The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000

FOOTNOTES

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

• Level at or about the limit of determination.

FOOTNOTES:

1

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

2

Other cereals do not include rice.

3

Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.

4

These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

5

For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another origin: and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply:

• if the fat content is less than 2% by weight. the MRL is taken as half that set for raw milk and whole cream milk;

• if the content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

6

Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

PART 2