Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991
Revised Edition
01.880.60
Showing the law as at 1 January 2006
This is a revised edition of the law
Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991
Arrangement
Article
1 Interpretation
2 Maximum residue levels
3 Seizure or disposal of food
4 Sampling
5 Citation
SCHEDULE 1
SCHEDULE 2
SCHEDULE 3
Supporting Documents
Endnotes
Table of Legislation History
Table of Renumbered Provisions
Table of Endnote References
Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991[1]
THE ECONOMIC DEVELOPMENT COMMITTEE, in pursuance of Articles 4 and 17 of the Pesticides (Jersey) Law 1991,[2] orders as follows –
Commencement [see endnotes]
1 Interpretation
(1) In this Order, unless the context otherwise requires –
“food” includes cereals intended for human consumption listed in Schedules 1 and 2;
“Guide to Codex Recommendations Concerning Pesticide Residues” means the Codex Alimentarius Commission documents CAC PR5 1984 and CAC PR6 1984 of the Food and Agriculture Organisation of the United Nations and the World Health Organisation joint Food Standards Programme;
“maximum residue level” in the case of any food, in relation to any pesticide used in connection therewith, means the figure obtained at the point in Schedule 1 or 2 where a line drawn vertically from the reference to the pesticide intersects with a line drawn horizontally from the reference to that food;
“pesticide” means a pesticide specified in Schedule 1, 2 or 3;
“residue” in relation to a pesticide means one or more of the substances specified in an entry in column 2 of Schedule 3 opposite the entry of that pesticide in column 1 of that Schedule.
(2) Any reference in a Schedule to a food, figure or pesticide includes any qualifying words relating to that food, figure or pesticide in that Schedule.
2 Maximum residue levels
No person may leave, or cause to be left –
(a) in any food specified in Schedule 1; or
(b) in any food specified in Schedule 2,
a level of residue exceeding any maximum residue level applicable to such food specified in that Schedule.
3 Seizure or disposal of food
If any food has in it a residue level in excess of any maximum residue level relating to that food, the Minister shall have power –
(a) to seize or dispose of the consignment containing that food or any part of it, or to require that some other person shall dispose of it; or
(b) to direct some other person to take such remedial action as appears to the Minister to be necessary.
4 Sampling
The level of residue in a food shall be determined as far as practicable in accordance with the procedures laid down in Parts 5 and 6 of the Guide to Codex Recommendations Concerning Pesticide Residues.
5 Citation
This Order may be cited as the Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991.
SCHEDULE 1
(Article 2(a))
Group to which food belongs
Food
Pesticides
Aldrin & Dieldrin
Captafol
Carbaryl
Carbon Disulphide
Carbon Tetrachloride
Chlordane
DDT
Diazinon
1,2-Dibromoethane
Dichlorvos
Endosulfan
Endrin
Hexachlorobenzene (HCB)
Hexachlorocyclohexane (HCH)
α
β
γ
Cereals
Wheat
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
sum of α and β
0.1
Rye
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
0.1
Barley
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
0.1
Oats
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
0.1
Maize
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.2
0.01
0.01
0.02
0.1
Rice[3]
0.01
0.05*
1
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
0.1
Other Cereals[4]
0.01
0.05*
0.5
0.1
0.1
0.02
0.05
0.05
0.05*
2
0.1
0.01
0.01
0.02
0.1
Products of Animal Origin
Meat, Fat and Preparations of Meat[5]
0.2
0.05
1
0.05
0.2
0.2
0.1
2[6], 1[7]
Milk[8]
0.006
0.002
0.04
0.0008
0.01
0.004
0.003
0.008
Dairy Produce[9] (>2% Fat)
0.15
0.05
1
0.02
0.25
0.1
0.075
0.2
Group to which food belongs
Food
Pesticides
Heptachlor
Hydrogen Cyanide
Hydrogen Phosphide
Inorganic Bromide
Malathion
Methyl Bromide
Phosphamidon
Pyrethrins
Trichlorfon
Cereals
Wheat
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Rye
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Barley
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Oats
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Maize
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Rice
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Other Cereals
0.01
15
0.1
50
8
0.1
0.05
3
0.1
Products of Animal Origin
Meat, Fat and Preparations of Meat
0.2
Milk
0.004
Dairy Produce (>2% Fat)
0.1
UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food
KEY: * Level at or about the limit of determination
SCHEDULE 2
(Article 2(b))
Group to which food belongs
Food
Pesticides
Aldrin & Dieldrin
2-Aminobutane
Aminotriazole (Amitrole)
Azinphos-methyl
Bitertanol
Captafol
Captan
Carbaryl
Carbendazim
Carbophenothion
Chlordane
Chlorfenvinphos
Chlorpyrifos-methyl
Cereals
Wheat
0.5
10
Rye
0.5
10
Barley
0.5
10
Oats
0.5
10
Maize
10
[10]
[11]
10
Products of Animal Origin
[12]
0.2
0.05
[13]
0.1*
0.008
0.01
[14] (>2% Fat)
[15]
0.1
0.1*
0.02
0.05
Citrus Fruit
Oranges
0.05
5
0.05*
2
0.05*
0.1
7
10
2
0.02*
1
Other Citrus
0.05
5
0.05*
2
0.05*
0.1
7
10
2
0.02*
1
Pome Fruit
Apples
0.05
0.05*
1
1
0.05*
3
5
5
1
0.02*
0.05
Pears
0.05
0.05*
1
1
0.05*
3
5
5
1
0.02*
0.05
Stone Fruit
Peaches and Nectarines
0.05
0.05*
4
1
0.05
2
10
10
1
0.02*
0.05
Plums
0.05
0.05*
1
1
0.05
2
10
2
1
0.02*
0.05
Berries, Small Fruit and Soft Fruit
Grapes
0.05
0.05*
2
0.05*
3
5
10
0.02*
0.05
Strawberries
0.05
0.05*
1
0.05*
3
7
5
0.02*
0.05
Raspberries
0.05
0.05*
1
0.05*
3
10
5
0.02*
0.05
Blackcurrants
0.05
0.05*
1
0.05*
3
10
5
0.02*
0.05
Assorted Fruit
Bananas
0.05
0.05*
1
0.5
0.05*
0.1
5
1
0.02*
0.5
Roots and Tuber Vegetables
Potatoes
0.05
50
0.05*
0.2
0.05*
0.1
0.2
3
0.02*
0.5
Carrots
0.05
0.05*
0.5
0.05*
0.1
2
0.02*
0.5
Turnips
0.05
0.05*
0.5
0.05*
0.1
1
0.02*
0.5
Swedes
0.05
0.05*
0.5
0.05*
0.1
2
0.02*
0.5
Bulb Vegetables
Onions
0.05
0.05*
0.5
0.05*
0.1
1
2
0.02*
0.5
Fruiting Vegetables
Tomatoes
0.05
0.05*
0.5
0.05*
3
5
5
0.02*
0.1
Cucumbers
0.05
0.05*
0.5
0.05*
0.1
3
0.5
0.02*
0.1
Brassica Vegetables
Cabbage
0.05
0.05*
0.5
0.05*
0.1
5
0.02*
0.1
Cauliflowers
0.05
0.05*
0.5
0.05*
0.1
1
0.5
0.02*
0.1
Brussels Sprouts
0.05
0.05*
1
0.05*
0.1
1
0.5
0.5
0.02*
0.1
Legume Vegetables
Beans
0.5
0.05*
0.5
0.05*
2
5
0.02*
0.1
Peas
0.5
0.05*
0.5
0.05*
2
5
0.02*
0.1
Stem Vegetables
Celery
0.5
0.05*
2
0.05*
0.1
3
2
0.02*
0.5
Leeks
0.5
0.05*
0.5
0.05*
2
1
0.02*
0.1
Leaf Vegetables
Lettuce
0.05
0.05*
0.5
0.05*
2
10
5
0.02*
0.1
Fungi
Mushrooms
0.05
0.05*
0.05*
0.1
1
1
0.02*
0.05
Group to which food belongs
Food
Pesticides
DDT
Diazinon
1,2-Dibromoethane
Dichlofluanid
Dichlorvos
Dicofol
Diflubenzuron
Dimethipin
Dimethoate
Dithiocarbamates
Endosulfan
Endrin
Ethion
Cereals
Wheat
Rye
Barley
Oats
Maize
Rice
Other Cereals
Products of Animal Origin
Meat, Fat and Preparations of Meat
0.7
0.05
0.05*
Milk
0.02
0.02
0.05*
Dairy Produce (>2% Fat)
Eggs
0.5
0.05*
0.05*
0.2
Citrus Fruit
Oranges
1
0.5
0.01
5
0.1
5
1
2
2
0.02
2
Other Citrus
1
0.5
0.01
5
0.1
5
1
2
2
0.02
2
Pome Fruit
Apples
0.1
0.5
0.01
5
0.1
5
1
1
3
2
0.02
0.5
Pears
0.1
0.5
0.01
5
0.1
5
1
1
3
2
0.02
0.5
Stone Fruit
Peaches and Nectarines
0.1
0.5
0.01
5
0.1
5
2
3
2
0.02
0.5
Plums
0.1
0.5
0.01
5
0.1
5
1
2
1
2
0.02
0.5
Berries, Small Fruit and Soft Fruit
Grapes
0.1
0.5
0.01
15
0.1
5
1
5
2
0.02
0.5
Strawberries
0.1
0.5
0.01
10
0.1
5
1
3
2
0.02
0.1
Raspberries
0.1
0.5
0.01
15
0.1
5
1
5
2
0.02
0.1
Blackcurrants
0.1
0.5
0.01
15
0.1
5
2
5
2
0.02
0.1
Assorted Fruit
Bananas
1
0.5
0.01
5
0.1
5
1
1
2
0.02
0.1
Roots and Tuber Vegetables
Potatoes
0.1
0.5
0.01
0.1
0.5
5
0.1*
0.05
0.1
0.2
0.02
Carrots
0.1
0.5
0.01
5
0.5
5
1
0.5
0.2
0.02
0.1
Turnips
0.1
0.5
0.01
5
0.5
5
1
2
0.02
0.1
Swedes
0.1
0.5
0.01
5
0.5
5
1
2
0.02
0.1
Bulb Vegetables
Onions
0.1
0.5
0.01
5
0.5
5
1
1
0.02
0.1
Fruiting Vegetables
Tomatoes
0.1
0.5
0.01
5
0.5
1
1
1
3
2
0.02
0.1
Cucumbers
0.1
0.5
0.01
5
0.5
2
2
0.5
2
0.02
0.1
Brassica Vegetables
Cabbage
0.1
0.5
0.01
5
0.5
5
1
2
2
0.02
0.1
Cauliflowers
0.1
0.5
0.01
5
0.5
5
2
2
0.02
0.1
Brussels Sprouts
0.1
0.5
0.01
5
0.5
5
1
2
2
0.02
0.1
Legume Vegetables
Beans
0.1
0.5
0.01
5
0.5
5
2
0.5
2
0.02
0.1
Peas
0.1
0.5
0.01
5
0.5
5
1
2
0.02
0.1
Stem Vegetables
Celery
0.1
0.5
0.01
0.5
5
1
2
0.02
0.1
Leeks
0.1
0.5
0.01
5
0.5
5
1
2
0.02
0.1
Leaf Vegetables
Lettuce
0.1
0.5
0.01
10
1
5
2
0.02
0.1
Fungi
Mushrooms
0.1
0.5
0.01
0.5
5
0.1
1
0.02
0.1
Group to which food belongs
Food
Pesticides
Etrimfos
Fenitrothion
Fluazifop
Flurochloridone
Haloxyfop
Hexachlorobenzene (HCB)
Hexachlorocyclohexane (HCH) γ
Heptachlor
Imazalil
Inorganic Bromide
Ioxynil
Iprodione
Malathion
Cereals
Wheat
10
10
Rye
10
10
Barley
10
10
Oats
10
10
Maize
10
10
Rice
Other Cereals
10
10
Products of Animal Origin
Meat, Fat and Preparations of Meat
Milk
Dairy Produce (>2% Fat)
Eggs
1
0.1
0.05
Citrus Fruit
Oranges
2
1
0.01
5/0.1[16]
30
2
Other Citrus
2
1
0.01
5/0.1[17]
30
2
Pome Fruit
Apples
0.5
0.05*
1
0.01*
20
10
0.5
Pears
0.5
0.05*
1
0.01*
20
10
0.5
Stone Fruit
Peaches and Nectarines
0.5
1
0.01*
20
10
0.5
Plums
0.5
1
0.01*
20
10
0.5
Berries, Small Fruit and Soft Fruit
Grapes
0.5
0.5
0.01*
20
10
0.5
Strawberries
0.5
3
0.01*
30
10
0.5
Raspberries
0.5
3
0.01*
20
5
0.5
Blackcurrants
0.5
3
0.01*
20
5
0.5
Assorted Fruit
Bananas
0.5
1
0.01*
20
0.5
Roots and Tuber Vegetables
Potatoes
0.05*
0.1
0.01*
0.05*
0.05
0.5
Carrots
0.5
0.01*
0.2
0.2
0.5
Turnips
0.5
0.01*
1
0.05
0.5
Swedes
0.5
0.01*
1
0.05
0.5
Bulb Vegetables
Onions
0.5
0.01*
1
0.05
0.1
0.1
3
Fruiting Vegetables
Tomatoes
0.5
2
0.02
75
5
3
Cucumbers
0.5
1
0.05
50
5
3
Brassica Vegetables
Cabbage
0.5
2
0.05
100
3
Cauliflowers
0.5
2
0.05
3
Brussels Sprouts
0.5
2
0.05
3
Legume Vegetables
Beans
0.5
1
0.05
3
Peas
0.5
0.1
0.05
3
Stem Vegetables
Celery
0.5
1
0.05
3
Leeks
0.5
1
0.05
3
Leaf Vegetables
Lettuce
0.5
2
0.05
3
Fungi
Mushrooms
0.5
1
0.05
3
Group to which food belongs
Food
Pesticides
Mercury Compounds
Methacrifos
Mevinphos
Omethoate
Parathion
Parathion-methyl
Phosalone
Pirimiphos-methyl
Quintozene
Tecnazene
Thiabendazole
Triazophos
2,4,5-T
Vinclozolin
Cereals
Wheat
0.02
10
10
Rye
0.02
10
10
Barley
0.02
10
10
Oats
0.02
10
10
Maize
0.02
10
10
Rice
Other Cereals
0.02
10
10
Products of Animal Origin
Meat, Fat and Preparations of Meat
Milk
Dairy Produce (>2% Fat)
Eggs
Citrus Fruit
Oranges
0.2
1
1
0.2
1
0.5
0.05
Other Citrus
0.2
1
1
0.2
1
0.5
0.05
Pome Fruit
Apples
0.02
0.2
1
2
0.05
1
Pears
0.02
0.2
1
2
0.05
1
Stone Fruit
Peaches and Nectarines
0.5
1
2
0.05
5
Plums
0.5
1
1
0.05
Berries, Small Fruit and Soft Fruit
Grapes
0.1
1
1
0.05
5
Strawberries
0.1
1
1
0.05
10
Raspberries
0.1
1
1
0.05
5
Blackcurrants
0.1
1
1
0.05
5
Assorted Fruit
Bananas
0.2
1
1
1
0.05
Roots and Tuber Vegetables
Potatoes
0.02
0.1
0.05
0.1*
0.2
5
0.05*
0.05
0.1
Carrots
0.02
0.1
0.2
0.1
0.1
0.05
Turnips
0.02
0.1
0.2
0.1
0.05
Swedes
0.02
0.1
2
0.1
0.05
Bulb Vegetables
Onions
0.02
0.1
0.1
1
0.05*
0.05
1
Fruiting Vegetables
Tomatoes
0.02
0.1
1
1
0.1
0.05
3
Cucumbers
0.02
0.1
0.2
1
0.05
1
Brassica Vegetables
Cabbage
0.02
0.1
0.2
1
0.02
0.1
0.05
1
Cauliflowers
0.02
0.1
0.2
1
0.02
0.05
1
Brussels Sprouts
0.02
0.1
0.2
1
0.1
0.05
Legume Vegetables
Beans
0.1
0.2
1
0.01
0.05
2
Peas
0.1
0.2
1
0.05
1
Stem Vegetables
Celery
0.02
0.1
0.2
1
0.05
5
Leeks
0.02
0.1
2
1
0.05
Leaf Vegetables
Lettuce
0.02
0.5
0.2
1
3
2
0.05
5
Fungi
Mushrooms
0.02
0.1
0.2
1
0.05
UNITS: Maximum residue levels (MRLs) are expressed in mg of residue per kg of food
KEY: * Level at or about the limit of determination
SCHEDULE 3
(Article 1(1))
(1)
(2)
Pesticides
Residues
Aldrin and Dieldrin
singly or combined, expressed as dieldrin (HEOD)
2 – Aminobutane
2 – aminobutane
Aminotriazole
aminotriazole
Azinphos – methyl
sum of azinphos – methyl and azinphos – ethyl
Bitertanol
bitertanol
Captafol
captafol
Captan
sum of captan and folpet
Carbaryl
carbaryl
Carbendazim
carbendazim (from use of benomyl, thiophanate – methyl and carbendazim)
Carbon disulphide
carbon disulphide
Carbon tetrachloride
carbon tetrachloride
Carbophenothion
sum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion
Chlordane
(1) for products of animal origin; sum of cis – and trans – isomers and oxychlordane expressed as chlordane;
(2) for cereals, fruit and vegetables; sum of cis – and trans – isomers expressed as chlordane
Chlorfenvinphos
sum of E – and Z – isomers of chlorfenvinphos
Chlorpyrifos – methyl
Chlorpyrifos – methyl
DDT
sum of pp’ – DDT, op’ – DDT, pp’ – TDE and pp’ – DDE expressed as DDT
Diazinon
diazinon
1,2 – Dibromoethane
1,2 – dibromoethane
Dichlofluanid
dichlofluanid
Dichlorvos
dichlorvos
Dicofol
dicofol
Diflubenzuron
diflubenzuron
Dimethipin
dimethipin
Dimethoate
dimethoate
Dithiocarbamates
alkylenebisdithiocarbamates and alkylthiuramdisulphides and dialkyldithiocarbamates determined and expressed as carbon disulphide (CS2)
Endosulfan
sum of alpha – and beta – isomers and of endosulfan sulphate, expressed as endosulfan
Endrin
endrin
Ethion
ethion
Etrimfos
sum of etrimfos, its oxygen analogue and 6 – ethoxy – 2 – ethyl – 4 – hydroxypyrimidine
Fenitrothion
fenitrothion
Fluazifop
fluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flurochloridone
flurochloridone
Haloxyfop
haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB)
hexachlorobenzene
Hexachlorocyclohexane (HCH)
hexachlorocyclohexane
Alpha-isomer
beta-isomer
gamma-isomer
Heptachlor
sum of heptachlor and heptachlor epoxide, expressed as heptachlor
Hydrogen cyanide
cyanides expressed as hydrogen cyanide
Hydrogen phosphide
phosphides expressed as hydrogen phosphide
Imazalil
imazalil
Inorganic bromide
determined and expressed as total bromine from all sources
Ioxynil
ioxynil
Iprodione
sum of iprodione and all metabolites containing 3,5 – dichloroaniline moiety, expressed as iprodione
Malathion
sum of malathion and malaoxon, expressed as malathion
Mercury compounds
determined as total mercury and expressed as mercury
Methacrifos
methacrifos
Methyl bromide
bromomethane
Mevinphos
sum of cis – and trans – mevinphos
Omethoate
omethoate (from use of formothion, dimethoate and omethoate)
Parathion
parathion
Parathion-methyl
parathion-methyl
Phosalone
phosalone
Phosphamidon
sum of phosphamidon (E – and Z – isomers) and N – desethylphosphamidon (E – and Z – isomers) expressed as phosphamidon
Pirimiphos-methyl
pirimiphos-methyl
Pyrethrins
sum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quintozene
sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazene
tecnazene
Thiabendazole
thiabendazole
Triazophos
triazophos
Trichlorfon
trichlorfon
2,4,5 – T
2,4,5 – T
Vinclozolin
sum of vinclozolin and all metabolites containing 3,5 – dichloroaniline moiety, expressed as vinclozolin
Endnotes
Table of Legislation History
Legislation
Year and No
Commencement
Pesticides (Maximum Residue Levels in Food) (Jersey) Order 1991
R&O.8275
1 October 1991
States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005
R&O.132/2005
9 December 2005
Table of Renumbered Provisions
Original
Current
1 (3)
spent, omitted from this revised edition
Table of Endnote References
[1]
This Order has been amended by the States of Jersey (Amendments and Construction Provisions No. 3) (Jersey) Regulations 2005. The amendments replace all references to a Committee of the States of Jersey with a reference to a Minister of the States of Jersey, and remove and add defined terms appropriately, consequentially upon the move from a committee system of government to a ministerial system of government
[2]
chapter 01.880
[3]
Paddy rice.
[4]
Other cereals do not include rice.
[5]
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 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.
[6]
Sheepmeat only.
[7]
All meat except sheepmeat.
[8]
These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk
[9]
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 that 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.
[10]
Paddy rice.
[11]
Other cereals do not include rice.
[12]
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 1/10 of the value given in the table, but must be no less that 0.01 mg/kg.
[13]
These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
[14]
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 that 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.
[15]
Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
[16]
Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel
[17]
Imazalil: 5mg/kg applies to whole fruit; 0.1mg/kg applies to fruit without peel
