Testing shows that picloram residues in animal fat and liver are consistently below the detectable limit of 0.01 mg/kg, so there is no scientific reason to raise the legal limits for these residues.

We analyzed the available evidence on whether maximum residue levels for picloram in animal fat and liver should be increased, and what we’ve found so far suggests there is no current need to raise those limits. Testing has shown that picloram residues in animal fat and liver are consistently below the detectable limit of 0.01 mg/kg, meaning the chemical is either not present or present in amounts too small to measure with current methods [1]. This pattern was observed across all studies reviewed, with no evidence suggesting levels approach or exceed existing legal limits. Because the residues are so consistently low, the available data does not indicate a safety or monitoring concern that would justify increasing the allowed maximum levels. We cannot say whether higher limits might be useful in future scenarios, but based on what we’ve reviewed so far, there is no evidence to support changing the current standards. In everyday terms: if you’re eating meat or dairy, the amount of picloram you’re likely exposed to is so tiny it can’t even be measured — so there’s no reason right now to allow more of it.