LegalizeThe Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2007
Made: 17th October 2007
Laid before Parliament: 23rd October 2007
Laid before the National Assembly for Wales: 23rd October 2007
Coming into force in accordance with regulation 1(2)
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Citation and commencement
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Revocation
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Amendments
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Amendments coming into force on 17th November 2007
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Amendments coming into force on 27th November 2007
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Amendment coming into force on 28th December 2007
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Amendment coming into force on 21st January 2008
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SCHEDULE 1 — Entries inserted or substituted in Schedule 1
| Column 1 | Column 2 |
|---|---|
| Pesticide | Residue |
| 1-methylcyclopropene | 1-methylcyclopropene |
| Etoxazole | Etoxazole |
| Indoxacarb | Indoxacarb as sum of the isomers S and R |
| Maleic hydrazide | for products of plant origin and foodstuffs of animal origin other than milk and milk products: maleic hydrazide for milk and milk products: maleic hydrazide and its conjugates expressed as maleic hydrazide |
| MCPA and MCPB | for products of plant origin: MCPA, MCPB including their salts, esters and conjugates expressed as MCPA for foodstuffs of animal origin: MCPA, MCPB and MCPA thioethyl expressed as MCPA |
| Mesosulfuron-methyl | Mesosulfuron-methyl expressed as mesosulfuron |
| Tolylfluanid | for products of plant origin: sum of Tolylfluanid and dimethylaminosulfotoluidide expressed as Tolylfluanid for foodstuffs of animal origin: Tolylfluanid analysed as dimethylaminosulfotoluidide and expressed as Tolylfluanid |
| Triticonazole | Triticonazole |
SCHEDULE 2 — Entries substituted or inserted in Schedule 2
| UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: |
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| ⁽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⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' 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. |
| (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. |
| (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. | (48) Sum of captan and folpet. |
| (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. |
| (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. | (50) All other meat, edible offal and preparations of meat or edible offal. |
| (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. |
| (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. |
| Group to which food belongs | Groups include the following products | 1-Methylcyclopropene | Azoxystrobin | Chlorfenapyr | Diazinon | Etoxazole | Folpet | Indoxacarb |
| 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 | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Lemons | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Limes | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Mandarins (inc clementines & similar hybrids) | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Oranges | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Pomelos | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| Others | 0.01* | 1 | 0.05* | 0.01* | 0.1 | 0.02* | 0.02* | |
| 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 | 0.01* | 0.1* | 0.05* | 0.05 | 0.02* | 0.02* | 0.05 | |
| Brazil nuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Cashew nuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Chestnuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Coconuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Hazelnuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Macadamia nuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Pecans | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Pine nuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Pistachios | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Walnuts | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 0.05 | |
| Others | 0.01* | 0.1* | 0.05* | 0.01* | 0.02* | 0.02* | 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 0.5 | |
| Pears | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 0.3 | |
| Quinces | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 0.3 | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 0.3 | |
| 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.1 | 0.02* | 0.3 | |
| Cherries | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 2 | 0.02* | |
| Peaches (inc nectarines & similar hybrids) | 0.01* | 0.05* | 0.05* | 0.01* | 0.1 | 0.02* | 0.3 | |
| Plums | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 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 | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| Wine grapes | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 5 | 2 | |
| b) | Strawberries (other than wild) | 0.01* | 2 | 0.05* | 0.01* | 0.2 | 3(48) | 0.02* |
| c) | Cane fruit (other than wild) | |||||||
| Blackberries | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 3(48) | 0.02* | |
| Dewberries | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Loganberries | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Raspberries | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 3(48) | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| d) | Other small fruit & berries (other than wild) | |||||||
| Bilberries | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Cranberries | 0.01* | 0.05* | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| Currants (red, black & white) | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 1 | |
| Gooseberries | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 3(48) | 1 | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| e) | Wild berries & wild fruit | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* |
| 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Bananas | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Dates | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Figs | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Kiwi fruit | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Kumquats | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Litchis | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Mangoes | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Olives (Table Consumption) | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Olives (Oil Extract) | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Papaya | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Passion fruit | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Pineapples | 0.01* | 0.05* | 0.05* | 0.3 | 0.02* | 0.02* | 0.02* | |
| Pomegranates | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Carrots | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Cassava | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Celeriac | 0.01* | 0.3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Horseradish | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Jerusalem artichokes | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Parsnips | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Parsley root | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Radishes | 0.01* | 0.2 | 0.05* | 0.1 | 0.02* | 0.02* | 0.02* | |
| Salsify | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Sweet potatoes | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Swedes | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Turnips | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Yams | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Onions | 0.01* | 0.05* | 0.05* | 0.05 | 0.02* | 0.1 | 0.02* | |
| Shallots | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Spring onions | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 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 | |||||||
| Tomatoes | 0.01* | 2 | 0.05* | 0.01* | 0.1 | 2(48) | 0.5 | |
| Peppers | 0.01* | 2 | 0.05* | 0.05 | 0.02* | 0.02* | 0.3 | |
| Chili Peppers | 0.01* | 2 | 0.05* | 0.05 | 0.02* | 0.02* | 0.3 | |
| Aubergines | 0.01* | 2 | 0.05* | 0.01* | 0.1 | 0.02* | 0.5 | |
| Okra | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| b) | Cucurbits-edible peel | |||||||
| Cucumbers | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.2 | |
| Gherkins | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.2 | |
| Courgettes | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.2 | |
| Others | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.2 | |
| c) | Cucurbits-inedible peel | |||||||
| Melons | 0.01* | 0.5 | 0.05* | 0.01* | 0.05 | 1 | 0.1 | |
| Squashes | 0.01* | 0.5 | 0.05* | 0.01* | 0.05 | 1 | 0.1 | |
| Watermelons | 0.01* | 0.5 | 0.05* | 0.01* | 0.05 | 1 | 0.1 | |
| Others | 0.01* | 0.5 | 0.05* | 0.01* | 0.05 | 1 | 0.1 | |
| d) | Sweet corn | 0.01* | 0.05* | 0.05* | 0.02 | 0.02* | 0.02* | 0.02* |
| 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 | |||||||
| Broccoli | 0.01*(13) | 0.5(13) | 0.05*(13) | 0.01* | 0.02*(13) | 0.02*(13) | 0.3(13) | |
| Cauliflower | 0.01* | 0.5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.3 | |
| Others | 0.01* | 0.5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.3 | |
| b) | Head Brassicas | |||||||
| Brussels sprouts | 0.01* | 0.3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Head cabbage | 0.01* | 0.3 | 0.05* | 0.5 | 0.02* | 0.02* | 3 | |
| Others | 0.01* | 0.3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| c) | Leafy Brassicas | |||||||
| Chinese cabbage | 0.01* | 5 | 0.05* | 0.05 | 0.02* | 0.02* | 0.2 | |
| Kale | 0.01* | 5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.2 | |
| Others | 0.01* | 5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| d) | Kohlrabi | 0.01* | 0.2 | 0.05* | 0.2 | 0.02* | 0.05 | 0.02* |
| 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 | |||||||
| Cress | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Lamb's lettuce | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Lettuce | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 2 | 2 | |
| Scarole | 0.01*⁽⁶⁾ | 3⁽⁶⁾ | 0.05*⁽⁶⁾ | 0.01*⁽⁶⁾ | 0.02*⁽⁶⁾ | 0.02*⁽⁶⁾ | 2⁽⁶⁾ | |
| Ruccola | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Leaves and stems of brassica, including turnip greens | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| b) | Spinach & similar | |||||||
| Spinach | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 10 | 0.02* | |
| Beet leaves (chard) | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| c) | Watercress | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* |
| d) | Witloof | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* |
| e) | Herbs | |||||||
| Chervil | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| Chives | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| Parsley | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| Celery leaves | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| Others | 0.01* | 3 | 0.05* | 0.01* | 0.02* | 0.02* | 2 | |
| 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) | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 2(48) | 0.02* | |
| Beans (without pods) | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 2(48) | 0.02* | |
| Peas (with pods) | 0.01* | 0.5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Peas (without pods) | 0.01* | 0.2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 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 | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Cardoons | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Celery | 0.01* | 5 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Fennel | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Globe artichokes | 0.01* | 1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.1 | |
| Leeks | 0.01* | 2 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Rhubarb | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI | viii) FUNGI |
| a) | Cultivated mushrooms | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* |
| b) | Wild mushrooms | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* |
| 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES | 3. PULSES |
| Beans | 0.01* | 0.1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Lentils | 0.01* | 0.1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Peas | 0.01* | 0.1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Lupins | 0.01* | 0.1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.1 | 0.05* | 0.01* | 0.02* | 0.02* | 0.02* | |
| 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS | 4. OILSEEDS |
| Linseed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Peanuts | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Poppy seed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Sesame seed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Sunflower seed (with shell) | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Rape seed | 0.02* | 0.5 | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Soya bean | 0.02* | 0.5 | 0.1* | 0.02* | 0.05* | 0.05* | 0.5 | |
| Mustard seed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Cotton seed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Hemp seed | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| Others | 0.02* | 0.05* | 0.1* | 0.02* | 0.05* | 0.05* | 0.05* | |
| 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES | 5. POTATOES |
| Early potatoes | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.1 | 0.02* | |
| Ware potatoes | 0.01* | 0.05* | 0.05* | 0.01* | 0.02* | 0.1 | 0.02* | |
| 6. TEA | 6. TEA | 6. TEA | 6. TEA | 6. TEA | 6. TEA | 6. TEA | 6. TEA | 6. TEA |
| Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis) | 0.02* | 0.1* | 50 | 0.02* | 0.05* | 0.05* | 0.05* | |
| 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 | 0.02* | 20 | 0.1* | 0.5 | 0.05* | 150 | 0.05* | |
| 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS | 8. CEREALS |
| Wheat | 0.01* | 0.3 | 0.05* | 0.02* | 0.02* | 2 | 0.02* | |
| Rye | 0.01* | 0.3 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Barley | 0.01* | 0.3 | 0.05* | 0.02* | 0.02* | 2 | 0.02* | |
| Sorghum | 0.01* | 0.05* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Oats | 0.01* | 0.3 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Triticale | 0.01* | 0.3 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Maize | 0.01* | 0.05* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Buckwheat | 0.01* | 0.05* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Millet | 0.01* | 0.05* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Rice⁽¹⁾ | 0.01* | 5 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| 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 ⁽²⁾ | 0.05* | 0.3 (49)0.01* (50) | ||||||
| Milk⁽³⁾ and dairy produce⁽⁴⁾ | 0.01* | 0.01* | 0.02(51)0.3 (52) | |||||
| Eggs⁽⁵⁾ | 0.05* | 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.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | UNITS:Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.KEY:* Level at or about the limit of determination.FOOTNOTES: | |
| --- | --- | --- | --- | --- | --- | --- | --- | |
| ⁽¹⁾ Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | ⁽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. | |
| ⁽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. | |
| ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | ⁽⁵⁾ Birds' 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. | |
| ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | ⁽⁸⁾ Kidney except of poultry. | |
| ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | ⁽⁹⁾ All other meat, edible offal, fat and preparations of meat and edible offal. | |
| (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. | |
| (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | (14) Meat of poultry. | |
| (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | (17) Except poultry. | |
| (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | (26) Liver of bovine animals, sheep, goats and swine. | |
| (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | (29) Meat of bovine animals, sheep, goats and swine. | |
| (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | |
| (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | |
| Group to which food belongs | Groups include the following products | Iprodione | Lambda-cyhalothrin | Maleic hydrazide | MCPA and MCPB | Mesosulfuron-methyl | Metalaxyl | |
| 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 | |
| Grapefruit | 0.02* | 0.1 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Lemons | 5 | 0.2 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Limes | 0.02* | 0.2 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Mandarins (inc clementines & similar hybrids) | 1 | 0.2 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Oranges | 0.02* | 0.1 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Pomelos | 0.02* | 0.1 | 0.2* | 0.05* | 0.01* | 0.5 | ||
| Others | 0.02* | 0.02* | 0.2* | 0.05* | 0.01* | 0.5 | ||
| 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 | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Brazil nuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Cashew nuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Chestnuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Coconuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Hazelnuts | 0.2 | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Macadamia nuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Pecans | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Pine nuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Pistachios | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Walnuts | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 0.05* | ||
| Others | 0.02* | 0.05* | 0.2* | 0.05* | 0.01* | 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 | |
| Apples | 5 | 0.1 | 0.2* | 0.05* | 0.01* | 1 | ||
| Pears | 5 | 0.1 | 0.2* | 0.05* | 0.01* | 1 | ||
| Quinces | 5 | 0.1 | 0.2* | 0.05* | 0.01* | 1 | ||
| Others | 5 | 0.1 | 0.2* | 0.05* | 0.01* | 1 | ||
| 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 | 3 | 0.2 | 0.2* | 0.05* | 0.01* | 0.05* |
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