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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2007

Type Statutory-Instrument
Publication 2007-07-19
Last updated 2008-11-01
State In force
Department King's Printer of Acts of Parliament
Source legislation.gov.uk
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Group to which food belongs Groups include the following products Phenmedipham: Applying from 16 August 2007 Phenmedipham: Applying from 21 January 2008 Phosphamidon Pymetrozine Thiacloprid Tribenuron-methyl
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) 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. (2) 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. (2) 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. (2) 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. (2) 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. (2) 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. (2) 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. (2) 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. (2) 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) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(4) 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. (4) 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. (4) 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. (4) 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. (4) 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. (4) 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. (4) 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. (4) 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. (4) 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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). (5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive. (6) Scarole includes broad-leaf endive.
(10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote (10) Type text here for footnote
(11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote (11) Type text here for footnote
(13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese.
(49) All fat. (49) All fat. (49) All fat. (49) All fat. (49) All fat. (49) All fat. (49) All fat. (49) All fat. (49) All fat.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT
Grapefruit 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Lemons 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Limes 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Oranges 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Pomelos 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.3 0.02* 0.01*
ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled)
Almonds 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Brazil nuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Cashew nuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Chestnuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Coconuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Hazelnuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Macadamia nuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Pecans 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Pine nuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Pistachios 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Walnuts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT
Apples 0.05* 0.05* 0.01* 0.02* 0.3 0.01*
Pears 0.05* 0.05* 0.01* 0.02* 0.3 0.01*
Quinces 0.05* 0.05* 0.01* 0.02* 0.3 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.3 0.01*
iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT
Apricots 0.05* 0.05* 0.01* 0.05 0.3 0.01*
Cherries 0.05* 0.05* 0.01* 0.02* 0.3 0.01*
Peaches (inc nectarines & similar hybrids) 0.05* 0.05* 0.01* 0.05 0.3 0.01*
Plums 0.05* 0.05* 0.01* 0.02* 0.1 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT
a) Table & wine grapes Table & wine grapes Table & wine grapes Table & wine grapes Table & wine grapes Table & wine grapes Table & wine grapes Table & wine grapes
Table grapes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Wine grapes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
b) Strawberries (other than wild) 0.1 0.1 0.01* 0.5 0.5 0.01*
c) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild) Cane fruit (other than wild)
Blackberries 0.05* 0.05* 0.01* 3 1 0.01*
Dewberries 0.05* 0.05* 0.01* 0.02* 1 0.01*
Loganberries 0.05* 0.05* 0.01* 0.02* 1 0.01*
Raspberries 0.05* 0.05* 0.01* 3 1 0.01*
Others 0.05* 0.05* 0.01* 0.02* 1 0.01*
d) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 0.01* 0.02* 1 0.01*
Cranberries 0.05* 0.05* 0.01* 0.02* 1 0.01*
Currants (red, black & white) 0.05* 0.05* 0.01* 0.1 1 0.01*
Gooseberries 0.05* 0.05* 0.01* 0.02* 1 0.01*
Others 0.05* 0.05* 0.01* 0.02* 1 0.01*
e) Wild berries & wild fruit 0.05* 0.01* 0.02* 0.02* 0.01*
vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Bananas 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Dates 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Figs 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Kiwi fruit 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Kumquats 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Litchis 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Mangoes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Olives (Table Consumption) 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Olives (Oil Extract) 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Papaya 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Passion fruit 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Pineapples 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Pomegranates 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES
Beetroot 0.1 0.1 0.01* 0.02* 0.02* 0.01*
Carrots 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Cassava 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Celeriac 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Horseradish 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Jerusalem artichokes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Parsnips 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Parsley root 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Radishes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Salsify 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Sweet potatoes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Swedes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Turnips 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Yams 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES
Garlic 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Onions 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Shallots 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Spring onions 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES
a) Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea
Tomatoes 0.05* 0.05* 0.01* 0.5 0.5 0.01*
Peppers 0.05* 0.05* 0.01* 1 1 0.01*
Chilli Peppers 0.05* 0.05* 0.01* 1 1 0.01*
Aubergines 0.05* 0.05* 0.01* 0.5 0.5 0.01*
Okra 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
b) Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel
Cucumbers 0.05* 0.05* 0.01* 0.5 0.3 0.01*
Gherkins 0.05* 0.05* 0.01* 0.5 0.3 0.01*
Courgettes 0.05* 0.05* 0.01* 0.5 0.3 0.01*
Others 0.05* 0.05* 0.01* 0.5 0.3 0.01*
c) Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel
Melons 0.05* 0.05* 0.01* 0.2 0.2 0.01*
Squashes 0.05* 0.05* 0.01* 0.2 0.02* 0.01*
Watermelons 0.05* 0.05* 0.01* 0.2 0.2 0.01*
Others 0.05* 0.05* 0.01* 0.2 0.02* 0.01*
d) Sweet corn 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES
a) Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas
Broccoli 0.05*[^f01028] 0.05*[^f01028] 0.01*[^f01028] 0.02*[^f01028] 0.02* 0.01*
Cauliflower 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
b) Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas
Brussels sprouts 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Head cabbage 0.05* 0.05* 0.01* 0.05 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
c) Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas
Chinese cabbage 0.05* 0.05* 0.01* 0.2 0.02* 0.01*
Kale 0.05* 0.05* 0.01* 0.2 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.2 0.02* 0.01*
d) Kohlrabi 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar
Cress 0.05* 0.05* 0.01* 2 2 0.01*
Lamb’s lettuce 0.05* 0.05* 0.01* 2 2 0.01*
Lettuce 0.05* 0.05* 0.01* 2 2 0.01*
Scarole 0.05*[^f01025] 0.05*[^f01025] 0.01*[^f01025] 2[^f01025] 2 0.01*
Ruccola 0.05* 0.05* 0.01* 2 2 0.01*
Leaves and stems of brassica, including turnip greens 0.05* 0.05* 0.01* 2 2 0.01*
Others 0.05* 0.05* 0.01* 2 2 0.01*
b) Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar
Spinach 0.5 0.5 0.01* 0.02* 0.02* 0.01*
Beet leaves (chard) 0.5 0.5 0.01* 0.02* 0.02* 0.01*
Others 0.5 0.5 0.01* 0.02* 0.02* 0.01*
c) Watercress 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
d) Witloof 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
e) Herbs Herbs Herbs Herbs Herbs Herbs Herbs Herbs
Chervil 7 7 0.01* 1 3 0.01*
Chives 7 7 0.01* 1 3 0.01*
Parsley 7 7 0.01* 1 3 0.01*
Celery leaves 7 7 0.01* 1 3 0.01*
Others 7 7 0.01* 1 3 0.01*
vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.05* 0.05* 0.01* 1 1 0.01*
Beans (without pods) 0.05* 0.05* 0.01* 1 0.02* 0.01*
Peas (with pods) 0.05* 0.05* 0.01* 1 0.02* 0.01*
Peas (without pods) 0.05* 0.05* 0.01* 1 0.02* 0.01*
Others 0.05* 0.05* 0.01* 1 0.02* 0.01*
vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES
Asparagus 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Cardoons 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Celery 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Fennel 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Globe artichokes 0.2 0.2 0.01* 0.02* 0.02* 0.01*
Leeks 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Rhubarb 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI
a) Cultivated mushrooms 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
b) Wild mushrooms 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES
Beans 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Lentils 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Peas 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Lupins 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS
Linseed 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Peanuts 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Poppy seed 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Sesame seed 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Sunflower seed (with shell) 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Rape seed 0.1* 0.1* 0.01* 0.02* 0.3 0.01*
Soya bean 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Mustard seed 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Cotton seed 0.1* 0.1* 0.01* 0.05 0.05* 0.01*
Hemp seed 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
Others 0.1* 0.1* 0.01* 0.02* 0.05* 0.01*
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES
Early potatoes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
Ware potatoes 0.05* 0.05* 0.01* 0.02* 0.02* 0.01*
6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA
(dried leaves & stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.02* 0.1* 0.05* 0.02*
7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried)
including hop pellets & unconcentrated powder 0.1* 0.1* 0.02* 15 0.05* 0.02*
8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.05* 0.01* 0.02* 0.02* 0.01*
Rye 0.05* 0.01* 0.02* 0.02* 0.01*
Barley 0.05* 0.01* 0.02* 0.02* 0.01*
Sorghum 0.05* 0.01* 0.02* 0.02* 0.01*
Oats 0.05* 0.01* 0.02* 0.02* 0.01*
Triticale 0.05* 0.01* 0.02* 0.02* 0.01*
Maize 0.05* 0.01* 0.02* 0.02* 0.01*
Buckwheat 0.05* 0.01* 0.02* 0.02* 0.01*
Millet 0.05* 0.01* 0.02* 0.02* 0.01*
Rice[^f01020] 0.05* 0.01* 0.02* 0.02* 0.01*
Others 0.05* 0.01* 0.02* 0.02* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal[^f01021] 0.05* 0.01* 0.05[^f01026] 0.3[^f01027] 0.05[^f01029] 0.01
Milk[^f01022] & Dairy produce[^f01023] 0.05* 0.01* 0.03
Eggs[^f01024] 0.05* 0.01* 0.01*
10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

UNITS:

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

KEY:

  • Level at or about the limit of determination.

Signed

Jane Davidson — Minister for Sustainability and Rural Development, one of the Welsh Ministers — 2007-07-18

Phil Woolas — Minister of State — 2007-07-19

Explanatory note

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Footnotes

[^f00001]: In relation to England, S.I. 1972/1811. In relation to Wales, S.I. 2005/2766: by virtue of sections 59(1) and 162 of and paragraphs 28 and 30 of Schedule 11 to the Government of Wales Act 2006 (c.32), functions conferred on the National Assembly for Wales by this designation are exercisable by the Welsh Ministers.

[^f00002]: 1972 c.68.

[^f00003]: S.I. 2007/971.

[^f00004]: S.I. 2005/3286, as amended by S.I. 2006/985, S.I. 2006/1742, S.I. 2006/2922 and S.I. 2007/971.

Amendments to the principal Regulations

Amendments coming into force on 16th August 2007

Amendments coming into force on 28th August 2007

Amendments coming into force on 2nd September 2007

Amendments coming into force on 21st January 2008

UNITS:

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

KEY:

  • Level at or about the limit of determination.
¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice. ¹Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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. ²Levels 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.
³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk. ³These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.
⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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. ⁴For 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.
⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). ⁵Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive. ⁶Scarole includes broad-leaf endive.
⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese. ⁷Broccoli includes calabrese.
Group to which food belongs Groups include the following products S-metholachlor Methomyl, Thiodicarb Methoxyfenozide Mevinphos Milbemectin Penconazole: Applying from 16 August 2007 Penconazole: Applying from 28 August 2007
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT i) CITRUS FRUIT
Grapefruit 0.05* 0.5 1 0.01* 0.05* 0.05*
Lemons 0.05* 1 1 0.01* 0.05* 0.05*
Limes 0.05* 1 1 0.01* 0.05* 0.05*
Mandarins (inc clementines & similar hybrids) 0.05* 1 1 0.01* 0.05* 0.05*
Oranges 0.05* 0.5 1 0.01* 0.05* 0.05*
Pomelos 0.05* 0.5 1 0.01* 0.05* 0.05*
Others 0.05* 0.05* 1 0.01* 0.05* 0.05*
ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled) ii) TREE NUTS (Shelled or Unshelled)
Almonds 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Brazil nuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Cashew nuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Chestnuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Coconuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Hazelnuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Macadamia nuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Pecans 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Pine nuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Pistachios 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Walnuts 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.1* 0.05*
iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT
Apples 0.05* 0.2 2 0.01* 0.05* 0.2
Pears 0.05* 0.2 2 0.01* 0.05* 0.2
Quinces 0.05* 0.2 2 0.01* 0.05* 0.2
Others 0.05* 0.2 2 0.01* 0.05* 0.2
iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT
Apricots 0.05* 0.2 0.02* 0.01* 0.05* 0.1
Cherries 0.05* 0.1 0.02* 0.01* 0.05* 0.05*
Peaches (inc nectarines & similar hybrids) 0.05* 0.2 0.3 0.01* 0.05* 0.1
Plums 0.05* 0.5 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.05* 0.05* 1 0.01* 0.05* 0.2
Wine grapes 0.05* 1 1 0.01* 0.05* 0.2
b) Strawberries (other than wild) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05* 0.5
c) Cane fruit (other than wild) Cane fruit (other than wild)
Blackberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Dewberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Loganberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Raspberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
d) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Cranberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Currants (red, black & white) 0.05* 0.05* 0.02* 0.01* 0.05* 0.5*
Gooseberries 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Bananas 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Dates 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Figs 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Kiwi fruit 0.05* 0.05* 1 0.01* 0.05* 0.05*
Kumquats 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Litchis 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Mangoes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Olives (Table Consumption) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Olives (Oil Extract) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Papaya 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Passion fruit 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Pineapples 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Pomegranates 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Carrots 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Cassava 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Celeriac 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Horseradish 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Jerusalem artichokes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Parsnips 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Parsley root 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Radishes 0.05* 0.5 0.02* 0.01* 0.05* 0.05*
Salsify 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Sweet potatoes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Swedes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Turnips 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Yams 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES
Garlic 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Onions 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Shallots 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Spring onions 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES
a) Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea Solanacea
Tomatoes 0.05* 0.2 2 0.01* 0.05* 0.1
Peppers 0.05* 0.2 1 0.01* 0.05* 0.2
Chilli Peppers 0.05* 0.2 1 0.01* 0.05* 0.2
Aubergines 0.05* 0.2 0.5 0.01* 0.05* 0.1
Okra 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
b) Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel Cucurbits-edible peel
Cucumbers 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Gherkins 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Courgettes 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
c) Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel Cucurbits-inedible peel
Melons 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Squashes 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Watermelons 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.1
d) Sweet corn 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES
a) Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas Flowering Brassicas
Broccoli 0.05* 0.2⁷ 0.02* 0.01*⁷ 0.05* 0.05*⁷
Cauliflower 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
b) Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas Head Brassicas
Brussels sprouts 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Head cabbage 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
c) Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas Leafy Brassicas
Chinese cabbage 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Kale 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
d) Kohlrabi 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar Lettuce & similar
Cress 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Lamb's lettuce 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Lettuce 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
Scarole 0.05* 0.05*⁶ 0.02* 0.01*⁶ 0.05* 0.05*⁶
Ruccola 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Leaves and stems of brassica, including turnip greens 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
b) Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar Spinach & similar
Spinach 0.05* 0.05 0.02* 0.01* 0.05* 0.05*
Beet leaves (chard) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
c) Watercress 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
d) Witloof 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
e) Herbs
Chervil 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
Chives 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
Parsley 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
Celery leaves 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.3 0.02* 0.01* 0.05* 0.05*
vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh) vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.05* 0.05* 0.2 0.01* 0.05* 0.05*
Beans (without pods) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Peas (with pods) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Peas (without pods) 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES
Asparagus 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Cardoons 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Celery 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Fennel 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Globe artichokes 0.05* 0.05* 0.02* 0.01* 0.05* 0.2
Leeks 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Rhubarb 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI
a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
b) Wild mushrooms 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES
Beans 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Lentils 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Peas 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Lupins 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05* 0.05*
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS
Linseed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Peanuts 0.1* 0.1 0.05* 0.01* 0.1* 0.05*
Poppy seed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Sesame seed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Sunflower seed (with shell) 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Rape seed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Soya bean 0.1* 0.1 2 0.01* 0.1* 0.05*
Mustard seed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Cotton seed 0.1* 0.1 2 0.01* 0.1* 0.05*
Hemp seed 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
Others 0.1* 0.05* 0.05* 0.01* 0.1* 0.05*
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES
Early potatoes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05
Ware potatoes 0.05* 0.05* 0.02* 0.01* 0.05* 0.05
6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA
(dried leaves & stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.05* 0.02* 0.1* 0.1*
7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried) 7. HOPS (Dried)
including hop pellets & unconcentrated powder 0.1* 10 0.05* 0.02* 0.1* 0.5
8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Rye 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Barley 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Sorghum 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Oats 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Triticale 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Maize 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Buckwheat 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Millet 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Rice¹ 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
Others 0.05* 0.05* 0.05* 0.01* 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal² 0.02* 0.01* 0.05*
Milk³ & Dairy produce⁴ 0.02* 0.01* 0.010.05
Eggs⁵ 0.02* 0.01* 0.05*
10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

UNITS:

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

KEY:

  • Level at or about the limit of determination.

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