The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

¹⁴³Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

¹⁴⁴Other cereals do not include rice.

¹⁴⁵Levels 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.

¹⁴⁶Ruminant liver.

¹⁴⁷Fat, liver and kidney.

¹⁴⁸The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

¹⁴⁹All meat except liver and kidney.

¹⁵⁰The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.

¹⁵¹With the exception of meat and other ovine, bovine and caprine products.

¹⁵²All meat except ruminant liver.

¹⁵³Other than fat, liver and kidney.

¹⁵⁴All kidney except poultry kidney.

¹⁵⁵Liver and kidney.

¹⁵⁶These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁵⁷Meat and meat products other than those at footnotes 10, 11 and 12.

¹⁵⁸

• 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 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 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.

¹⁵⁹Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

¹⁶⁰For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.

• Level at or about the limit of determination.

¹⁶²Paddy or rough rice, husked rice and semi-milled or wholly milled rice

¹⁶³Other cereals do not include rice.

¹⁶⁴Levels 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.

¹⁶⁵These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

¹⁶⁶

• 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 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 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.

¹⁶⁷Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

• Level at or about the limit of determination.

Signed

Signed on behalf of the National Assembly for Wales.

D. Elis-Thomas — Presiding Officer, National Assembly for Wales — 24th October 2002

Whitty — Parliamentary Under Secretary of State, — Department for Environment, Food and Rural Affairs — 31st October 2002

Explanatory note

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Footnotes

Editorial notes