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The Pesticides (Maximum Residue Levels in Food) Regulations 1988

Type Statutory-Instrument
Publication 1988-08-01
State In force
Department King's Printer of Acts of Parliament
Source legislation.gov.uk
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Group to which food belongs Food Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides Pesticides
Aldrin & Dieldrin 2-Aminobutane Aminotriazole (Amitrole) Azinphos-methyl Bitertanol Captafol Captan Carbaryl Carbendazim Carbophenothion Chlordane Chlorfenvinphos Chlorptrifos-methyl DDT Diazinon 1,2-Dibromoethane Dichlofluanid Dichlorvos Dicofol Difiubenzuron Dimethipin Dimethoate Dithiocarbamates Endosulfan Endrin Ethion Etrimfos Fenitrothion Fluazifop Flurochloridone Haloxyfop Hexachlorobenzene (HCB) Hexachlorocyclohexane (HCH) γ Heptachlor Imazalil Inorganic Bromide Ioxynil Iprodione Malathion Mercury Compounds Methacrifos Mevinphos Omethoate Parathion Parathion-methyl Phosalone Pirimiphos-methyl Quintozene Tecnazene Thiabendazole Triazophos 2,4,5-T Vinclozolin
UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES UNITS Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY Level at or above the limit of determination. FOOTNOTES
1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice. 1 Paddy rice.
2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include rice. 2 “Other cereals” do not include 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4 These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 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 animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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. 5 For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or 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 fat 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). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6 Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel. 7 Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel.
Cereals Wheat 0.5 10 10 10 0.02 10 10
Rye 0.5 10 10 10 0.02 10 10
Barley 0.5 10 10 10 0.02 10 10
Oats 0.5 10 10 10 0.02 10 10
Maize 10 10 10 0.02 10 10
Rice[^f01009]
Other Cereals[^f01010] 10 10 10 0.02 10 10
Products of Animal Origin Meat, Fat and Preparations of Meat[^f01011] 0.2 0.05 0.7 0.05 0.05[^f01008]
Milk[^f01012] 0.1[^f01008] 0.008 0.01 0.02 0.02 0.05[^f01008]
Dairy Produce[^f01013] (>2% Fat)
Eggs[^f01014] 0.1 0.1[^f01008] 0.02 0.05 0.5 0.05[^f01008] 0.05[^f01008] 0.2 1 0.1 0.05
Citrus Fruit Oranges 0.05 5 0.05[^f01008] 2 0.05[^f01008] 0.1 7 10 2 0.02[^f01008] 1 1 0.5 0.01 5 0.1 5 1 2 2 0.02 2 2 1 0.01 5/0.1[^f01015] 30 2 0.2 1 1 0.2 1 0.5 0.05
Other Citrus 0.05 5 0.05[^f01008] 2 0.05[^f01008] 0.1 7 10 2 0.02[^f01008] 1 1 0.5 0.01 5 0.1 5 1 2 2 0.02 2 2 1 0.01 5/0.1[^f01015] 30 2 0.2 1 1 0.2 1 0.5 0.05
Pome Fruit Apples 0.05 0.05[^f01008] 1 1 0.05[^f01008] 3 5 5 1 0.02[^f01008] 0.05 0.1 0.5 0.01 5 0.1 5 1 1 3 2 0.02 0.5 0.5 0.05[^f01008] 1 0.01[^f01008] 20 10 0.5 0.02 0.2 1 2 0.05 1
Pears 0.05 0.05[^f01008] 1 1 0.05[^f01008] 3 5 5 1 0.02[^f01008] 0.05 0.1 0.5 0.01 5 0.1 5 1 1 3 2 0.02 0.05 0.5 0.05[^f01008] 1 0.01[^f01008] 20 10 0.5 0.02 0.2 1 2 0.05 1
Stone Fruit Peaches and Nectarines 0.05 0.05[^f01008] 4 1 0.05 2 10 10 1 0.02[^f01008] 0.05 0.1 0.5 0.01 5 0.1 5 2 3 2 0.02 0.5 0.5 1 0.01[^f01008] 20 10 0.5 0.5 1 2 0.05 5
Plums 0.05 0.05[^f01008] 1 1 0.05 2 10 2 1 0.02[^f01008] 0.05 0.1 0.5 0.01 5 0.1 5 1 2 1 2 0.02 0.5 0.5 1 0.01[^f01008] 20 10 0.5 0.5 1 1 0.05
Berries, Small Fruit and Soft Fruit Grapes 0.05 0.05[^f01008] 2 0.05[^f01008] 3 5 10 0.02[^f01008] 0.05 0.1 0.5 0.01 15 0.1 5 1 5 2 0.02 0.5 0.5 0.5 0.01[^f01008] 20 10 0.5 0.1 1 1 0.05 5
Strawberries 0.05 0.05[^f01008] 1 0.05[^f01008] 3 7 5 0.02[^f01008] 0.05 0.1 0.5 0.01 10 0.1 5 1 3 2 0.02 0.1 0.5 3 0.01[^f01008] 30 10 0.5 0.1 1 1 0.05 10
Raspberries 0.05 0.05[^f01008] 1 0.05[^f01008] 3 10 5 0.02[^f01008] 0.05 0.1 0.5 0.01 15 0.1 5 1 5 2 0.02 0.1 0.5 3 0.01[^f01008] 20 5 0.5 0.1 1 1 0.05 5
Blackcurrants 0.05 0.05[^f01008] 1 0.05[^f01008] 3 10 5 0.02[^f01008] 0.05 0.1 0.5 0.01 15 0.1 5 2 5 2 0.02 0.1 0.5 3 0.01[^f01008] 20 5 0.5 0.1 1 1 0.05 5
Assorted fruit Bananas 0.05 0.05[^f01008] 1 0.5 0.05[^f01008] 0.1 5 1 0.02[^f01008] 0.05 1 0.5 0.01 5 0.1 5 1 1 2 0.02 0.1 0.5 1 0.01[^f01008] 20 0.5 0.2 1 1 1 0.05
Roots and Tuber Vegetables Potatoes 0.05 50 0.05[^f01008] 0.2 0.05[^f01008] 0.1 0.2 3 0.02[^f01008] 0.5 0.1 0.5 0.01 0.1 0.5 5 0.1[^f01008] 0.05 0.1 0.2 0.02 0.05[^f01008] 0.1 0.01[^f01008] 0.05[^f01008] 0.05 0.5 0.02 0.1 0.05 0.1[^f01008] 0.2 5 0.05[^f01008] 0.05 0.1
Carrots 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 2 0.02[^f01008] 0.5 0.1 0.5 0.01 5 0.5 5 1 0.5 0.2 0.02 0.1 0.5 0.01[^f01008] 0.2 0.2 0.5 0.02 0.1 0.2 0.1 0.1 0.05
Turnips 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 1 0.02[^f01008] 0.5 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 0.05 0.01[^f01008] 1 0.05 0.5 0.02 0.1 0.2 0.1 0.05
Swedes 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 2 0.02[^f01008] 0.5 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 0.5 0.01[^f01008] 1 0.05 0.5 0.02 0.1 2 0.1 0.05
Bulb Vegetables Onions 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 1 2 0.02[^f01008] 0.5 0.1 0.5 0.01 5 0.5 5 1 1 0.02 0.1 0.05 0.01[^f01008] 1 0.05 0.1 0.1 3 0.02 0.1 0.1 1 0.05[^f01008] 0.05 1
Fruiting Vegetables Tomatoes 0.05 0.05[^f01008] 0.5 0.05[^f01008] 3 5 5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 1 1 1 3 2 0.02 0.1 0.5 2 0.02 75 5 3 0.02 0.1 1 1 0.1 0.05 3
Cucumbers 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 3 0.5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 2 2 0.5 2 0.02 0.1 0.5 1 0.05 50 5 3 0.02 0.1 0.2 1 0.05 1
Brassica Vegetables Cabbage 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 1 2 2 0.02 0.1 0.5 2 0.05 100 3 0.02 0.1 0.2 1 0.02 0.1 0.05 1
Cauliflowers 0.05 0.05[^f01008] 0.5 0.05[^f01008] 0.1 1 0.5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 2 2 0.02 0.1 0.5 2 0.05 3 0.02 0.1 0.2 1 0.02 0.05 1
Brussels Sprouts 0.05 0.05[^f01008] 1 0.05[^f01008] 0.1 1 0.5 0.5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 1 2 2 0.02 0.1 0.5 2 0.05 3 0.02 0.1 0.2 1 0.1 0.05
Legume Vegetables Beans 0.5 0.05[^f01008] 0.5 0.05[^f01008] 2 5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 2 0.5 2 0.02 0.1 0.5 1 0.05 3 0.1 0.2 1 0.01 0.05 2
Peas 0.5 0.05[^f01008] 0.5 0.05[^f01008] 2 5 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 0.5 0.1 0.05 3 0.1 0.2 1 0.05 1
Stem Vegetables Celery 0.5 0.05[^f01008] 2 0.05[^f01008] 0.1 3 2 0.02[^f01008] 0.5 0.1 0.5 0.01 0.5 5 1 2 0.02 0.1 0.5 1 0.05 3 0.02 0.1 0.2 1 0.05 5
Leeks 0.5 0.05[^f01008] 0.5 0.05[^f01008] 2 1 0.02[^f01008] 0.1 0.1 0.5 0.01 5 0.5 5 1 2 0.02 0.1 0.5 1 0.05 3 0.02 0.1 2 1 0.05
Leaf Vegetables Lettuce 0.05 0.05[^f01008] 0.5 0.05[^f01008] 2 10 5 0.02[^f01008] 0.1 0.1 0.5 0.01 10 1 5 2 0.02 0.1 0.5 2 0.05 3 0.02 0.5 0.2 1 3 2 0.05 5
Fungi Mushrooms 0.05 0.05[^f01008] 0.05[^f01008] 0.1 1 1 0.02[^f01008] 0.05 0.1 0.5 0.01 0.5 5 0.1 1 0.02 0.1 0.5 1 0.05 3 0.02 0.1 0.2 1 0.05

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