Citation, interpretation 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 2) Regulations 2007.

(2)    In these Regulations—

“the 2007 Amendment Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2007; and

“the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005.

(3)    Subject to paragraphs (4) to (6), these Regulations shall come into force on 16th August 2007.

(4)    Regulation 8 shall come into force on 28th August 2007.

(5)    Regulation 9 shall come into force on 2nd September 2007.

(6)    Regulation 10 shall come into force on 21st January 2008.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see para (3) above.

Amendments to the 2007 Amendment Regulations coming into force on 16th August 2007

2

Amendments to the 2007 Amendment Regulations coming into force on 16th August 20072

The 2007 Amendment Regulations are amended in accordance with regulations 3 to 5.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

3

3

In regulation 4 (amendments coming into force on 21st January 2008)—

(a)    in paragraph (a), for “insert the entries for the pesticides Desmedipham and Phenmedipham”, substitute “insert the entry for the pesticide Desmedipham”; and

(b)    in paragraph (b)(i), for “insert the entries in the columns relating to the pesticides Desmedipham and Phenmedipham”, substitute “insert the entries in the column relating to the pesticide Desmedipham”.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

4

4

In Schedule 1 (entries inserted in Schedule 1 to the principal Regulations), omit the entry for the pesticide Phenmedipham in column 1 and the residue entries (1) and (2) relating to that pesticide in column 2.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

5

5

In Schedule 2 (entries substituted or inserted in Schedule 2 to the principal Regulations), omit the column for the pesticide Phenmedipham.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

Amendments to the principal Regulations

6

Amendments to the principal Regulations6

The principal Regulations are amended in accordance with regulations 7 to 10.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

Amendments coming into force on 16th August 2007

7

Amendments coming into force on 16th August 20077

Schedules 1 and 2 of the principal Regulations are amended as follows—

(a)    in Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Phenmedipham set out in Schedule 1 to these Regulations;

(b)    in Schedule 2 (maximum residue levels) of the principal Regulations—

(i)    for the entries in the columns relating to the pesticides Abamectin, Bifenthrin, Lambda-cyhalothrin, Linuron, Methomyl Thiodicarb and Pymetrozine, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations;

(ii)    for the entries in the column relating to the pesticide Penconazole, substitute the entries in the column headed “Penconazole: Applying from 16 August 2007” relating to that pesticide set out in Schedule 2 to these Regulations;

(iii)    in the appropriate place in the alphabetical sequence, insert the column headed “Phenmedipham: Applying from 16 August 2007” relating to that pesticide set out in Schedule 2 to these Regulations; and

(iv)    for the entries in the columns relating to the pesticide Atrazine for food group 8 (Cereals), substitute the entries in the column headed “Atrazine: Applying from 16 August 2007” relating to that pesticide set out in Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

Amendments coming into force on 28th August 2007

8

Amendments coming into force on 28th August 20078

Schedule 2 of the principal Regulations is amended as follows—

(a)    for the entries in the column relating to the pesticides Benomyl/Carbendazim, substitute the entries in the column relating to those pesticides set out in Schedule 2 to these Regulations; and

(b)    for the entry in the column relating to the pesticide Penconazole for the food group 1(v)(b) (Strawberries (other than wild)), substitute the entry in the column relating to that pesticide headed “Penconazole: Applying from 28 August 2007” set out in Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 28 August 2007: see reg 1(4).

Amendments coming into force on 2nd September 2007

9

Amendments coming into force on 2nd September 20079

Schedule 1 (pesticide residues) and Schedule 2 (maximum residue levels) of the principal Regulations are amended as follows—

(a)    in Schedule 1—

(i)    for the entry for Mevinphos, substitute the entry for Mevinphos set out in Schedule 1 to these Regulations; and

(ii)    in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Acetamiprid, Imazosulfuron, S-metholachlor, Methoxyfenozide, Milbemectin, Thiaclopid and Tribenuron-methyl set out in Schedule 1 to these Regulations; and

(b)    in Schedule 2—

(i)    for the entries in the columns relating to the pesticides Aldicarb, Mevinphos and Phosphamidon, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations;

(ii)    in the appropriate place in the alphabetical sequence, insert the entries in the columns relating to the pesticides Acetamiprid, Imazosulfuron, S-metholachlor, Methoxyfenozide, Milbemectin, Thiaclopid and Tribenuron-methyl set out in Schedule 2 to these Regulations; and

(iii)    at the end, add as footnote 49 the footnote numbered (49) set out at the end of Schedule 2 to these Regulations.

NOTES
Initial Commencement
Specified date

Specified date: 2 September 2007: see reg 1(5).

Amendments coming into force on 21st January 2008

10

Amendments coming into force on 21st January 200810

In Schedule 2 (maximum residue levels) of the principal Regulations, for the column headed “Phenmedipham: Applying from 16 August 2007”, substitute the column headed “Phenmedipham: Applying from 21 January 2008” set out in Schedule 2 to these regulations.

NOTES
Initial Commencement
Specified date

Specified date: 21 January 2008: see reg 1(6).

Signature

Jane Davidson

Minister for Sustainability and Rural Development, one of the Welsh Ministers

18th July 2007

Phil Woolas

Minister of State

Department for Environment, Food and Rural Affairs

19th July 2007

SCHEDULE 1 Entries Substituted or Inserted in Schedule 1 of the Principal Regulations

SCHEDULE 1Entries Substituted or Inserted in Schedule 1 of the Principal Regulations Regulations 7 and 9
Column 1Column 2
PesticideResidue
Acetamiprid(1) for products of plant origin: acetamiprid
(2) for foodstuffs of animal origin: acetamiprid and IM-2-1 metabolite
Imazosulfuronimazosulfuron
S-metholachlorMetholachlor including other mixtures of constituent isomers including S-metholachlor (sum of isomers)
Methoxyfenozidemethoxyfenozide
Mevinphosmevinphos, sum of E- and Z-isomers
Milbemectin(1) for products of plant origin other than cereals: sum of MA4+8,9Z-MA4, expressed as milbemectin
(2) for cereals: milbemectin
Phenmedipham(1) for products of plant origin: phenmedipham
(2) for foodstuffs of animal origin: phenmedipham (Methyl-N-(3-hydroxyphenyl) carbamate (MHPC) expressed as phenmedipham)
Thiaclopridthiacloprid
Tribenuron-methyltribenuron-methyl
NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

SCHEDULE 2 Entries Substituted or Inserted in Schedule 2 to the Principal Regulations

SCHEDULE 2Entries Substituted or Inserted in Schedule 2 to the Principal Regulations Regulations 7, 8, 9 and 10
Abamectin-Linuron
Group to which food belongsGroups include the following productsAbam
ectin
Aceta
miprid
Aldi
carb
Atra
zine: Applying from 16 August 2007
Benomy
l/Carben
dazim
Bifen
thrin
Imazos
ulfuron
Lambda
-cyhal
othrin
Linuron
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.01*10.02* 0.50.10.01*0.10.05*
Lemons0.01*10.02* 0.50.10.01*0.20.05*
Limes0.01*10.02* 0.50.10.01*0.20.05*
Mandarins (inc clementines & similar hybrids)0.01*10.02* 0.50.10.01*0.20.05*
Oranges0.01*10.02* 0.50.10.01*0.10.05*
Pomelos0.01*10.02* 0.50.10.01*0.10.05*
Others0.01*10.02* 0.50.10.01*0.02*0.05*
ii) TREE NUTS (Shelled or Unshelled)
Almonds0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Brazil nuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Cashew nuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Chestnuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Coconuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Hazelnuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Macadamia nuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Pecans0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Pine nuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Pistachios0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Walnuts0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.05*0.05*
iii) POME FRUIT
Apples0.01*0.10.02* 0.20.30.01*0.10.05*
Pears0.01*0.10.02* 0.20.30.01*0.10.05*
Quinces0.01*0.10.02* 0.20.30.01*0.10.05*
Others0.01*0.10.02* 0.20.30.01*0.10.05*
iv) STONE FRUIT
Apricots0.01*0.10.02* 0.20.20.01*0.20.05*
Cherries0.01*0.20.02* 0.50.20.01*0.10.05*
Peaches (inc nectarines & similar hybrids)0.01*0.10.02* 0.20.20.01*0.20.05*
Plums0.01*0.02*0.02* 0.50.20.01*0.10.05*
Others0.01*0.01*0.02* 0.1*0.20.01*0.10.05*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes0.01*0.01*0.02* 0.30.20.01*0.20.05*
Wine grapes0.01*0.01*0.02* 0.50.20.01*0.20.05*
b) Strawberries (other than wild)0.10.01*0.02* 0.1*0.50.01*0.50.05*
c) Cane fruit (other than wild)
Blackberries0.10.01*0.02* 0.1*0.30.01*0.02*0.05*
Dewberries0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Loganberries0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Raspberries0.10.01*0.02* 0.1*0.30.01*0.02*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
d) Other small fruit & berries (other than wild)
Bilberries0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Cranberries0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Currants (red, black & white)0.01*0.01*0.02* 0.1*0.50.01*0.10.05*
Gooseberries0.01*0.01*0.02* 0.1*0.05*0.01*0.10.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
e) Wild berries & wild fruit0.01*0.01*0.02* 0.1*0.05*0.01*0.20.05*
vi) MISCELLANEOUS FRUIT
Avocados0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Bananas0.01*0.01*0.02* 0.1*0.10.01*0.02*0.05*
Dates0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Figs0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Kiwi fruit0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Kumquats0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Litchis0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Mangoes0.01*0.01*0.02* 0.1*0.30.01*0.02*0.05*
Olives (Table Consumption)0.01*0.01*0.02* 0.1*0.05*0.01*0.50.05*
Olives (Oil Extract)0.01*0.01*0.02* 0.1*0.05*0.01*0.50.05*
Papaya0.050.01*0.02* 0.20.50.01*0.02*0.05*
Passion fruit0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Pineapples0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Pomegranates0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Carrots0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.2
Cassava0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Celeriac0.01*0.01*0.02* 0.1*0.05*0.01*0.10.5
Horseradish0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Jerusalem artichokes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Parsnips0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.2
Parsley root0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.2
Radishes0.01*0.01*0.02* 0.1*0.05*0.01*0.10.05*
Salsify0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Sweet potatoes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Swedes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Turnips0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Yams0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
ii) BULB VEGETABLES
Garlic0.01*0.01*0.05 0.1*0.05*0.01*0.02*0.05*
Onions0.01*0.01*0.05 0.1*0.05*0.01*0.02*0.05*
Shallots0.01*0.01*0.05 0.1*0.05*0.01*0.02*0.05*
Spring onions0.01*0.01*0.05 0.1*0.05*0.01*0.050.05*
Others0.01*0.01*0.05 0.1*0.05*0.01*0.02*0.05*
iii) FRUITING VEGETABLES
a) Solana
cea
Tomatoes0.020.10.02* 0.50.20.01*0.10.05*
Peppers0.050.30.02* 0.1*0.20.01*0.10.05*
Chilli Peppers0.050.30.02* 0.1*0.20.01*0.10.05*
Aubergines0.020.10.02* 0.50.20.01*0.50.05*
Okra0.01*0.01*0.02* 20.20.010.020.05
Others0.01*0.01*0.02 0.1*0.20.01*0.02*0.05*
b) Cucur
bits-edible peel
Cucumbers0.020.30.02* 0.1*0.10.01*0.10.05*
Gherkins0.020.30.02* 0.1*0.10.01*0.10.05*
Courgettes0.020.30.02 0.1*0.10.01*0.10.05*
Others0.020.30.02* 0.1*0.10.01*0.10.05*
c) Cucurbits-inedible peel
Melons0.01*0.01*0.02* 0.1*0.05*0.01*0.050.05*
Squashes0.01*0.01*0.02* 0.1*0.05*0.01*0.050.05*
Watermelons0.01*0.01*0.02* 0.1*0.05*0.01*0.050.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.050.05*
d) Sweet corn0.01*0.01*0.02* 0.1*0.05*0.01*0.050.05*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli0.01*(13)0.01*0.02* 0.1*(13)0.2(13)0.01*0.1(13)0.05*(13)
Cauliflower0.01*0.01*0.02* 0.1*0.20.01*0.10.05*
Others0.01*0.01*0.02* 0.1*0.20.01*0.10.05*
b) Head Brassicas
Brussels sprouts0.01*0.01*0.02* 0.510.01*0.050.05*
Head cabbage0.01*0.01*0.02* 0.1*10.01*0.20.05*
Others0.01*0.01*0.02* 0.1*10.01*0.02*0.05*
c) Leafy Brassicas
Chinese cabbage0.01*0.01*0.02* 0.1*0.05*0.01*10.05*
Kale0.01*0.01*0.02* 0.1*0.05*0.01*10.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*10.05*
d) Kohlrabi0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress0.10.01*0.02* 0.1*20.01*10.05*
Lamb's lettuce0.150.02* 0.1*20.01*10.05*
Lettuce0.150.02* 0.1*20.01*10.05*
Scarole0.1(6)0.01*0.02*(6) 0.1*(6)2(6)0.01*1(6)0.05*(6)
Ruccola0.10.01*0.02* 0.1*20.01*10.05*
Leaves and stems of brassica, including turnip greens
0.10.01*0.02* 0.1*20.01*10.05*
Others0.10.01*0.02* 0.1*20.01*10.05*
b) Spinach & similar
Spinach0.01*0.01*0.02* 0.1*0.05*0.01*0.20.05*
Beet leaves (chard)0.01*0.01*0.02* 0.1*0.05*0.01*0.50.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.50.05
c) Water
cress
0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
d) Witloof0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
e) Herbs
Chervil10.01*0.02* 0.1*0.05*0.01*11
Chives10.01*0.02* 0.1*0.05*0.01*11
Parsley10.01*0.02* 0.1*0.05*0.01*11
Celery leaves10.01*0.02* 0.1*0.05*0.01*11
Others10.01*0.02* 0.1*0.05*0.01*11
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods)0.01*0.01*0.02* 0.20.50.01*0.20.05*
Beans(without pods)0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.1
Peas (with pods)0.01*0.01*0.02* 0.20.1001*0.20.05*
Peas (without pods)0.01*0.01*0.02* 0.1*0.05*0.01*0.20.1
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
vii) STEM VEGETABLES
Asparagus0.01*0.01*0.02* 0.1*0.05*0.01*002*0.05*
Cardoons0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Celery0.01*0.01*0.02* 0.1*0.05*0.01*0.30.1
Fennel0.01*0.01*0.02* 0.1*0.05*0.01*0.30.1
Globe artichokes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Leeks0.01*0.01*0.02* 0.1*0.05*0.01*0.30.05*
Rhubarb0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
viii) FUNGI
a) Cultiv
ated mushrooms
0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05
b) Wild mushrooms0.01*0.01*0.02* 0.1*0.05*0.01*0.50.05*
3 PULSES
Beans0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Lentils0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Peas0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Lupins0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Others0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
4 OILSEEDS
Linseed0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Peanuts0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Poppy seed0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Sesame seed0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Sunflower seed (with shell)0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Rape seed0.02*0.01*0.05* 0.1*0.01*0.01*0.02*0.1*
Soya bean0.02*0.01*0.05* 0.20.1*0.01*0.02*0.1*
Mustard seed0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Cotton Seed0.02*0.020.05* 0.1*0.1*0.01*0.02*0.1*
Hemp seed0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
Others0.02*0.01*0.05* 0.1*0.1*0.01*0.02*0.1*
5 POTATOES
Early potatoes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
Ware potatoes0.01*0.01*0.02* 0.1*0.05*0.01*0.02*0.05*
6 TEA
dried leaves & stalks, fermented or otherwise, Camellia sinensis0.02*0.1*0.05* 0.1*50.02*10.1*
7 HOPS (Dried)
including hop pellets & unconc
entrated powder
0.050.1*0.05* 0.1*100.02*100.1*
8 CEREALS
Wheat0.01*0.01*0.05*0.10.10.50.01*0.020.05*
Rye0.01*0.01*0.05*0.10.10.05*0.01*0.020.05*
Barley0.01*0.01*0.05*0.120.50.01*0.050.05*
Sorghum0.01*0.01*0.05*0.10.01*0.05*0.01*0.020.05*
Oats0.01*0.01*0.05*0.120.50.01*0.020.05*
Triticale0.01*0.01*0.05*0.10.10.50.01*0.020.05*
Maize0.01*0.01*0.05*0.10.01*0.050.01*0.020.05*
Buckwheat0.01*0.01*0.05*0.10.01*0.05*0.01*0.020.05*
Millet0.01*0.01*0.05*0.10.01*0.05*0.01*0.020.05*
Rice(1)0.01*0.01*0.05*0.10.01*0.05*0.01*0.020.05*
Others0.01*0.01*0.05*0.10.01*0.05*0.01*0.020.05*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal (2)0.02*
(12)
0.05*
(10)
0.01* 0.05*(46)0.1(16) 0.02*(14)
0.01*(9)0.1(42) 0.05(9) 0.5(17)
0.2(30)
0.05*(49)
0.05*
Eggs(5)0.01*0.05*0.01* 0.05*(46)0.01* 0.02*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices
—others
(5) Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared)
(6) Scarole includes broad-leaf endive.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(10) All meat.
(12) Liver of bovine animals.
(13) Broccoli includes calabrese.
(14) Meat of poultry.
(16) Fat of bovine animals.
(17) Except poultry.
(30) All kidney.
(42) All liver.
(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
(49) All fat.
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
S-metholachlor-Penconazole
Group to which food belongsGroups include the following productsS-met
hola
chlor
Meth
omyl, Thoid
icarb
Metho
xyfeno
zide
Mevin
phos
Milbemec
tin
Penconazole: applying from 16 August 2007Penconazole: Applying from 28 August 2007
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.05*0.510.01*0.5*0.05*
Lemons0.05*110.01*0.05*0.05*
Limes0.05*110.01*0.05*0.05*
Mandarins (inc clementines & similar hybrids)0.05*110.01*0.05*0.05*
Oranges0.05*0.510.01*0.05*0.05*
Pomelos0.05*0.510.01*0.05*005*
Others0.05*0.05*10.01*0.05*0.05*
ii) TREE NUTS (Shelled or Unshelled)
Almonds0.05*0.05*0.02*0.01*0.1*0.05*
Brazil nuts0.05*0.05*0.02*0.01*0.1*0.05*
Cashew nuts0.05*0.05*0.02*0.01*0.1*0.05*
Chestnuts0.05*0.05*0.02*0.01*0.1*0.05*
Coconuts0.05*0.05*0.02*0.01*0.1*0.05*
Hazelnuts0.05*0.05*0.02*0.01*0.1*0.05*
Macadamia nuts0.05*0.05*0.02*0.01*0.1*0.05*
Pecans0.05*0.05*0.02*0.01*0.1*0.05*
Pine nuts0.05*0.05*0.02*0.01*0.1*0.05*
Pistachios0.05*0.05*0.02*0.01*0.1*0.05*
Walnuts0.05*0.05*0.02*0.01*0.1*0.05*
Others0.05*0.05*0.02*0.01*0.1*0.05*
iii) POME FRUIT
Apples0.05*0.220.01*0.05*0.2
Pears0.05*0.220.01*0.05*0.2
Quinces0.05*0.220.01*0.05*0.2
Others0.05*0.220.01*0.05*0.2
iv) STONE FRUIT
Apricots0.05*0.20.02*0.01*0.05*0.1
Cherries0.05*0.10.02*0.01*0.05*0.05*
Peaches (inc nectarines & similar hybrids)0.05*0.20.30.01*0.05*0.1
Plums0.05*0.50.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes0.05*0.05*10.01*0.05*0.2
Wine grapes0.05*110.01*0.05*0.2
b) Strawberries (other than wild)0.05*0.05*0.02*0.01*0.05*0.05*0.5
c) Cane fruit (other than wild)
Blackberries0.05*0.05*0.02*0.01*0.05*0.05*
Dewberries0.05*0.05*0.02*0.01*0.05*0.05*
Loganberries0.05*0.05*0.02*0.01*0.05*0.05*
Raspberries0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
d) Other small fruit & berries (other than wild)
Bilberries0.05*0.05*0.02*0.01*0.05*0.05*
Cranberries0.05*0.05*0.02*0.01*0.05*0.05*
Currants (red, black & white)0.05*0.05*0.02*0.01*0.05*0.5*
Gooseberries0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
e) Wild berries & wild fruit0.05*0.05*0.02*0.01*0.05*0.05*
vi) MISCELLANEOUS FRUIT
Avocados0.05*0.05*0.02*0.01*0.05*0.05*
Bananas0.05*0.05*0.02*0.01*0.05*0.05*
Dates0.05*0.05*0.02*0.01*0.05*0.05*
Figs0.05*0.05*0.02*0.01*0.05*0.05*
Kiwi fruit0.05*0.05*10.01*0.05*0.05*
Kumquats0.05*0.05*0.02*0.01*0.05*0.05*
Litchis0.05*0.05*0.02*0.01*0.05*0.05*
Mangoes0.05*0.05*0.02*0.01*0.05*0.05*
Olives (Table Consumption)0.05*0.05*0.02*0.01*0.05*0.05*
Olives (Oil Extract)0.05*0.05*0.02*0.01*0.05*0.05*
Papaya0.05*0.05*0.02*0.01*0.05*0.05*
Passion fruit0.05*0.05*0.02*0.01*0.05*0.05*
Pineapples0.05*0.05*0.02*0.01*0.05*0.05*
Pomegranates0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.05*0.05*0.02*0.01*0.05*0.05*
Carrots0.05*0.05*0.02*0.01*0.05*0.05*
Cassava0.05*0.05*0.02*0.01*0.05*0.05*
Celeriac0.05*0.05*0.02*0.01*0.05*0.05*
Horseradish0.05*0.05*0.02*0.01*0.05*005*
Jerusalem artichokes0.05*0.05*0.02*0.01*0.05*0.05*
Parsnips0.05*0.05*0.02*0.01*0.05*0.05*
Parsley root0.05*0.05*0.02*0.01*0.05*0.05*
Radishes0.05*0.50.02*0.01*0.05*0.05*
Salsify0.05*0.05*0.02*0.01*0.05*0.05*
Sweet potatoes0.05*0.05*0.02*0.01*0.05*0.05*
Swedes0.05*0.05*0.02*0.01*0.05*0.05*
Turnips0.05*0.05*0.02*0.01*0.05*0.05*
Yams0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
ii) BULB VEGETABLES
Garlic0.05*0.05*0.02*0.01*0.05*0.05*
Onions0.05*0.05*0.02*0.01*0.05*0.05*
Shallots0.05*0.05*0.02*0.01*0.05*0.05*
Spring onions0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes0.05*0.220.01*0.05*0.1
Peppers0.05*0.210.01*0.05*0.2
Chilli Peppers0.05*0.210.01*0.05*0.2
Aubergines0.05*0.20.50.01*0.05*0.1
Okra0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
b) Cucurb
its-edible peel
Cucumbers0.05*0.05*0.02*0.01*0.05*0.1
Gherkins0.05*0.05*0.02*0.01*0.05*0.1
Courgettes0.05*0.05*0.02*0.01*0.05*0.1
Others0.05*0.05*0.02*0.01*0.05*0.1
c) Cucurbits
-inedible peel
Melons0.05*0.05*0.02*0.01*0.05*0.1
Squashes0.05*0.05*0.02*0.01*0.05*0.1
Watermelons0.05*0.05*0.02*0.01*0.05*0.1
Others0.05*0.05*0.02*0.01*0.05*0.1
d) Sweet corn0.05*0.05*0.02*0.01*0.05*0.05*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli0.05*0.2(13)0.02*0.01*(13)0.05*0.05*(13)
Cauliflower0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
b) Head Brassicas
Brussels sprouts0.05*0.05*0.02*0.01*0.05*0.05*
Head cabbage0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
c) Leafy Brassicas
Chinese cabbage0.05*0.05*0.02*0.01*0.05*0.05*
Kale0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
d) Kohlrabi0.05*0.05*0.02*0.01*0.05*0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress0.05*0.05*0.02*0.01*0.05*0.05*
Lamb's lettuce0.05*0.05*0.02*0.01*0.05*0.05*
Lettuce0.05*0.30.02*0.01*0.05*0.05*
Scarole0.05*0.05*(6)0.02*0.01*(6)0.05*0.05*(6)
Ruccola0.05*0.05*0.02*0.01*0.05*0.05*
Leaves and stems of brassica, including turnip greens0.05*0.05-0.02*0.1*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
b) Spinach & similar
Spinach0.05*0.050.03*0.01*0.05*0.05*
Beet leaves (chard)0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
c) Watercress0.05*0.05*0.02*0.01*0.05*0.05*
d) Witloof0.05*0.05*0.02*0.01*0.05*0.05*
e) Herbs
Chervil0.05*0.30.02*0.01*0.05*0.05*
Chives0.05*0.30.02*0.01*0.05*0.05*
Parsley0.05*0.30.02*0.01*0.05*0.05*
Celery eaves0.05*0.30.02*0.01*0.05*0.05*
Others0.05*0.30.02*0.01*0.05*0.05*
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods)0.05*0.05*0.20.01*0.05*0.05*
Beans (without pods)0.05*0.05*0.02*0.01*0.05*0.05*
Peas (with pods)0.05*0.05*0.02*0.01*0.05*0.05*
Peas (without pods)0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
vii) STEM VEGETABLES
Asparagus0.05*0.05*0.02*0.01*0.05*0.05*
Cardoons0.05*0.05*0.02*0.01*0.05*0.05*
Celery0.05*0.05*0.02*0.01*0.05*0.05*
Fennel0.05*0.05*0.02*0.01*0.05*0.05*
Globe artichokes0.05*0.05*0.02*0.01*0.05*0.2
Leeks0.05*0.05*0.02*0.01*0.05*0.05*
Rhubarb0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
viii) FUNGI
a) Cultivated mushrooms0.05*0.05*0.02*0.01*0.05*0.05*
b) Wild mushrooms0.05*0.05*0.02*0.01*0.05*0.05*
3 PULSES
Beans0.05*0.05*0.02*0.01*0.05*0.05*
Lentils0.05*0.05*0.02*0.01*0.05*0.05*
Peas0.05*0.05*0.02*0.01*0.05*0.05*
Lupins0.05*0.05*0.02*0.01*0.05*0.05*
Others0.05*0.05*0.02*0.01*0.05*0.05*
4 OILSEEDS
Linseed0.1*0.05*0.050.01*0.1*0.05*
Peanuts0.1*0.10.05*0.01*0.1*0.05*
Poppy seed0.1*0.05*0.05*0.01*0.1*0.05*
Sesame seed0.1*0.05*0.05*0.01*0.1*0.05*
Sunflower seed (with shell)0.1*0.05*0.05*0.01*0.1*0.05*
Rape seed0.1*0.05*0.05*0.01*0.1*0.05*
Soya bean0.1*0.120.01*0.1*0.05*
Mustard seed0.1*0.05*0.05*0.01*0.1*0.05*
Cotton seed0.1*0.120.01*0.1*0.05*
Hemp seed0.1*0.05*0.05*0.01*0.1*0.05*
Others0.1*0.05*0.05*0.01*0.1*0.05*
5 POTATOES
Early potatoes0.05*0.05*0.02*0.01*0.05*0.05*
Ware potatoes0.05*0.05*0.02*0.01*0.05*0.05
6 TEA
(dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.1*0.1*0.05*0.02*0.1*0.1*
7 HOPS (Dried)
including hop pellets & unconcen
trat-ed powder
0.1*100.05*0.02*0.1*0.5
8 CEREALS
Wheat0.05*0.05*0.05*0.01*0.05*0.05*
Rye0.05*0.05*0.05*0.01*0.05*0.05*
Barley0.05*0.05*0.05*0.01*0.05*0.05*
Sorghum0.05*0.05*0.05*0.01*0.05*0.05*
Oats0.05*0.05*0.05*0.01*0.05*0.05*
Triticale0.05*0.05*0.05*0.01*0.05*0.05*
Maize0.05*0.05*0.05*0.01*0.05*0.05*
Buckwheat0.05*0.05*0.05*0.01*0.05*0.05*
Millet0.05*0.05*0.05*0.01*0.05*0.05*
Rice(1)0.05*0.05*0.05*0.01*0.05*0.05*
Others0.05*0.05*0.05*0.01*0.05*0.05*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal(2) 0.02*0.01* 0.05*
Milk(3) & Dairy produce(4) 0.02*0.01* 0.01
0.05
Eggs(5) 0.02*0.01* 0.05*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices—others
(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) Bird's eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(13) Broccoli includes calabrese.
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
Phenmedipham-tribenurun-methyl
Group to which food belongsGroups include the following productsPhenmedipham: Applying from 16 August 2007Phenmedipham: Applying from 21 January 2008Phosphami
don
Pymetroz
ine
ThiaclopridTribe
nuron
-methyl
1 FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit0.05*0.05*0.01*0.30.02*0.01*
Lemons0.05*0.05*0.01*0.30.02*0.01*
Limes0.05*0.05*0.01*0.30.02*0.01*
Mandarins (inc clementines & similar hybrids)0.05*0.05*0.01*0.30.02*0.01*
Oranges0.05*0.05*0.01*0.30.02*0.01*
Pomelos0.05*0.05*0.01*0.30.02*0.01*
Others0.05*0.05*0.01*0.30.02*0.01*
ii) TREE NUTS (Shelled or Unshelled)
Almonds0.05*0.05*0.01*0.02*0.02*0.01*
Brazil nuts0.05*0.05*0.01*0.02*0.02*0.01*
Cashew nuts0.05*0.05*0.01*0.02*0.02*0.01*
Chestnuts0.05*0.05*0.01*0.02*0.02*0.01*
Coconuts0.05*0.05*0.01*0.02*0.02*0.01*
Hazelnuts0.05*0.05*0.01*0.02*0.02*0.01*
Macadamia nuts0.05*0.05*0.01*0.02*0.02*0.01*
Pecans0.05*0.05*0.01*0.02*0.02*0.01*
Pine nuts0.05*0.05*0.01*0.02*0.02*0.01*
Pistachios0.05*0.05*0.01*0.02*0.02*0.01*
Walnuts0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
iii) POME FRUIT
Apples0.05*0.05*0.01*0.02*0.30.01*
Pears0.05*0.05*0.01*0.02*0.30.01*
Quinces0.05*0.05*0.01*0.02*0.30.01*
Others0.05*0.05*0.01*0.02*0.30.01*
iv) STONE FRUIT
Apricots0.05*0.05*0.01*0.050.30.01*
Cherries0.05*0.05*0.01*0.02*0.30.01*
Peaches (inc nectarines & similar hybrids)0.05*0.05*0.01*0.050.30.01*
Plums0.05*0.05*0.01*0.02*0.10.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes0.05*0.05*0.01*0.02*0.02*0.01*
Wine grapes0.05*0.05*0.01*0.02*0.02*0.01*
b) Strawberries (other than wild)0.10.10.01*0.50.50.01*
c) Cane fruit (other than wild)
Blackberries0.05*0.05*0.01*310.01*
Dewberries0.05*0.05*0.01*0.02*10.01*
Loganberries0.05*0.05*0.01*0.02*10.01*
Raspberries0.05*0.05*0.01*310.01*
Others0.05*0.05*0.01*0.02*10.01*
d) Other small fruit & berries (other than wild)
Bilberries0.05*0.05*0.01*0.02*10.01*
Cranberries0.05*0.05*0.01*0.02*10.01*
Currants (red, black & white)0.05*0.05*0.01*0.110.01*
Gooseberries0.05*0.05*0.01*0.02*10.01*
Others0.05*0.05*0.01*0.02*10.01*
e) Wild berries & wild fruit0.05* 0.01*0.02*0.02*0.01*
vi) MISCELLANEOUS FRUIT
Avocados0.05*0.05*0.01*0.02*0.02*0.01*
Bananas0.05*0.05*0.01*0.02*0.02*0.01*
Dates0.05*0.05*0.01*0.02*0.02*0.01*
Figs0.05*0.05*0.01*0.02*0.02*0.01*
Kiwi fruit0.05*0.05*0.01*0.02*0.02*0.01*
Kumquats0.05*0.05*0.01*0.02*0.02*0.01*
Litchis0.05*0.05*0.01*0.02*0.02*0.01*
Mangoes0.05*0.05*0.01*0.02*0.02*0.01*
Olives (Table Consumption)0.05*0.05*0.01*0.02*0.02*0.01*
Olives (Oil Extract)0.05*0.05*0.01*0.02*0.02*0.01*
Papaya0.05*0.05*0.01*0.02*0.02*0.01*
Passion fruit0.05*0.05*0.01*0.02*0.02*0.01*
Pineapples0.05*0.05*0.01*0.02*0.02*0.01*
Pomegranates0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
2 VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot0.10.10.01*0.02*0.02*0.01*
Carrots0.05*0.05*0.01*0.02*0.02*0.01*
Cassava0.05*0.05*0.01*0.02*0.02*0.01*
Celeriac0.05*0.05*0.01*0.02*0.02*0.01*
Horseradish0.05*0.05*0.01*0.02*0.02*0.01*
Jerusalem artichokes0.05*0.05*0.01*0.02*0.02*0.01*
Parsnips0.05*0.05*0.01*0.02*0.02*0.01*
Parsley root0.05*0.05*0.01*0.02*0.02*0.01*
Radishes0.05*0.05*0.01*0.02*0.02*0.01*
Salsify0.05*0.05*0.01*0.02*0.02*0.01*
Sweet potatoes0.05*0.05*0.01*0.02*0.02*0.01*
Swedes0.05*0.05*0.01*0.02*0.02*0.01*
Turnips0.05*0.05*0.01*0.02*0.02*0.01*
Yams0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
ii) BULB VEGETABLES
Garlic0.05*0.05*0.01*0.02*0.02*0.01*
Onions0.05*0.05*0.01*0.02*0.02*0.01*
Shallots0.05*0.05*0.01*0.02*0.02*0.01*
Spring onions0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes0.05*0.05*0.01*0.50.50.01*
Peppers0.05*0.05*0.01*110.01*
Chilli Peppers0.05*0.05*0.01*110.01*
Aubergines0.05*0.05*0.01*0.50.50.01*
Okra0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
b) Cucurbits-edible peel
Cucumbers0.05*0.05*0.01*0.50.30.01*
Gherkins0.05*0.05*0.01*0.50.30.01*
Courgettes0.05*0.05*0.01*0.50.30.01*
Others0.05*0.05*0.01*0.50.30.01*
c) Cucurbits-inedible peel
Melons0.05*0.05*0.01*0.20.20.01*
Squashes0.05*0.05*0.01*0.20.02*0.01*
Watermelons0.05*0.05*0.01*0.20.20.01*
Others0.05*0.05*0.01*0.20.02*0.01*
d) Sweet corn0.05*0.05*0.01*0.02*0.02*0.01*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli0.05*(13)0.05*(13)0.01*(13)0.02*(13)0.02*0.01*
Cauliflower0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
b) Head Brassicas
Brussels sprouts0.05*0.05*0.01*0.02*0.02*0.01*
Head cabbage0.05*0.05*0.01*0.050.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
c) Leafy Brassicas
Chinese cabbage0.05*0.05*0.01*0.20.02*0.01*
Kale0.05*0.05*0.01*0.20.02*0.01*
Others0.05*0.05*0.01*0.20.02*0.01*
d) Kohlrabi0.05*0.05*0.01*0.02*0.02*0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress0.05*0.05*0.01*220.01*
Lamb's lettuce0.05*0.05*0.01*220.01*
Lettuce0.05*0.05*0.01*220.01*
Scarole0.05*(6)0.05*(6)0.01*(6)2(6)20.01*
Ruccola0.05*0.05*0.01*220.01*
Leaves and stems of brassica, including turnip greens0.05*0.05*0.01*220.01*
Others0.05*0.05*0.01*220.01*
b) Spinach & similar
Spinach0.50.50.01*0.02*0.02*0.01*
Beet leaves (chard)0.50.50.01*0.02*0.02*0.01*
Others0.50.50.01*0.02*0.02*0.01*
c) Watercress0.05*0.05*0.01*0.02*0.02*0.01*
d) Witloof0.05*0.05*0.01*0.02*0.02*0.01*
e) Herbs
Chervil770.01*130.01*
Chives770.01*130.01*
Parsley770.01*130.01*
Celery leaves770.01*130.01*
Others770.01*130.01*
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods)0.05*0.05*0.01*110.01*
Beans (without pods)0.05*0.05*0.01*10.02*0.01*
Peas (with pods)0.05*0.05*0.01*10.02*0.01*
Peas (without pods)0.05*0.05*0.01*10.02*0.01*
Others0.05*0.05*0.01*10.02*0.01*
vii) STEM VEGETABLES
Asparagus0.05*0.05*0.01*0.02*0.02*0.01*
Cardoons0.05*0.05*0.01*0.02*0.02*0.01*
Celery0.05*0.05*0.01*0.02*0.02*0.01*
Fennel0.05*0.05*0.01*0.02*0.02*0.01*
Globe artichokes0.20.20.01*0.02*0.02*0.01*
Leeks0.05*0.05*0.01*0.02*0.02*0.01*
Rhubarb0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
viii) FUNGI
a) Cultivated mushrooms0.05*0.05*0.01*0.02*0.02*0.01*
b) Wild mushrooms0.05*0.05*0.01*0.02*0.02*0.01*
3 PULSES
Beans0.05*0.05*0.01*0.02*0.02*0.01*
Lentils0.05*0.05*0.01*0.02*0.02*0.01*
Peas0.05*0.05*0.01*0.02*0.02*0.01*
Lupins0.05*0.05*0.01*0.02*0.02*0.01*
Others0.05*0.05*0.01*0.02*0.02*0.01*
4 OILSEEDS
Linseed0.1*0.1*0.01*0.02*0.05*0.01*
Peanuts0.1*0.1*0.01*0.02*0.05*0.01*
Poppy seed0.1*0.1*0.01*0.02*0.05*0.01*
Sesame seed0.1*0.1*0.01*0.02*0.05*0.01*
Sunflower seed (with shell)0.1*0.1*0.01*0.02*0.05*0.01*
Rape seed0.1*0.1*0.01*0.02*0.30.01*
Soya bean0.1*0.1*0.01*0.02*0.05*0.01*
Mustard seed0.1*0.1*0.01*0.02*0.05*0.01*
Cotton seed0.1*0.1*0.01*0.050.05*0.01*
Hemp seed0.1*0.1*0.01*0.02*0.05*0.01*
Others0.1*0.1*0.01*0.02*0.05*0.01*
5 POTATOES
Early potatoes0.05*0.05*0.01*0.02*0.02*0.01*
Ware potatoes0.05*0.05*0.01*0.02*0.02*0.01*
6 TEA
(dried leaves & stalks, fermented or otherwise, Camellia sinensis)0.1*0.1*0.02*0.1*0.05*0.02*
7 HOPS (Dried)
including hop pellets & unconcentrated powder0.1*0.1*0.02*150.05*0.02*
8 CEREALS
Wheat 0.05*0.01*0.02*0.02*0.01*
Rye 0.05*0.01*0.02*0.02*0.01*
Barley 0.05*0.01*0.02*0.02*0.01*
Sorghum 0.05*0.01*0.02*0.02*0.01*
Oats 0.05*0.01*0.02*0.02*0.01*
Triticale 0.05*0.01*0.02*0.02*0.01*
Maize 0.05*0.01*0.02*0.02*0.01*
Buckwheat 0.05*0.01*0.02*0.02*0.01*
Millet 0.05*0.01*0.02*0.02*0.01*
Rice 0.05*0.01*0.02*0.02*0.01*
Others 0.05*0.01*0.02*0.02*0.01*
9 PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat & edible offal(2) 0.05* 0.01*0.05(10)
0.3(11)
0.05(49)
0.01
Milk(3) & Dairy produce(4) 0.05* 0.01*0.03
Eggs(5) 0.05* 0.01*0.01*
10 SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices—others
(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) Bird's egg 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.
(10) Type text here for footnote
(11) Type text here for footnote
(13) Broccoli includes calabrese.
(49) All fat.
UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY:
* Level at or about the limit of determination.
NOTES
Initial Commencement
Specified date

Specified date: 16 August 2007: see reg 1(3).

EXPLANATORY NOTE

EXPLANATORY NOTE (This note is not part of the Regulations)

These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (SI 2005/3286) (“the principal Regulations”) and the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2007 (SI 2007/971) (“the 2007 Amendment Regulations”).

The Regulations implement Commission Directives 2007/7/EC (OJ No L43, 15.2.2007, p 19), 2007/8/EC (OJ No L63, 1.3.2007, p 9), 2007/9/EC (OJ No L63, 1.3.2007, p 17), 2007/11/EC (OJ No L63, 1.3.2007, p 26) and 2007/12/EC (OJ No L59, 27.2.2007, p 75).

The Regulations come into force on 16th August 2007, 28th August 2007, 2nd September 2007, and 21st January 2008.

The Regulations substitute or insert:

(a)    new residue definitions for certain pesticides in Schedule 1 to the principal Regulations which identify the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

(b)    new maximum residue levels for certain pesticides in Schedule 2 to the principal Regulations.

A Regulatory Impact Assessment (RIA) was prepared in 2005 when the principal Regulations were previously consolidated and provides a basis for establishing the impact of amendments to the principal Regulations of the kind made by these Regulations. A consultation in 2003 indicated that compliance costs were virtually unchanged from those quoted in the 1999 RIA. Copies of the assessment can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York Y01 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament.