Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007 (S.I. No. 3297 of 2007)

S T A T U T O R Y I N S T R U M E N T S 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(a) for the purposes of section 2(2) of the European Communities Act 1972(b) 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(c) are amended in accordance with these Regulations. (a) 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. (b) 1972 c. 68. (c) S.I. 2005/3286 as amended by S.I. 2006/985, 2006/1742, 2006/2922, 2007/971, 2007/2083 and 2007/2998. 2 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 21st November 2007 Department for Environment, Food and Rural Affairs 3 Elin Jones 12th November 2007 Minister for Rural Affairs, one of the Welsh Ministers SCHEDULE 1 Regulations 3(1), 4(1) and 5(1) Entries substituted or inserted in Schedule 1 Column 1 Pesticide Column 2 Residue Bifenazate bifenazate Deltamethrin deltamethrin (cis-deltamethrin) Dithiocarbamates dithiocarbamates, expressed as CS2, 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) SCHEDULE 2 Regulations 3(2), 4(2), and 5(2) Entries substituted or inserted in Schedule 2 4 A zi np ho s m et hy l t o D el ta m et hr in G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in 1. F R U IT , F R E SH , D R IE D O R U N C O O K E D , P R E SE R V E D B Y F R E E Z IN G N O T C O N T A IN IN G A D D E D S U G A R : N U T S i) C IT R U S FR U IT G ra pe fr ui t 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * Le m on s 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * L im es 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * M an da ri ns (i nc c le m en tin es & s im ila r h yb ri ds ) 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * O ra ng es 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * Po m el os 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 1 0. 01 * 0. 01 * 0. 05 * ii) T R E E N U T S (s he lle d or u ns he lle d) A lm on ds 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * B ra zi l n ut s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * C as he w n ut s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * C he st nu ts 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * C oc on ut s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * H az el nu ts 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * M ac ad am ia n ut s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * Pe ca ns 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * Pi ne n ut s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * Pi st ac hi os 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * W al nu ts 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * O th er s 0. 5 0. 1* 0. 01 * 0. 01 * 0. 05 * iii ) P O M E F R U IT A pp le s 0. 5 0. 05 * 0. 01 * 1 0. 2 Pe ar s 0. 5 0. 05 * 0. 01 * 1 0. 1 Q ui nc es 0. 5 0. 05 * 0. 01 * 1 0. 1 5 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in O th er s 0. 5 0. 05 * 0. 01 * 1 0. 1 iv ) S T O N E F R U IT A pr ic ot s 0. 5 0. 05 * 0. 01 * 1 0. 1 C he rr ie s 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 2 Pe ac he s (i nc n ec ta ri ne s & s im ila r h yb ri ds ) 0. 5 0. 05 * 0. 01 * 1 0. 1 Pl um s 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 1 O th er s 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 1 v) B E R R IE S A N D S M A LL F R U IT a) T ab le & w in e gr ap es T ab le g ra pe s 0. 05 * 2 0. 01 * 1 0. 2 W in e gr ap es 0. 05 * 2 0. 01 * 3 0. 2 b) St ra w be rr ie s (o th er th an w ild ) 0. 5 2 2 3 0. 2 c) C an e fr ui t ( ot he r t ha n w ild ) B la ck be rr ie s 0. 5 3 0. 01 * 0. 01 * 0. 5 D ew be rr ie s 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 05 * Lo ga nb er ri es 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 05 * R as pb er ri es 0. 5 3 0. 01 * 0. 01 * 0. 05 * O th er s 0. 5 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) O th er s m al l f ru it & b er ri es (o th er th an w ild ) B ilb er ri es 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ra nb er ri es 0. 1 0. 05 * 0. 01 * 2 0. 05 * C ur ra nt s (r ed , b la ck & w hi te ) 0. 5 0. 05 * 0. 01 * 10 0. 5 G oo se be rr ie s 0. 5 0. 05 * 0. 01 * 10 0. 2 O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * e) W ild b er ri es & w ild fr ui t 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi ) M IS C E L LA N E O U S FR U IT A vo ca do s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * B an an as 0. 05 * 2 0. 01 * 0. 2 0. 05 * D at es 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 6 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in Fi gs 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * K iw i f ru it 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 2 K um qu at s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * L itc hi s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * M an go es 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * O liv es (t ab le c on su m pt io n) 0. 05 * 0. 05 * 0. 01 * 0. 01 * 1 O liv es (o il ex tr ac t) 0. 05 * 0. 05 * 0. 01 * 0. 01 * 1 Pa pa ya 0. 05 * 0. 2 0. 01 * 20 0. 05 * Pa ss io n fr ui t 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pi ne ap pl es 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Po m eg ra na te s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 2. V E G E T A B L E S, F R E SH O R U N C O O K E D , F R O Z E N O R D R Y i) R O O T A N D T U B E R V E G E T A B LE S B ee tr oo t 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ar ro ts 0. 05 * 0. 2 0. 01 * 1 0. 05 * C as sa va 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C el er ia c 0. 05 * 0. 3 0. 01 * 1 0. 05 * H or se ra di sh 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * Je ru sa le m a rt ic ho ke s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pa rs ni ps 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * Pa rs le y ro ot 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * R ad is he s 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * Sa ls if y 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * Sw ee t p ot at oe s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Sw ed es 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * T ur ni ps 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Y am s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 7 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in ii) B U LB V E G E T A B LE S G ar lic 0. 05 * 0. 05 * 0. 01 * 0. 5 0. 1 O ni on s 0. 05 * 0. 05 * 0. 01 * 0. 5 0. 1 Sh al lo ts 0. 05 * 0. 05 * 0. 01 * 0. 5 0. 1 Sp ri ng o ni on s 0. 05 * 2 0. 01 * 5 0. 1 O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * iii ) F R U IT IN G V E G E T A B L E S a) So la na ce a T om at oe s 0. 05 * 2 0. 5 2 0. 3 Pe pp er s 0. 05 * 2 2 2 0. 2 C hi li Pe pp er s 0. 05 * 2 2 2 0. 2 A ub er gi ne s 0. 05 * 2 0. 5 2 0. 3 O kr a 0. 05 * 2 0. 01 * 2 0. 3 O th er s 0. 05 * 2 0. 01 * 2 0. 2 b) C uc ur bi ts e di bl e pe el C uc um be rs 0. 2 1 0. 3 1 0. 2 G he rk in s 0. 05 * 1 0. 3 5 0. 2 C ou rg et te s 0. 05 * 1 0. 3 0. 01 * 0. 2 O th er s 0. 05 * 1 0. 3 0. 01 * 0. 2 c) C uc ur bi ts i ne di bl e pe el M el on s 0. 05 * 0. 5 0. 01 * 1 0. 2 Sq ua sh es 0. 05 * 0. 5 0. 01 * 1 0. 2 W at er m el on s 0. 05 * 0. 5 0. 01 * 1 0. 2 O th er s 0. 05 * 0. 5 0. 01 * 1 0. 2 d) Sw ee t c or n 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * iv ) B R A SS IC A V E G E T A B LE S a) Fl ow er in g B ra ss ic as B ro cc ol i 0. 05 *( 13 ) 0. 5( 13 ) 0. 01 *( 13 ) 3( 13 ) 0. 1( 13 ) C au lif lo w er 0. 05 * 0. 5 0. 01 * 3 0. 1 8 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in O th er s 0. 05 * 0. 5 0. 01 * 3 0. 1 b) H ea d B ra ss ic as B ru ss el s sp ro ut s 0. 05 * 0. 3 0. 01 * 3 0. 1 H ea d ca bb ag e 0. 05 * 0. 3 0. 01 * 3 0. 1 O th er s 0. 05 * 0. 3 0. 01 * 0. 01 * 0. 1 c) Le af y B ra ss ic as C hi ne se c ab ba ge 0. 05 * 5 0. 01 * 0. 01 * 0. 5 K al e 0. 05 * 5 0. 01 * 0. 01 * 0. 5 O th er s 0. 05 * 5 0. 01 * 0. 01 * 0. 5 d) K oh lr ab i 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * v) L E A F V E G E T A B LE S A N D F R E SH H E R B S a) Le ttu ce & s im ila r C re ss 0. 05 * 3 0. 01 * 0. 01 * 0. 5 La m b’ s le ttu ce 0. 05 * 3 0. 01 * 0. 01 * 0. 5 Le ttu ce 0. 05 * 3 0. 01 * 0. 01 * 0. 5 Sc ar ol e 0. 05 *( 6) 3( 6) 0. 01 *( 6) 0. 01 *( 6) 0. 5( 6) R uc co la 0. 05 * 3 0. 01 * 0. 01 * 0. 5 Le av es a nd s te m s of b ra ss ic a, in cl ud in g tu rn ip gr ee ns 0. 05 * 3 0. 01 * 0. 01 * 0. 5 O th er s 0. 05 * 3 0. 01 * 0. 01 * 0. 5 b) Sp in ac h & s im ila r Sp in ac h 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 5 B ee t l ea ve s (c ha rd ) 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 5 O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 5 c) W at er cr es s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) W itl oo f 0. 05 * 0. 2 0. 01 * 0. 01 * 0. 05 * e) H er bs C he rv il 0. 05 * 3 0. 01 * 5 0. 5 C hi ve s 0. 05 * 3 0. 01 * 5 0. 5 9 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in Pa rs le y 0. 05 * 3 0. 01 * 5 0. 5 C el er y le av es 0. 05 * 3 0. 01 * 5 0. 5 O th er s 0. 05 * 3 0. 01 * 5 0. 5 vi ) LE G U M E V E G E T A B LE S (F re sh ) B ea ns (w ith p od s) 0. 05 * 1 0. 01 * 5 0. 2 B ea ns (w ith ou t p od s) 0. 05 * 0. 2 0. 01 * 2 0. 2 Pe as (w ith p od s) 0. 05 * 0. 5 0. 01 * 2 0. 2 Pe as (w ith ou t p od s) 0. 05 * 0. 2 0. 01 * 0. 3 0. 2 O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 2 vi i) S T E M V E G E T A B LE S A sp ar ag us 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ar do on s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C el er y 0. 05 * 5 0. 01 * 10 0. 05 * Fe nn el 0. 05 * 5 0. 01 * 0. 01 * 0. 05 * G lo be a rt ic ho ke s 0. 05 * 1 0. 01 * 0. 01 * 0. 1 Le ek s 0. 05 * 2 0. 01 * 10 0. 2 R hu ba rb 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi ii) F U N G I a) C ul tiv at ed m us hr oo m s 0. 05 * 0. 05 * 0. 01 * 2 0. 05 b) W ild m us hr oo m s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 3. P U L SE S B ea ns 0. 05 * 0. 1 0. 01 * 0. 01 * 1 Le nt ils 0. 05 * 0. 1 0. 01 * 0. 01 * 1 Pe as 0. 05 * 0. 1 0. 01 * 0. 01 * 1 Lu pi ns 0. 05 * 0. 1 0. 01 * 0. 01 * 1 O th er s 0. 05 * 0. 1 0. 01 * 0. 01 * 1 4. O IL SE E D S L in se ed 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * 10 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in Pe an ut s 0. 05 * 0. 05 * 0. 02 * 0. 05 0. 05 * Po pp y se ed 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * Se sa m e se ed 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * Su nf lo w er s ee d 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * R ap e se ed 0. 05 * 0. 5 0. 02 * 0. 01 * 0. 1 So ya b ea n 0. 05 * 0. 5 0. 02 * 0. 01 * 0. 05 * M us ta rd s ee d 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 1 C ot to n se ed 0. 2 0. 05 * 0. 02 * 0. 01 * 0. 05 * H em p se ed 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * Pu m pk in s ee d 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * 5. P O T A T O E S E ar ly p ot at oe s 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * W ar e po ta to es 0. 05 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 6. T E A (d ri ed le av es a nd s ta lk s, fe rm en te d or o th er w is e, C am el lia s in es is ) 0. 1* 0. 1* 0. 02 * 0. 1* 5 7. H O P S (d ri ed ) in cl ud in g ho p pe lle ts & u nc on ce nt ra te d po w de r 0. 1* 20 0. 02 * 50 5 8. C E R E A L S W he at 0. 05 * 0. 3 0. 01 * 0. 1 2 R ye 0. 05 * 0. 3 0. 01 * 0. 1 2 B ar le y 0. 05 * 0. 3 0. 01 * 0. 1 2 So rg hu m 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 O at s 0. 05 * 0. 3 0. 01 * 0. 1 2 T ri tic al e 0. 05 * 0. 3 0. 01 * 0. 1 2 M ai ze 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 B uc kw he at 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 M ill et 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 11 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts A zi np ho s m et hy l A zo xy st ro bi n B if en az at e C hl or ot ha lo ni l D el ta m et hr in R ic e( 1) 0. 05 * 5 0. 01 * 0. 01 * 2 Sp el t 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 O th er c er ea ls 0. 05 * 0. 05 * 0. 01 * 0. 01 * 2 9. P R O D U C T S O F A N IM A L O R IG IN M ea t, ed ib le o ff al , f at & p re pa ra tio ns o f m ea t & ed ib le o ff al (2 ) 0. 01 * 0. 05 * 0. 01 * 0. 03 *( 11 ) 0 .1 (4 7) 0. 5( 9) M ilk (3 ) a nd D ai ry P ro du ce (4 ) 0. 01 * 0. 01 * 0. 01 * 0. 05 E gg s( 5) 0. 01 * 0. 05 * 0. 01 * 0. 05 * 10 . S P IC E S C um in s ee d Ju ni pe r s ee d N ut m eg Pe pp er , b la ck a nd w hi te V an ill a po ds Sp ic es ot he rs U N IT S: M ax im um re si du e le ve ls (M R Ls ) a re e xp re ss ed in m ill ig ra m m es o f r es id ue p er k ilo gr am m e of fo od . K E Y : * Le ve l a t o r a bo ut th e lim it of d et er m in at io n. (1 ) P ad dy o r r ou gh ri ce , h us ke d ri ce a nd s em i m ill ed o r w ho lly m ill ed ri ce . (2 ) L ev el s ar e m ea su re d on f at , e xc ep t i n th e ca se o f fo od s w ith a f at c on te nt o f 10 % o r le ss b y w ei gh t. In th es e ca se s th e re si du e is r el at ed to th e to ta l w ei gh t o f th e bo ne d fo od st uf f a nd th e M R L is o ne te nt h of th e va lu e gi ve n in th e ta bl e, b ut m us t b e no le ss th an 0 .0 1 m g/ kg . (3 ) T he se le ve ls a re fo r f re sh r aw c ow ’s m ilk a nd fr es h w ho le c re am c ow ’s m ilk e xp re ss ed o n th e w ho le m ilk . (4 ) Fo r pr es er ve d, c on ce nt ra te d or s w ee te ne d co w ’s m ilk ; fo r ra w m ilk a nd w ho le c re am m ilk o f an ot he r an im al o ri gi n; a nd f or b ut te r, ch ee se o r cu rd . W he th er m ad e fr om co w ’s m ilk o r o th er m ilk o r a c om bi na tio n, th e fo llo w in g le ve ls a pp ly : i f t he fa t c on te nt is le ss th an 2 % b y w ei gh t, th e M R L is ta ke n as h al f t ha t s et fo r r aw m ilk a nd w ho le c re am m ilk ; i f t he fa t c on te nt is 2 % o r m or e by w ei gh t, th e M R L is e xp re ss ed in m g/ kg o f f at a nd is s et a t 2 5 tim es th at s et fo r r aw m ilk a nd w ho le c re am m ilk . 12 (5 ) B ir ds ’ e gg s in s he ll (o th er th an e gg s fo r h at ch in g) a nd w ho le e gg p ro du ct s an d eg g yo lk p ro du ct s (w he th er fr es h, d ri ed o r o th er w is e pr ep ar ed ). (6 ) S ca ro le in cl ud es b ro ad l ea f e nd iv e. (9 ) A ll ot he r m ea t, ed ib le o ff al , f at a nd p re pa ra tio ns o f m ea t a nd e di bl e of fa l. (1 1) A ll liv er a nd k id ne y. (1 3) B ro cc ol i i nc lu de s ca la br es e. (4 7) P ou ltr y an d po ul tr y pr od uc ts . D it hi oc ar ba m at es to P ro pi ne b G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) 1. F R U IT , F R E SH , D R IE D O R U N C O O K E D , P R E SE R V E D B Y F R E E Z IN G N O T C O N T A IN IN G A D D E D S U G A R : N U T S i) C IT R U S FR U IT G ra pe fr ui t 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Le m on s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * L im es 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * M an da ri ns (i nc c le m en tin es & s im ila r h yb ri ds ) 5 0. 01 * 0. 05 * 0. 02 * 0. 01 * 0. 05 * O ra ng es 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Po m el os 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * ii) T R E E N U T S (s he lle d or u ns he lle d) A lm on ds 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * B ra zi l n ut s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C as he w n ut s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C he st nu ts 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C oc on ut s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * H az el nu ts 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * M ac ad am ia n ut s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pe ca ns 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pi ne n ut s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pi st ac hi os 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 13 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) W al nu ts 0. 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * iii ) P O M E F R U IT A pp le s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 Pe ar s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 Q ui nc es 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 O th er s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 iv ) S T O N E F R U IT A pr ic ot s 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C he rr ie s 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 Pe ac he s (i nc n ec ta ri ne s & s im ila r h yb ri ds ) 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pl um s 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * v) B E R R IE S A N D S M A LL F R U IT a) T ab le & w in e gr ap es T ab le g ra pe s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 1 W in e gr ap es 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 1 b) St ra w be rr ie s (o th er th an w ild ) 10 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * c) C an e fr ui t ( ot he r t ha n w ild ) B la ck be rr ie s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * D ew be rr ie s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Lo ga nb er ri es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * R as pb er ri es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) O th er s m al l f ru it & b er ri es (o th er th an w ild ) B ilb er ri es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ra nb er ri es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ur ra nt s (r ed , b la ck & w hi te ) 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * G oo se be rr ie s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 14 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * e) W ild b er ri es & w ild fr ui t 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi ) M IS C E L LA N E O U S FR U IT A vo ca do s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * B an an as 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * D at es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Fi gs 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * K iw i f ru it 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * K um qu at s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * L itc hi s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * M an go es 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O liv es (t ab le c on su m pt io n) 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 O liv es (o il ex tr ac t) 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 Pa pa ya 7 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pa ss io n fr ui t 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pi ne ap pl es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Po m eg ra na te s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 2. V E G E T A B L E S, F R E SH O R U N C O O K E D , F R O Z E N O R D R Y i) R O O T A N D T U B E R V E G E T A B LE S B ee tr oo t 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ar ro ts 0. 2 0. 01 * 0. 2 0. 01 * 0. 01 * 0. 05 * C as sa va 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C el er ia c 0. 3 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 3 H or se ra di sh 0. 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Je ru sa le m a rt ic ho ke s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pa rs ni ps 0. 2 0. 01 * 0. 2 0. 01 * 0. 01 * 0. 05 * Pa rs le y ro ot 0. 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * R ad is he s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 15 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) Sa ls if y 0. 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Sw ee t p ot at oe s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Sw ed es 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * T ur ni ps 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Y am s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * ii) B U LB V E G E T A B LE S G ar lic 0. 1 0. 01 * 0. 2 0. 01 * 0. 01 * 0. 05 * O ni on s 1 0. 01 * 0. 2 0. 01 * 0. 01 * 0. 05 * Sh al lo ts 1 0. 01 * 0. 2 0. 01 * 0. 01 * 0. 05 * Sp ri ng o ni on s 1 0. 01 * 3 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * iii ) F R U IT IN G V E G E T A B L E S a) So la na ce a T om at oe s 3 0. 01 * 0. 05 * 0. 02 0. 01 * 2 Pe pp er s 5 0. 01 * 0. 05 * 0. 02 0. 01 * 1 C hi li Pe pp er s 5 0. 01 * 0. 05 * 0. 02 0. 01 * 1 A ub er gi ne s 3 0. 01 * 0. 05 * 0. 02 0. 01 * 0. 05 * O kr a 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * b) C uc ur bi ts e di bl e pe el C uc um be rs 2 0. 01 * 0. 05 * 0. 02 0. 01 * 2 G he rk in s 2 0. 01 * 0. 05 * 0. 02 0. 01 * 0. 05 * C ou rg et te s 2 0. 01 * 0. 05 * 0. 03 0. 01 * 0. 05 * O th er s 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * c) C uc ur bi ts i ne di bl e pe el M el on s 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 1 Sq ua sh es 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * W at er m el on s 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 1 16 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) O th er s 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) Sw ee t c or n 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * iv ) B R A SS IC A V E G E T A B LE S a) Fl ow er in g B ra ss ic as B ro cc ol i 1( 13 ) 0. 01 *( 13 ) 0. 05 *( 13 ) 0. 01 *( 13 ) 0. 01 *( 13 ) 0. 05 *( 13 ) C au lif lo w er 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * b) H ea d B ra ss ic as B ru ss el s sp ro ut s 2 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * H ea d ca bb ag e 3 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * c) Le af y B ra ss ic as C hi ne se c ab ba ge 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * K al e 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) K oh lr ab i 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * v) L E A F V E G E T A B LE S A N D F R E SH H E R B S a) Le ttu ce & s im ila r C re ss 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * La m b’ s le ttu ce 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Le ttu ce 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Sc ar ol e 5( 6) 0. 01 *( 6) 0. 05 *( 6) 0. 01 *( 6) 0. 01 *( 6) 0. 05 *( 6) R uc co la 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * Le av es a nd s te m s of b ra ss ic a, in cl ud in g tu rn ip gr ee ns 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * b) Sp in ac h & s im ila r Sp in ac h 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * B ee t l ea ve s (c ha rd ) 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 17 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * c) W at er cr es s 0. 3 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * d) W itl oo f 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * e) H er bs C he rv il 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C hi ve s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pa rs le y 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C el er y le av es 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi ) LE G U M E V E G E T A B LE S (F re sh ) B ea ns (w ith p od s) 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * B ea ns (w ith ou t p od s) 0. 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pe as (w ith p od s) 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pe as (w ith ou t p od s) 0. 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi i) S T E M V E G E T A B LE S A sp ar ag us 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C ar do on s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * C el er y 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Fe nn el 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * G lo be a rt ic ho ke s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Le ek s 3 0. 01 * 3 0. 01 * 0. 01 * 0. 05 * R hu ba rb 0. 5 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * vi ii) F U N G I a) C ul tiv at ed m us hr oo m s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * b) W ild m us hr oo m s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 3. P U L SE S B ea ns 0. 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 18 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) Le nt ils 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Pe as 0. 1 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * Lu pi ns 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er s 0. 05 * 0. 01 * 0. 05 * 0. 01 * 0. 01 * 0. 05 * 4. O IL SE E D S L in se ed 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* Pe an ut s 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* Po pp y se ed 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* Se sa m e se ed 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* Su nf lo w er s ee d 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* R ap e se ed 0. 5 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* So ya b ea n 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* M us ta rd s ee d 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* C ot to n se ed 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* H em p se ed 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* Pu m pk in s ee d 0. 1* 0. 05 0. 1* 0. 02 * 0. 01 * 0. 1* O th er s 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 01 * 0. 1* 5. P O T A T O E S E ar ly p ot at oe s 0. 3 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 2 W ar e po ta to es 0. 3 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 2 6. T E A (d ri ed le av es a nd s ta lk s, fe rm en te d or o th er w is e, C am el lia s in es is ) 0. 1* 0. 02 * 0. 1* 0. 02 * 0. 02 * 0. 1* 7. H O P S (d ri ed ) in cl ud in g ho p pe lle ts & u nc on ce nt ra te d po w de r 25 0. 02 * 0. 1* 0. 02 * 0. 02 * 50 8. C E R E A L S W he at 1 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * R ye 1 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * B ar le y 2 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * 19 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts D ith io ca rb am at es H ex ac hl or ob en ze ne (H C B ) Io xy ni l O xa m yl Pe th ox am id Pr op in eb (5 3) So rg hu m 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * O at s 2 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * T ri tic al e 1 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * M ai ze 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * B uc kw he at 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * M ill et 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * R ic e( 1) 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * Sp el t 1 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * O th er c er ea ls 0. 05 * 0. 01 0. 05 * 0. 01 * 0. 01 * 0. 05 * 9. P R O D U C T S O F A N IM A L O R IG IN M ea t, ed ib le o ff al , f at & p re pa ra tio ns o f m ea t & ed ib le o ff al (2 ) 0. 05 * 0. 2 0. 2( 39 ) 0. 05 (4 0) M ilk (3 ) a nd D ai ry P ro du ce (4 ) 0. 05 * 0. 01 0. 01 * E gg s( 5) 0. 05 * 0. 02 10 . S P IC E S C um in s ee d Ju ni pe r s ee d N ut m eg Pe pp er , b la ck a nd w hi te V an ill a po ds Sp ic es ot he rs U N IT S: M ax im um re si du e le ve ls (M R Ls ) a re e xp re ss ed in m ill ig ra m m es o f r es id ue p er k ilo gr am m e of fo od . K E Y : * Le ve l a t o r a bo ut th e lim it of d et er m in at io n. (1 ) P ad dy o r r ou gh ri ce , h us ke d ri ce a nd s em i m ill ed o r w ho lly m ill ed ri ce . 20 (2 ) L ev el s ar e m ea su re d on f at , e xc ep t i n th e ca se o f fo od s w ith a f at c on te nt o f 10 % o r le ss b y w ei gh t. In th es e ca se s th e re si du e is r el at ed to th e to ta l w ei gh t o f th e bo ne d fo od st uf f a nd th e M R L is o ne te nt h of th e va lu e gi ve n in th e ta bl e, b ut m us t b e no le ss th an 0 .0 1 m g/ kg . (3 ) T he se le ve ls a re fo r f re sh r aw c ow ’s m ilk a nd fr es h w ho le c re am c ow ’s m ilk e xp re ss ed o n th e w ho le m ilk . (4 ) Fo r pr es er ve d, c on ce nt ra te d or s w ee te ne d co w ’s m ilk ; fo r ra w m ilk a nd w ho le c re am m ilk o f an ot he r an im al o ri gi n; a nd f or b ut te r, ch ee se o r cu rd . W he th er m ad e fr om co w ’s m ilk o r o th er m ilk o r a c om bi na tio n, th e fo llo w in g le ve ls a pp ly : i f t he fa t c on te nt is le ss th an 2 % b y w ei gh t, th e M R L is ta ke n as h al f t ha t s et fo r r aw m ilk a nd w ho le c re am m ilk ; i f t he fa t c on te nt is 2 % o r m or e by w ei gh t, th e M R L is e xp re ss ed in m g/ kg o f f at a nd is s et a t 2 5 tim es th at s et fo r r aw m ilk a nd w ho le c re am m ilk . (5 ) B ir ds ’ e gg s in s he ll (o th er th an e gg s fo r h at ch in g) a nd w ho le e gg p ro du ct s an d eg g yo lk p ro du ct s (w he th er fr es h, d ri ed o r o th er w is e pr ep ar ed ). (6 ) S ca ro le in cl ud es b ro ad l ea f e nd iv e. (1 3) B ro cc ol i i nc lu de s ca la br es e. (3 9) O ff al s on ly . (4 0) A ll m ea t e xc ep t o ff al . (5 3) T he se m ax im um re si du e le ve ls a pp ly w he n si ng le re si du e m et ho ds a re e m pl oy ed fo r t he s pe ci fi c qu an tif ic at io n of P ro pi ne b, T hi ra m o r Z ir am , a s th e ca se m ay b e. P yr im et ha ni l t o Z ir am G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) 1. F R U IT , F R E SH , D R IE D O R U N C O O K E D , P R E SE R V E D B Y F R E E Z IN G N O T C O N T A IN IN G A D D E D S U G A R : N U T S i) C IT R U S FR U IT G ra pe fr ui t 10 0. 02 * 0. 05 * 0. 1* 0. 1* Le m on s 10 0. 02 * 0. 05 * 0. 1* 0. 1* L im es 10 0. 02 * 0. 05 * 0. 1* 0. 1* M an da ri ns (i nc c le m en tin es & s im ila r h yb ri ds ) 10 0. 02 * 0. 05 * 0. 1* 0. 1* O ra ng es 10 0. 02 * 0. 05 * 0. 1* 0. 1* Po m el os 10 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 10 0. 02 * 0. 05 * 0. 1* 0. 1* ii) T R E E N U T S (s he lle d or u ns he lle d) A lm on ds 0. 2 0. 02 * 0. 05 * 0. 1* 0. 1* B ra zi l n ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 21 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) C as he w n ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* C he st nu ts 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* C oc on ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* H az el nu ts 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* M ac ad am ia n ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pe ca ns 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pi ne n ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pi st ac hi os 0. 2 0. 02 * 0. 05 * 0. 1* 0. 1* W al nu ts 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* iii ) P O M E F R U IT A pp le s 5 0. 05 0. 05 * 5 0. 1* Pe ar s 5 0. 02 * 0. 05 * 5 1 Q ui nc es 5 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 5 0. 02 * 0. 05 * 0. 1* 0. 1* iv ) S T O N E F R U IT A pr ic ot s 3 0. 05 0. 05 * 3 0. 1* C he rr ie s 0. 05 * 0. 3 0. 05 * 3 5 Pe ac he s (i nc n ec ta ri ne s & s im ila r h yb ri ds ) 10 0. 05 0. 05 * 3 0. 1* Pl um s 3 0. 02 * 0. 05 * 2 2 O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* v) B E R R IE S A N D S M A LL F R U IT a) T ab le & w in e gr ap es T ab le g ra pe s 5 1 0. 05 * 0. 1* 0. 1* W in e gr ap es 5 1 0. 05 * 3 0. 1* b) St ra w be rr ie s (o th er th an w ild ) 5 0. 3 0. 05 * 10 0. 1* c) C an e fr ui t ( ot he r t ha n w ild ) B la ck be rr ie s 10 0. 02 * 0. 05 * 0. 1* 0. 1* D ew be rr ie s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 22 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) Lo ga nb er ri es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* R as pb er ri es 10 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* d) O th er s m al l f ru it & b er ri es (o th er th an w ild ) B ilb er ri es 5 2 0. 05 * 0. 1* 0. 1* C ra nb er ri es 5 2 0. 05 * 0. 1* 0. 1* C ur ra nt s (r ed , b la ck & w hi te ) 5 2 0. 05 * 0. 1* 0. 1* G oo se be rr ie s 5 2 0. 05 * 0. 1* 0. 1* O th er s 5 2 0. 05 * 0. 1* 0. 1* e) W ild b er ri es & w ild fr ui t 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* vi ) M IS C E L LA N E O U S FR U IT A vo ca do s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* B an an as 0. 1 0. 02 * 0. 05 * 0. 1* 0. 1* D at es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Fi gs 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* K iw i f ru it 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* K um qu at s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* L itc hi s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* M an go es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O liv es (t ab le c on su m pt io n) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O liv es (o il ex tr ac t) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pa pa ya 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pa ss io n fr ui t 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pi ne ap pl es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Po m eg ra na te s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 2. V E G E T A B L E S, F R E SH O R U N C O O K E D , F R O Z E N O R D R Y i) R O O T A N D T U B E R V E G E T A B LE S B ee tr oo t 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 23 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) C ar ro ts 1 0. 02 * 0. 05 * 0. 1* 0. 1* C as sa va 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* C el er ia c 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* H or se ra di sh 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Je ru sa le m a rt ic ho ke s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pa rs ni ps 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pa rs le y ro ot 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* R ad is he s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Sa ls if y 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Sw ee t p ot at oe s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Sw ed es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* T ur ni ps 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Y am s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* ii) B U LB V E G E T A B LE S G ar lic 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O ni on s 0. 1 0. 02 * 0. 05 * 0. 1* 0. 1* Sh al lo ts 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Sp ri ng o ni on s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* iii ) F R U IT IN G V E G E T A B L E S a) So la na ce a T om at oe s 1 0. 02 * 0. 05 * 0. 1* 0. 1* Pe pp er s 2 0. 02 * 0. 05 * 0. 1* 0. 1* C hi li Pe pp er s 2 0. 02 * 0. 05 * 0. 1* 0. 1* A ub er gi ne s 1 0. 02 * 0. 05 * 0. 1* 0. 1* O kr a 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* b) C uc ur bi ts e di bl e pe el 24 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) C uc um be rs 1 0. 02 * 0. 05 * 0. 1* 0. 1* G he rk in s 1 0. 02 * 0. 05 * 0. 1* 0. 1* C ou rg et te s 1 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 1 0. 02 * 0. 05 * 0. 1* 0. 1* c) C uc ur bi ts i ne di bl e pe el M el on s 0. 05 * 0. 05 0. 05 * 0. 1* 0. 1* Sq ua sh es 0. 05 * 0. 05 0. 05 * 0. 1* 0. 1* W at er m el on s 0. 05 * 0. 05 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 05 0. 05 * 0. 1* 0. 1* d) Sw ee t c or n 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* iv ) B R A SS IC A V E G E T A B LE S a) Fl ow er in g B ra ss ic as B ro cc ol i 0. 05 *( 13 ) 0. 02 *( 13 ) 0. 05 *( 13 ) 0. 1* (1 3) 0. 1* (1 3) C au lif lo w er 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* b) H ea d B ra ss ic as B ru ss el s sp ro ut s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* H ea d ca bb ag e 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* c) Le af y B ra ss ic as C hi ne se c ab ba ge 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* K al e 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* d) K oh lr ab i 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* v) L E A F V E G E T A B LE S A N D F R E SH H E R B S a) Le ttu ce & s im ila r C re ss 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* La m b’ s le ttu ce 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Le ttu ce 10 0. 02 * 0. 05 * 2 0. 1* 25 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) Sc ar ol e 0. 05 *( 6) 0. 02 *( 6) 0. 05 *( 6) 2( 6) 0. 1* (6 ) R uc co la 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Le av es a nd s te m s of b ra ss ic a, in cl ud in g tu rn ip gr ee ns 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* b) Sp in ac h & s im ila r Sp in ac h 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* B ee t l ea ve s (c ha rd ) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* c) W at er cr es s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* d) W itl oo f 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* e) H er bs C he rv il 3 0. 02 * 0. 05 * 0. 1* 0. 1* C hi ve s 3 0. 02 * 0. 05 * 0. 1* 0. 1* Pa rs le y 3 0. 02 * 0. 05 * 0. 1* 0. 1* C el er y le av es 3 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 3 0. 02 * 0. 05 * 0. 1* 0. 1* vi ) LE G U M E V E G E T A B LE S (F re sh ) B ea ns (w ith p od s) 2 0. 02 * 0. 05 * 0. 1* 0. 1* B ea ns (w ith ou t p od s) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pe as (w ith p od s) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Pe as (w ith ou t p od s) 0. 2 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* vi i) S T E M V E G E T A B LE S A sp ar ag us 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* C ar do on s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* C el er y 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Fe nn el 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* G lo be a rt ic ho ke s 0. 05 * 0. 3 0. 05 * 0. 1* 0. 1* 26 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) Le ek s 1 0. 02 * 0. 05 * 0. 1* 0. 1* R hu ba rb 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* vi ii) F U N G I a) C ul tiv at ed m us hr oo m s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* b) W ild m us hr oo m s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 3. P U L SE S B ea ns 0. 5 0. 02 * 0. 05 * 0. 1* 0. 1* Le nt ils 0. 5 0. 02 * 0. 05 * 0. 1* 0. 1* Pe as 0. 5 0. 02 * 0. 05 * 0. 1* 0. 1* Lu pi ns 0. 5 0. 02 * 0. 05 * 0. 1* 0. 1* O th er s 0. 5 0. 02 * 0. 05 * 0. 1* 0. 1* 4. O IL SE E D S L in se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* Pe an ut s 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* Po pp y se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* Se sa m e se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* Su nf lo w er s ee d 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* R ap e se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* So ya b ea n 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* M us ta rd s ee d 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* C ot to n se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* H em p se ed 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* Pu m pk in s ee d 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* O th er s 0. 1* 0. 05 * 0. 05 * 0. 1* 0. 1* 5. P O T A T O E S E ar ly p ot at oe s 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* W ar e po ta to es 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 6. T E A 27 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) (d ri ed le av es a nd s ta lk s, fe rm en te d or o th er w is e, C am el lia s in es is ) 0. 1* 0. 05 * 0. 1 0. 2* 0. 2* 7. H O P S (d ri ed ) in cl ud in g ho p pe lle ts & u nc on ce nt ra te d po w de r 0. 1* 0. 5 0. 1* 0. 2* 0. 2* 8. C E R E A L S W he at 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* R ye 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* B ar le y 0. 05 * 0. 2 0. 05 * 0. 1* 0. 1* So rg hu m 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O at s 0. 05 * 0. 2 0. 05 * 0. 1* 0. 1* T ri tic al e 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* M ai ze 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* B uc kw he at 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* M ill et 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* R ic e( 1) 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* Sp el t 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* O th er c er ea ls 0. 05 * 0. 02 * 0. 05 * 0. 1* 0. 1* 9. P R O D U C T S O F A N IM A L O R IG IN M ea t, ed ib le o ff al , f at & p re pa ra tio ns o f m ea t & ed ib le o ff al (2 ) 0. 2 M ilk (3 ) a nd D ai ry P ro du ce (4 ) 0. 05 E gg s( 5) 0. 02 * 10 . S P IC E S C um in s ee d Ju ni pe r s ee d N ut m eg Pe pp er , b la ck a nd w hi te 28 G ro up to w hi ch fo od b el on gs G ro up s in cl ud e th e fo llo w in g pr od uc ts Py ri m et ha ni l Q ui no xy fe n R im su lf ur on T hi ra m (5 3) Z ir am (5 3) V an ill a po ds Sp ic es ot he rs U N IT S: M ax im um re si du e le ve ls (M R Ls ) a re e xp re ss ed in m ill ig ra m m es o f r es id ue p er k ilo gr am m e of fo od . K E Y : * Le ve l a t o r a bo ut th e lim it of d et er m in at io n. (1 ) P ad dy o r r ou gh ri ce , h us ke d ri ce a nd s em i m ill ed o r w ho lly m ill ed ri ce . (2 ) L ev el s ar e m ea su re d on f at , e xc ep t i n th e ca se o f fo od s w ith a f at c on te nt o f 10 % o r le ss b y w ei gh t. In th es e ca se s th e re si du e is r el at ed to th e to ta l w ei gh t o f th e bo ne d fo od st uf f a nd th e M R L is o ne te nt h of th e va lu e gi ve n in th e ta bl e, b ut m us t b e no le ss th an 0 .0 1 m g/ kg . (3 ) T he se le ve ls a re fo r f re sh r aw c ow ’s m ilk a nd fr es h w ho le c re am c ow ’s m ilk e xp re ss ed o n th e w ho le m ilk . (4 ) Fo r pr es er ve d, c on ce nt ra te d or s w ee te ne d co w ’s m ilk ; fo r ra w m ilk a nd w ho le c re am m ilk o f an ot he r an im al o ri gi n; a nd f or b ut te r, ch ee se o r cu rd . W he th er m ad e fr om co w ’s m ilk o r o th er m ilk o r a c om bi na tio n, th e fo llo w in g le ve ls a pp ly : i f t he fa t c on te nt is le ss th an 2 % b y w ei gh t, th e M R L is ta ke n as h al f t ha t s et fo r r aw m ilk a nd w ho le c re am m ilk ; i f t he fa t c on te nt is 2 % o r m or e by w ei gh t, th e M R L is e xp re ss ed in m g/ kg o f f at a nd is s et a t 2 5 tim es th at s et fo r r aw m ilk a nd w ho le c re am m ilk . (5 ) B ir ds ’ e gg s in s he ll (o th er th an e gg s fo r h at ch in g) a nd w ho le e gg p ro du ct s an d eg g yo lk p ro du ct s (w he th er fr es h, d ri ed o r o th er w is e pr ep ar ed ). (6 ) S ca ro le in cl ud es b ro ad l ea f e nd iv e. (1 3) B ro cc ol i i nc lu de s ca la br es e. (5 3) T he se m ax im um re si du e le ve ls a pp ly w he n si ng le re si du e m et ho ds a re e m pl oy ed fo r t he s pe ci fi c qu an tif ic at io n of P ro pi ne b, T hi ra m o r Z ir am , a s th e ca se m ay b e. 29 EXPLANATORY NOTE (This note is not part of these Regulations) These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286) (“the 2005 Regulations”) in order to transpose— (a) Commission Directive 2007/55/EC amending certain Annexes to Council Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for azinphos-methyl (OJ No L 243, 18.9.2007, p. 41); (b) Commission Directive 2007/56/EC amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for azoxystrobin, chlorothalonil, deltamethrin, hexachlorobenzene, ioxynil, oxamyl and quinoxyfen (OJ No L 243, 18.9.2007, p. 50); (c) Commission Directive 2007/57/EC amending certain Annexes to Council Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for dithiocarbamates (OJ No L 243, 18.9.2007, p. 61); and (d) Commission Directive 2007/62/EC amending certain Annexes to Council Directives 86/362/EEC and 90/642/EEC as regards maximum residue levels for bifenazate, pethoxamid, pyrimethanil and rimsulfuron (OJ No L 260, 5.10.2007, p. 4). These Regulations substitute or insert— (a) residue definitions for certain pesticides in Schedule 1 to the 2005 Regulations which identify the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and (b) maximum residue levels for certain pesticides in Schedule 2 to the 2005 Regulations. A Regulatory Impact Assessment (RIA) was prepared for the 2005 Regulations and provides a basis for establishing the impact of amendments of the kind made by these Regulations. A consultation in 2003 indicated that compliance costs were virtually unchanged from those quoted in an RIA prepared in 1999. Copies of the RIA prepared in 2005 can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York, YO1 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament. � Crown copyright 2007 Printed and published in the UK by The Stationery Office Limited under the authority and superintendence of Carol Tullo, Controller of Her Majesty’s Stationery Office and Queen’s Printer of Acts of Parliament. E1615 11/2007 171615T 19585