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Statutory Instruments

2007 No. 3297

agriculture, england and wales

pesticides, england and wales

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007

Made

21st November 2007

Laid before Parliament

27th November 2007

Laid before the National Assembly for Wales

27th November 2007

Coming into force in accordance with regulation 1(2)

The Secretary of State and the Welsh Ministers are designated( 1 ) for the purposes of section 2(2) of the European Communities Act 1972( 2 ) in relation to the common agricultural policy.

Acting jointly, the Secretary of State and the Welsh Ministers (the Welsh Ministers acting in relation to Wales only), in exercise of the powers conferred on them by that section, make the following Regulations:

Citation and commencement

1. —(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007.

(2) These Regulations come into force on 19th December 2007, except for—

(a) regulation 4 which comes into force on 19th March 2008; and

(b) regulation 5 which comes into force on 6th April 2008.

Amendments

2.The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005( 3 ) are amended in accordance with these Regulations.

Amendments coming into force on 19th December 2007

3. —(1) In Schedule 1 (pesticide residues), for the entry for Deltamethrin, substitute the entry for Deltamethrin set out in Schedule 1 to these Regulations.

(2) In Schedule 2 (maximum residue levels)—

(a) for the entries in the columns relating to the pesticides Azoxystrobin, Chlorothalonil, Deltamethrin, Hexachlorobenzene (HCB), Ioxynil, Oxamyl and Quinoxyfen, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations; and

(b) in the column relating to the pesticide Penconazole, for the entries for the food group 9 Milk and dairy produce—

(i) omit “0.05”; and

(ii) for “0.01” substitute “0.01*”.

(3) In Schedule 3—

(a) in paragraph 4 (oil seeds), in column 2, beneath “Poppy seed”, insert “Pumpkin seed”; and

(b) in paragraph 8 (cereals), in column 2, beneath “Rice”, insert “Spelt”.

Amendments coming into force on 19th March 2008

4. —(1) In Schedule 1 (pesticide residues)—

(a) omit the entry for the pesticides Maneb, Mancozeb, Metiram, Propineb and Zineb in column 1 and the residue entries (1) and (2) relating to those pesticides in column 2;

(b) in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Dithiocarbamates, Propineb, Thiram and Ziram set out in Schedule 1 to these Regulations.

(2) In Schedule 2 (maximum residue levels)—

(a) for the entries in the column related to Azinphos-methyl, substitute the entries for that pesticide set out in Schedule 2 to these Regulations;

(b) omit the column headed “Maneb Mancozeb Metiram Propineb Zineb”;

(c) in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides Dithiocarbamates, Propineb, Thiram and Ziram set out in Schedule 2 to these Regulations; and

(d) at the end, add as footnote 53, the footnote numbered (53) set out in Schedule 2 to these Regulations.

Amendments coming into force on 6th April 2008

5. —(1) In Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Bifenazate, Pethoxamid, Pyrimethanil and Rimsulfuron set out in Schedule 1 to these Regulations.

(2) In Schedule 2 (maximum residue levels), in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides Bifenazate, Pethoxamid, Pyrimethanil and Rimsulfuron set out in Schedule 2 to these Regulations.

Phil Woolas

Minister of State

Department for Environment, Food and Rural Affairs

21st November 2007

Elin Jones

Minister for Rural Affairs, one of the Welsh Ministers

12th November 2007

Regulations 3(1) , 4(1) and 5 (1)

SCHEDULE 1 Entries substituted or inserted in Schedule 1

Column 1 Column 2
Pesticide Residue
Bifenazate bifenazate
Deltamethrin deltamethrin (cis-deltamethrin)
Dithiocarbamates dithiocarbamates, expressed as CS 2 , including mancozeb, maneb, metiram, propineb, thiram and ziram
Pethoxamid pethoxamid
Propineb propineb (expressed as propilendiammine)
Pyrimethanil pyrimethanil
Rimsulfuron rimsulfuron
Thiram thiram (expressed as Thiram)
Ziram ziram (expressed as Ziram)

Regulations 3(2) , 4(2) , and 5 (2)

SCHEDULE 2 Entries substituted or inserted in Schedule 2

Azinphos-methyl to Deltamethrin

Group to which food belongs Groups include the following products Azinphos-methyl Azoxystrobin Bifenazate Chlorothalonil Deltamethrin
(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.

(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.
(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.

(9)

All other meat, edible offal, fat and preparations of meat and edible offal.

(11)

All liver and kidney.

(13)

Broccoli includes calabrese.

(47)

Poultry and poultry products.

1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 0.05* 1 0.01* 0.01* 0.05*
Lemons 0.05* 1 0.01* 0.01* 0.05*
Limes 0.05* 1 0.01* 0.01* 0.05*
Mandarins (inc clementines & similar hybrids) 0.05* 1 0.01* 0.01* 0.05*
Oranges 0.05* 1 0.01* 0.01* 0.05*
Pomelos 0.05* 1 0.01* 0.01* 0.05*
Others 0.05* 1 0.01* 0.01* 0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds 0.5 0.1* 0.01* 0.01* 0.05*
Brazil nuts 0.5 0.1* 0.01* 0.01* 0.05*
Cashew nuts 0.5 0.1* 0.01* 0.01* 0.05*
Chestnuts 0.5 0.1* 0.01* 0.01* 0.05*
Coconuts 0.5 0.1* 0.01* 0.01* 0.05*
Hazelnuts 0.5 0.1* 0.01* 0.01* 0.05*
Macadamia nuts 0.5 0.1* 0.01* 0.01* 0.05*
Pecans 0.5 0.1* 0.01* 0.01* 0.05*
Pine nuts 0.5 0.1* 0.01* 0.01* 0.05*
Pistachios 0.5 0.1* 0.01* 0.01* 0.05*
Walnuts 0.5 0.1* 0.01* 0.01* 0.05*
Others 0.5 0.1* 0.01* 0.01* 0.05*
iii) POME FRUIT
Apples 0.5 0.05* 0.01* 1 0.2
Pears 0.5 0.05* 0.01* 1 0.1
Quinces 0.5 0.05* 0.01* 1 0.1
Others 0.5 0.05* 0.01* 1 0.1
iv) STONE FRUIT
Apricots 0.5 0.05* 0.01* 1 0.1
Cherries 0.5 0.05* 0.01* 0.01* 0.2
Peaches (inc nectarines & similar hybrids) 0.5 0.05* 0.01* 1 0.1
Plums 0.5 0.05* 0.01* 0.01* 0.1
Others 0.5 0.05* 0.01* 0.01* 0.1
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.05* 2 0.01* 1 0.2
Wine grapes 0.05* 2 0.01* 3 0.2
b) Strawberries (other than wild) 0.5 2 2 3 0.2
c) Cane fruit (other than wild)
Blackberries 0.5 3 0.01* 0.01* 0.5
Dewberries 0.5 0.05* 0.01* 0.01* 0.05*
Loganberries 0.5 0.05* 0.01* 0.01* 0.05*
Raspberries 0.5 3 0.01* 0.01* 0.05*
Others 0.5 0.05* 0.01* 0.01* 0.05*
d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.05* 0.01* 0.01* 0.05*
Cranberries 0.1 0.05* 0.01* 2 0.05*
Currants (red, black & white) 0.5 0.05* 0.01* 10 0.5
Gooseberries 0.5 0.05* 0.01* 10 0.2
Others 0.05* 0.05* 0.01* 0.01* 0.05*
e) Wild berries & wild fruit 0.05* 0.05* 0.01* 0.01* 0.05*
vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.05* 0.01* 0.01* 0.05*
Bananas 0.05* 2 0.01* 0.2 0.05*
Dates 0.05* 0.05* 0.01* 0.01* 0.05*
Figs 0.05* 0.05* 0.01* 0.01* 0.05*
Kiwi fruit 0.05* 0.05* 0.01* 0.01* 0.2
Kumquats 0.05* 0.05* 0.01* 0.01* 0.05*
Litchis 0.05* 0.05* 0.01* 0.01* 0.05*
Mangoes 0.05* 0.2 0.01* 0.01* 0.05*
Olives (table consumption) 0.05* 0.05* 0.01* 0.01* 1
Olives (oil extract) 0.05* 0.05* 0.01* 0.01* 1
Papaya 0.05* 0.2 0.01* 20 0.05*
Passion fruit 0.05* 0.05* 0.01* 0.01* 0.05*
Pineapples 0.05* 0.05* 0.01* 0.01* 0.05*
Pomegranates 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.05* 0.01* 0.01* 0.05*
Carrots 0.05* 0.2 0.01* 1 0.05*
Cassava 0.05* 0.05* 0.01* 0.01* 0.05*
Celeriac 0.05* 0.3 0.01* 1 0.05*
Horseradish 0.05* 0.2 0.01* 0.01* 0.05*
Jerusalem artichokes 0.05* 0.05* 0.01* 0.01* 0.05*
Parsnips 0.05* 0.2 0.01* 0.01* 0.05*
Parsley root 0.05* 0.2 0.01* 0.01* 0.05*
Radishes 0.05* 0.2 0.01* 0.01* 0.05*
Salsify 0.05* 0.2 0.01* 0.01* 0.05*
Sweet potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
Swedes 0.05* 0.05* 0.01* 0.01* 0.05*
Turnips 0.05* 0.05* 0.01* 0.01* 0.05*
Yams 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
ii) BULB VEGETABLES
Garlic 0.05* 0.05* 0.01* 0.5 0.1
Onions 0.05* 0.05* 0.01* 0.5 0.1
Shallots 0.05* 0.05* 0.01* 0.5 0.1
Spring onions 0.05* 2 0.01* 5 0.1
Others 0.05* 0.05* 0.01* 0.01* 0.05*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 0.05* 2 0.5 2 0.3
Peppers 0.05* 2 2 2 0.2
Chili Peppers 0.05* 2 2 2 0.2
Aubergines 0.05* 2 0.5 2 0.3
Okra 0.05* 2 0.01* 2 0.3
Others 0.05* 2 0.01* 2 0.2
b) Cucurbits-edible peel
Cucumbers 0.2 1 0.3 1 0.2
Gherkins 0.05* 1 0.3 5 0.2
Courgettes 0.05* 1 0.3 0.01* 0.2
Others 0.05* 1 0.3 0.01* 0.2
c) Cucurbits-inedible peel
Melons 0.05* 0.5 0.01* 1 0.2
Squashes 0.05* 0.5 0.01* 1 0.2
Watermelons 0.05* 0.5 0.01* 1 0.2
Others 0.05* 0.5 0.01* 1 0.2
d) Sweet corn 0.05* 0.05* 0.01* 0.01* 0.05*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.05* (13) 0.5 (13) 0.01* (13) 3 (13) 0.1 (13)
Cauliflower 0.05* 0.5 0.01* 3 0.1
Others 0.05* 0.5 0.01* 3 0.1
b) Head Brassicas
Brussels sprouts 0.05* 0.3 0.01* 3 0.1
Head cabbage 0.05* 0.3 0.01* 3 0.1
Others 0.05* 0.3 0.01* 0.01* 0.1
c) Leafy Brassicas
Chinese cabbage 0.05* 5 0.01* 0.01* 0.5
Kale 0.05* 5 0.01* 0.01* 0.5
Others 0.05* 5 0.01* 0.01* 0.5
d) Kohlrabi 0.05* 0.2 0.01* 0.01* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.05* 3 0.01* 0.01* 0.5
Lamb’s lettuce 0.05* 3 0.01* 0.01* 0.5
Lettuce 0.05* 3 0.01* 0.01* 0.5
Scarole 0.05* (6) 3 (6) 0.01* (6) 0.01* (6) 0.5 (6)
Ruccola 0.05* 3 0.01* 0.01* 0.5
Leaves and stems of brassica, including turnip greens 0.05* 3 0.01* 0.01* 0.5
Others 0.05* 3 0.01* 0.01* 0.5
b) Spinach & similar
Spinach 0.05* 0.05* 0.01* 0.01* 0.5
Beet leaves (chard) 0.05* 0.05* 0.01* 0.01* 0.5
Others 0.05* 0.05* 0.01* 0.01* 0.5
c) Watercress 0.05* 0.05* 0.01* 0.01* 0.05*
d) Witloof 0.05* 0.2 0.01* 0.01* 0.05*
e) Herbs
Chervil 0.05* 3 0.01* 5 0.5
Chives 0.05* 3 0.01* 5 0.5
Parsley 0.05* 3 0.01* 5 0.5
Celery leaves 0.05* 3 0.01* 5 0.5
Others 0.05* 3 0.01* 5 0.5
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.05* 1 0.01* 5 0.2
Beans (without pods) 0.05* 0.2 0.01* 2 0.2
Peas (with pods) 0.05* 0.5 0.01* 2 0.2
Peas (without pods) 0.05* 0.2 0.01* 0.3 0.2
Others 0.05* 0.05* 0.01* 0.01* 0.2
vii) STEM VEGETABLES
Asparagus 0.05* 0.05* 0.01* 0.01* 0.05*
Cardoons 0.05* 0.05* 0.01* 0.01* 0.05*
Celery 0.05* 5 0.01* 10 0.05*
Fennel 0.05* 5 0.01* 0.01* 0.05*
Globe artichokes 0.05* 1 0.01* 0.01* 0.1
Leeks 0.05* 2 0.01* 10 0.2
Rhubarb 0.05* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.05* 0.01* 0.01* 0.05*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.05* 0.01* 2 0.05
b) Wild mushrooms 0.05* 0.05* 0.01* 0.01* 0.05
3. PULSES
Beans 0.05* 0.1 0.01* 0.01* 1
Lentils 0.05* 0.1 0.01* 0.01* 1
Peas 0.05* 0.1 0.01* 0.01* 1
Lupins 0.05* 0.1 0.01* 0.01* 1
Others 0.05* 0.1 0.01* 0.01* 1
4. OILSEEDS
Linseed 0.05* 0.05* 0.02* 0.01* 0.05*
Peanuts 0.05* 0.05* 0.02* 0.05 0.05*
Poppy seed 0.05* 0.05* 0.02* 0.01* 0.05*
Sesame seed 0.05* 0.05* 0.02* 0.01* 0.05*
Sunflower seed 0.05* 0.05* 0.02* 0.01* 0.05*
Rape seed 0.05* 0.5 0.02* 0.01* 0.1
Soya bean 0.05* 0.5 0.02* 0.01* 0.05*
Mustard seed 0.05* 0.05* 0.02* 0.01* 0.1
Cotton seed 0.2 0.05* 0.02* 0.01* 0.05*
Hemp seed 0.05* 0.05* 0.02* 0.01* 0.05*
Pumpkin seed 0.05* 0.05* 0.02* 0.01* 0.05*
Others 0.05* 0.05* 0.02* 0.01* 0.05*
5. POTATOES
Early potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
Ware potatoes 0.05* 0.05* 0.01* 0.01* 0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.02* 0.1* 5
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 20 0.02* 50 5
8. CEREALS
Wheat 0.05* 0.3 0.01* 0.1 2
Rye 0.05* 0.3 0.01* 0.1 2
Barley 0.05* 0.3 0.01* 0.1 2
Sorghum 0.05* 0.05* 0.01* 0.01* 2
Oats 0.05* 0.3 0.01* 0.1 2
Triticale 0.05* 0.3 0.01* 0.1 2
Maize 0.05* 0.05* 0.01* 0.01* 2
Buckwheat 0.05* 0.05* 0.01* 0.01* 2
Millet 0.05* 0.05* 0.01* 0.01* 2
Rice (1) 0.05* 5 0.01* 0.01* 2
Spelt 0.05* 0.05* 0.01* 0.01* 2
Other cereals 0.05* 0.05* 0.01* 0.01* 2
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal (2) 0.01* 0.05* 0.01* 0.03* (11) 0.1 (47) 0.5 (9)
Milk (3) and Dairy Produce (4) 0.01* 0.01* 0.01* 0.05
Eggs (5) 0.01* 0.05* 0.01* 0.05*
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.

Dithiocarbamates to Propineb

Group to which food belongs Groups include the following products Dithiocarbamates Hexachlorobenzene (HCB) Ioxynil Oxamyl Pethoxamid Propineb (53)
(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.

(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.
(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.

(13)

Broccoli includes calabrese.

(39)

Offals only.

(40)

All meat except offal.

(53)

These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be.

1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 5 0.01* 0.05* 0.01* 0.01* 0.05*
Lemons 5 0.01* 0.05* 0.01* 0.01* 0.05*
Limes 5 0.01* 0.05* 0.01* 0.01* 0.05*
Mandarins (inc clementines & similar hybrids) 5 0.01* 0.05* 0.02* 0.01* 0.05*
Oranges 5 0.01* 0.05* 0.01* 0.01* 0.05*
Pomelos 5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 5 0.01* 0.05* 0.01* 0.01* 0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Brazil nuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Cashew nuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Chestnuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Coconuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Hazelnuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Macadamia nuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Pecans 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Pine nuts 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Pistachios 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Walnuts 0.1 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
iii) POME FRUIT
Apples 5 0.01* 0.05* 0.01* 0.01* 0.3
Pears 5 0.01* 0.05* 0.01* 0.01* 0.3
Quinces 5 0.01* 0.05* 0.01* 0.01* 0.3
Others 5 0.01* 0.05* 0.01* 0.01* 0.3
iv) STONE FRUIT
Apricots 2 0.01* 0.05* 0.01* 0.01* 0.05*
Cherries 2 0.01* 0.05* 0.01* 0.01* 0.3
Peaches (inc nectarines & similar hybrids) 2 0.01* 0.05* 0.01* 0.01* 0.05*
Plums 2 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 5 0.01* 0.05* 0.01* 0.01* 1
Wine grapes 5 0.01* 0.05* 0.01* 0.01* 1
b) Strawberries (other than wild) 10 0.01* 0.05* 0.01* 0.01* 0.05*
c) Cane fruit (other than wild)
Blackberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Dewberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Loganberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Raspberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
d) Other small fruit & berries (other than wild)
Bilberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Cranberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Currants (red, black & white) 5 0.01* 0.05* 0.01* 0.01* 0.05*
Gooseberries 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
e) Wild berries & wild fruit 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Bananas 2 0.01* 0.05* 0.01* 0.01* 0.05*
Dates 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Figs 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Kiwi fruit 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Kumquats 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Litchis 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Mangoes 2 0.01* 0.05* 0.01* 0.01* 0.05*
Olives (table consumption) 5 0.01* 0.05* 0.01* 0.01* 0.3
Olives (oil extract) 5 0.01* 0.05* 0.01* 0.01* 0.3
Papaya 7 0.01* 0.05* 0.01* 0.01* 0.05*
Passion fruit 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Pineapples 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Pomegranates 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Carrots 0.2 0.01* 0.2 0.01* 0.01* 0.05*
Cassava 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Celeriac 0.3 0.01* 0.05* 0.01* 0.01* 0.3
Horseradish 0.2 0.01* 0.05* 0.01* 0.01* 0.05*
Jerusalem artichokes 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Parsnips 0.2 0.01* 0.2 0.01* 0.01* 0.05*
Parsley root 0.2 0.01* 0.05* 0.01* 0.01* 0.05*
Radishes 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Salsify 0.2 0.01* 0.05* 0.01* 0.01* 0.05*
Sweet potatoes 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Swedes 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Turnips 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Yams 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
ii) BULB VEGETABLES
Garlic 0.1 0.01* 0.2 0.01* 0.01* 0.05*
Onions 1 0.01* 0.2 0.01* 0.01* 0.05*
Shallots 1 0.01* 0.2 0.01* 0.01* 0.05*
Spring onions 1 0.01* 3 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 3 0.01* 0.05* 0.02 0.01* 2
Peppers 5 0.01* 0.05* 0.02 0.01* 1
Chili Peppers 5 0.01* 0.05* 0.02 0.01* 1
Aubergines 3 0.01* 0.05* 0.02 0.01* 0.05*
Okra 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
b) Cucurbits-edible peel
Cucumbers 2 0.01* 0.05* 0.02 0.01* 2
Gherkins 2 0.01* 0.05* 0.02 0.01* 0.05*
Courgettes 2 0.01* 0.05* 0.03 0.01* 0.05*
Others 2 0.01* 0.05* 0.01* 0.01* 0.05*
c) Cucurbits-inedible peel
Melons 1 0.01* 0.05* 0.01* 0.01* 1
Squashes 1 0.01* 0.05* 0.01* 0.01* 0.05*
Watermelons 1 0.01* 0.05* 0.01* 0.01* 1
Others 1 0.01* 0.05* 0.01* 0.01* 0.05*
d) Sweet corn 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 1 (13) 0.01* (13) 0.05* (13) 0.01* (13) 0.01* (13) 0.05* (13)
Cauliflower 1 0.01* 0.05* 0.01* 0.01* 0.05*
Others 1 0.01* 0.05* 0.01* 0.01* 0.05*
b) Head Brassicas
Brussels sprouts 2 0.01* 0.05* 0.01* 0.01* 0.05*
Head cabbage 3 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
c) Leafy Brassicas
Chinese cabbage 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Kale 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
d) Kohlrabi 1 0.01* 0.05* 0.01* 0.01* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 5 0.01* 0.05* 0.01* 0.01* 0.05*
Lamb’s lettuce 5 0.01* 0.05* 0.01* 0.01* 0.05*
Lettuce 5 0.01* 0.05* 0.01* 0.01* 0.05*
Scarole 5 (6) 0.01* (6) 0.05* (6) 0.01* (6) 0.01* (6) 0.05* (6)
Ruccola 5 0.01* 0.05* 0.01* 0.01*
Leaves and stems of brassica, including turnip greens 5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 5 0.01* 0.05* 0.01* 0.01* 0.05*
b) Spinach & similar
Spinach 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Beet leaves (chard) 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
c) Watercress 0.3 0.01* 0.05* 0.01* 0.01* 0.05*
d) Witloof 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
e) Herbs
Chervil 5 0.01* 0.05* 0.01* 0.01* 0.05*
Chives 5 0.01* 0.05* 0.01* 0.01* 0.05*
Parsley 5 0.01* 0.05* 0.01* 0.01* 0.05*
Celery leaves 5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 5 0.01* 0.05* 0.01* 0.01* 0.05*
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 1 0.01* 0.05* 0.01* 0.01* 0.05*
Beans (without pods) 0.1 0.01* 0.05* 0.01* 0.01* 0.05*
Peas (with pods) 1 0.01* 0.05* 0.01* 0.01* 0.05*
Peas (without pods) 0.1 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
vii) STEM VEGETABLES
Asparagus 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Cardoons 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Celery 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Fennel 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Globe artichokes 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Leeks 3 0.01* 3 0.01* 0.01* 0.05*
Rhubarb 0.5 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
b) Wild mushrooms 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
3. PULSES
Beans 0.1 0.01* 0.05* 0.01* 0.01* 0.05*
Lentils 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Peas 0.1 0.01* 0.05* 0.01* 0.01* 0.05*
Lupins 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
Others 0.05* 0.01* 0.05* 0.01* 0.01* 0.05*
4. OILSEEDS
Linseed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Peanuts 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Poppy seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Sesame seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Sunflower seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Rape seed 0.5 0.02* 0.1* 0.02* 0.01* 0.1*
Soya bean 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Mustard seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Cotton seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Hemp seed 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
Pumpkin seed 0.1* 0.05 0.1* 0.02* 0.01* 0.1*
Others 0.1* 0.02* 0.1* 0.02* 0.01* 0.1*
5. POTATOES
Early potatoes 0.3 0.01 0.05* 0.01* 0.01* 0.2
Ware potatoes 0.3 0.01 0.05* 0.01* 0.01* 0.2
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.02* 0.1* 0.02* 0.02* 0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder 25 0.02* 0.1* 0.02* 0.02* 50
8. CEREALS
Wheat 1 0.01 0.05* 0.01* 0.01* 0.05*
Rye 1 0.01 0.05* 0.01* 0.01* 0.05*
Barley 2 0.01 0.05* 0.01* 0.01* 0.05*
Sorghum 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
Oats 2 0.01 0.05* 0.01* 0.01* 0.05*
Triticale 1 0.01 0.05* 0.01* 0.01* 0.05*
Maize 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
Buckwheat 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
Millet 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
Rice (1) 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
Spelt 1 0.01 0.05* 0.01* 0.01* 0.05*
Other cereals 0.05* 0.01 0.05* 0.01* 0.01* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal (2) 0.05* 0.2 0.2 (39) 0.05 (40)
Milk (3) and Dairy Produce (4) 0.05* 0.01 0.01*
Eggs (5) 0.05* 0.02
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.

Pyrimethanil to Ziram

Group to which food belongs Groups include the following products Pyrimethanil Quinoxyfen Rimsulfuron Thiram (53) Ziram (53)
(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.

(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.
(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.

(13)

Broccoli includes calabrese.

(53)

These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be.

1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 10 0.02* 0.05* 0.1* 0.1*
Lemons 10 0.02* 0.05* 0.1* 0.1*
Limes 10 0.02* 0.05* 0.1* 0.1*
Mandarins (inc clementines & similar hybrids) 10 0.02* 0.05* 0.1* 0.1*
Oranges 10 0.02* 0.05* 0.1* 0.1*
Pomelos 10 0.02* 0.05* 0.1* 0.1*
Others 10 0.02* 0.05* 0.1* 0.1*
ii) TREE NUTS (shelled or unshelled)
Almonds 0.2 0.02* 0.05* 0.1* 0.1*
Brazil nuts 0.05* 0.02* 0.05* 0.1* 0.1*
Cashew nuts 0.05* 0.02* 0.05* 0.1* 0.1*
Chestnuts 0.05* 0.02* 0.05* 0.1* 0.1*
Coconuts 0.05* 0.02* 0.05* 0.1* 0.1*
Hazelnuts 0.05* 0.02* 0.05* 0.1* 0.1*
Macadamia nuts 0.05* 0.02* 0.05* 0.1* 0.1*
Pecans 0.05* 0.02* 0.05* 0.1* 0.1*
Pine nuts 0.05* 0.02* 0.05* 0.1* 0.1*
Pistachios 0.2 0.02* 0.05* 0.1* 0.1*
Walnuts 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
iii) POME FRUIT
Apples 5 0.05 0.05* 5 0.1*
Pears 5 0.02* 0.05* 5 1
Quinces 5 0.02* 0.05* 0.1* 0.1*
Others 5 0.02* 0.05* 0.1* 0.1*
iv) STONE FRUIT
Apricots 3 0.05 0.05* 3 0.1*
Cherries 0.05* 0.3 0.05* 3 5
Peaches (inc nectarines & similar hybrids) 10 0.05 0.05* 3 0.1*
Plums 3 0.02* 0.05* 2 2
Others 0.05* 0.02* 0.05* 0.1* 0.1*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 5 1 0.05* 0.1* 0.1*
Wine grapes 5 1 0.05* 3 0.1*
b) Strawberries (other than wild) 5 0.3 0.05* 10 0.1*
c) Cane fruit (other than wild)
Blackberries 10 0.02* 0.05* 0.1* 0.1*
Dewberries 0.05* 0.02* 0.05* 0.1* 0.1*
Loganberries 0.05* 0.02* 0.05* 0.1* 0.1*
Raspberries 10 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
d) Other small fruit & berries (other than wild)
Bilberries 5 2 0.05* 0.1* 0.1*
Cranberries 5 2 0.05* 0.1* 0.1*
Currants (red, black & white) 5 2 0.05* 0.1* 0.1*
Gooseberries 5 2 0.05* 0.1* 0.1*
Others 5 2 0.05* 0.1* 0.1*
e) Wild berries & wild fruit 0.05* 0.02* 0.05* 0.1* 0.1*
vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.02* 0.05* 0.1* 0.1*
Bananas 0.1 0.02* 0.05* 0.1* 0.1*
Dates 0.05* 0.02* 0.05* 0.1* 0.1*
Figs 0.05* 0.02* 0.05* 0.1* 0.1*
Kiwi fruit 0.05* 0.02* 0.05* 0.1* 0.1*
Kumquats 0.05* 0.02* 0.05* 0.1* 0.1*
Litchis 0.05* 0.02* 0.05* 0.1* 0.1*
Mangoes 0.05* 0.02* 0.05* 0.1* 0.1*
Olives (table consumption) 0.05* 0.02* 0.05* 0.1* 0.1*
Olives (oil extract) 0.05* 0.02* 0.05* 0.1* 0.1*
Papaya 0.05* 0.02* 0.05* 0.1* 0.1*
Passion fruit 0.05* 0.02* 0.05* 0.1* 0.1*
Pineapples 0.05* 0.02* 0.05* 0.1* 0.1*
Pomegranates 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.02* 0.05* 0.1* 0.1*
Carrots 1 0.02* 0.05* 0.1* 0.1*
Cassava 0.05* 0.02* 0.05* 0.1* 0.1*
Celeriac 0.05* 0.02* 0.05* 0.1* 0.1*
Horseradish 0.05* 0.02* 0.05* 0.1* 0.1*
Jerusalem artichokes 0.05* 0.02* 0.05* 0.1* 0.1*
Parsnips 0.05* 0.02* 0.05* 0.1* 0.1*
Parsley root 0.05* 0.02* 0.05* 0.1* 0.1*
Radishes 0.05* 0.02* 0.05* 0.1* 0.1*
Salsify 0.05* 0.02* 0.05* 0.1* 0.1*
Sweet potatoes 0.05* 0.02* 0.05* 0.1* 0.1*
Swedes 0.05* 0.02* 0.05* 0.1* 0.1*
Turnips 0.05* 0.02* 0.05* 0.1* 0.1*
Yams 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
ii) BULB VEGETABLES
Garlic 0.05* 0.02* 0.05* 0.1* 0.1*
Onions 0.1 0.02* 0.05* 0.1* 0.1*
Shallots 0.05* 0.02* 0.05* 0.1* 0.1*
Spring onions 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 1 0.02* 0.05* 0.1* 0.1*
Peppers 2 0.02* 0.05* 0.1* 0.1*
Chili Peppers 2 0.02* 0.05* 0.1* 0.1*
Aubergines 1 0.02* 0.05* 0.1* 0.1*
Okra 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
b) Cucurbits-edible peel
Cucumbers 1 0.02* 0.05* 0.1* 0.1*
Gherkins 1 0.02* 0.05* 0.1* 0.1*
Courgettes 1 0.02* 0.05* 0.1* 0.1*
Others 1 0.02* 0.05* 0.1* 0.1*
c) Cucurbits-inedible peel
Melons 0.05* 0.05 0.05* 0.1* 0.1*
Squashes 0.05* 0.05 0.05* 0.1* 0.1*
Watermelons 0.05* 0.05 0.05* 0.1* 0.1*
Others 0.05* 0.05 0.05* 0.1* 0.1*
d) Sweet corn 0.05* 0.02* 0.05* 0.1* 0.1*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.05* (13) 0.02* (13) 0.05* (13) 0.1* (13) 0.1* (13)
Cauliflower 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
b) Head Brassicas
Brussels sprouts 0.05* 0.02* 0.05* 0.1* 0.1*
Head cabbage 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
c) Leafy Brassicas
Chinese cabbage 0.05* 0.02* 0.05* 0.1* 0.1*
Kale 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
d) Kohlrabi 0.05* 0.02* 0.05* 0.1* 0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.05* 0.02* 0.05* 0.1* 0.1*
Lamb’s lettuce 0.05* 0.02* 0.05* 0.1* 0.1*
Lettuce 10 0.02* 0.05* 2 0.1*
Scarole 0.05* (6) 0.02* (6) 0.05* (6) 2 (6) 0.1* (6)
Ruccola 0.05* 0.02* 0.05* 0.1* 0.1*
Leaves and stems of brassica, including turnip greens 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
b) Spinach & similar
Spinach 0.05* 0.02* 0.05* 0.1* 0.1*
Beet leaves (chard) 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
c) Watercress 0.05* 0.02* 0.05* 0.1* 0.1*
d) Witloof 0.05* 0.02* 0.05* 0.1* 0.1*
e) Herbs
Chervil 3 0.02* 0.05* 0.1* 0.1*
Chives 3 0.02* 0.05* 0.1* 0.1*
Parsley 3 0.02* 0.05* 0.1* 0.1*
Celery leaves 3 0.02* 0.05* 0.1* 0.1*
Others 3 0.02* 0.05* 0.1* 0.1*
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 2 0.02* 0.05* 0.1* 0.1*
Beans (without pods) 0.05* 0.02* 0.05* 0.1* 0.1*
Peas (with pods) 0.05* 0.02* 0.05* 0.1* 0.1*
Peas (without pods) 0.2 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
vii) STEM VEGETABLES
Asparagus 0.05* 0.02* 0.05* 0.1* 0.1*
Cardoons 0.05* 0.02* 0.05* 0.1* 0.1*
Celery 0.05* 0.02* 0.05* 0.1* 0.1*
Fennel 0.05* 0.02* 0.05* 0.1* 0.1*
Globe artichokes 0.05* 0.3 0.05* 0.1* 0.1*
Leeks 1 0.02* 0.05* 0.1* 0.1*
Rhubarb 0.05* 0.02* 0.05* 0.1* 0.1*
Others 0.05* 0.02* 0.05* 0.1* 0.1*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.02* 0.05* 0.1* 0.1*
b) Wild mushrooms 0.05* 0.02* 0.05* 0.1* 0.1*
3. PULSES
Beans 0.5 0.02* 0.05* 0.1* 0.1*
Lentils 0.5 0.02* 0.05* 0.1* 0.1*
Peas 0.5 0.02* 0.05* 0.1* 0.1*
Lupins 0.5 0.02* 0.05* 0.1* 0.1*
Others 0.5 0.02* 0.05* 0.1* 0.1*
4. OILSEEDS
Linseed 0.1* 0.05* 0.05* 0.1* 0.1*
Peanuts 0.1* 0.05* 0.05* 0.1* 0.1*
Poppy seed 0.1* 0.05* 0.05* 0.1* 0.1*
Sesame seed 0.1* 0.05* 0.05* 0.1* 0.1*
Sunflower seed 0.1* 0.05* 0.05* 0.1* 0.1*
Rape seed 0.1* 0.05* 0.05* 0.1* 0.1*
Soya bean 0.1* 0.05* 0.05* 0.1* 0.1*
Mustard seed 0.1* 0.05* 0.05* 0.1* 0.1*
Cotton seed 0.1* 0.05* 0.05* 0.1* 0.1*
Hemp seed 0.1* 0.05* 0.05* 0.1* 0.1*
Pumpkin seed 0.1* 0.05* 0.05* 0.1* 0.1*
Others 0.1* 0.05* 0.05* 0.1* 0.1*
5. POTATOES
Early potatoes 0.05* 0.02* 0.05* 0.1* 0.1*
Ware potatoes 0.05* 0.02* 0.05* 0.1* 0.1*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.05* 0.1 0.2* 0.2*
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 0.5 0.1* 0.2* 0.2*
8. CEREALS
Wheat 0.05* 0.02* 0.05* 0.1* 0.1*
Rye 0.05* 0.02* 0.05* 0.1* 0.1*
Barley 0.05* 0.2 0.05* 0.1* 0.1*
Sorghum 0.05* 0.02* 0.05* 0.1* 0.1*
Oats 0.05* 0.2 0.05* 0.1* 0.1*
Triticale 0.05* 0.02* 0.05* 0.1* 0.1*
Maize 0.05* 0.02* 0.05* 0.1* 0.1*
Buckwheat 0.05* 0.02* 0.05* 0.1* 0.1*
Millet 0.05* 0.02* 0.05* 0.1* 0.1*
Rice (1) 0.05* 0.02* 0.05* 0.1* 0.1*
Spelt 0.05* 0.02* 0.05* 0.1* 0.1*
Other cereals 0.05* 0.02* 0.05* 0.1* 0.1*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal (2) 0.2
Milk (3) and Dairy Produce (4) 0.05
Eggs (5) 0.02*
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.

( 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.

( 2 )

1972 c. 68 .

Status: This is the original version (as it was originally made). This item of legislation is currently only available in its original format.
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007 (2007/3297)

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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007 2007 No. 3297 Regulations revoked The Pesticides (Maximum Residue Levels) (England and Wales) Regulations 2008 2008 No. 2570 Sch. 2 Not yet

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