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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2007

Type Statutory-Instrument
Publication 2007-10-17
Last updated 2008-11-01
State In force
Department King's Printer of Acts of Parliament
Source legislation.gov.uk
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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:
Cherries 3 0.1 0.2* 0.05* 0.01* 0.05*
Peaches (inc nectarines & similar hybrids) 3 0.2 0.2* 0.05* 0.01* 0.05*
Plums 3 0.1 0.2* 0.05* 0.01* 0.05*
Others 3 0.1 0.2* 0.05* 0.01* 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
a) Table & wine grapes
Table grapes 10 0.2 0.2* 0.05* 0.01* 2
Wine grapes 10 0.2 0.2* 0.05* 0.01* 1
b) Strawberries (other than wild) 15 0.5 0.2* 0.05* 0.01* 0.5
c) Cane fruit (other than wild)
Blackberries 10 0.02* 0.2* 0.05* 0.01* 0.05*
Dewberries 10 0.02* 0.2* 0.05* 0.01* 0.05*
Loganberries 10 0.02* 0.2* 0.05* 0.01* 0.05*
Raspberries 10 0.2 0.2* 0.05* 0.01* 0.05*
Others 10 0.02* 0.2* 0.05* 0.01* 0.05*
d) Other small fruit & berries (other than wild)
Bilberries 10 0.02* 0.2* 0.05* 0.01* 0.05*
Cranberries 10 0.02* 0.2* 0.05* 0.01* 0.05*
Currants (red, black & white) 10 0.1 0.2* 0.05* 0.01* 0.05*
Gooseberries 10 0.1 0.2* 0.05* 0.01* 0.05*
Others 10 0.02* 0.2* 0.05* 0.01* 0.05*
e) Wild berries & wild fruit 0.02* 0.2 0.2* 0.05* 0.01* 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
Avocados 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Bananas 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Dates 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Figs 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Kiwi fruit 5 0.02* 0.2* 0.05* 0.01* 0.05*
Kumquats 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Litchis 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Mangoes 0.02* 0.1 0.2* 0.05* 0.01* 0.05*
Olives (Table Consumption) 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
Olives (Oil Extract) 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
Papaya 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Passion fruit 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Pineapples 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Pomegranates 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Others 0.02* 0.02* 0.2* 0.05* 0.01* 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
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 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Carrots 0.5 0.02* 30 0.05* 0.01* 0.1
Cassava 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Celeriac 0.02* 0.1 0.2* 0.05* 0.01* 0.05*
Horseradish 0.5 0.02* 0.2* 0.05* 0.01* 0.1
Jerusalem artichokes 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Parsnips 0.5 0.02* 30 0.05* 0.01* 0.1
Parsley root 0.5 0.02* 0.2* 0.05* 0.01* 0.05*
Radishes 0.3 0.1 0.2* 0.05* 0.01* 0.1
Salsify 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Sweet potatoes 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Swedes 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Turnips 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Yams 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Others 0.02* 0.02* 0.2* 0.05* 0.01* 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
Garlic 0.2 0.02* 15 0.05* 0.01* 0.5
Onions 0.2 0.02* 15 0.05* 0.01* 0.5
Shallots 0.2 0.02* 15 0.05* 0.01* 0.5
Spring onions 3 0.05 0.2* 0.05* 0.01* 0.2
Others 0.02* 0.02* 0.2* 0.05* 0.01* 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
a) Solanacea
Tomatoes 5 0.1 0.2* 0.05* 0.01* 0.2
Peppers 5 0.1 0.2* 0.05* 0.01* 0.5
Chili Peppers 5 0.1 0.2* 0.05* 0.01* 0.5
Aubergines 5 0.5 0.2* 0.05* 0.01* 0.05*
Okra 5 0.1 0.2* 0.05* 0.01* 0.05*
Others 5 0.02* 0.2* 0.05* 0.01* 0.05*
b) Cucurbits-edible peel
Cucumbers 2 0.1 0.2* 0.05* 0.01* 0.5
Gherkins 2 0.1 0.2* 0.05* 0.01* 0.05*
Courgettes 2 0.1 0.2* 0.05* 0.01* 0.05*
Others 2 0.1 0.2* 0.05* 0.01* 0.05*
c) Cucurbits-inedible peel
Melons 1 0.05 0.2* 0.05* 0.01* 0.2
Squashes 1 0.05 0.2* 0.05* 0.01* 0.05*
Watermelons 1 0.05 0.2* 0.05* 0.01* 0.2
Others 1 0.05 0.2* 0.05* 0.01* 0.05*
d) Sweet corn 0.02* 0.05 0.2* 0.05* 0.01* 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
a) Flowering Brassicas
Broccoli 0.1(13) 0.1(13) 0.2*(13) 0.05*(13) 0.01*(13) 0.2(13)
Cauliflower 0.1 0.1 0.2* 0.05* 0.01* 0.2
Others 0.1 0.1 0.2* 0.05* 0.01* 0.2
b) Head Brassicas
Brussels sprouts 0.5 0.05 0.2* 0.05* 0.01* 0.05*
Head cabbage 5 0.2 0.2* 0.05* 0.01* 1
Others 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
c) Leafy Brassicas
Chinese cabbage 5 1 0.2* 0.05* 0.01* 0.05*
Kale 0.02* 1 0.2* 0.05* 0.01* 0.2
Others 0.02* 1 0.2* 0.05* 0.01* 0.05*
d) Kohlrabi 0.02* 0.02* 0.2* 0.05* 0.01* 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
a) Lettuce & similar
Cress 10 1 0.2* 0.05* 0.01* 0.05*
Lamb's lettuce 10 1 0.2* 0.05* 0.01* 0.2
Lettuce 10 0.5 0.2* 0.05* 0.01* 2
Scarole 10⁽⁶⁾ 1⁽⁶⁾ 0.2*⁽⁶⁾ 0.05*⁽⁶⁾ 0.01*⁽⁶⁾ 1⁽⁶⁾
Ruccola 10 1 0.2* 0.05* 0.01* 0.05*
Leaves and stems of brassica, including turnip greens 10 1 0.2* 0.05* 0.01* 0.05*
Others 10 1 0.2* 0.05* 0.01* 0.05*
b) Spinach & similar
Spinach 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
Beet leaves (chard) 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
Others 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
c) Watercress 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
d) Witloof 2 0.02* 0.2* 0.05* 0.01* 0.3
e) Herbs
Chervil 10 1 0.2* 0.05* 0.01* 2
Chives 10 1 0.2* 0.05* 0.01* 2
Parsley 10 1 0.2* 0.05* 0.01* 2
Celery leaves 10 1 0.2* 0.05* 0.01* 2
Others 10 1 0.2* 0.05* 0.01* 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)
Beans (with pods) 5 0.2 0.2* 0.05* 0.01* 0.05*
Beans (without pods) 0.02* 0.02* 0.2* 0.1 0.01* 0.05*
Peas (with pods) 2 0.2 0.2* 0.1 0.01* 0.05*
Peas (without pods) 0.3 0.2 0.2* 0.1 0.01* 0.05*
Others 0.02* 0.02* 0.2* 0.05* 0.01* 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
Asparagus 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Cardoons 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Celery 0.02* 0.3 0.2* 0.05* 0.01* 0.05*
Fennel 0.02* 0.3 0.2* 0.05* 0.01* 0.05*
Globe artichokes 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Leeks 0.02* 0.3 0.2* 0.05* 0.01* 0.2
Rhubarb 0.2 0.02* 0.2* 0.05* 0.01* 0.05*
Others 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI
a) Cultivated mushrooms 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
b) Wild mushrooms 0.02* 0.5 0.2* 0.05* 0.01* 0.05*
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES
Beans 0.2 0.02* 0.2* 0.1 0.01* 0.05*
Lentils 0.2 0.02* 0.2* 0.05* 0.01* 0.05*
Peas 0.2 0.02* 0.2* 0.1 0.01* 0.05*
Lupins 0.2 0.02* 0.2* 0.05* 0.01* 0.05*
Others 0.2 0.02* 0.2* 0.05* 0.01* 0.05*
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS
Linseed 0.5 0.05* 0.5* 0.1* 0.02* 0.1*
Peanuts 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Poppy seed 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Sesame seed 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Sunflower seed (with shell) 0.5 0.05* 0.5* 0.1* 0.02* 0.1*
Rape seed 0.5 0.05* 0.5* 0.1* 0.02* 0.1*
Soya bean 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Mustard seed 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Cotton seed 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Hemp seed 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
Others 0.02* 0.05* 0.5* 0.1* 0.02* 0.1*
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES
Early potatoes 0.02* 0.02* 50 0.05* 0.01* 0.05*
Ware potatoes 0.02* 0.02* 50 0.05* 0.01* 0.05*
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) 0.1* 1 0.5* 0.1* 0.02* 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)
including hop pellets & unconcentrated powder 0.1* 10 0.5* 0.1* 0.02* 10
8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.5 0.02* 0.2* 0.05* 0.01* 0.05*
Rye 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Barley 0.5 0.05 0.2* 0.05* 0.01* 0.05*
Sorghum 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Oats 0.5 0.02* 0.2* 0.05* 0.01* 0.05*
Triticale 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Maize 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Buckwheat 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Millet 0.02* 0.02* 0.2* 0.05* 0.01* 0.05*
Rice¹ 3 0.02* 0.2* 0.05* 0.01* 0.05*
Others 0.02* 0.02* 0.2* 0.05* 0.01* 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
Meat, edible offal, fat & preparations of meat & edible offal ⁽²⁾ 0.05* 0.5(17)0.02*(14) 0.05(26)(29)0.5⁽⁸⁾0.02*⁽⁹⁾ 0.5(39)0.1(40) 0.05*
Milk⁽³⁾ and dairy produce⁽⁴⁾ 0.05* 0.05 0.2 0.05* 0.05*
Eggs⁽⁵⁾ 0.05* 0.02* 0.1 0.05* 0.05*
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
Group to which food belongs Groups include the following products Penconazole Phenmedipham Tolylfluanid Trifloxystrobin Triticonazole
--- --- --- --- --- --- ---
(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.
(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: (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: (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: (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: (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: (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: (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 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 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 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 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 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 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. -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. -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. -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. -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. -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. -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).
(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.
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
Grapefruit 0.05* 0.05* 0.05* 0.3 0.01*
Lemons 0.05* 0.05* 0.05* 0.3 0.01*
Limes 0.05* 0.05* 0.05* 0.3 0.01*
Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.05* 0.3 0.01*
Oranges 0.05* 0.05* 0.05* 0.3 0.01*
Pomelos 0.05* 0.05* 0.05* 0.3 0.01*
Others 0.05* 0.05* 0.05* 0.3 0.01*
ii) TREE NUTS (shelled or unshelled) ii) TREE NUTS (shelled or unshelled) ii) TREE NUTS (shelled or unshelled)
Almonds 0.05* 0.05* 0.05* 0.02* 0.01*
Brazil nuts 0.05* 0.05* 0.05* 0.02* 0.01*
Cashew nuts 0.05* 0.05* 0.05* 0.02* 0.01*
Chestnuts 0.05* 0.05* 0.05* 0.02* 0.01*
Coconuts 0.05* 0.05* 0.05* 0.02* 0.01*
Hazelnuts 0.05* 0.05* 0.05* 0.02* 0.01*
Macadamia nuts 0.05* 0.05* 0.05* 0.02* 0.01*
Pecans 0.05* 0.05* 0.05* 0.02* 0.01*
Pine nuts 0.05* 0.05* 0.05* 0.02* 0.01*
Pistachios 0.05* 0.05* 0.05* 0.02* 0.01*
Walnuts 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
iii) POME FRUIT
Apples 0.2 0.05* 3 0.5 0.01*
Pears 0.2 0.05* 3 0.5 0.01*
Quinces 0.2 0.05* 3 0.5 0.01*
Others 0.2 0.05* 3 0.5 0.01*
iv) STONE FRUIT
Apricots 0.1 0.05* 0.05* 1 0.01*
Cherries 0.05* 0.05* 1 1 0.01*
Peaches (inc nectarines & similar hybrids) 0.1 0.05* 0.05* 1 0.01*
Plums 0.05* 0.05* 0.5 0.2 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.2 0.05* 5 5 0.01*
Wine grapes 0.2 0.05* 5 5 0.01*
b) Strawberries (other than wild) 0.5 0.1 5 0.5 0.01*
c) Cane fruit (other than wild)
Blackberries 0.05* 0.05* 5 0.02* 0.01*
Dewberries 0.05* 0.05* 5 0.02* 0.01*
Loganberries 0.05* 0.05* 5 0.02* 0.01*
Raspberries 0.05* 0.05* 5 0.02* 0.01*
Others 0.05* 0.05* 5 0.02* 0.01*
d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 5 0.02* 0.01*
Cranberries 0.05* 0.05* 5 0.02* 0.01*
Currants (red, black & white) 0.5 0.05* 5 1 0.01*
Gooseberries 0.05* 0.05* 5 1 0.01*
Others 0.05* 0.05* 5 0.02* 0.01*
e) Wild berries & wild fruit 0.05* 0.05* 0.05* 0.02* 0.01*
vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.05* 0.05* 0.02* 0.01*
Bananas 0.05* 0.05* 0.05* 0.05 0.01*
Dates 0.05* 0.05* 0.05* 0.02* 0.01*
Figs 0.05* 0.05* 0.05* 0.02* 0.01*
Kiwi fruit 0.05* 0.05* 0.05* 0.02* 0.01*
Kumquats 0.05* 0.05* 0.05* 0.02* 0.01*
Litchis 0.05* 0.05* 0.05* 0.02* 0.01*
Mangoes 0.05* 0.05* 0.05* 0.02* 0.01*
Olives (Table Consumption) 0.05* 0.05* 0.05* 0.02* 0.01*
Olives (Oil Extract) 0.05* 0.05* 0.05* 0.02* 0.01*
Papaya 0.05* 0.05* 0.05* 1 0.01*
Passion fruit 0.05* 0.05* 0.05* 0.02* 0.01*
Pineapples 0.05* 0.05* 0.05* 0.02* 0.01*
Pomegranates 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 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
i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.1 0.05* 0.02* 0.01*
Carrots 0.05* 0.05* 0.05* 0.05 0.01*
Cassava 0.05* 0.05* 0.05* 0.02* 0.01*
Celeriac 0.05* 0.05* 0.05* 0.02* 0.01*
Horseradish 0.05* 0.05* 0.05* 0.02* 0.01*
Jerusalem artichokes 0.05* 0.05* 0.05* 0.02* 0.01*
Parsnips 0.05* 0.05* 0.05* 0.02* 0.01*
Parsley root 0.05* 0.05* 0.05* 0.02* 0.01*
Radishes 0.05* 0.05* 0.05* 0.02* 0.01*
Salsify 0.05* 0.05* 0.05* 0.02* 0.01*
Sweet potatoes 0.05* 0.05* 0.05* 0.02* 0.01*
Swedes 0.05* 0.05* 0.05* 0.02* 0.01*
Turnips 0.05* 0.05* 0.05* 0.02* 0.01*
Yams 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES
Garlic 0.05* 0.05* 0.5 0.02* 0.01*
Onions 0.05* 0.05* 0.5 0.02* 0.01*
Shallots 0.05* 0.05* 0.5 0.02* 0.01*
Spring onions 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 0.1 0.05* 3 0.5 0.01*
Peppers 0.2 0.05* 2 0.02* 0.01*
Chili Peppers 0.2 0.05* 2 0.02* 0.01*
Aubergines 0.1 0.05* 3 0.02* 0.01*
Okra 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
b) Cucurbits-edible peel
Cucumbers 0.1 0.05* 2 0.2 0.01*
Gherkins 0.1 0.05* 2 0.2 0.01*
Courgettes 0.1 0.05* 2 0.2 0.01*
Others 0.1 0.05* 2 0.2 0.01*
c) Cucurbits-inedible peel
Melons 0.1 0.05* 0.3 0.3 0.01*
Squashes 0.1 0.05* 0.3 0.02* 0.01*
Watermelons 0.1 0.05* 0.3 0.2 0.01*
Others 0.1 0.05* 0.3 0.02* 0.01*
d) Sweet corn 0.05* 0.05* 0.05* 0.02* 0.01*
iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.05*[^f01039] 0.05*[^f01039] 1[^f01039] 0.02*[^f01039] 0.01*[^f01039]
Cauliflower 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
b) Head Brassicas
Brussels sprouts 0.05* 0.05* 0.05* 0.02* 0.01*
Head cabbage 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
c) Leafy Brassicas
Chinese cabbage 0.05* 0.05* 0.05* 0.02* 0.01*
Kale 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
d) Kohlrabi 0.05* 0.05* 0.05* 0.02* 0.01*
v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.05* 0.05* 20 0.02* 0.01*
Lamb’s lettuce 0.05* 0.05* 20 0.02* 0.01*
Lettuce 0.05* 0.05* 20 0.02* 0.01*
Scarole 0.05*[^f01038] 0.05*[^f01038] 20[^f01038] 0.02*[^f01038] 0.01*[^f01038]
Ruccola 0.05* 0.05* 20 0.02* 0.01*
Leaves and stems of brassica, including turnip greens 0.05* 0.05* 20 0.02* 0.01*
Others 0.05* 0.05* 20 0.02* 0.01*
b) Spinach & similar
Spinach 0.05* 0.5 0.05* 0.02* 0.01*
Beet leaves (chard) 0.05* 0.5 0.05* 0.02* 0.01*
Others 0.05* 0.5 0.05* 0.02* 0.01*
c) Watercress 0.05* 0.05* 0.05* 0.02* 0.01*
d) Witloof 0.05* 0.05* 0.05* 0.02* 0.01*
e) Herbs
Chervil 0.05* 7 0.05* 0.02* 0.01*
Chives 0.05* 7 0.05* 0.02* 0.01*
Parsley 0.05* 7 0.05* 0.02* 0.01*
Celery leaves 0.05* 7 0.05* 0.02* 0.01*
Others 0.05* 7 0.05* 0.02* 0.01*
vi) LEGUME VEGETABLES (fresh) vi) LEGUME VEGETABLES (fresh) vi) LEGUME VEGETABLES (fresh)
Beans (with pods) 0.05* 0.05* 3 0.5 0.01*
Beans (without pods) 0.05* 0.05* 0.05* 0.02* 0.01*
Peas (with pods) 0.05* 0.05* 3 0.02* 0.01*
Peas (without pods) 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES
Asparagus 0.05* 0.05* 0.05* 0.02* 0.01*
Cardoons 0.05* 0.05* 0.05* 0.02* 0.01*
Celery 0.05* 0.05* 0.05* 0.02* 0.01*
Fennel 0.05* 0.05* 0.05* 0.02* 0.01*
Globe artichokes 0.2 0.2 0.05* 0.02* 0.01*
Leeks 0.05* 0.05* 3 0.02* 0.01*
Rhubarb 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.05* 0.05* 0.02* 0.01*
b) Wild mushrooms 0.05* 0.05* 0.05* 0.02* 0.01*
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES
Beans 0.05* 0.05* 0.05* 0.02* 0.01*
Lentils 0.05* 0.05* 0.05* 0.02* 0.01*
Peas 0.05* 0.05* 0.05* 0.02* 0.01*
Lupins 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 0.02* 0.01*
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS
Linseed 0.05* 0.1* 0.1* 0.05* 0.02*
Peanuts 0.05* 0.1* 0.1* 0.05* 0.02*
Poppy seed 0.05* 0.1* 0.1* 0.05* 0.02*
Sesame seed 0.05* 0.1* 0.1* 0.05* 0.02*
Sunflower seed (with shell) 0.05* 0.1* 0.1* 0.05* 0.02*
Rape seed 0.05* 0.1* 0.1* 0.05* 0.02*
Soya bean 0.05* 0.1* 0.1* 0.05* 0.02*
Mustard seed 0.05* 0.1* 0.1* 0.05* 0.02*
Cotton seed 0.05* 0.1* 0.1* 0.05* 0.02*
Hemp seed 0.05* 0.1* 0.1* 0.05* 0.02*
Others 0.05* 0.1* 0.1* 0.05* 0.02*
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES
Early potatoes 0.05* 0.05* 0.05* 0.02* 0.01*
Ware potatoes 0.05* 0.05* 0.05* 0.02* 0.01*
6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA
Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 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)
including hop pellets & unconcentrated powder 0.5 0.1* 50 30 0.02*
8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.05* 0.05* 0.05* 0.05 0.01*
Rye 0.05* 0.05* 0.05* 0.05 0.01*
Barley 0.05* 0.05* 0.05* 0.3 0.01*
Sorghum 0.05* 0.05* 0.05* 0.02* 0.01*
Oats 0.05* 0.05* 0.05* 0.02* 0.01*
Triticale 0.05* 0.05* 0.05* 0.05 0.01*
Maize 0.05* 0.05* 0.05* 0.02* 0.01*
Buckwheat 0.05* 0.05* 0.05* 0.02* 0.01*
Millet 0.05* 0.05* 0.05* 0.02* 0.01*
Rice[^f01031] 0.05* 0.05* 0.05* 0.02* 0.01*
Others 0.05* 0.05* 0.05* 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
Meat, edible offal, fat & preparations of meat & edible offal [^f01032] 0.05* 0.05* 0.1*
Milk[^f01033] and dairy produce[^f01034] 0.01 0.05 0.05* 0.02*
Eggs[^f01037] 0.05* 0.05* 0.1*
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: UNITS: UNITS: UNITS: UNITS: UNITS: UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY: KEY: KEY: KEY: KEY: KEY: KEY:
* Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination.
FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES:

Signed

Phil Woolas — Minister of State — 16th October 2007

Elin Jones — Minister for Rural Affairs one of the Welsh Ministers — 17th October 2007

Explanatory note

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Footnotes

1

In relation to England by S.I. 1972/1811 and in relation to Wales by 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 are exercisable by the Welsh Ministers.

Editorial notes

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