In March 2009, following a petition for a new use on sugar beet (Petition No.: 6F7136) for oxamyl, methyl N,N -dimethyl- N -[(methylcarbamoyl)-oxy]-1-thiooxamimidate, HED conducted a highly-refined acute aggregat e (food and water) dietary exposure and risk assessment (M. Sahafeyan, DP Barcode: 364708, 5/12/2009). This assessment included water residues which were directly incorporated into the Dietary Exposure Evaluation Model - Food Consumption Intake Database (DEEM-FCID TM , ver. 2.03). Previous assessments were conducted using the DWLOC (drinking water level of concern) approach and did not directly incorporate drinking water residues as is current HED policy. In addition HED further refined the acute aggregate dietary assessment by incorporating the time and amounts consumed for each eating occasion from the United States Depart ment of Agriculture’s (USDA’s) Continuing Surveys of Food Intakes by Individuals (USDA CSFII) food diaries to estimate exposures and risks on each eating occasion throughout the day and factoring in the cholinesterase (ChE) inhibition half-life related to oxamyl exposure. “Eating occasion” analysis takes into account the rapid ChE inhibition and reactivation of N -methyl carbamates; the characterizing parameter for this behavior is the inhibition half-life which is 150 minutes for oxamyl based on time-course data from both rodent and human studies. Due to the rapid recovery of ChE activity, acute exposure from oxamyl is the main duration of concern.

The 2009 acute aggregate dietary exposure and risk assessment results from both DEEM and eating occasion analyses for food and drinking water were well above the HED’s level of concern at the 99.9 th 

### percentile of the exposure distribution for two population subgroups with the highest risk, all-infants and children 1-2 years old. Because residues in surface water were the single largest source of exposure and at the request of Pesticide Re-Evaluation Division (formerly SRRD), dietary risk analyses were c onducted for a number of crops (12), in which tier II surface water residue estimates (supplied as 30-year residue distributions from EFED) were generated for different crops using maximum and “actual” use patterns. The “actual” use pattern represented the average number of applications per year and a high-end application rate that was reported for a particular use site in a relevant region of the United States. “Actual” application rates reflected upper-bounds (81%-100%) of the reported use pattern distributions. The results of the dietary risk assessments were to be used by PRD for mitigation purposes.

Subsequent to the completion of the 2009 dietary risk assessment, EFED generated tier II surface water residue estimates for the other labeled crops at maximum rates (Memorandum, G. Orrick; DP#372628; 17-FEB-2010). More recently, in response to comments submitted by DuPont and/or to correct errors, EFED has generated or revised water residue estimates from application to carrot, ginger, yams (for both maximum and actual rates), cotton (for maximum rate), and pineapple, eggplant, and celery (for actual rates) (G. Orrick, DP Barcode: 378338, 6/15/2010). Amongst all the new or revised water residue estimates from (maximum or actual) application to various crops since 2009 dietary risk assessment, it was determined that acute aggregate dietary risk assessment should be conducted with drinking water residue estimates for 12 crops, all at maximum rate, but only 6 of them at actual rate for mitigation purposes; the dietary exposure and risk assessments for these 18 use patterns (of 12 crops) are discussed in this memorandum; forOxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 3 of 30 more information on screening procedure for various use patterns with potential dietary risks see 2009 dietary risk assessment as well as EFED’s memorandums.

Results: A series of acute aggregate dietary (food and drinking water) exposure and risk analyses were conducted for two population subgr oups with the highest risk, all-infants and children 1-2 years old, using DEEM-FCID TM (ver. 2.03). The output exposure records were subsequently used in a SAS algorithm to adjust for the reversible toxicity of oxamyl (see below) and to obtain “eating occasion” results. The analyses were performed per PRD request for mitigation purposes. With the exception of the revisions to the drinking water residue distributions, two differences should be noted betw een this series of analyses and the last one conducted in 2009 (M. Sahafeyan, DP Barcode: 364708, 5/12/2009). First, the current series of analyses were based on the new acute toxicol ogical endpoint of 0.0026 mg/kg/day (rather than 0.0020 mg/kg/day used in the last series of analyses; see memorandum: E. Reaves, DP Barcode: 379814, 7/1/2010). Secondly, sugar beet and a revise d application rate for onions (proposed new uses) were not included in this series of analyses because all new use requests were previously withdrawn by the registrant; otherwise, all input residue data and processing factors remained the same as the last dietary analyses. For the sake of completeness, the results from the 2009 analyses are adjusted to incorporate the ne w acute toxicological endpoint (0.0026 mg/kg/day) and are included in this document in Attachment 2. It should also be noted that because EFED has revised the drinking water residue distributions for carrots and cotton since the last dietary analyses, these two crops are reanalyzed in this current assessment.

In each analysis, different drinking water residue distributions were used; all analyses contain the same currently-registered food commodities. These drinking water residue distributions were based on maximum and/or reported application rates for banana, carrot, celery, cotton, eggplant, ginger, peanut, pear, pineapple, sweet potato, tobacco, and yam. All drinking water residue distributions were provided by EFED (G. Orrick, DP Barcode: 378338, 6/15/2010); due to their large sizes, these files will not be attached to this document and will only be posted electronically on HED/DESAC database.

Acute Aggregate (Food and Drinking Water) Diet ary Exposure Results and Characterization

A routine acute dietary exposure analysis was first conducted using DEEM-FCID TM , ver. 2.03. The exposure records were analyzed again with a SAS algorithm which was developed in-house to find the peak cholinesterase inhibition/exposure level in a day by accounting for the rise in exposure immediately upon eating and decay of the exposure to half its value after 150 minutes from ingestion; the SAS analysis is referred to as “eating occasion” (abbreviated as EO) analysis in this document.

The acute aggregate dietary analysis assumed refined-level residues, i.e., monitoring data where available and percent crop treated information. Default processing factors were used when empirical ones were not available; all input resi dues and processing factors remained the same as in the last dietary analysis in March 2009. All residue information can be found in Attachment 1.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 4 of 30 The results of the DEEM acute dietary analysis for food alone for currently-registered uses were below HED’s level of concern [(100% acute P opulation Adjusted Dose (100% aPAD)] at the 99.9 th 

### percentile of the exposure distribution for the two population subgroups with the highestrisk, all-infants and children 1-2 years old. The EO exposures for food-only analysis for allinfants and children 1-2 years old were equa l to 13% and 16% aPAD respectively, both below the HED’s level of concern. When residues in drinking water resulting from various crops treated at maximum and/or reported application rates were added to the food, the exposures jumped to above 100% aPAD except for carrot, celery and eggplant at reported use rates and peanut, pear, sweet potato, and tobacco at maximum rates where for both those population subgroups the exposures remained below 100% aPAD. Table 1 contains the summary of results for this series of dietary analyses. Comprehensive summary of the results of all dietary analyses, including 2009 analyses, updated for the new acute toxic endpoint, revised carrot and cotton water distribution files, and the withdrawn proposed uses/use patterns can be found in Attachment 2.

Table 1 - Results of Oxamyl Acute Aggregate Dietary Risk Assessment at the 99.9 th Percentile of Exposure Distribution for Infants and Children 1-2 Years Old for Different Scenarios of Water Resi dues Resulting From Application to Different Crops and Different Rates.

Infants (at 99.9th Percentile of aPAD) Children 1-2 yrs old (at 99.9th Percentile of aPAD) Eating Occasion DEEM Eating Occasion DEEM Commodity (EFED water file) 1 Exposure %aPAD Exposure %aPAD Exposure %aPAD Exposure %aPAD Food Only Food only (current uses) 0.000348 13% 0.000383 15% 0.000422 16% 0.000547 21%
Food + Water; Reported 2 Rate

Carrot (carrot_85_R) 0.002438 94% 0.006929 267% 0.001307 50% 0.003050 117%

Celery (Celery_82_R) 0.002352 90% 0.006540 252% 0.001196 46% 0.002713 104%

Eggplant (Eggplant_85_R) 0.002297 88% 0.006601 254% 0.001291 50% 0.002854 110%

Ginger (Ginger_100_R) 0.007605 292% 0.022116 851% 0.004094 157% 0.009387 361% Pineapple (Pineapple_100_R) 0.003881 149% 0.011228 432% 0.002038 78% 0.004496 173%

Yam (Yams_100_R) 0.003554 137% 0.009761 375% 0.001823 70% 0.004270 164%

Food + Water; Maximum Rate Banana 3 (Banana_100_max) 0.006382 245% 0.018167 699% 0.003318 128% 0.007824 301%

Carrot (Carrot_85_max) 0.008171 314% 0.022590 869% 0.004285 165% 0.009979 383% Celery (Celery_82_max) 0.004696 181% 0.013035 501% 0.002311 89% 0.005380 207%

Cotton (Cotton_80_max) 0.002868 110% 0.008132 313% 0.001525 59% 0.003486 134%

Eggplant (Eggplant_85_max) 0.007569 291% 0.021964 845% 0.003965 153% 0.009268 356%

Ginger (Ginger_100- 0.008929 343% 0.024384 938% 0.004580 176% 0.010341 398%Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 5 of 30

Peanut (Peanut_87_max) 0.00214 82% 0.005962 229% 0.001161 45% 0.002556 98%

Pear (Pear_87_max) 0.001010 42% 0.003050 117% 0.000658 25% 0.001317 51% Pineapple (Pineapple_100_max) 0.012202 469% 0.035476 1364% 0.006365 245% 0.014816 570%

Sweet Potato (Sweet_Potato_87_max) 0.001857 71% 0.005141 198% 0.001011 39% 0.002262 87%

Tobacco (Tobacco_87_max) 0.000495 19% 0.001116 43% 0.0004535 17% 0.000681 26%

Yams (Yams_100_max) 0.004212 162% 0.011457 441% 0.002222 85% 0.005038 194%

1 For tracking purposes, EFED water residue files’ names, as were supplied to HED, are included in the parentheses.

2 The terms “Reported Rate” and “Actual Rate” are used interchangeably in this document.

3 Values are not listed for bananas at a reported rate because reported usage on bananas was at the maximum labeled

rate.



### Chronic Dietary (Food and Drinking Water) Exposure Results and Characterization

Because the cholinesterase (ChE) inhibition and reactivation is rapid for oxamyl (half-life of 150 minutes), the acute exposure from oxamyl is the main duration of concern. Because no chronic toxicological endpoint was provided, no chronic assessment was performed.

Cancer Dietary (Food and Drinking Water) Exposure Results and Characterization

A cancer dietary assessment was not conducted because oxamyl is classified as “not likely to be carcinogenic to humans” (Memorandum: HI ARC report, Geruva Reddy, 8/31/1999).

Drinking Water Data (Memorandum, G. Orrick; DP#363404; 11-MAY-2009) (Memorandum, G. Orrick; DP#351367; 11-MAY-2009) (Memorandum, G. Orrick; DP#372628; 17-FEB-2010) (Memorandum, G. Orrick, DP#378338; 15-JUN-2010)

PRD requested that HED conduct acute aggregate di etary risk analyses for a matrix of water residues resulting from application to different crops at maximum and “actual” rates [Note that the term “reported rate” is used interchangeably with “actual rate” in this second series of analyses]. “Actual” rates were derived by EFED in order to characterize reductions in exposure estimates resulting from potential changes to the proposed (in the last year assessment) and currently labeled use patterns on a number of crops for regions of the United States where exposure concern was identified. The actual use pattern represents the average number of applications per year and a high-end application rate that were reported for a particular use site in a relevant region of the United States. “A ctual” application rates reflect upper-bounds (81%- 100%) of the reported distributions. Percent cropped area (PCA) was used for both maximum and “actual” use pattern. Additionally, EFED further refined the water residue estimates to 30- year time series distributions using Pesticide Root Zone Model/Exposure Analysis Modeling System (PRZM/EXAMS); the 30-year residue distri bution files were used in the acute aggregate dietary analysis.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 6 of 30 Tier II surface water exposure estimates (1-in-10-year peak residues) from the currently labeled maximum use patterns using current models and adjusted with national and regional percent cropped area (PCA) values are listed below in Table 3. Values for carrots and cotton were updated with respect to those of the 2009 assessment. Because surface water residue estimates are much higher than the maximum ground water residue estimate, only surface water residue estimates were used in the aggregate dietary risk analysis.

Tier I modeling was conducted for use on ginger root , pineapple, and yams (see Table 4) because Tier II model scenarios (including surrogates) were not available with which to analyze these tropical uses that occur in Hawaii and/or Puer to Rico. However, provisional Tier II modeling (described in the 2010 drinking water assessment; Memorandum, G. Orrick; DP#372628; 17- FEB-2010) was also conducted for these uses in order to characterize the exposure; results from this characterization are tabulated in parentheses.

Tier II surface water exposure estimates from reported use patterns are listed below in Tables 5, followed by Tier I values from reported use patterns in Table 6. Exposure resulting from reported rates was not previously assessed for the 10 uses included in the 2010 drinking water exposure assessment. The results indicate that reported application patterns do not reduce exposure estimates to below 80 μg/L (HED estimated concentration in water above which acute aggregate risk will more likely be of concern) for uses on bananas, ginger root, peppers, pineapple, potatoes, tomatoes, and yams.

Table 3. Tier II Estimated Drinking Water Concentrat ions (EDWCs) Adjusted by PCAs Resulting from Application of Oxamyl (bolded values are >80 ppb).

Use (modeled rate) PCA A PRZM Scenario 1-in-10 Year Peak (μg/L) 1-in-10-Year Annual Mean (μg/L) 30-Year Mean (μg/L) Apples (2.0 lbs a.i./A/year) 87% PA apple 27 0.58 0.27 Banana/plantain (4.0 lbs a.i./A/year) 100% PR coffee 204 6.3 2.3 Carrots (7.0 lbs a.i./A/year) 85% FL carrot 161 5.4 3.3 Celery (6.0 lbs a.i./A/year) 82% FL cabbage 138 5.2 2.7 Citrus (6.0 lbs a.i./A/year) 38% FL citrus 70 1.6 1.0 Cotton (3.0 lbs a.i./A/year) 80% TX cotton 96 2.4 1.1 Cucumbers (6.0 lbs a.i./A/year) 67% STX melon 147 3.3 1.8 Dry bulb onions (4.0 lbs a.i./A/year) 67% GA onion 90 1.9 0.52 Eggplant (6.0 lbs a.i./A/year) 85% STX vegetable 237 9.1 3.6 Mint (4.0 lbs a.i./A/year) 87% OR mint 12 0.40 0.24 Non-bearing fruit (8.0 lbs a.i./A/year) 38% FL citrus 124 3.1 1.5 Peanut (4.0 lbs a.i./A/year) 87% NC peanut 55 2.3 1.6 Pear (2.0 lbs a.i./A/year) 87% NC apple 41 1.3 0.41 Peppers (6.0 lbs a.i./A/year) 85% STX vegetable 256 4.7 2.2 Potatoes (8.0 lbs a.i./A/year) 85% FL potato 243 6.4 3.1 Sweet potato (6.0 lbs a.i./A/year) 87% NC sweet potato 59 1.9 0.82 Tobacco (2.0 lbs a.i./A/year) 87% NC tobacco 7.2 0.25 0.18 Tomatoes (8.0 lbs a.i./A/year) 85% PA tomato 208 4.5 2.4Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 7 of 30 A PCA means “percent cropped area.” A PCA of 100% was a pplied to uses in areas outside the contiguous United States. The default national PCA of 87% was applied to uses within the contiguous United States with EDWCs <80 μg/L. Default regional PCAs were applied to the remaining uses.

Table 4. Tier I Estimated Drinking Water Concentratio ns (EDWCs) Resulting from Application of Oxamyl to Ginger Root, Pineapple, or Yams (bolded val ues are >80 ppb; provisional Tier II values are in parentheses).

Use (modeled rate) PCA A (PRZM Scenario/ Metfile) 1-in-10 Year Peak (μg/L) 1-in-10-Year Annual Mean (μg/L) Ginger root (8.0 lbs a.i./A/year) 100% (FL potato/ Hilo) 279 (269) 6.6 (13) Pineapple (8.0 lbs a.i./A/year) 100% (FL cabbage/ Honolulu) 593 (351) 14 (13)

Yams (4.0 lbs a.i./A/year) 100% (FL potato/ San Juan) 218 (108) 5.1 (5.0) A PCA means “percent cropped area.” A PCA adjustment wa s not applied to uses in areas outside the contiguous United States.

Table 5. Tier II EDWCs from Reported Use Patterns of Oxamyl Based on Reported Usage (values >80 μg/L are bolded).

Use (modeled rate) PCA A PRZM Scenario 1-in-10-Year Peak (μg/L) 1-in-10-Year Annual Mean (μg/L) 30-Year Mean (μg/L) Banana/plantain (4.0 lbs a.i./A/year) 100% PR coffee 204 6.3 2.3 Carrots (2.0 lbs a.i./A/year) 85% FL carrot 75 2.8 0.97 Celery (3.0 lbs a.i./A/year) 82% FL cabbage 69 2.6 1.3 Cotton (1.0 lbs a.i./A/year) 80% TX cotton 56 0.96 0.34 Cucumbers (2.0 lbs a.i./A/year) 67% STX melon 45 0.91 0.46 Dry bulb onions (3.5 lbs a.i./A/year) 67% GA onion 32 1.2 0.67 Eggplant (1.9 lbs a.i./A/year) 85% STX vegetable 72 2.5 1.1 Non-bearing fruit (2.0 lbs a.i./A/year) 38% FL citrus 45 0.85 0.37 Peppers (2.0 lbs a.i./A/year) 85% STX vegetable 87 1.5 0.73 Potatoes (3.0 lbs a.i./A/year) 85% FL potato 88 2.9 1.1 Tomatoes (4.5 lbs a.i./A/year) 85% PA tomato 159 2.6 1.1 A PCA means “percent cropped area.” A PCA adjustment wa s not applied to uses in areas outside the contiguous United States. Default regional PCA values were applied to the remaining uses.

Table 6. Tier I EDWCs from Reported Use Patterns of Ginger Root, Pineapple, and Yams (values >80 μg/L in bold; provisional Tier II values are in parentheses).

Use (modeled rate) PCA A (PRZM Scenario/ Metfile) 1-in-10 Year Peak (μg/L) 1-in-10-Year Annual Mean (μg/L) Ginger root (4.0 lbs a.i./A/year) 100% (FL potato/ Hilo) 198 (266) 4.7 (6.7) Pineapple (3.0 lbs a.i./A/year) 100% (FL cabbage/ Honolulu) 120 (149) 2.8 (5.2)

Yams (2.5 lbs a.i./A/year) 100% (FL potato/ San Juan) 171 (108) 4.0 (3.9) A PCA means “percent cropped area.” A PCA adjustment wa s not applied to uses in areas outside the contiguous United States.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 8 of 30 IX. Attachments
Attachment 1: Oxamyl Residue Information Table Attachment 2: Comprehensive Summary of Results Including 2009 Analyses
Attachment 3: DEEM-FCID TM Acute Residue File for Food-Only
Attachment 4: DEEM-FCID TM Acute Exposure Estimates for Food-Only Attachment 5: RDFs Attachment 6: SLUA

Registration Number(s): DP#: 378341 PC Code: 103081 M. Sahafeyan: S10944:PY1:(703)-305-0776Oxamyl Dietary Exposure and Risk Assessment DP#378341PC Code: 1038019 of 30Attachment 1: Oxamyl Residue Information Table(see Table notes for abbreviations).Commodity(Tolerance, ppm)% CropTreated(Average)% CropTreated(Max)Data Source CommodityClassificationFood Forms Acute AR or AcuteResidueDistribution File(RDF) / (LOD)Processingfactor / LOD1999-PDPsingle servingapple(39/495 D)NB Uncooked, cooked,baked, boiled,fried39D, 1521ZApples (2)2005-PDPapple(2/743 D)PB Cooked:frozenCooked: canned2D,17@0.004,724ZLOD: 0.0003-0.008Apples Juice 2002 PDPapple juice(0/729 D)PB Juice/Juiceconcentrate3@0.008, 97ZLOD = 0.015Apple Sauce1 2.52006 PDPapple sauce(0/700 D)PB All3@0.004, 97Z LOD=0.002-0.008Apple, Dried 2005 PDPapple(2/743 D)B All 0.00013(Ave. of 2D,17@0.004, 724Z)PF = 81999-PDPsingle servingapple (39/495D)NB fresh 39D, 1521ZPear (2.0) 12.5(see tablenotes)2005-PDP pear(0/555 D)PB Canned/Cooked3@0.005, 97Z 0.008-0.01Pear, Dried BPear, Juice2005-PDP pear(0/555 D)PBAll0.00015(Ave. of3@0.005,97Z)PF = 6.25LOD= 0.008-0.01Banana (0.3) 2006-PDPbanana(0/742 D)NB, PB 0.004 LOD: 0.002-0.008Banana, Dried1001002006-PDPBanana(0/742 D)BAll0.004 LOD: 0.002-0.008PF: 3.9 DefaultCantaloupe/Muskmelon(2.0)5 10 2005-PDPcantaloupeNB, PB All 4D,52@0.004,502ZLOD: 0.008Oxamyl Dietary Exposure and Risk Assessment DP#378341PC Code: 10380110 of 30Commodity(Tolerance, ppm)% CropTreated(Average)% CropTreated(Max)Data Source CommodityClassificationFood Forms Acute AR or AcuteResidueDistribution File(RDF) / (LOD)Processingfactor / LOD(4/558 D)Carrot (0.1)Carrot, Juice5 5 2006-PDPcarrot(0/744 D)NB, PB All5@0.004, 95ZLOD: 0.002-0.008CeleryCelery Juice45 652002-PDPcelery(272/737 D)NB, PBAll272D,207@0.009,258ZLOD: 0.001-0.018Note: The PDPdata reflects 21-day PHICitrusFruits/GrapefruitNB/PB60@0.004, 40Z LOD= 0.004-0.008Citrus Oil10 602006-PDPgrapefruit(0/743 D)BAll0.00024(Ave. of rdf)Cottonseed Oil 5 5 FT B All 0.0035(Ave. of FT data(0.07) adjusted for5% CT)Cucumbers 5 5 2004-PDPcucumber(38/557 D,0.013-0.24)NB, PB All 38D, 722ZEggplants 25 25 2006-PDPeggplant(13/740 D,0.025-0.14)NB All 13D,172@0.008,555ZLOD = 0.015Ginger 100 100 FT(MRID41632701)NB/PB/B All 0.01Garlic NB/PB 26D,66@0.01,366ZGarlic, Dried10 20 FT (bulbonion)BAll0.0049(Ave. of Acute RDFfor NB/PB)0.02Honeydew 5 10 2005-PDPcantaloupeNB, PB All 4D,52@0.004,502ZLOD: 0.008Oxamyl Dietary Exposure and Risk Assessment DP#378341PC Code: 10380111 of 30Commodity(Tolerance, ppm)% CropTreated(Average)% CropTreated(Max)Data Source CommodityClassificationFood Forms Acute AR or AcuteResidueDistribution File(RDF) / (LOD)Processingfactor / LOD(4/558 D)Onion, DryBulb/Dry Bulb15 20 FT NB/PB All 26D,66@0.01,366ZOnion, Dry Bulb,DriedB 0.0049(Ave. of acute RDFfor NB/PB)Orange 2005 – PDPOrange (0/741D)NB, PB All5@0.005, 95 Z LOD: 0.01Orange Juice1 52006 – PDPOrange (0/557D)5@0.005, 95 Z LOD:0.001 -0.01PeanutPeanut, ButterPeanut, Oil1 2.5 FT(MRID41402609)B 0.00054(1/2 LOD X2.5%CT)PF (butter) =1.89Mint N/C 25 FT B All 0.0025(1/2 LOQ X25%CT)Pepper, Bell/NonBellNB / PB All 95D,128@0.00015,335ZPepper, Bell/NonBell, Dried10 40 2004-PDPSweet bellpeppers(95/558 D,0.0005-0.28)B All 0.0043(Ave. of 95D128@0.00015,335Z)LOD= 0.0003Pineapples/Juice/Dried100 100 2002-PDPPineapple(0/360 D)NB/PB/B All 0.009(1/2 LOD)LOD: 0.015-0.018PF (dried) = 5.0PF (Juice) = 1.72006-PDPPotatoes,frozen(17/744 D;0.002-0.009)NB/PB Frozen potato 17D,132@0.004,595ZLOD: 0.08-0.018Potatoes, Tuber 10 202002-PDP NB/PB All others in group20@0.009, 80Z LOD: 0.001-Oxamyl Dietary Exposure and Risk Assessment DP#378341PC Code: 10380112 of 30Commodity(Tolerance, ppm)% CropTreated(Average)% CropTreated(Max)Data Source CommodityClassificationFood Forms Acute AR or AcuteResidueDistribution File(RDF) / (LOD)Processingfactor / LOD1CPotato, Dry/FlourPotatoes, fresh(0/370 DB All 0.0018(Ave. of acute RDFfor NB/PB)0.008PF (white-dry)= 6.5Sweet Potato 10 20 2004-PDPSweet Potato(0/739 D)NB/PB All2@0.004, 8Z LOD: 0.001-0.008NB/PB All3@0.004, 97ZPumpkin 1 2.5 2006-PDPWinter Squash(0/369)B All 0.00012LOD: 0.008Summer Squash 5 15 2006-PDPSummerSquash(10/186;0.010-0.036)NB/PB All 10D;18@0.004,158ZLOD:0.006-0.008Winter Squash 5 15 2006-PDPWinter Squash(0/369 D)NB/PB All 15@0.004, 85Z LOD: 0.008TomatoesNB/ PB All 7D, 30@0.008,707ZTomatoes,Puree/paste5 2004-PDPTomatoes(7/744; 0.025-0.025)B All 0.00056(Ave. of 7D,30@0.008,707Z)Tomato, Juice1PB All 7D, 30@0.008,707ZLOD=0.015dried=14.3juice=0.13;paste=0.36;puree=0.16Watermelon 5 10 2006-PDP(12/550 D;0.010-0.16)NB/PB All 12D,43@0.005,495ZLOD = 0.004-0.010Vegetable, tuberousand corm, subgroup1C%CT and Potato Data (2002 PDP for fresh potato) were translatedto all crops in this group except frozen potato (2006 PDP dataforfrozen potato were used) and sweet potato (PDP data for sweet potato were used).Abbreviations:PDP= Pesticide Data Program %CT= %Crop TreatedOxamyl Dietary Exposure and Risk Assessment DP#378341PC Code: 10380113 of 30D= Detected residuesZ= ZeroRDF= Residue Distribution FileLOQ= Limit of QuantitationFTD = Field Trial DataExample of Notations:“2006-PDP (12/550 D; 0.010-0.16)” indicates that 2006 PDP monitoringdata were used where there have been 12 detected residuesout of 550 samples analyzed with therange of residues from 0.010 ppm to 0.16 ppm.“12D, 43@0.005, 495Z” indicates that the rdf contained 12 detected residue data, 43 data with value of 0.005 and 495 zeroes.“0.0035 (Ave. of FT data (0.07) adjusted for 5% CT)” indicates a value of 0.0035 ppm was used as a residue estimate, this value was calculated from average of field trial data(0.07 ppm) which was adjusted for 5% CT (0.07 X 0.05 = 0.0035).Pear: The usage information provided by BEAD did not include %CT for pears. The estimated maximum %CT of 2% was based on personalcommunication (email, 4/30/05) withA. Grube.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 14 of 30 Attachment 2 – Comprehensive Summary of Dietary Analyses, Including 2009 Dietary Assessment Results, Updated for Acute Toxi c Endpoint (0.0026 mg/kg/day), Withdrawal of Proposed Uses/Use Patterns and Revised Water Distribution Files for Carrot and Cotton.

Results of Oxamyl Acute Aggregate Dietary Risk Assessment at the 99.9 th Percentile of Exposure Distribution for Infants and Children 1-2 Years Old fo r Different Scenarios of Water Residue s Resulting From Application to Current Uses. (A-Carrot indicates actual rate for carro t whereas M-Carrot indicates maximum rate for carrots )

Infants (at 99.9th Percentile of aPAD) Children 1-2 yrs Old ( 99.9th Percentile of aPAD Eating Occasion DEEM Eating Occasion DEEM Commodity (EFED water file) 1 Exposure %aPAD Exposure %aPAD Exposure %aPAD Exposure %aPAD Food Only Food only (current uses) 0.000348 13% 0.000383 15% 0.000422 16% 0.000547 21%

Food + Water; Actual Rate

A-Carrot 0.002438 94% 0.006929 267% 0.001307 50% 0.003050 117%

A-Celery 0.002352 90% 0.006540 252% 0.001196 46% 0.002713 104%

A-Eggplant 0.002297 88% 0.006601 254% 0.001291 50% 0.002854 110% A-Ginger 0.007605 292% 0.022116 851% 0.004094 157% 0.009387 361% A-Pineapple 0.003881 149% 0.011228 432% 0.002038 78% 0.004496 173%
A-Yam 0.003554 137% 0.009761 375% 0.001823 70% 0.004270 164%
A-cotton 0.001227 47% 0.003385 130% 0.000757 29% 0.001594 61%
A-cucumber 0.001121 43% 0.003176 122% 0.000704 27% 0.001417 55% A-non-bearing fruit 0.001098 42% 0.003112 120% 0.000681 26% 0.001389 53%
A-onion 0.001038 40% 0.002866 110% 0.000591 23% 0.001233 47% A-pepper 0.002274 87% 0.00644 248% 0.001199 46% 0.00282 108% A-potato 0.002937 113% 0.008169 314% 0.001495 58% 0.003562 137%
A-tomato 0.004098 158% 0.011609 447% 0.002226 86% 0.005089 196% Food + Water; Maximum Rate
M-Banana 0.006382 245% 0.018167 699% 0.003318 128% 0.007824 301%

M-Carrot 0.008171 314% 0.022590 869% 0.004285 165% 0.009979 383%

M-Celery 0.004696 181% 0.013035 501% 0.002311 89% 0.005380 207%

M-Cotton 0.002868 110% 0.008132 313% 0.001525 59% 0.003486 134%

M-Eggplant 0.007569 291% 0.021964s 845% 0.003965 153% 0.009268 356%

M-Ginger 0.008929 343% 0.024384 938% 0.004580 176% 0.010341 398%

M-Peanut 0.00214 82% 0.005962 229% 0.001161 45% 0.002556 98%

M-Pear 0.001010 42% 0.003050 117% 0.000658 25% 0.001317 51%

M-Pineapple 0.012202 469% 0.035476 1364% 0.006365 245% 0.014816 570%

M-Sweet Potato 0.001857 71% 0.005141 198% 0.001011 39% 0.002262 87%

M-Tobacco 0.000495 19% 0.001116 43% 0.000453 17% 0.000681 26%Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 15 of 30

M-Yams 0.004212 162% 0.011457 441% 0.002222 85% 0.005038 194%

M-tomato 0.005961 229% 0.016726 643% 0.003279 126% 0.0076 292% M-potato 0.006974 268% 0.019507 750% 0.003433 132% 0.008262 318% M-pepper 0.005506 212% 0.01561 600% 0.002824 109% 0.006598 254%

M-onion 0.002038 78% 0.005935 228% 0.001078 41% 0.002539 98% M-non-bearing fruit 0.003697 142% 0.010293 396% 0.001853 71% 0.004305 166%

M-mint 0.000495 19% 0.001183 46% 0.000458 18% 0.000689 27%

M-cucumber 0.004646 179% 0.013194 507% 0.002250 87% 0.005323 205%

M-citrus 0.001957 75% 0.005299 204% 0.000964 37% 0.002164 83% M-apple 0.000877 34% 0.002425 93% 0.000549 21% 0.001039 40%



### Attachment 3 - DEEM-FCID TM Acute Residue File for Food-OnlyOxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 16 of 30 Filename: C:\Documents and Settings\msahafey\My Documents\oxamyl\dietary\oxamyl dietary - June 2010\RDFs-R98s - June 2010\Oxamyl-acute-foodOnly-OldUses-062210.R98 Chemical: Oxamyl RfD(Chronic): 0 mg/kg bw/day NOEL(Chronic): 0 mg/kg bw/day RfD(Acute): .0026 mg/kg bw/day NOEL(Acute): .069 mg/kg bw/day Date created/last modified: 06-22-2010/11:41:57/8 Program ver. 2.03 Comment: Old Uses with Acute tox of 0.0026

------------------------------------------------------------------------------

-- RDL indices and parameters for Monte Carlo Analysis: Index Dist Parameter #1 Param #2 Param #3 Comment # Code

----- ---- ------------ -------- -------- ------- 1 6 apple-NB-031809.rdf 2 6 AppleJuice-PB-031909.rdf 3 6 pear-PB-031809.rdf 4 6 AppleSauce-PB-031909.rdf 5 6 Cantaloupe-NB-PB-031809.rdf 6 6 carrots-PB-NB-031909.rdf 7 6 celery-NB-PB-031909.rdf 8 6 Grapefruit-PB-NB-031909.rdf 9 6 cucumber-NB-PB-031909.rdf 10 6 eggplant-NB-031909.rdf 11 6 garlic-NB-PB-FT-031909.rdf 12 6 bulb-onion-NB-PB-FT-031909.rdf 13 6 BellPepper-PB-NB-031909.rdf 14 6 potato-frozen-031909.rdf 15 6 potato-NB-PB-031909.rdf 16 6 sweetPotato-NB-PB-031909.rdf 17 6 pumpkin-NB-PB-031909.rdf 18 6 SummerSquash-PB-031909.rdf 19 6 WinterSquash-031909.rdf 20 6 tomato-PB-NB-031909.rdf 21 6 watermelon-031909.rdf 22 6 Apple-PB-031809.rdf 23 6 OJ-031909.rdf 24 6 Orange-NB-PB-031909.rdf 25 6 grapeFruitJuice-031909.rdf

EPA Crop Commodity Name Def Res Adj.Factors RDL

Comment Code Grp (ppm) #1 #2 Pntr

-------- ---- ------------------------------- ---------- ------ ------ ---

------- 11000070 11 Apple, fruit with peel 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 1

NB 150-Uncooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 1

NB 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 1

NB 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 1

NB 11000080 11 Apple, peeled fruit 110-Uncooked; Fresh or N/S; Cook Meth N/SOxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 17 of 30 2.000000 1.000 1.000 1

NB 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 1

NB 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 1

NB 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 1

NB 221-Cooked; Frozen; Baked 2.000000 1.000 1.000 22

PB 232-Cooked; Dried; Boiled 2.000000 1.000 1.000 22

PB 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 22

PB 11000081 11 Apple, peeled fruit-babyfood 2.000000 1.000 1.000 22

PB 11000090 11 Apple, dried 0.000130 8.000 1.000

B 11000091 11 Apple, dried-babyfood 0.000130 8.000 1.000

B 11000100 11 Apple, juice 2.000000 1.000 1.000 2

PB 11000101 11 Apple, juice-babyfood 2.000000 1.000 1.000 2

PB 11000110 11 Apple, sauce 2.000000 1.000 1.000 4

PB 11000111 11 Apple, sauce-babyfood 2.000000 1.000 1.000 4

PB 01030150 1CD Arrowroot, flour 0.001800 1.000 1.000 01030151 1CD Arrowroot, flour-babyfood 0.001800 1.000 1.000 01030170 1CD Artichoke, Jerusalem 0.100000 1.000 1.000 15 95000230 O Banana 0.004000 1.000 1.000 95000231 O Banana-babyfood 0.004000 1.000 1.000 95000240 O Banana, dried 0.004000 3.900 1.000 95000241 O Banana, dried-babyfood 0.004000 3.900 1.000 09010750 9A Cantaloupe 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 5 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 5 01010780 1AB Carrot 0.100000 1.000 1.000 6 01010781 1AB Carrot-babyfood 0.100000 1.000 1.000 6 01010790 1AB Carrot, juice 0.100000 1.000 1.000 6 01030820 1CD Cassava 0.100000 1.000 1.000 15 01030821 1CD Cassava-babyfood 0.100000 1.000 1.000 15 04020850 4B Celery 10.000000 1.000 1.000 7 data r Full comment: data reflects 21-day PHI 04020851 4B Celery-babyfood 10.000000 1.000 1.000 7 data r Full comment: data reflects 21-day PHI 04020860 4B Celery, juice 10.000000 1.000 1.000 7 data r Full comment: data reflects 21-day PHI 10001060 10 Citrus citron 3.000000 1.000 1.000 8 10001070 10 Citrus hybrids 3.000000 1.000 1.000 8 10001080 10 Citrus, oil 0.000240 1.000 1.000 95001280 O Cottonseed, oil 0.003500 1.000 1.000 95001281 O Cottonseed, oil-babyfood 0.003500 1.000 1.000Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 18 of 30 09021350 9B Cucumber 2.000000 1.000 1.000 9 01031390 1CD Dasheen, corm 0.100000 1.000 1.000 15 08001480 8 Eggplant 2.000000 1.000 1.000 10 04021520 4B Fennel, Florence 10.000000 1.000 1.000 7

covere Full comment: covered under celery 03001640 3 Garlic 0.200000 1.000 1.000 11 03001650 3 Garlic, dried 0.004900 1.000 1.000 03001651 3 Garlic, dried-babyfood 0.004900 1.000 1.000 01031660 1CD Ginger 0.010000 1.000 1.000
FTD; 1 Full comment: FTD; 100%CT 01031661 1CD Ginger-babyfood 0.010000 1.000 1.000
FTD; 1 Full comment: FTD; 100%CT 01031670 1CD Ginger, dried 0.010000 1.000 1.000
FTD; 1 Full comment: FTD; 100%CT 10001800 10 Grapefruit 3.000000 1.000 1.000 8 10001810 10 Grapefruit, juice 3.000000 1.000 1.000 25 10001970 10 Kumquat 3.000000 1.000 1.000 8 10001990 10 Lemon 3.000000 1.000 1.000 8 10002000 10 Lemon, juice 3.000000 1.000 1.000 25 10002001 10 Lemon, juice-babyfood 3.000000 1.000 1.000 25 10002010 10 Lemon, peel 3.000000 1.000 1.000 8 10002060 10 Lime 3.000000 1.000 1.000 8 10002070 10 Lime, juice 3.000000 1.000 1.000 25 10002071 10 Lime, juice-babyfood 3.000000 1.000 1.000 25 03002370 3 Onion, dry bulb 0.200000 1.000 1.000 12 03002371 3 Onion, dry bulb-babyfood 0.200000 1.000 1.000 12 03002380 3 Onion, dry bulb, dried 0.004900 1.000 1.000 03002381 3 Onion, dry bulb, dried-babyfood 0.004900 1.000 1.000 10002400 10 Orange 3.000000 1.000 1.000 24 10002410 10 Orange, juice 3.000000 1.000 1.000 23 10002411 10 Orange, juice-babyfood 3.000000 1.000 1.000 23 10002420 10 Orange, peel 3.000000 1.000 1.000 24 95002630 O Peanut 0.000540 1.000 1.000 95002640 O Peanut, butter 0.000540 1.890 1.000 95002650 O Peanut, oil 0.000540 1.000 1.000 11002660 11 Pear 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 1 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 3

PB 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 3

PB 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 3

PB 11002661 11 Pear-babyfood 2.000000 1.000 1.000 1 11002670 11 Pear, dried 0.001500 6.250 1.000

B 11002680 11 Pear, juice 0.001500 1.000 1.000

B 11002681 11 Pear, juice-babyfood 0.001500 1.000 1.000

B 08002700 8 Pepper, bell 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 13 150-Uncooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 13Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 19 of 30 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 13 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 13 212-Cooked; Fresh or N/S; Boiled 2.000000 1.000 1.000 13 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 13 214-Cooked; Fresh or N/S; Fried/baked 2.000000 1.000 1.000 13 215-Cooked; Fresh or N/S; Boiled/baked 2.000000 1.000 1.000 13 221-Cooked; Frozen; Baked 2.000000 1.000 1.000 13 222-Cooked; Frozen; Boiled 2.000000 1.000 1.000 13 223-Cooked; Frozen; Fried 2.000000 1.000 1.000 13 232-Cooked; Dried; Boiled 2.000000 1.000 1.000 13 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 13 242-Cooked; Canned; Boiled 2.000000 1.000 1.000 13 250-Cooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 13 252-Cooked; Cured etc; Boiled 2.000000 1.000 1.000 13 08002701 8 Pepper, bell-babyfood 2.000000 1.000 1.000 13 08002710 8 Pepper, bell, dried 0.004300 1.000 1.000 08002711 8 Pepper, bell, dried-babyfood 0.004300 1.000 1.000 08002720 8 Pepper, nonbell 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 13 150-Uncooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 13 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 13 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 13 212-Cooked; Fresh or N/S; Boiled 2.000000 1.000 1.000 13 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 13 214-Cooked; Fresh or N/S; Fried/baked 2.000000 1.000 1.000 13 215-Cooked; Fresh or N/S; Boiled/baked 2.000000 1.000 1.000 13 220-Cooked; Frozen; Cook Meth N/S 2.000000 1.000 1.000 13 221-Cooked; Frozen; Baked 2.000000 1.000 1.000 13 230-Cooked; Dried; Cook Meth N/S 2.000000 1.000 1.000 13 232-Cooked; Dried; Boiled 2.000000 1.000 1.000 13 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 13 242-Cooked; Canned; Boiled 2.000000 1.000 1.000 13 250-Cooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 13 252-Cooked; Cured etc; Boiled 2.000000 1.000 1.000 13 253-Cooked; Cured etc; Fried 2.000000 1.000 1.000 13 08002721 8 Pepper, nonbell-babyfood 2.000000 1.000 1.000 13 08002730 8 Pepper, nonbell, dried 0.004300 1.000 1.000 95002750 O Peppermint 0.002500 1.000 1.000 95002760 O Peppermint, oil 0.002500 1.000 1.000 95002790 O Pineapple 0.009000 1.000 1.000 95002791 O Pineapple-babyfood 0.009000 1.000 1.000 95002800 O Pineapple, dried 0.009000 5.000 1.000 95002810 O Pineapple, juice 0.009000 1.700 1.000Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 20 of 30 95002811 O Pineapple, juice-babyfood 0.009000 1.700 1.000 95002830 O Plantain 0.004000 1.000 1.000 95002840 O Plantain, dried 0.004000 3.900 1.000 01032960 1C Potato, chips 211-Cooked; Fresh or N/S; Baked 0.001800 1.000 1.000 213-Cooked; Fresh or N/S; Fried 0.001800 1.000 1.000 01032970 1C Potato, dry (granules/ flakes) 211-Cooked; Fresh or N/S; Baked 0.001800 6.500 1.000 212-Cooked; Fresh or N/S; Boiled 0.001800 6.500 1.000 213-Cooked; Fresh or N/S; Fried 0.001800 6.500 1.000 214-Cooked; Fresh or N/S; Fried/baked 0.001800 6.500 1.000 221-Cooked; Frozen; Baked 0.001800 6.500 1.000 230-Cooked; Dried; Cook Meth N/S 0.001800 6.500 1.000 232-Cooked; Dried; Boiled 0.001800 6.500 1.000 01032971 1C Potato, dry (granules/ flakes)-b 0.001800 6.500 1.000 01032980 1C Potato, flour 110-Uncooked; Fresh or N/S; Cook Meth N/S 0.001800 1.000 1.000 120-Uncooked; Frozen; Cook Meth N/S 0.001800 1.000 1.000 130-Uncooked; Dried; Cook Meth N/S 0.001800 1.000 1.000 210-Cooked; Fresh or N/S; Cook Meth N/S 0.001800 1.000 1.000 211-Cooked; Fresh or N/S; Baked 0.001800 1.000 1.000 212-Cooked; Fresh or N/S; Boiled 0.001800 1.000 1.000 213-Cooked; Fresh or N/S; Fried 0.001800 1.000 1.000 214-Cooked; Fresh or N/S; Fried/baked 0.001800 1.000 1.000 215-Cooked; Fresh or N/S; Boiled/baked 0.001800 1.000 1.000 220-Cooked; Frozen; Cook Meth N/S 0.001800 1.000 1.000 221-Cooked; Frozen; Baked 0.001800 1.000 1.000 222-Cooked; Frozen; Boiled 0.001800 1.000 1.000 223-Cooked; Frozen; Fried 0.001800 1.000 1.000 230-Cooked; Dried; Cook Meth N/S 0.001800 1.000 1.000 231-Cooked; Dried; Baked 0.001800 1.000 1.000 232-Cooked; Dried; Boiled 0.001800 1.000 1.000 233-Cooked; Dried; Fried 0.001800 1.000 1.000 240-Cooked; Canned; Cook Meth N/S 0.001800 1.000 1.000 242-Cooked; Canned; Boiled 0.001800 1.000 1.000 250-Cooked; Cured etc; Cook Meth N/S 0.001800 1.000 1.000 251-Cooked; Cured etc; Baked 0.001800 1.000 1.000 252-Cooked; Cured etc; Boiled 0.001800 1.000 1.000 253-Cooked; Cured etc; Fried 0.001800 1.000 1.000 01032981 1C Potato, flour-babyfood 0.001800 1.000 1.000 01032990 1C Potato, tuber, w/peel 210-Cooked; Fresh or N/S; Cook Meth N/S 0.100000 1.000 1.000 15Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 21 of 30 211-Cooked; Fresh or N/S; Baked 0.100000 1.000 1.000 15 212-Cooked; Fresh or N/S; Boiled 0.100000 1.000 1.000 15 213-Cooked; Fresh or N/S; Fried 0.100000 1.000 1.000 15 01032991 1C Potato, tuber, w/peel-babyfood 0.100000 1.000 1.000 15 01033000 1C Potato, tuber, w/o peel 110-Uncooked; Fresh or N/S; Cook Meth N/S 0.100000 1.000 1.000 15 210-Cooked; Fresh or N/S; Cook Meth N/S 0.100000 1.000 1.000 15 211-Cooked; Fresh or N/S; Baked 0.100000 1.000 1.000 15 212-Cooked; Fresh or N/S; Boiled 0.100000 1.000 1.000 15 213-Cooked; Fresh or N/S; Fried 0.100000 1.000 1.000 15 221-Cooked; Frozen; Baked 0.100000 1.000 1.000 14 223-Cooked; Frozen; Fried 0.100000 1.000 1.000 14 232-Cooked; Dried; Boiled 0.100000 1.000 1.000 15 233-Cooked; Dried; Fried 0.100000 1.000 1.000 15 240-Cooked; Canned; Cook Meth N/S 0.100000 1.000 1.000 15 242-Cooked; Canned; Boiled 0.100000 1.000 1.000 15 252-Cooked; Cured etc; Boiled 0.100000 1.000 1.000 15 253-Cooked; Cured etc; Fried 0.100000 1.000 1.000 15 01033001 1C Potato, tuber, w/o peel-babyfood 0.100000 1.000 1.000 15 10003070 10 Pummelo 3.000000 1.000 1.000 8 09023080 9B Pumpkin 2.000000 1.000 1.000 17 09023090 9B Pumpkin, seed 0.000120 1.000 1.000 03003380 3 Shallot 0.200000 1.000 1.000 12 95003530 O Spearmint, oil 0.002500 1.000 1.000 09023560 9B Squash, summer 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 18 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 18 212-Cooked; Fresh or N/S; Boiled 2.000000 1.000 1.000 18 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 18 215-Cooked; Fresh or N/S; Boiled/baked 2.000000 1.000 1.000 18 221-Cooked; Frozen; Baked 2.000000 1.000 1.000 18 222-Cooked; Frozen; Boiled 2.000000 1.000 1.000 18 242-Cooked; Canned; Boiled 2.000000 1.000 1.000 18 250-Cooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 18 09023561 9B Squash, summer-babyfood 2.000000 1.000 1.000 18 09023570 9B Squash, winter 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 19 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 19 212-Cooked; Fresh or N/S; Boiled 2.000000 1.000 1.000 19 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 19 215-Cooked; Fresh or N/S; Boiled/baked 2.000000 1.000 1.000 19 222-Cooked; Frozen; Boiled 2.000000 1.000 1.000 19 242-Cooked; Canned; Boiled 2.000000 1.000 1.000 19Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 22 of 30 09023571 9B Squash, winter-babyfood 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 19 01033660 1CD Sweet potato 0.100000 1.000 1.000 16 01033661 1CD Sweet potato-babyfood 211-Cooked; Fresh or N/S; Baked 0.100000 1.000 1.000 16 240-Cooked; Canned; Cook Meth N/S 0.100000 1.000 1.000 16 10003690 10 Tangerine 3.000000 1.000 1.000 8 10003700 10 Tangerine, juice 3.000000 1.000 1.000 23 01033710 1CD Tanier, corm 0.100000 1.000 1.000 15 08003750 8 Tomato 110-Uncooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 20 150-Uncooked; Cured etc; Cook Meth N/S 2.000000 1.000 1.000 20 210-Cooked; Fresh or N/S; Cook Meth N/S 2.000000 1.000 1.000 20 211-Cooked; Fresh or N/S; Baked 2.000000 1.000 1.000 20 212-Cooked; Fresh or N/S; Boiled 2.000000 1.000 1.000 20 213-Cooked; Fresh or N/S; Fried 2.000000 1.000 1.000 20 214-Cooked; Fresh or N/S; Fried/baked 2.000000 1.000 1.000 20 215-Cooked; Fresh or N/S; Boiled/baked 2.000000 1.000 1.000 20 221-Cooked; Frozen; Baked 2.000000 1.000 1.000 20 222-Cooked; Frozen; Boiled 2.000000 1.000 1.000 20 232-Cooked; Dried; Boiled 2.000000 1.000 1.000 20 240-Cooked; Canned; Cook Meth N/S 2.000000 1.000 1.000 20 242-Cooked; Canned; Boiled 2.000000 1.000 1.000 20 252-Cooked; Cured etc; Boiled 2.000000 1.000 1.000 20 08003751 8 Tomato-babyfood 2.000000 1.000 1.000 20 08003760 8 Tomato, paste 0.000560 0.360 1.000 08003761 8 Tomato, paste-babyfood 240-Cooked; Canned; Cook Meth N/S 0.000560 0.360 1.000 08003770 8 Tomato, puree 0.000560 0.160 1.000 08003771 8 Tomato, puree-babyfood 0.000560 0.160 1.000 08003780 8 Tomato, dried 0.000560 14.300 1.000 08003781 8 Tomato, dried-babyfood 0.000560 14.300 1.000 08003790 8 Tomato, juice 2.000000 0.130 1.000 20 01033870 1CD Turmeric 0.100000 1.000 1.000 15 09013990 9A Watermelon 2.000000 1.000 1.000 21 09014000 9A Watermelon, juice 2.000000 1.000 1.000 21 01034060 1CD Yam, true 0.100000 1.000 1.000 15 01034070 1CD Yam bean 0.100000 1.000 1.000 15Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 23 of 30 Attachment 4 - DEEM-FCID TM Acute Exposure Estimates for Food-Only

U.S. Environmental Protection Agency Ver. 2.02 DEEM-FCID ACUTE Analysis for OXAMYL (1994-98 data) Residue file: Oxamyl-acute-foodOnly-OldUses-062210.R98 Adjustment factor #2 NOT used. Analysis Date: 06-22-2010/11:49:02 Residue file dated: 06-22- 2010/11:41:57/8 Daily totals for food and foodform consumption used. MC iterations = 200 MC list in residue file MC seed = 10 Run Comment: "Old Uses with Acute tox end point of 0.0026 "

==============================================================================

Summary calculations (per capita):

95th Percentile 99th Percentile 99.9th Percentile Exposure % aRfD Exposure % aRfD Exposure % aRfD

---------- -------- ---------- -------- ---------- -------

- All infants: 0.000071 2.75 0.000178 6.85 0.000383 14.72

Children 1-2 yrs: 0.000109 4.19 0.000256 9.83 0.000547 21.03Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 24 of 30 Attachment 5 – SLUA

OXAMYL (103801) Screening Level Usage Analysis (SLUA) Date: September 2, 2008

What is a Screening Level Usage Analysis (SLUA)?

• Available estimates of pesticide usage data for a particular active ingredient that is used on agricultural crops in the United States.

• Pesticide usage data obtained from various sources. The data are then merged, averaged, and rounded so that the presented information is not proprietary, business confidential, or trade secret. What does it contain?

• Pesticide usage data for a single active ingredient only.

• Agricultural use sites (crops) that the pesticide is reported to be used on.

• Available pesticide usage information from U.S. states that produce 80% or more of a crop, in most cases, or less than 80%, in rare cases, depending on the scope of the survey and available resources.

• Annual percent of crop treated (average & maximum) for each agricultural crop.

• Average annual pounds of the pesticide applied for each agricultural crop (i.e., for the states surveyed, not for the entire United States). What assumptions can I make about the reported data?

• Average pounds of active ingredient applied - Values are calculated by merging pesticide usage data sources together; averaging across all observations, then rounding. Note: If the estimated value is less than 500, then that value is labeled <500. Estimated values between 500 & <1,000,000 are rounded to 1 significant digit. Estimated values of 1,000,000 or greater are rounded to 2 significant digits.)

• Average percent of crop treated - Values are calculated by merging data sources together; averaging by year, averaging across all years, & rounding to the nearest multiple of 5. Note: If the estimated value is less than 1, then the value is labeled <1.

• Maximum percent of crop treated - Value is the single maximum value reported across all data sources, across all years, & rounded up to the nearest multiple of 5. Note: If the estimated value is less than 2.5, then the value is labeled <2.5. What are the data sources used?

• USDA-NASS (United States Department of Agriculture’s National Agricultural Statistics Service) – pesticide usage data from 2001 to 2006.

• Private pesticide market research – pesticide usage data from 2001 to 2006.

• NPUD 2002 (National Pesticide Use Database) pesticide usage data from NPUD 02 of the CropLife Foundation are used only if data are not available from the other

sources.

• California Department of Pesticide Regulation (DPR) Pesticide Use Reporting (PUR) data for 2000 to 2005 when 95% or more of a crop is grown California. What are the limitations to the data?

• Additional registered uses may exist but are not included because the available surveys do not report usage (e.g., small acreage crops).

• Lack of reported usage data for the pesticide on a crop does not imply zero usage.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 25 of 30 • Usage data on a particular site may be noted in data sources, but not quantified . In these instances, the site would not be reported in the SLUA.

• Non-agricultural use sites (e.g., turf, post-harvest, mosquito control, etc.) are not reported in the SLUA. A separate request must be made to receive these estimates.

• Some sites show some use, even though they are not on the label. This usage could be due to various factors, including, but not limited to Section 18 requests, existing stocks of the chemical, data collection errors, and experimental use permits (EUPs).Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 26 of 30 September 2, 2008 Screening Level Estimates of Agricultural Uses of OXAMYL 103801 Sorted Alphabetically

Crop Lbs. A.I. Percent Crop Ttd. Avg. Max.

1 Apples 3,000 <1 <2.5 2 Artichokes + 1,000 <1 5 3 Beans, Green + <500 <1 <2.5 4 Cabbage + 1,000 <1 <2.5 5 Cantaloupes 5,000 5 10 6 Carrots 6,000 5 5 7 Celery 10,000 45 65 8 Cherries <500 <1 <2.5 9 Cotton 200,000 5 5 10 Cucumbers 5,000 5 5 11 Eggplant <500 25 25 12 Garlic 8,000 10 20 13 Grapefruit 20,000 10 60 14 Mint ( NPUD '02 ) 60,000 N/C 25 15 Onions 30,000 15 20 16 Oranges 10,000 <1 5 17 Peaches 1,000 <1 <2.5 18 Peanuts 4,000 <1 <2.5 19 Peppers 9,000 10 40 20 Potatoes 200,000 10 20 21 Pumpkins 1,000 <1 <2.5 22 Squash 2,000 5 15 23 Tobacco 2,000 <1 <2.5 24 Tomatoes 8,000 <1 5 25 Watermelons 7,000 5 10

All numbers rounded. '<500' indicates less than 500 pounds of active ingredient. '<2.5' indicates less than 2.5 percent of crop is treated. '<1' indicates less than 1 percent of crop is treated.

SLUA data sources include: USDA-NASS (United States Department of Agriculture's National Agricultural Statistics Service); 2001-2006 Private Pesticide Market Research, 2001-2006 NPUD 2002 (National Pesticide Use Database) of the CropLife America Foundation and CaliforniaOxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 27 of 30 DPR data. These results reflect amalgamated data developed by the Agency and are releasable to the public. N/C = Not Calculated + = These crops were not known to be listed on active end use product registrations when this report was run.Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 28 of 30 Attachment 6 - RDFs

bell Pep(cnt'd) bell Pep(cnt'd)

0.084 0.007 cantaloup (cont'd) cucumber (cont'd)

0.068 0.0068 0.062 0.013

0.061 0.0064 Oxamyl - bulb onion - 20%CT - Field trial data

0.053 0.013OXamylApple; 99PDP, single serving; 2.5%CT Oxamyl- apple (PB); 2005 PDP; 2.5%CT, 2/743 D

0.054 0.0064 TOTALZ=366 0.013 0.013

TOTALZ=1521 TOTALZ=724 0.053 0.0063 TOTALLOD=66 0.013 0.013

TOTALNZ=39 TOTALLOD=17 0.051 0.0062 LODRES=0.01 0.013

0.056 LODRES=0.004 0.047 0.0059 0.12

0.04 0.022 0.047 0.0057 0.03

0.039 0.0061 0.046 0.0053 0.12 oxamyl - cucumber ; 5%CT ; 2004 PDP

0.035 0.044 0.004 0.05 TOTALZ=722

0.03 0.043 0.0038 0.03 TOTALNZ=38

0.017 0.041 0.0032 0.12

0.017 0.037 0.0032 0.05 0.24

0.017 0.037 0.0032 0.03 0.14

0.017 Oxamyl - Apple Sauce (PB) ; 2006 PDP; 2.5%CT; 0/700 D

0.035 0.0028 0.0269 0.13

0.017 TOTALZ=97 0.034 0.0028 0.0279 0.11

0.017 TOTALLOD=2 0.033 0.0026 0.0304 0.11

0.017 LODRES=0.004 0.032 0.0024 0.0271 0.1

0.017 0.004 0.023 0.0023 0.0279 0.093

0.017 0.023 0.0023 0.024 0.09

0.017 0.022 0.0022 0.0374 0.087

0.017 0.021 0.002 0.0333 0.073

0.017 0.021 0.002 0.0236 0.068

0.017 Oxamyl- apple juice (PB), 2002 PDP; 2.5%CT; 0/729 D

0.021 0.0018 0.135 0.061

0.017 TOTALZ=97 0.021 0.0018 0.15 0.055

0.017 TOTALLOD=2 0.021 0.0013 0.107 0.053

0.017 LODRES=0.008 0.017 0.0013 0.18 0.053

0.017 0.008 0.017 0.0012 0.0648 0.045

0.017 0.016 0.001 0.0343 0.042

0.017 0.016 0.0005 0.0317 0.036

0.017 0.015 0.0005 0.0288 0.036

0.017 0.014 0.0005 0.0371 0.036

0.017 0.013 0.0005 0.017

0.017 oxamyl - sweet bell pepper; 40% CT - 2004 composite PDP

0.013 0.0005 0.017

0.017 TOTALZ=335 0.012 0.0005 oxamyl - carrots - 5%CT , 2006 PDP 0.017

0.017 LODRES=0.00015 0.012 0.0005 TOTALZ=95 0.017

0.017 TOTALLOD=128 0.012 0.0005 TOTALLOD=5 0.017

0.017 0.28 0.012 0.0005 LODRES=0.004 0.017

0.017 0.14 0.012 0.0005 0.017

0.017 0.12 0.01 0.0005 0.017

0.017 0.1 0.01 0.0005 0.017

0.017 0.098 0.0094 0.0005 Oxamyl; Cantaloup; 2005 PDP; 10%CT
0.017

0.017 0.095 0.0094 TOTALZ=502 0.013

0.017 0.094 0.0085 TOTALLOD=52 0.013

0.017 0.089 0.0085 LODRES=0.004 0.013Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 29 of 30 celery (cont'd) celery (cont'd) celery (cont'd) celery (cont'd) celery (cont'd) eggplant (cont'd)

0.056 0.03 0.016 0.006 0.002 0.025 Oxamyl-celery - 65%CT, 2002 PDP

0.055 0.03 0.016 0.006 0.002 0.025

TOTALZ=258 0.054 0.03 0.016 0.006 0.002 0.025

TOTALLOD=207 0.053 0.03 0.015 0.006 0.002 0.025

LODRES=0.009 0.053 0.03 0.015 0.006 0.002 0.025

0.31 0.05 0.03 0.015 0.006 0.002 0.025

0.31 0.049 0.03 0.015 0.006 0.002 0.025

0.27 0.048 0.03 0.015 0.006 0.002 0.025

0.24 0.048 0.03 0.014 0.006 0.002 0.025

0.21 0.048 0.03 0.014 0.005 0.002

0.18 0.048 0.03 0.014 0.005 0.002

0.18 0.047 0.03 0.014 0.005 0.002

0.14 0.047 0.029 0.013 0.005 0.002

0.12 0.047 0.029 0.013 0.005 0.002

0.11 0.045 0.029 0.013 0.005 0.002

0.11 0.044 0.029 0.013 0.005 0.002

0.11 0.044 0.027 0.012 0.005 0.002

0.1 0.044 0.027 0.012 0.005 0.002

0.1 0.044 0.027 0.011 0.005 0.002

0.1 0.04 0.027 0.011 0.005 0.002

0.1 0.038 0.026 0.011 0.004 0.002

0.095 0.038 0.025 0.011 0.004 0.002

0.092 0.037 0.025 0.011 0.004 0.002

0.091 0.037 0.025 0.01 0.004 0.002

0.088 0.035 0.024 0.01 0.004 0.002

0.083 0.035 0.024 0.01 0.004 0.002

0.082 0.035 0.024 0.01 0.004 0.002

0.081 0.035 0.023 0.01 0.004 0.002

0.081 0.034 0.022 0.01 0.004 0.002

0.081 0.033 0.022 0.009 0.004 0.002

0.078 0.033 0.022 0.009 0.004 0.002

0.078 0.032 0.021 0.009 0.004 0.002

0.077 0.032 0.021 0.009 0.004 0.002

0.076 0.032 0.021 0.009 0.003 0.002

0.076 0.031 0.02 0.009 0.003 0.002

0.073 0.031 0.02 0.008 0.003 0.002

0.072 0.031 0.02 0.008 0.003 0.002

0.07 0.03 0.02 0.008 0.003

0.069 0.03 0.019 0.008 0.003

0.067 0.03 0.018 0.008 0.003

0.066 0.03 0.018 0.008 0.003 Oxamyl - Eggplant - 35%CT - 2006 PDP

0.064 0.03 0.018 0.007 0.003 TOTALZ=555

0.064 0.03 0.018 0.007 0.003 TOTALLOD=172

0.062 0.03 0.018 0.007 0.003 LODRES=0.008

0.061 0.03 0.017 0.007 0.002 0.14

0.06 0.03 0.017 0.006 0.002 0.11

0.059 0.03 0.017 0.006 0.002 0.075

0.058 0.03 0.017 0.006 0.002 0.07Oxamyl Dietary Exposure and Risk Assessment DP#378341 PC Code: 103801



### 30 of 30 Potato-frozen (cont'd)

0.002

0.002 Oxamylwatermelon - 10%CT - 2006 PDP oxamyl - citrus juices (all except orange juice); 60%CT; orange juice 2006 PDP data

0.002 TOTALZ=495 Oxamyl - garlic - 20%CT - Field trial data (transld. bulb onion ftd)

0.002 TOTALLOD=43

TOTALZ=366 TOTALZ=40 0.002 LODRES=0.005

TOTALLOD=66 TOTALLOD=60 0.002 0.16

LODRES=0.01 LODRES=0.005 0.002 0.062

0.12 0.002 0.052

0.03 0.002 0.052

0.12 Oxamyl - summer squash - NB/PB - 2006 PDP - 15%CT

0.038

0.05 oxamyl - Orange Juice; 5%CT; 2006 PDP data; 0 detects

0.027

0.03 oxamyl - potato, NB/PB, 20%CT, 2002 PDP
0.015

0.12 TOTALZ=95 Totalnz=10 0.013

0.05 TOTALLOD=5 TOTALZ=80 Totalz=158 0.013

0.03 LODRES=0.005 TOTALLOD=20 0.013

0.0269 LODRES=0.009 18,0.004 0.013

0.0279 0.036 0.01

0.0304 0.034

0.0271 0.034

0.0279 oxamyl - Orange; 5%CT; 2005 PDP data; 0 detects Oxamyl - pumpkin - PB-NB - 2006 PDP (winter squash)- 2.5%CT

0.022

0.024 TOTALZ=95 0.022

0.0374 TOTALLOD=5 0.013 Oxamyl - winter squash - NB/PB - 2006 PDP - 15%CT

0.0333 LODRES=0.005 TOTALZ=97 0.01 TOTALZ=85

0.0236 TOTALLOD=3 0.01 TOTALLOD=15

0.135 LODRES=0.004 0.01 LODRES=0.004

0.15 0.01

0.107

0.18 oxamyl - pear (PB: cooked, canned), 2005 PDP, 2.0%CT

0.0648 totalz=98

0.0343 totallod=2 Oxamyl - sweet potato - 20%Ct, 2004 PDP

0.0317 lodres=0.005 TOTALZ=8

0.0288 TOTALLOD=2

0.0371 LODRES=0.004 oxamyl - potato, frozen, NB/PB, 20%CT, 2006 PDP oxamyl- Tomatoes, PB; 5%CT, 2004 PDP

TOTALZ=595 TOTALZ=707

TOTALLOD=132 TOTALLOD=30

LODRES=0.004 LODRES=0.008 oxamyl - citrus (all except orange); 60%CT; grapefruit 2006 PDP data

0.009 0.025

TOTALZ=40 0.006 0.025

TOTALLOD=60 0.005 0.025

LODRES=0.004 0.004 0.025

0.004 0.025

0.003 0.025

0.002 0.025

0.002