Statutory Instruments
2002 No. 2723
AGRICULTURE, ENGLAND AND WALES
PESTICIDES, ENGLAND AND WALES
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002
Made
31st October 2002
Laid before Parliament
1st November 2002
Coming into force
30th November 2002
The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, acting jointly (the National Assembly for Wales acting in relation to Wales only), being designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on them by that section, make the following Regulations:
Title, commencement and extent
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 2002; they extend to England and Wales only, and shall come into force on 30th November 2002.
Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999
2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999(3) shall be amended in accordance with this regulation.
(2) In regulation 2(1), for the definition of the Residues Directives there shall be substituted the following definition:
“‘the Residues Directives’ means Council Directive 86/362/EEC(4), Council Directive 86/363/EEC(5) and Council Directive 90/642/EEC(6), in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002.”.
(3) For paragraph (b) of regulation 6 there shall be substituted the following paragraph—
“(b)the procedure to be followed for sampling for the determination of pesticide residues shall—
(i)be that set out in the Annex to Commission Directive 2002/63/EC(7) for the residues covered by Part 2 of Schedule 2; and
(ii)so far as is practicable, be that set out in the Codex Alimentarius Commission ‘Recommended Method of Sampling for the Determination of Pesticide Residues for compliance with MRLs; CAC/GL 33-1999’ for the residues not covered by Part 2 of Schedule 2;”.
(4) In Schedule 1 there shall be inserted at the appropriate places in columns 1 and 2 the following entries (the entries for Dimethoate and Quintozene being substituted for the existing ones):
Column 1
Column 2
Pesticide
Residues
Bentazone
Bentazone (sum of bentazone and conjugates 6-OH-and 8-OH-bentazone expressed as bentazone)
Dimethoate
Dimethoate (sum of dimethoate and omethoate expressed as dimethoate)
Formothion
Formothion
Lindane
Lindane (Hexachloro-cylohexane γ)
Metsulfuron methyl
Metsulfuron methyl
Oxydemeton methyl
Oxydemeton methyl (sum of oxydemeton methyl and demeton-S-methylsulfone expressed as oxydemeton methyl)
Pyridate
Pyridate (sum of pyridate, its hydrolysis product CL 9673 (6-chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate)
Quintozene
Quintozene (sum of quintozene, and pentachloroaniline expressed as quintozene
(5) In Part I of Schedule 2 the following pesticide columns together with any residue level inserted under the respective columns shall be deleted—
(a)Hexachlorocyclohexane (HCH g) and Quintozene as at 1st December 2002;
(b)Dimethoate as at 1st January 2003;
(c)Parathion as at 1st May 2003.
(6) For Part 2 of Schedule 2 there shall be substituted the Schedule to these Regulations.
Signed on behalf of the National Assembly for Wales.
D. Elis-Thomas
Presiding Officer, National Assembly for Wales
24th October 2002
Whitty
Parliamentary Under Secretary of State,
Department for Environment, Food and Rural Affairs
31st October 2002
Regulation 2(6)
SCHEDULE
Group to which food belongs
Groups include the following products
Acephate
Aldicarb
Aldrin & dieldrin
Aminotriazole (Amitrole)
Amitraz
Aramite
Atrazine
Azimsulfuron
Azinphos-ethyl
Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Lemons
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Limes
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Mandarins (incl clementines & similar hybrids)
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Oranges
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Pomelos
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Others
1
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Brazil nuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Cashew nuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Chestnuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Coconuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Hazelnuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Macadamia nuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Pecans
0.02*
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Pine nuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Pistachios
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Walnuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1*
iii) POME FRUIT
Apples
1
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
0.05*
Pears
1
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
0.05*
Quincles
1
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
0.05*
Others
1
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
0.05*
iv) STONE FRUIT
Apricots
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Cherries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Peaches (incl nectarines & similar hybrids)
0.2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Plums
2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
Wine grapes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
b)
Strawberries (other than wild)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
c)
Cane Fruit (other than wild)
Blackberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Dewberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Loganberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Raspberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Cranberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Currants (red, black & white)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Gooseberries
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
e)
Wild berries & wild fruit
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Bananas
0.02*
0.1
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
Dates
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Figs
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Kiwi fruit
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Kumquats
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Litchis
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Mangoes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Olives (table consumption)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Olives (oil extract)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Papaya
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Passion fruit
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Pineapples
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Pomegranates
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Carrots
0.02*
0.1
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Celeriac
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Horseradish
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Jerusalem artichokes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Parsnips
0.02*
0.1
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Parsley root
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Radishes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Salsify
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Sweet potatoes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Swedes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Turnips
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Yams
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
ii) BULB VEGETABLES
Garlic
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Onions
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Shallots
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Spring onions
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.5
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
2
Peppers
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
Chilli peppers
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
2
Aubergines
0.5
0.05*
0.05*
0.5
0.01*
0.1*
0.02*
0.05*
2
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Gherkins
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Courgettes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
c)
Cucurbits-inedible peel
Melons
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.5
Squashes
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.5
Watermelons
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.5
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.5
d)
Sweet corn
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
2
0.05*
0.05*
0.05*002
0.01*
0.1*
0.02*
0.05*002
0.05*
Cauliflower
2
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
b)
Head Brassicas
Brussels sprouts
2
0.2
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Head cabbage
2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Kale
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
d)
Kohlrabi
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
3
Lamb’s lettuce
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
3
Lettuce
1
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
3
Scarole
0.02*
0.05*
0.05*
0.05*003
0.01*003
0.1*
0.02*
0.05*003
3
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
3
b)
Spinach & similar
Spinach
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Beet leaves (chard)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
c)
Watercress
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
d)
Witloof
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
e)
Herbs
Chervil
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Chives
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Parsley
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Celery leaves
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
3
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Beans (without pods)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Peas (with pods)
3
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.5
Peas (without pods)
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.2
Others
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
vii) STEM VEGETABLES
Asparagus
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Cardoons
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Celery
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
5
Fennel
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Globe artichokes
0.2
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
1
Leeks
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1
Rhubarb
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
b)
Wild mushrooms
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
3. PULSES
Beans
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1
Lentils
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1
Peas
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.1
4. OILSEEDS
Linseed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Peanuts
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Poppy seed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Sesame seed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Sunflower seed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Rape seed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Soya bean
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Mustard seed
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
Cotton seed
0.02*
0.05*
0.05*
1
0.01*
0.1*
0.1*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
0.01*
0.1*
0.1*
0.05*
0.05*
5. POTATOES
Early potatoes
0.02*
0.5
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
Ware potatoes
0.02*
0.5
0.05*
0.05*
0.01*
0.1*
0.02*
0.05*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.05*
0.02
0.1*
0.1*
0.1*
0.1*
0.1*
0.1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.05*
0.1*
20
0.1*
0.1*
0.1*
0.1*
20
002Broccoli includes calabrese.
003Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Barban
Benalaxyl
Benfuracarb
Bentazone
Binapacryl
Biphenthrin
Bromophos-ethyl
Bromopro-pylate
Campheclor (Toxaphene)
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Lemons
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Limes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Mandarins (incl clementines & similar hybrids)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Oranges
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pomelos
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Brazil nuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cashew nuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Chestnuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Coconuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Hazelnuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Macadamia nuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pecans
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pine nuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pistachios
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Walnuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
iii) POME FRUIT
Apples
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pears
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Quincles
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
iv) STONE FRUIT
Apricots
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cherries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Peaches (incl nectarines & similar hybrids)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Plums
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Wine grapes
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
b)
Strawberries (other than wild)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Dewberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Loganberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Raspberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
d)
Other small fruit & berries (other than wild)
Bilberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cranberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Currants (red, black & white)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Gooseberries
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
e)
Wild berries & wild fruit
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Bananas
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Dates
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Figs
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Kiwi fruit
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Kumquats
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Litchis
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Mangoes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Olives (table consumption)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Olives (oil extract)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Papaya
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Passion fruit
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pineapples
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Pomegranates
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Carrots
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Celeriac
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Horseradish
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Jerusalem artichokes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Parsnips
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Parsley root
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Radishes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Salsify
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Sweet potatoes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Swedes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Turnips
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Yams
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
ii) BULB VEGETABLES
Garlic
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Onions
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Shallots
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Spring onions
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Peppers
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Chilli peppers
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Aubergines
0.05*
0.2
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Gherkins
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Courgettes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
c)
Cucurbits-inedible peel
Melons
0.05*
0.1
0.05*
0.1*
0.05*
0.05*
0.1*
Squashes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Watermelons
0.05*
0.1
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
d)
Sweet corn
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cauliflower
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Head cabbage
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Kale
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
d)
Kohlrabi
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Lamb’s lettuce
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Lettuce
0.05*
0.05
0.05*
0.1*
0.05*
0.05*
0.1*
Scarole
0.05*005
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
b)
Spinach & similar
Spinach
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Beet leaves (chard)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
c)
Watercress
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
d)
Witloof
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
e)
Herbs
Chervil
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Chives
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Parsley
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Celery leaves
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Beans (without pods)
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Peas (with pods)
0.05*
0.05*
0.05*
0.5
0.05*
0.05*
0.1*
Peas (without pods)
0.05*
0.05*
0.05*
0.2
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
vii) STEM VEGETABLES
Asparagus
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cardoons
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Celery
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Fennel
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Globe artichokes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Leeks
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Rhubarb
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
b)
Wild mushrooms
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
3. PULSES
Beans
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Lentils
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Peas
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
4. OILSEEDS
Linseed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Peanuts
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Poppy seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Sesame seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Sunflower seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Rape seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Soya bean
0.05*
0.05*
0.05*
0.1
0.05*
0.05*
0.1*
Mustard seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Cotton seed
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Others
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
5. POTATOES
Early potatoes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
Ware potatoes
0.05*
0.05*
0.05*
0.1*
0.05*
0.05*
0.1*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1*
0.1
0.1*
5
0.1*
0.1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
5
0.1*
0.1*
0.1*
0.1*
005Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Captafol
Carbendazim
Carbofuran
Carbosulfan
Cartap
Chlorbenside
Chlorbufam
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.02*
5
0.3
0.05*
0.01*
0.05*
Lemons
0.02*
5
0.3
0.05*
0.01*
0.05*
Limes
0.02*
5
0.3
0.05*
0.01*
0.05*
Mandarins (incl clementines & similar hybrids)
0.02*
5
0.3
0.05*
0.01*
0.05*
Oranges
0.02*
5
0.3
0.05*
0.01*
0.05*
Pomelos
0.02*
5
0.3
0.05*
0.01*
0.05*
Others
0.02*
5
0.3
0.05*
0.01*
0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Brazil nuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Cashew nuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Chestnuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Coconuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Hazelnuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Macadamia nuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Pecans
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Pine nuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Pistachios
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Walnuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
iii) POME FRUIT
Apples
0.02*
2
0.1*
0.05*
0.01*
0.05*
Pears
0.02*
2
0.1*
0.05*
0.01*
0.05*
Quincles
0.02*
2
0.1*
0.05*
0.01*
0.05*
Others
0.02*
2
0.1*
0.05*
0.01*
0.05*
iv) STONE FRUIT
Apricots
0.02*
1
0.1*
0.05*
0.01*
0.05*
Cherries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Peaches (incl nectarines & similar hybrids)
0.02*
1
0.1*
0.05*
0.01*
0.05*
Plums
0.02*
0.5
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.02*
2
0.1*
0.05*
0.01*
0.05*
Wine grapes
0.02*
2
0.1*
0.05*
0.01*
0.05*
b)
Strawberries (other than wild)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
c)
Cane Fruit (other than wild)
Blackberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Dewberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Loganberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Raspberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Cranberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Currants (red, black & white)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Gooseberries
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
e)
Wild berries & wild fruit
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Bananas
0.02*
1
0.1*
0.05*
0.01*
0.05*
Dates
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Figs
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Kiwi fruit
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Kumquats
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Litchis
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Mangoes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Olives (table consumption)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Olives (oil extract)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Papaya
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Passion fruit
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Pineapples
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Pomegranates
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Carrots
0.02*
0.1*
0.3
0.1
0.01*
0.05*
Celeriac
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Horseradish
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Jerusalem artichokes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Parsnips
0.02*
0.1*
0.3
0.1
0.01*
0.05*
Parsley root
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Radishes
0.02*
0.1*
0.5
0.05*
0.01*
0.05*
Salsify
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Sweet potatoes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Swedes
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
Turnips
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
Yams
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
ii) BULB VEGETABLES
Garlic
0.02*
0.1*
0.3
0.05*
0.01*
0.05*
Onions
0.02*
0.1*
0.3
0.05*
0.01*
0.05*
Shallots
0.02*
0.1*
0.3
0.05*
0.01*
0.05*
Spring onions
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.02*
0.5
0.1*
0.05*
0.01*
0.05*
Peppers
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Chilli peppers
0.02*
0.1*
0.1*
0.01*
0.05*
Aubergines
0.02*
0.5
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.02*
1
0.1*
0.05*
0.01*
0.05*
Gherkins
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Courgettes
0.02*
0.3
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
c)
Cucurbits-inedible peel
Melons
0.02*
0.5
0.2
0.05*
0.01*
0.05*
Squashes
0.02*
0.5
0.2
0.05*
0.01*
0.05*
Watermelons
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
d)
Sweet corn
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
Cauliflower
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
b)
Head Brassicas
Brussels sprouts
0.02*
0.5
0.1*
0.05*
0.01*
0.05*
Head cabbage
0.02*
3
0.1*
0.05*
0.01*
0.05*
Others
0.02*
3
0.1*
0.05*
0.01*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Kale
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
d)
Kohlrabi
0.02*
0.1*
0.2
0.05*
0.01*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Lamb’s lettuce
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Lettuce
0.02*
5
0.1*
0.05*
0.01*
0.05*
Scarole
0.02*
0.1*
0.1*
0.05*
0.01*007
0.05*007
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
b)
Spinach & similar
Spinach
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Beet leaves (chard)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
c)
Watercress
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
d)
Witloof
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
e)
Herbs
Chervil
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Chives
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Parsley
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Celery leaves
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Beans (without pods)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Peas (with pods)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Peas (without pods)
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
vii) STEM VEGETABLES
Asparagus
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Cardoons
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Celery
0.02*
2
0.1*
0.05*
0.01*
0.05*
Fennel
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Globe artichokes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Leeks
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Rhubarb
0.02*
2
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
1
0.1*
0.05*
0.01*
0.05*
b)
Wild mushrooms
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
3. PULSES
Beans
0.02*
2
0.1*
0.05*
0.01*
0.05*
Lentils
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Peas
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
4. OILSEEDS
Linseed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Peanuts
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Poppy seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Sesame seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Sunflower seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Rape seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Soya bean
0.02*
0.2
0.1*
0.05*
0.01*
0.05*
Mustard seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Cotton seed
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Others
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
5. POTATOES
Early potatoes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
Ware potatoes
0.02*
0.1*
0.1*
0.05*
0.01*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.2*
0.1*
0.1*
0.1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
10
1
0.1*
0.1*
007Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Chlordane
Chlorfenson
Chlormequat
Chlorobenzilate
Chlorothalonil
Chloroxuron
Chlorpyrifos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
Lemons
0.01*
0.05*
0.02*
0.01*
0.05*
0.2
Limes
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
Mandarins (incl clementines & similar hybrids)
0.01*
0.05*
0.02*
0.01*
0.05*
2
Oranges
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
Pomelos
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
ii) TREE NUTS (shelled or unshelled)
Almonds
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Brazil nuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Cashew nuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Chestnuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Coconuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Hazelnuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Macadamia nuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Pecans
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Pine nuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Pistachios
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Walnuts
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
iii) POME FRUIT
Apples
0.01*
0.05*
0.02*
1
0.05*
0.5
Pears
0.01*
0.5
0.02*
1
0.05*
0.5
Quincles
0.01*
0.05*
0.02*
1
0.05*
0.5
Others
0.01*
0.05*
0.02*
1
0.05*
0.5
iv) STONE FRUIT
Apricots
0.01*
0.05*
0.02*
1
0.05*
0.05*
Cherries
0.01*
0.05*
0.02*
0.01*
0.05*
0.3
Peaches (incl nectarines & similar hybrids)
0.01*
0.05*
0.02*
1
0.05*
0.2
Plums
0.01*
0.05*
0.02*
0.01*
0.05*
0.2
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.01*
0.05*
0.02*
1
0.05*
0.5
Wine grapes
0.01*
0.05*
0.02*
3
0.05*
0.5
b)
Strawberries (other than wild)
0.01*
0.05*
0.02*
3
0.05*
0.2
c)
Cane Fruit (other than wild)
Blackberries
0.01*
0.05*
0.02*
10
0.05*
0.5
Dewberries
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Loganberries
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Raspberries
0.01*
0.05*
0.02*
10
0.05*
0.5
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Cranberries
0.01*
0.05*
0.02*
2
0.05*
0.05*
Currants (red, black & white)
0.01*
0.05*
0.02*
10
0.05*
1
Gooseberries
0.01*
0.05*
0.02*
10
0.05*
1
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
e)
Wild berries & wild fruit
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Bananas
0.01*
0.05*
0.02*
0.2
0.05*
3
Dates
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Figs
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Kiwi fruit
0.01*
0.05*
0.02*
0.01*
0.05*
2
Kumquats
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Litchis
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Mangoes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Olives (table consumption)
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Olives (oil extract)
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Papaya
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Passion fruit
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Pineapples
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Pomegranates
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Carrots
0.01*
0.05*
0.02*
1
0.05*
0.1
Celeriac
0.01*
0.05*
0.02*
1
0.05*
0.05*
Horseradish
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Jerusalem artichokes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Parsnips
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Parsley root
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Radishes
0.01*
0.05*
0.02*
0.01*
0.05*
0.2
Salsify
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Sweet potatoes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Swedes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Turnips
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Yams
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
ii) BULB VEGETABLES
Garlic
0.01*
0.05*
0.02*
0.5
0.05*
0.05*
Onions
0.01*
0.05*
0.02*
0.5
0.05*
0.2
Shallots
0.01*
0.05*
0.02*
0.5
0.05*
0.05*
Spring onions
0.01*
0.05*
0.02*
5
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.01*
0.05*
0.02*
2
0.05*
0.5
Peppers
0.01*
0.05*
0.02*
2
0.05*
0.5
Chilli peppers
0.01*
0.05*
0.02*
2
0.05*
0.5
Aubergines
0.01*
0.05*
0.02*
2
0.05*
0.5
Others
0.01*
0.05*
0.02*
2
0.05*
0.5
b)
Cucurbits-edible peel
Cucumbers
0.01*
0.05*
0.02*
1
0.05*
0.05*
Gherkins
0.01*
0.05*
0.02*
5
0.05*
0.05*
Courgettes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
c)
Cucurbits-inedible peel
Melons
0.01*
0.05*
0.02*
1
0.05*
0.05*
Squashes
0.01*
0.05*
0.02*
1
0.05*
0.05*
Watermelons
0.01*
0.05*
0.02*
1
0.05*
0.05*
Others
0.01*
0.05*
0.02*
1
0.05*
0.05*
d)
Sweet corn
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.01*
0.05*
0.02*
3
0.05*
0.05*
Cauliflower
0.01*
0.05*
0.02*
3
0.05*
0.05*
Others
0.01*
0.05*
0.02*
3
0.05*
0.05*
b)
Head Brassicas
Brussels sprouts
0.01*
0.05*
0.02*
0.5
0.05*
0.05*
Head cabbage
0.01*
0.05*
0.02*
3
0.05*
1
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.01*
0.05*
0.02*
0.01*
0.05*
0.5
Kale
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
d)
Kohlrabi
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Lamb’s lettuce
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Lettuce
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Scarole
0.01*009
0.05*
0.02*009
0.01*
0.05*009
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
b)
Spinach & similar
Spinach
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Beet leaves (chard)
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
c)
Watercress
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
d)
Witloof
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
e)
Herbs
Chervil
0.01*
0.05*
0.02*
5
0.05*
0.05*
Chives
0.01*
0.05*
0.02*
5
0.05*
0.05*
Parsley
0.01*
0.05*
0.02*
5
0.05*
0.05*
Celery leaves
0.01*
0.05*
0.02*
5
0.05*
0.05*
Others
0.01*
0.05*
0.02*
5
0.05*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Beans (without pods)
0.01*
0.05*
0.02*
0.05
0.05*
0.05*
Peas (with pods)
0.01*
0.05*
0.02*
2
0.05*
0.05*
Peas (without pods)
0.01*
0.05*
0.02*
0.3
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
vii) STEM VEGETABLES
Asparagus
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Cardoons
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Celery
0.01*
0.05*
0.02*
10
0.05*
0.05*
Fennel
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Globe artichokes
0.01*
0.05*
0.02*
0.01*
0.05*
1
Leeks
0.01*
0.05*
0.02*
10
0.05*
0.05*
Rhubarb
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.01*
10
0.02*
2
0.05*
0.05*
b)
Wild mushrooms
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
3. PULSES
Beans
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Lentils
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Peas
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
4. OILSEEDS
Linseed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Peanuts
0.01*
0.1*
0.02*
0.05
0.05*
0.05*
Poppy seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Sesame seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Sunflower seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Rape seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Soya bean
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Mustard seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Cotton seed
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
Others
0.01*
0.1*
0.02*
0.01*
0.05*
0.05*
5. POTATOES
Early potatoes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
Ware potatoes
0.01*
0.05*
0.02*
0.01*
0.05*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.02*
0.1*
0.1*
0.1*
0.1*
0.1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
0.1*
50
0.1*
0.1*
009Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Chlorpyrifos-methyl
Chlozolinate
Cyfluthrin
Cypermethrin
Daminozide
DDT
Deltamethrin
Diallate
Diazinon
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i)CITRUS FRUIT
Grapefruit
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
1
Lemons
0.3
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
0.02*
Limes
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
0.02*
Mandarins (incl clementines & similar hybrids)
1
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
0.02*
Oranges
0.5
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
1
Pomelos
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
1
Others
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
0.02*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Brazil nuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Cashew nuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Chestnuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Coconuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Hazelnuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Macadamia nuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pecans
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pine nuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pistachios
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Walnuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
iii) POME FRUIT
Apples
0.5
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.3
Pears
0.5
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.3
Quincles
0.5
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.02*
Others
0.5
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.02*
iv) STONE FRUIT
Apricots
0.05*
0.05*
0.5
2
0.02*
0.05*
0.1
0.05*
0.02*
Cherries
0.05*
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.3
Peaches (incl nectarines & similar hybrids)
0.5
0.05*
0.5
2
0.02*
0.05*
0.1
0.05*
0.02*
Plums
0.05*
0.05*
0.2
1
0.02*
0.05*
0.1
0.05*
0.1
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.1
0.05*
0.02*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.2
0.05*
0.3
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Wine grapes
0.2
0.05*
0.3
0.5
0.02*
0.05*
0.1
0.05*
0.02*
b)
Strawberries (other than wild)
0.5
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.5
0.05*
0.02*
Dewberries
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.05*
0.05*
0.02*
Loganberries
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.05*
0.05*
0.02*
Raspberries
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.5
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.05*
0.05*
0.02*
d)
Other small fruit & berries (other than wild)
Bilberries
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.2
Cranberries
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Currants (red, black & white)
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.2
0.05*
0.2
Gooseberries
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.2
0.05*
0.2
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
e)
Wild berries & wild fruit
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.05*
0.05*
0.02*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Bananas
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Dates
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Figs
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Kiwi fruit
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.2
Kumquats
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Litchis
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Mangoes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Olives (table consumption)
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.1*
0.05*
0.02*
Olives (oil extract)
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.1*
0.05*
0.02*
Papaya
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Passion fruit
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Pineapples
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Pomegranates
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Carrots
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.2
Celeriac
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Horseradish
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Jerusalem artichokes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Parsnips
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Parsley root
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Radishes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Salsify
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Sweet potatoes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Swedes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Turnips
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Yams
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
ii) BULB VEGETABLES
Garlic
0.05*
0.05*
0.02*
0.1
0.02*
0.05*
0.1
0.05*
0.02*
Onions
0.05*
0.05*
0.02*
0.1
0.02*
0.05*
0.1
0.05*
0.02*
Shallots
0.05*
0.05*
0.02*
0.1
0.02*
0.05*
0.1
0.05*
0.02*
Spring onions
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.1
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.5
0.05*
0.05
0.5
0.02*
0.05*
0.2
0.05*
0.5
Peppers
0.5
0.05*
0.3
0.5
0.02*
0.05*
0.2
0.05*
0.5
Chilli peppers
0.5
0.05*
0.3
0.5
0.02*
0.05*
0.2
0.05*
0.5
Aubergines
0.5
0.05*
0.02*
0.5
0.02*
0.05*
0.2
0.05*
0.5
Others
0.5
0.05*
0.02*
0.5
0.02*
0.05*
0.2
0.05*
0.5
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.05*
0.1
0.2
0.02*
0.05*
0.1
0.05*
0.02*
Gherkins
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.1
0.05*
0.02*
Courgettes
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.1
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.1
0.05*
0.02*
c)
Cucurbits-inedible peel
Melons
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.05*
0.05*
0.02*
Squashes
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.05*
0.05*
0.02*
Watermelons
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.05*
0.05*
0.02*
d)
Sweet corn
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*
0.05*011
0.05
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Cauliflower
0.05*
0.05*
0.05
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Others
0.05*
0.05*
0.05
0.5
0.02*
0.05*
0.1
0.05*
0.02*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05*
0.2
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Head cabbage
0.05*
0.05*
0.2
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Others
0.05*
0.05*
0.2
0.5
0.02*
0.05*
0.1
0.05*
0.02*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.05*
0.3
1
0.02*
0.05*
0.5
0.05*
0.02*
Kale
0.05*
0.05*
0.3
1
0.02*
0.05*
0.5
0.05*
0.02*
Others
0.05*
0.05*
0.3
1
0.02*
0.05*
0.5
0.05*
0.02*
d)
Kohlrabi
0.05*
0.05*
0.02*
0.2
0.02*
0.05*
0.05*
0.05*
0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05*
0.5
2
0.02*
0.05*
0.5
0.05*
0.02*
Lamb’s lettuce
0.05*
0.05*
0.5
2
0.02*
0.05*
0.5
0.05*
0.02*
Lettuce
0.05*
0.05*
0.5
2
0.02*
0.05*
0.5
0.05*
0.02*
Scarole
0.05*
0.05*012
0.5
2
0.02*
0.05*
0.5
0.05*012
0.02*
Others
0.05*
0.05*
0.5
2
0.02*
0.05*
0.5
0.05*
0.02*
b)
Spinach & similar
Spinach
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.5
0.05*
0.02*
Beet leaves (chard)
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.5
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.5
0.05*
0.02*
c)
Watercress
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
d)
Witloof
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
e)
Herbs
Chervil
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.5
0.05*
0.02*
Chives
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.5
0.05*
0.02*
Parsley
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.5
0.05*
0.02*
Celery leaves
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.5
0.05*
0.02*
Others
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.5
0.05*
0.02*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.05*
0.05
0.5
0.02*
0.05*
0.2
0.05*
0.02*
Beans (without pods)
0.05*
0.05*
0.05
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Peas (with pods)
0.05*
0.05*
0.05
0.5
0.02*
0.05*
0.1
0.05*
0.02*
Peas (without pods)
0.05*
0.05*
0.05
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.05*
0.05
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
vii) STEM VEGETABLES
Asparagus
0.05*
0.05*
0.02*
0.1
0.02*
0.05*
0.05*
0.05*
0.02*
Cardoons
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Celery
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Fennel
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Globe artichokes
0.05*
0.05*
0.02*
2
0.02*
0.05*
0.1
0.05*
0.02*
Leeks
0.05*
0.05*
0.02*
0.5
0.02*
0.05*
0.2
0.05*
0.02*
Rhubarb
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
b)
Wild mushrooms
0.05*
0.05*
0.02*
1
0.02*
0.05*
0.05*
0.05*
0.02*
3. PULSES
Beans
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
1
0.05*
0.02*
Lentils
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
1
0.05*
0.02*
Peas
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
1
0.05*
0.02*
Others
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
1
0.05*
0.02*
4. OILSEEDS
Linseed
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.05*
0.05*
Peanuts
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Poppy seed
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.05*
0.05*
Sesame seed
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.05*
0.05*
Sunflower seed
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.05*
0.05*
Rape seed
0.05*
0.05*
0.05
0.2
0.05*
0.05*
0.1
0.05*
0.05*
Soya bean
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Mustard seed
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Cotton seed
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.05*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
5. POTATOES
Early potatoes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
Ware potatoes
0.05*
0.05*
0.02*
0.05*
0.02*
0.05*
0.5
0.05*
0.02*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1*
0.5
0.1*
0.2
5
0.1*
0.05*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
20
30
0.1*
0.05*
5
0.1*
0.05*
011Broccoli includes calabrese
012Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
1,2 -Dibromoethane
Dichlorprop
Dichlorvos
Dicofol
1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-) ethane
Dimethoate
Dinoseb
Dinoterb
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Lemons
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Limes
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Mandarins (incl clementines & similar hybrids)
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Oranges
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Pomelos
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Brazil nuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Cashew nuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Chestnuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Coconuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Hazelnuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Macadamia nuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Pecans
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Pine nuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Pistachios
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Walnuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Others
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
iii) POME FRUIT
Apples
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Pears
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Quincles
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
iv) STONE FRUIT
Apricots
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Cherries
0.01*
0.05*
0.02*
0.01*
1
0.05*
0.05*
Peaches (incl nectarines & similar hybrids)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Plums
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
Wine grapes
0.01*
0.05*
2
0.01*
0.02*
0.05*
0.05*
b)
Strawberries (other than wild)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
c)
Cane Fruit (other than wild)
Blackberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Dewberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Loganberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Raspberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Cranberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Currants (red, black & white)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Gooseberries
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
e)
Wild berries & wild fruit
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Bananas
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Dates
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Figs
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Kiwi fruit
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Kumquats
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Litchis
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Mangoes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Olives (table consumption)
0.01*
0.05*
0.02*
0.01*
2
0.05*
0.05*
Olives (oil extract)
0.01*
0.05*
0.02*
0.01*
2
0.05*
0.05*
Papaya
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Passion fruit
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Pineapples
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Pomegranates
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Carrots
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Celeriac
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Horseradish
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Jerusalem artichokes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Parsnips
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Parsley root
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Radishes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Salsify
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Sweet potatoes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Swedes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Turnips
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Yams
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
ii) BULB VEGETABLES
Garlic
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Onions
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Shallots
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Spring onions
0.01*
0.05*
0.02*
0.01*
2
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.01*
0.05*
1
0.01*
0.02*
0.05*
0.05*
Peppers
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Chilli peppers
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Aubergines
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.01*
0.05*
0.2
0.01*
0.02*
0.05*
0.05*
Gherkins
0.01*
0.05*
0.2
0.01*
0.02*
0.05*
0.05*
Courgettes
0.01*
0.05*
0.2
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.2
0.01*
0.02*
0.05*
0.05*
c)
Cucurbits-inedible peel
Melons
0.01*
0.05*
0.5
0.01*
0.02*
0.05*
0.05*
Squashes
0.01*
0.05*
0.5
0.01*
0.02*
0.05*
0.05*
Watermelons
0.01*
0.05*
0.5
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.5
0.01*
0.02*
0.05*
0.05*
d)
Sweet corn
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*014
Cauliflower
0.01*
0.05*
0.02*
0.01*
0.2
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
b)
Head Brassicas
Brussels sprouts
0.01*
0.05*
0.02*
0.01*
0.3
0.05*
0.05*
Head cabbage
0.01*
0.05*
0.02*
0.01*
1
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Kale
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
d)
Kohlrabi
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Lamb’s lettuce
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Lettuce
0.01*
0.05*
0.02*
0.01*
0.5
0.05*
0.05*
Scarole
0.01*
0.05*
0.02*
0.01*015
0.02*015
0.05*
0.05*015
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
b)
Spinach & similar
Spinach
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Beet leaves (chard)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
c)
Watercress
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
d)
Witloof
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
e)
Herbs
Chervil
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Chives
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Parsley
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Celery leaves
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Beans (without pods)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Peas (with pods)
0.01*
0.05*
0.02*
0.01*
1
0.05*
0.05*
Peas (without pods)
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
vii) STEM VEGETABLES
Asparagus
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Cardoons
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Celery
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Fennel
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Globe artichokes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Leeks
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Rhubarb
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
b)
Wild mushrooms
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
3. PULSES
Beans
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Lentils
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Peas
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Others
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
4. OILSEEDS
Linseed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Peanuts
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Poppy seed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Sesame seed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Sunflower seed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Rape seed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Soya bean
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Mustard seed
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
Cotton seed
0.01*
0.05*
0.1
0.01*
0.05*
0.05*
0.05*
Others
0.01*
0.05*
0.05*
0.01*
0.05*
0.05*
0.05*
5. POTATOES
Early potatoes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
Ware potatoes
0.01*
0.05*
0.02*
0.01*
0.02*
0.05*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1*
20
0.1*
0.2
0.05*016
0.1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.01*
0.1*
50
0.1*
0.05*
0.1*
0.1*
014Liver and kidney.
015Scarole includes broad-leaf endive.
016The MRL for Dimethoate in tea is changing from the italicised figure on the 1st January 2003.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Dioxathion
Diphenylamine
Disulfoton
DNOC
Endosulfan
Endrin
Ethephon
Ethion
Changing from 31 Dec 2002
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Lemons
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Limes
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Mandarins (incl clementines & similar hybrids)
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Oranges
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Pomelos
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Brazil nuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Cashew nuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Chestnuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Coconuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Hazelnuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Macadamia nuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Pecans
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Pine nuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Pistachios
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Walnuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
Others
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.1*
iii) POME FRUIT
Apples
0.05*
5
0.02*
0.05*
0.3
0.01*
3
Pears
0.05*
10
0.02*
0.05*
0.3
0.01*
3
Quincles
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
3
Others
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
3
iv) STONE FRUIT
Apricots
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cherries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
3
Peaches (incl nectarines & similar hybrids)
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Plums
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Wine grapes
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
b)
Strawberries (other than wild)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Dewberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Loganberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Raspberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cranberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Currants (red, black & white)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Gooseberries
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
e)
Wild berries & wild fruit
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Bananas
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Dates
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Figs
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kiwi fruit
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kumquats
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Litchis
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Mangoes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Olives (table consumption)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Olives (oil extract)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Papaya
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Passion fruit
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Pineapples
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
2
Pomegranates
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Carrots
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celeriac
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Horseradish
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Jerusalem artichokes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsnips
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsley root
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Radishes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Salsify
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Sweet potatoes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Swedes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Turnips
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Yams
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
ii) BULB VEGETABLES
Garlic
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Onions
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Shallots
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Spring onions
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
3
Peppers
0.05*
0.05*
0.02*
0.05*
1
0.01*
3
Chilli peppers
0.05*
0.05*
0.02*
0.05*
1
0.01*
3
Aubergines
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Gherkins
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Courgettes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Cucurbits-inedible peel
Melons
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
0.05*
Squashes
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
0.05*
Watermelons
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
0.05*
d)
Sweet corn
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*
0.05*
0.02*
0.05*018
0.05*
0.01*
0.05*
Cauliflower
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Head cabbage
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kale
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Kohlrabi
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lamb’s lettuce
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lettuce
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Scarole
0.05*
0.05*
0.02*
0.05*019
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Spinach & similar
Spinach
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Beet leaves (chard)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Watercress
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Witloof
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
e)
Herbs
Chervil
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Chives
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsley
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celery leaves
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Beans (without pods)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas (with pods)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas (without pods)
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vii) STEM VEGETABLES
Asparagus
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cardoons
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celery
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Fennel
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Globe artichokes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Leeks
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Rhubarb
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Wild mushrooms
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
3. PULSES
Beans
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lentils
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
4. OILSEEDS
Linseed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Peanuts
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Poppy seed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Sesame seed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Sunflower seed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Rape seed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Soya bean
0.05*
0.05*
0.02*
0.05*
0.5
0.01*
0.05*
Mustard seed
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
Cotton seed
0.05*
0.05*
0.02*
0.05*
0.3
0.01*
2
Others
0.05*
0.05*
0.02*
0.05*
0.1*
0.01*
0.05*
5. POTATOES
Early potatoes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Ware potatoes
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.05*
0.05*
0.1*
30
0.01*
0.1*
2
3
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.05*
0.05*
0.1*
0.1*
0.1*
0.1*
018Broccoli includes calabrese.
019Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Fenarimol
Fenbutatin Oxide
Fenchlorphos
Fenitrothion
Fentin
Fenvalerate and Esfenvalerate
Sum of RR and SS isomers
Sum of RS and SR isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.02*
5
0.01*
0.05*
0.02*
0.02*
Lemons
0.02*
5
0.01*
0.05*
0.02*
0.02*
Limes
0.02*
5
0.01*
0.05*
0.02*
0.02*
Mandarins (incl clementines & similar hybrids)
0.02*
5
0.01*
0.05*
0.02*
0.02*
Oranges
0.02*
5
0.01*
0.05*
0.02*
0.02*
Pomelos
0.02*
5
0.01*
0.05*
0.02*
0.02*
Others
0.02*
5
0.01*
0.05*
0.02*
0.02*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Brazil nuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Cashew nuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Chestnuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Coconuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Hazelnuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Macadamia nuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Pecans
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Pine nuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Pistachios
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Walnuts
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
iii) POME FRUIT
Apples
0.3
2
0.01*
0.05*
0.05
0.02*
Pears
0.3
2
0.01*
0.05*
0.05
0.02*
Quincles
0.3
2
0.01*
0.05*
0.05
0.02*
Others
0.3
2
0.01*
0.05*
0.05
0.02*
iv) STONE FRUIT
Apricots
0.5
0.05*
0.01*
0.05*
0.02*
0.02*
Cherries
1
0.05*
0.01*
0.05*
0.02*
0.02*
Peaches (incl nectarines & similar hybrids)
0.5
0.05*
0.01*
0.05*
0.02*
0.02*
Plums
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.3
2
0.01*
0.05*
0.1
0.02*
Wine grapes
0.3
2
0.01*
0.05*
0.1
0.02*
b)
Strawberries (other than wild)
0.3
1
0.01*
0.05*
0.02*
0.02*
c)
Cane Fruit (other than wild)
Blackberries
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Dewberries
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Loganberries
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Raspberries
0.1
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
d)
Other small fruit & berries (other than wild)
Bilberries
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Cranberries
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Currants (red, black & white)
1
0.05*
0.01*
0.05*
0.02*
0.02*
Gooseberries
1
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
e)
Wild berries & wild fruit
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Bananas
0.3
3
0.01*
0.05*
0.02*
0.02*
Dates
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Figs
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Kiwi fruit
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Kumquats
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Litchis
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Mangoes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Olives (table consumption)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Olives (oil extract)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Papaya
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Passion fruit
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Pineapples
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Pomegranates
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Carrots
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Celeriac
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Horseradish
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Jerusalem artichokes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Parsnips
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Parsley root
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Radishes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Salsify
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Sweet potatoes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Swedes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Turnips
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Yams
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
ii) BULB VEGETABLES
Garlic
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Onions
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Shallots
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Spring onions
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.5
1
0.01*
0.05*
0.05
0.02*
Peppers
0.5
1
0.01*
0.05*
0.02*
0.02*
Chilli peppers
0.5
1
0.01*
0.05*
0.02*
0.02*
Aubergines
0.02*
1
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
b)
Cucurbits-edible peel
Cucumbers
0.2
0.5*
0.01*
0.05*
0.02*
0.02*
Gherkins
0.2
0.05*
0.01*
0.05*
0.02*
0.02*
Courgettes
0.2
0.5
0.01*
0.05*
0.02*
0.02*
Others
0.2
0.05*
0.01*
0.05*
0.02*
0.02*
c)
Cucurbits-inedible peel
Melons
0.05
0.05*
0.01*
0.05*
0.02*
0.02*
Squashes
0.05
0.05*
0.01*
0.05*
0.02*
0.02*
Watermelons
0.05
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.05
0.05*
0.01*
0.05*
0.02*
0.02*
d)
Sweet corn
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Cauliflower
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
b)
Head Brassicas
Brussels sprouts
0.02*
0.05*
0.01*
0.05*
0.05
0.02*
Head cabbage
0.02*
0.05*
0.01*
0.05*
0.05
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
c)
Leafy Brassicas
Chinese cabbage
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Kale
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
d)
Kohlrabi
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Lamb’s lettuce
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Lettuce
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Scarole
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
b)
Spinach & similar
Spinach
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Beet leaves (chard)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
c)
Watercress
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
d)
Witloof
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
e)
Herbs
Chervil
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Chives
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Parsley
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Celery leaves
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Beans (without pods)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Peas (with pods)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Peas (without pods)
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
vii) STEM VEGETABLES
Asparagus
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Cardoons
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Celery
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Fennel
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Globe artichokes
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Leeks
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Rhubarb
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
b)
Wild mushrooms
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
3. PULSES
Beans
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Lentils
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Peas
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
Others
0.02*
0.05*
0.01*
0.05*
0.02*
0.02*
4. OILSEEDS
Linseed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Peanuts
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Poppy seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Sesame seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Sunflower seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Rape seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Soya bean
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Mustard seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Cotton seed
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.01*
0.05*
0.05*
0.05*
5. POTATOES
Early potatoes
0.02*
0.05*
0.01*
0.1
0.02*
0.02*
Ware potatoes
0.02*
0.05*
0.01*
0.1
0.02*
0.02*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.05*
0.1*
0.1*
0.5
0.1*
0.05*
0.05*
7. HOPS (dried)
including hop pellets & unconcentrated powder
5
0.1*
0.1*
0.5
0.05*
0.05*
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Flucythrinate
Flupyrsulfuron-methyl
Fluroxypyr and its esters expressed as furoxypyr
Folpet
Formothion
Furathiocarb
Glyphosate
Heptachlor
Hexachloro-benzene (HCB)
Hexachloro-cyclohexane (HCH)
Applying from 1 Jan 2003
Sum of alpha and beta isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Lemons
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Limes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Mandarins (incl clementines & similar hybrids)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Oranges
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Pomelos
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Brazil nuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Cashew nuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Chestnuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Coconuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Hazelnuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Macadamia nuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Pecans
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Pine nuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Pistachios
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Walnuts
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.05*
0.05*
0.1*
0.01*
iii) POME FRUIT
Apples
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Pears
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Quincles
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
iv) STONE FRUIT
Apricots
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Cherries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Peaches (incl nectarines & similar hybrids)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Plums
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Wine grapes
0.02*
0.05*
10
0.02*
0.05*
0.1*
0.01*
b)
Strawberries (other than wild)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
c)
Cane Fruit (other than wild)
Blackberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Dewberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Loganberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Raspberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
d)
Other small fruit & berries
Bilberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Cranberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Currants (red, black & white)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Gooseberries
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
e)
Wild berries & wild fruit
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Bananas
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Dates
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Figs
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Kiwi fruit
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Kumquats
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Litchis
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Mangoes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Olives (table consumption)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Olives (oil extract)
0.02*
0.05*
0.02*
0.05*
2
0.01*
Papaya
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Passion fruit
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Pineapples
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Pomegranates
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Carrots
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Celeriac
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Horseradish
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Jerusalem artichokes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Parsnips
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Parsley root
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Radishes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Salsify
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Sweet potatoes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Swedes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Turnips
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Yams
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
ii) BULB VEGETABLES
Garlic
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Onions
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Shallots
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Spring onions
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Peppers
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Chilli peppers
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Aubergines
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
b)
Cucurbits-edible peel
Cucumbers
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Gherkins
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Courgettes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
c)
Cucurbits-inedible peel
Melons
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Squashes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Watermelons
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
d)
Sweet corn
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.02*
0.05*
0.02*
0.1
0.1*
0.01*
Cauliflower
0.02*
0.05*
0.02*
0.1
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.1
0.1*
0.01*
b)
Head Brassicas
Brussels sprouts
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Head cabbage
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
c)
Leafy Brassicas
Chinese cabbage
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Kale
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
d)
Kohlrabi
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Lamb’s lettuce
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Lettuce
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Scarole
0.02*
0.05*
0.02*022
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
b)
Spinach & similar
Spinach
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Beet leaves (chard)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
c)
Watercress
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
d)
Witloof
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
e)
Herbs
Chervil
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Chives
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Parsley
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Celery leaves
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Beans (without pods)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Peas (with pods)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Peas (without pods)
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
vii) STEM VEGETABLES
Asparagus
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Cardoons
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Celery
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Fennel
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Globe artichokes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Leeks
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Rhubarb
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
b)
Wild mushrooms
0.02*
0.05*
0.02*
0.05*
50
0.01*
3. PULSES
Beans
0.02*
0.05*
0.02*
0.05*
2
0.01*
Lentils
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Peas
0.02*
0.05*
0.02*
0.05*
3
0.01*
Others
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
4. OILSEEDS
Linseed
0.05*
0.05*
0.05*
0.05*
10
0.01*
Peanuts
0.05*
0.05*
0.05*
0.05*
0.1*
0.01*
Poppy seed
0.05*
0.05*
0.05*
0.05*
0.1*
0.01*
Sesame seed
0.05*
0.05*
0.05*
0.05*
0.1*
0.01*
Sunflower seed
0.05*
0.05*
0.05*
0.05*
0.1*
0.01*
Rape seed
0.05*
0.05*
0.05*
0.05*
10
0.01*
Soya bean
0.05*
0.05*
0.05*
0.05*
20
0.01*
Mustard seed
0.05*
0.05*
0.05*
0.05*
10
0.01*
Cotton seed
0.05*
0.05*
0.05*
0.05*
10
0.01*
Others
0.05*
0.05*
0.05*
0.05*
0.1*
0.01*
5. POTATOES
Early potatoes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
Ware potatoes
0.02*
0.05*
0.02*
0.05*
0.1*
0.01*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.05*
0.1*
0.05*
0.1*
0.1*
0.02*
0.01*
0.2
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.05*
0.1*
0.05*
5
0.1*
0.01*
022Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Imazalil
Iprodione
Kresoxim-methyl
Lambda-cyhalothrin
Lindane
Malathion
Maleic-hydrazide
Maneb Mancozeb Metiram Propineb Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
5
0.02*
0.05*
0.1
0.01*
1*
5
Lemons
5
5
0.05*
0.02*
0.01*
1*
5
Limes
5
0.02*
0.05*
0.02*
0.01*
1*
5
Mandarins (incl clementines & similar hybrids)
5
2
0.05*
0.02*
0.01*
1*
5
Oranges
5
0.02*
0.05*
0.1
0.01*
1*
5
Pomelos
5
0.02*
0.05*
0.1
0.01*
1*
5
Others
5
0.02*
0.05*
0.02*
0.01*
1*
5
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Brazil nuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Cashew nuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Chestnuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Coconuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Hazelnuts
0.02*
0.2
0.1*
0.05*
0.01*
1*
0.1*
Macadamia nuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Pecans
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Pine nuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Pistachios
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Walnuts
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
Others
0.02*
0.02*
0.1*
0.05*
0.01*
1*
0.1*
iii) POME FRUIT
Apples
5
10
0.2
0.1
0.01*
1*
3
Pears
5
10
0.2
0.1
0.01*
1*
3
Quincles
5
10
0.2
0.1
0.01*
1*
3
Others
5
10
0.2
0.1
0.01*
1*
3
iv) STONE FRUIT
Apricots
0.02*
5
0.05*
0.2
0.01*
1*
2
Cherries
0.02*
5
0.05*
0.1
0.01*
1*
1
Peaches (incl nectarines & similar hybrids)
0.02*
5
0.05*
0.2
0.01*
1*
2
Plums
0.02*
5
0.05*
0.1
0.01*
1*
1
Others
0.02*
5
0.05*
0.1
0.01*
1*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.02*
10
1
0.2
0.01*
1*
2
Wine grapes
0.02*
10
1
0.2
0.01*
1*
2
b)
Strawberries (other than wild)
0.02*
10
0.2
0.5
0.01*
1*
2
c)
Cane Fruit (other than wild)
Blackberries
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
Dewberries
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
Loganberries
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
Raspberries
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.02*
10
0.05*
0.02*
0.01*
1*
0.05*
Cranberries
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Currants (red, black & white)
0.02*
10
1
0.1
0.01*
1*
5
Gooseberries
0.02*
10
1
0.1
0.01*
1*
5
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
e)
Wild berries & wild fruit
0.02*
0.02*
0.05*
0.2
0.01*
1*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Bananas
2
3
0.05*
0.02*
0.01*
1*
0.05*
Dates
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Figs
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Kiwi fruit
0.02*
5
0.05*
0.02*
0.01*
1*
0.05*
Kumquats
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Litchis
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Mangoes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Olives (table consumption)
0.02*
0.02*
0.2
0.02*
0.01*
1*
5
Olives (oil extract)
0.02*
0.02*
0.2
0.02*
0.01*
1*
5
Papaya
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Passion fruit
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Pineapples
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Pomegranates
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.5
0.05*
0.02*
0.01*
1*
0.05*
Carrots
0.02*
0.3
0.05*
0.02*
0.01*
30
0.2
Celeriac
0.02*
0.02*
0.05*
0.1
0.01*
1*
0.2
Horseradish
0.02*
0.1
0.05*
0.02*
0.01*
1*
0.05*
Jerusalem artichokes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Parsnips
0.02*
0.1
0.05*
0.02*
0.01*
30
0.05*
Parsley root
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Radishes
0.02*
0.3
0.05*
0.1
0.01*
1*
0.2
Salsify
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.2
Sweet potatoes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Swedes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Turnips
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Yams
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
ii) BULB VEGETABLES
Garlic
0.02*
5
0.05*
0.02*
0.01*
10
0.5
Onions
0.02*
5
0.05*
0.02*
0.01*
10
0.5
Shallots
0.02*
5
0.05*
0.02*
0.01*
10
0.5
Spring onions
0.02*
3
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.02*
0.05*
0.02*
0.01*
10
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.5
5
0.5
0.1
0.01*
1*
3
Peppers
0.02*
5
1
0.1
0.01*
1*
2
Chilli peppers
0.02*
5
1
0.1
0.01*
1*
2
Aubergines
0.02*
5
0.5
0.5
0.01*
1*
2
Others
0.02*
5
0.05*
0.02*
0.01*
1*
2
b)
Cucurbits-edible peel
Cucumbers
0.2
2
0.05*
0.1
0.01*
1*
0.5
Gherkins
0.2
2
0.05*
0.1
0.01*
1*
2
Courgettes
0.2
2
0.05*
0.1
0.01*
1*
2
Others
0.2
2
0.05*
0.1
0.01*
1*
0.05*
c)
Cucurbits-inedible peel
Melons
2
0.3
0.2
0.05
0.01*
1*
0.5
Squashes
0.02*
0.02*
0.2
0.05
0.01*
1*
0.5
Watermelons
0.02*
0.02*
0.2
0.05
0.01*
1*
0.5
Others
0.02*
0.02*
0.2*
0.05
0.01*
1*
0.5
d)
Sweet corn
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.02*
0.05
0.05*
0.1024
0.01*
1*
1
Cauliflower
0.02*
0.05
0.05*
0.1
0.01*
1*
1
Others
0.02*
0.05
0.05*
0.1
0.01*
1*
1
b)
Head Brassicas
Brussels sprouts
0.02*
0.5
0.05*
0.05
0.01*
1*
1
Head cabbage
0.02*
5
0.05*
0.2
0.01*
1*
1
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
1
c)
Leafy Brassicas
Chinese cabbage
0.02*
5
0.05*
0.02*
0.01*
1*
0.5
Kale
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.5
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.5
d)
Kohlrabi
0.02*
0.1
0.05*
0.02*
0.01*
1*
0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
10
0.05*
1
0.01*
1*
5
Lamb’s lettuce
0.02*
10
0.05*
1
0.01*
1*
5
Lettuce
0.02*
10
0.05*
1
0.01*
1*
5
Scarole
0.02*
10
0.05*
1025
0.01*025
1*
5
Others
0.02*
10
0.05*
1
0.01*
1*
5
b)
Spinach & similar
Spinach
0.02*
0.02*
0.05*
0.5
0.01*
1*
0.05*
Beet leaves (chard)
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
c)
Watercress
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.3
d)
Witloof
0.02*
2
0.05*
0.02*
0.01*
1*
0.2
e)
Herbs
Chervil
0.02*
10
0.05*
1
0.01*
1*
5
Chives
0.02*
10
0.05*
1
0.01*
1*
5
Parsley
0.02*
10
0.05*
1
0.01*
1*
5
Celery leaves
0.02*
10
0.05*
1
0.01*
1*
5
Others
0.02*
10
0.05*
1
0.01*
1*
5
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.02*
5
0.05*
0.2
0.01*
1*
1
Beans (without pods)
0.02*
0.05*
0.02*
0.01*
1*
0.1
Peas (with pods)
0.02*
1
0.05*
0.2
0.01*
1*
1
Peas (without pods)
0.02*
0.2
0.05*
0.2
0.01*
1*
0.1
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
vii) STEM VEGETABLES
Asparagus
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Cardoons
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Celery
0.02*
0.02*
0.05*
0.3
0.01*
1*
0.5
Fennel
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Globe artichokes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Leeks
0.02*
0.02*
0.05*
0.02*
0.01*
1*
3
Rhubarb
0.02*
0.2
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
b)
Wild mushrooms
0.02*
0.02*
0.05*
0.5
0.01*
1*
0.05*
3. PULSES
Beans
0.02*
0.2
0.05*
0.02*
0.01*
1*
0.05*
Lentils
0.02*
0.2
0.05*
0.02*
0.01*
1*
0.05*
Peas
0.02*
0.2
0.05*
0.02*
0.01*
1*
0.05*
Others
0.02*
0.2
0.05*
0.02*
0.01*
1*
0.05*
4. OILSEEDS
Linseed
0.02*
0.1
0.1*
0.02*
0.01*
1*
0.1*
Peanuts
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Poppy seed
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Sesame seed
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Sunflower seed
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Rape seed
0.02*
0.5
0.1*
0.02*
0.01*
1*
0.5
Soya bean
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Mustard seed
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Cotton seed
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
Others
0.02*
0.02*
0.1*
0.02*
0.01*
1*
0.1*
5. POTATOES
Early potatoes
0.02*
0.02*
0.05*
0.02*
0.01*
1*
0.05*
Ware potatoes
5
0.02*
0.05*
0.02*
0.01*
50
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1*
1
0.05*
0.5
1*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
0.1*
10
0.05*
1*
25
024Broccoli includes calabrese.
025Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Mecarbam
Metalaxyl
Methamid-ophos
Methidathion
Methomyl thiodicarb
Methoxychlor
Methyl bromide
Metsulfuron-methyl
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.05*
0.5
0.2
2
0.5
0.01*
0.05*
0.05*
Lemons
0.05*
0.05*
0.2
2
1
0.01*
0.05*
0.05*
Limes
0.05*
0.05*
0.2
2
1
0.01*
0.05*
0.05*
Mandarins (incl clementines & similar hybrids)
0.05*
0.05*
0.2
2
1
0.01*
0.05*
0.05*
Oranges
0.05*
0.5
0.2
2
0.5
0.01*
0.05*
0.05*
Pomelos
0.05*
0.5
0.2
2
0.5
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.2
2
0.05*
0.01*
0.05*
0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Brazil nuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Cashew nuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Chestnuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Coconuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Hazelnuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Macadamia nuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Pecans
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Pine nuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Pistachios
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Walnuts
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.05*
iii) POME FRUIT
Apples
0.05*
1
0.05
0.3
0.2
0.01*
0.05*
0.05*
Pears
0.05*
1
0.05
0.3
0.2
0.01*
0.05*
0.05*
Quincles
0.05*
1
0.05
0.3
0.2
0.01*
0.05*
0.05*
Others
0.05*
1
0.05
0.3
0.2
0.01*
0.05*
0.05*
iv) STONE FRUIT
Apricots
0.05*
0.05*
0.1
0.2
0.2
0.01*
0.05*
Cherries
0.05*
0.05*
0.01*
0.02*
0.1
0.01*
0.05*
Peaches (incl nectarines & similar hybrids)
0.05*
0.05*
0.05
0.2
0.2
0.01*
0.05*
Plums
0.05*
0.05*
0.3
0.2
0.5
0.01*
0.05*
Others
0.05*
0.05*
0.01*
0.2
0.05*
0.01*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.05*
2
0.01*
0.5
0.05*
0.01*
0.05*
Wine grapes
0.05*
1
0.01*
0.5
1
0.01*
0.05*
b)
Strawberries (other than wild)
0.05*
0.5
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Dewberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Loganberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Raspberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Cranberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Currants (red, black & white)
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Gooseberries
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
e)
Wild berries & wild fruit
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Bananas
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Dates
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Figs
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
Kiwi fruit
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Kumquats
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Litchis
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Mangoes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Olives (table consumption)
0.05*
0.05*
0.01*
1
0.05*
0.01*
0.05*
0.05*
Olives (oil extract)
0.05*
0.05*
0.01*
1
0.05*
0.01*
0.05*
0.05*
Papaya
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Passion fruit
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Pineapples
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Pomegranates
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Carrots
0.05*
0.1
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Celeriac
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Horseradish
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Jerusalem artichokes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Parsnips
0.05*
0.1
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Parsley root
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Radishes
0.05*
0.05*
0.01*
0.02*
0.5
0.01*
0.05*
0.05*
Salsify
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Sweet potatoes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Swedes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Turnips
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Yams
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
ii) BULB VEGETABLES
Garlic
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Onions
0.05*
0.5
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Shallots
0.05*
0.5
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Spring onions
0.05*
0.2
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.05*
0.05*
0.5
0.02*
0.5
0.01*
0.05*
0.05*
Peppers
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Chilli peppers
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Aubergines
0.05*
0.05*
0.2
0.02*
0.5
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.5
1
0.02*
0.05*
0.01*
0.05*
0.05*
Gherkins
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Courgettes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
c)
Cucurbits-inedible peel
Melons
0.05*
0.2
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Squashes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Watermelons
0.05*
0.2
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
d)
Sweet corn
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*
0.1
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Cauliflower
0.05*
0.1
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.1
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05*
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Head cabbage
0.05*
1
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Kale
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
d)
Kohlrabi
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Lamb’s lettuce
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Lettuce
0.05*
1
0.2
0.02*
2
0.01*
0.05*
0.05*
Scarole
0.05*
1
0.01*
0.02*
0.05*
0.01*027
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
b)
Spinach & similar
Spinach
0.05*
0.05*
0.01*
0.02*
2
0.01*
0.05*
0.05*
Beet leaves (chard)
0.05*
0.05*
0.01*
0.02*
2
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
2
0.01*
0.05*
0.05*
c)
Watercress
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
d)
Witloof
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
e)
Herbs
Chervil
0.05*
1
0.01*
0.02*
2
0.01*
0.05*
0.05*
Chives
0.05*
1
0.01*
0.02*
2
0.01*
0.05*
0.05*
Parsley
0.05*
1
0.01*
0.02*
2
0.01*
0.05*
0.05*
Celery leaves
0.05*
1
0.01*
0.02*
2
0.01*
0.05*
0.05*
Others
0.05*
1
0.01*
0.02*
2
0.01*
0.05*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.05*
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Beans (without pods)
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Peas (with pods)
0.05*
0.05*
0.5
0.02*
0.05*
0.01*
0.05*
0.05*
Peas (without pods)
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.02*
0.05*
0.01*
0.05*
0.05*
vii) STEM VEGETABLES
Asparagus
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Cardoons
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Celery
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Fennel
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Globe artichokes
0.05*
0.05*
0.1
0.02*
0.05*
0.01*
0.05*
0.05*
Leeks
0.05*
0.2
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Rhubarb
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
b)
Wild mushrooms
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
3. PULSES
Beans
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
Lentils
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
Peas
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
4. OILSEEDS
Linseed
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
Peanuts
0.05*
0.05*
0.01*
0.02*
0.1
0.01*
0.1*
0.1*
Poppy seed
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
Sesame seed
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
Sunflower seed
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
Rape seed
0.05*
0.05*
0.01*
0.05*
0.05*
0.01*
0.1*
0.1*
Soya bean
0.05*
0.05*
0.01*
0.02*
0.1
0.01*
0.1*
0.1*
Mustard seed
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
Cotton seed
0.05*
0.05*
0.1
0.02*
0.1
0.01*
0.1*
0.1*
Others
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.1*
0.1*
5. POTATOES
Early potatoes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
Ware potatoes
0.05*
0.05*
0.01*
0.02*
0.05*
0.01*
0.05*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1*
0.1*
0.1*
0.1*
0.05*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
10
2
3
10
0.1*
0.05*
0.1*
027Scarole includes broad-leaf endive.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Monocroto-phos
Monolinuron
Omethoate
Oxydemeton-methyl
Paraquat
Parathion
Permethrin
Phorate
Phosmet
Phoxim
Pirimiphos-methyl
Procymidone
Applying from 1 Jan 2003
Applying from 1 May 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Lemons
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Limes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Mandarins (incl clementines & similar hybrids)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
2
0.02*
Oranges
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Pomelos
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Brazil nuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Cashew nuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Chestnuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Coconuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Hazelnuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Macadamia nuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pecans
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pine nuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Pistachios
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Walnuts
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
iii) POME FRUIT
Apples
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Pears
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Quincles
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
iv) STONE FRUIT
Apricots
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
Cherries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Peaches (incl nectarines & similar hybrids)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
Plums
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
5
Wine grapes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
2
5
b)
Strawberries (other than wild)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
5
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Dewberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Loganberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Raspberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
10
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
d)
Other small fruit & berries
(other than wild)
Bilberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Cranberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Currants (red, black & white)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Gooseberries
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
e)
Wild berries & wild fruit
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Bananas
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Dates
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Figs
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Kiwi fruit
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
2
5
Kumquats
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Litchis
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Mangoes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Olives (table consumption)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Olives (oil extract)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Papaya
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Passion fruit
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Pineapples
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Pomegranates
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Carrots
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Celeriac
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Horseradish
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Jerusalem artichokes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Parsnips
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Parsley root
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Radishes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Salsify
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Sweet potatoes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Swedes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Turnips
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Yams
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
ii) BULB VEGETABLES
Garlic
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.2
Onions
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.2
Shallots
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.2
Spring onions
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
2
Peppers
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
2
Chilli peppers
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
2
Aubergines
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.1
1
Gherkins
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Courgettes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
c)
Cucurbits-inedible peel
Melons
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
1
Squashes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Watermelons
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
d)
Sweet corn
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*029
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Cauliflower
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
1
0.02*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
2
0.02*
Head cabbage
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Kale
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
d)
Kohlrabi
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
5
Lamb’s lettuce
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
5
Lettuce
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
5
Scarole
0.05*030
0.05030
0.05*
0.05*030
0.05*030
0.05*
0.05*
5
Others
0.05*
0.05
0.05*
0.05*
0.05*
0.05*
0.05*
5
b)
Spinach & similar
Spinach
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Beet leaves (chard)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
c)
Watercress
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
d)
Witloof
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
e)
Herbs
Chervil
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Chives
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Parsley
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Celery leaves
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
2
Beans (without pods)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Peas (with pods)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Peas (without pods)
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.3
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
vii) STEM VEGETABLES
Asparagus
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Cardoons
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Celery
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Fennel
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Globe artichokes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Leeks
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Rhubarb
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
2
0.02*
b)
Wild mushrooms
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
3. PULSES
Beans
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Lentils
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Peas
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.2
Others
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
4. OILSEEDS
Linseed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Peanuts
0.05*
0.05*
0.05*
0.05*
0.05*
0.1
0.05*
0.05*
Poppy seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Sesame seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Sunflower seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
1/0.05*031
Rape seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Soya bean
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
1
Mustard seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Cotton seed
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
0.05*
5. POTATOES
Early potatoes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
Ware potatoes
0.05*
0.02*
0.05*
0.05*
0.05*
0.05*
0.05*
0.02*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
0.1
0.05*
0.1*
0.1*
0.1*
0.1*
0.1*
0.1*
0.05*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.05*
0.1*
0.1*
0.1*
0.1*
0.05*
0.1*
029Broccoli includes calabrese.
030Scarole includes broad-leaf endive
031Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Profenophos
Prohexadione and its salts expressed as prohexadione
Propargite
Propham
Propiconazole
Propoxur
Propyzamide
Pymetrozine
Pyrazophos
Pyridate
Quinalphos
Quintozene
Spiroxamine
Tecnazene
TEPP
Thiabendazole
Applying from 1 Jan 2003
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.05*
0.05*
0.05*
0.05*
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Lemons
0.05*
0.05*
0.05*
0.3
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Limes
0.05*
0.05*
0.05*
0.3
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Mandarins (incl clementines & similar hybrids)
0.05*
0.05*
0.05*
0.3
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Oranges
0.05*
0.05*
0.05*
0.05*
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Pomelos
0.05*
0.05*
0.05*
0.05*
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.3
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
ii) TREE NUTS (shelled or unshelled)
Almonds
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Brazil nuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Cashew nuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Chestnuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Coconuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Hazelnuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Macadamia nuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Pecans
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Pine nuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Pistachios
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Walnuts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.1*
iii) POME FRUIT
Apples
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Pears
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Quincles
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
iv) STONE FRUIT
Apricots
0.05*
0.05*
0.2
0.05*
0.02*
0.05
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cherries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peaches (incl nectarines & similar hybrids)
0.05*
0.05*
0.2
0.05*
0.02*
0.05
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Plums
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.05*
0.05*
0.5
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
1
0.05*
0.01*
0.05*
Wine grapes
0.05*
0.05*
0.5
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
1
0.05*
0.01*
0.05*
b)
Strawberries (other than wild)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Cane Fruit (other than wild)
Blackberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Dewberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Loganberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Raspberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Other small fruit & berries (other than wild)
Bilberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cranberries
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Currants (red, black & white)
0.05*
0.05*
0.05*
0.2
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Gooseberries
0.05*
0.05*
0.05*
0.2
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
e)
Wild berries & wild fruit
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
15
Bananas
0.05*
0.05*
0.1
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Dates
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Figs
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kiwi fruit
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kumquats
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Litchis
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Mangoes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
5
Olives (table consumption)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Olives (oil extract)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Papaya
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
10
Passion fruit
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Pineapples
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Pomegranates
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Carrots
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celeriac
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Horseradish
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Jerusalem artichokes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsnips
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsley root
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Radishes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Salsify
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Sweet potatoes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Swedes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Turnips
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Yams
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
ii) BULB VEGETABLES
Garlic
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Onions
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Shallots
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Spring onions
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peppers
0.05*
0.05*
0.05*
0.05*
0.02*
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Chilli peppers
0.05*
0.05*
0.05*
0.05*
0.02*
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
Aubergines
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Cucurbits-edible peel
Cucumbers
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Gherkins
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Courgettes
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.5
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Cucurbits-inedible peel
Melons
0.05*
0.05*
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Squashes
0.05*
0.05*
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Watermelons
0.05*
0.05*
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.2
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Sweet corn
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.05*
0.05*033
0.05*
0.5
0.02*
0.02*
0.05*033
0.05*
0.05*
0.02*
0.05*
0.05*033
0.01*
5
Cauliflower
0.05*
0.05*
0.05*
0.5
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.5
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Head Brassicas
Brussels sprouts
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Head cabbage
0.05*
0.05*
0.05*
0.5
0.02*
0.05
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Kale
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.2
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Kohlrabi
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lamb’s lettuce
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lettuce
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Scarole
0.05*
0.05*034
0.05*
0.05*
1
1
0.05*034
0.05*
0.05*
0.02*034
0.05*
0.05*035
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
b)
Spinach & similar
Spinach
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Beet leaves (chard)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
c)
Watercress
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
d)
Witloof
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
e)
Herbs
Chervil
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Chives
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Parsley
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celery leaves
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
1
1
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Beans (without pods)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas (with pods)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas (without pods)
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
vii) STEM VEGETABLES
Asparagus
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cardoons
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Celery
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Fennel
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Globe artichokes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Leeks
0.05*
0.05*
0.05*
1
0.02*
0.02*
0.05*
1
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Rhubarb
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
10
b)
Wild mushrooms
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
3. PULSES
Beans
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Lentils
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peas
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
4. OILSEEDS
Linseed
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Peanuts
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05035
0.05*
0.05*
0.01*
0.05*
Poppy seed
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Sesame seed
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Sunflower seed
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Rape seed
0.1*
0.05*
0.05*
0.05*
0.1
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Soya bean
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Mustard seed
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Cotton seed
0.1*
0.05*
0.05*
0.05*
0.05*
0.05
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Others
0.1*
0.05*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
5. POTATOES
Early potatoes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
0.05*
Ware potatoes
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
0.05*
0.05*
0.02*
0.05*
0.05*
0.01*
15
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.1*
0.1*
5
0.1*
0.1*
0.1*
0.05*
0.1*
0.1*
0.1*
0.1*
0.05*
0.1*
0.1*
0.02*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.1*
0.1*
0.1*
0.1*
0.05*
5
0.1*
0.1*
0.1*
0.05*
0.1*
0.1*
0.02*
0.1*
033Broccoli includes calabrese.
034Scarole includes broad-leaf endive.
035MRL is based on Codex MRL.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Triazophos
Triforine
2,4,5-T
Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT
Grapefruit
0.02*
0.05*
0.05*
0.05*
Lemons
0.02*
0.05*
0.05*
0.05*
Limes
0.02*
0.05*
0.05*
0.05*
Mandarins (incl clementines & similar hybrids)
0.02*
0.05*
0.05*
0.05*
Oranges
0.02*
0.05*
0.05*
0.05*
Pomelos
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
ii) TREE NUTS (shelled or unshelled)
Almonds
0.02*
0.05*
0.05*
0.05*
Brazil nuts
0.02*
0.05*
0.05*
0.05*
Cashew nuts
0.02*
0.05*
0.05*
0.05*
Chestnuts
0.02*
0.05*
0.05*
0.05*
Coconuts
0.02*
0.05*
0.05*
0.05*
Hazelnuts
0.02*
0.05*
0.05*
0.05*
Macadamia nuts
0.02*
0.05*
0.05*
0.05*
Pecans
0.02*
0.05*
0.05*
0.05*
Pine nuts
0.02*
0.05*
0.05*
0.05*
Pistachios
0.02*
0.05*
0.05*
0.05*
Walnuts
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
iii) POME FRUIT
Apples
0.02*
2
0.05*
1
Pears
0.02*
2
0.05*
1
Quincles
0.02*
2
0.05*
1
Others
0.02*
2
0.05*
1
iv) STONE FRUIT
Apricots
0.02*
2
0.05*
2
Cherries
0.02*
2
0.05*
0.5
Peaches (incl nectarines & similar hybrids)
0.02*
2
0.05*
0.05*
Plums
0.02*
1
0.05*
2
Others
0.02*
0.05*
0.05*
0.05*
v) BERRIES AND SMALL FRUIT
a)
Table & wine grapes
Table grapes
0.02*
0.05*
0.05*
5
Wine grapes
0.02*
0.05*
0.05*
5
b)
Strawberries (other than wild)
0.02*
0.05*
0.05*
5
c)
Cane Fruit (other than wild)
Blackberries
0.02*
0.05*
0.05*
5
Dewberries
0.02*
0.05*
0.05*
5
Loganberries
0.02*
0.05*
0.05*
5
Raspberries
0.02*
0.05*
0.05*
5
Others
0.02*
0.05*
0.05*
5
d)
Other small fruit & berries (other than wild)
Bilberries
0.02*
0.05*
0.05*
0.05*
Cranberries
0.02*
0.05*
0.05*
0.05*
Currants (red, black & white)
0.02*
2
0.05*
10
Gooseberries
0.02*
2
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
e)
Wild berries & wild fruit
0.02*
0.05*
0.05*
0.05*
vi) MISCELLANEOUS FRUIT
Avocados
0.02*
0.05*
0.05*
0.05*
Bananas
0.02*
0.05*
0.05
0.05*
Dates
0.02*
0.05*
0.05*
0.05*
Figs
0.02*
0.05*
0.05*
0.05*
Kiwi fruit
0.02*
0.05*
0.05*
10
Kumquats
0.02*
0.05*
0.05*
0.05*
Litchis
0.02*
0.05*
0.05*
0.05*
Mangoes
0.02*
0.05*
0.05*
0.05*
Olives (table consumption)
0.02*
0.05*
0.05*
0.05*
Olives (oil extract)
0.02*
0.05*
0.05*
0.05*
Papaya
0.02*
0.05*
0.05*
0.05*
Passion fruit
0.02*
0.05*
0.05*
0.05*
Pineapples
0.02*
0.05*
0.05*
0.05*
Pomegranates
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
Beetroot
0.02*
0.05*
0.05*
0.05*
Carrots
0.02*
0.05*
0.05*
0.5
Celeriac
0.02*
0.05*
0.05*
0.05*
Horseradish
0.02*
0.05*
0.05*
0.05*
Jerusalem artichokes
0.02*
0.05*
0.05*
0.05*
Parsnips
0.02*
0.05*
0.05*
0.05*
Parsley root
0.02*
0.05*
0.05*
0.05*
Radishes
0.02*
0.05*
0.05*
0.05*
Salsify
0.02*
0.05*
0.05*
0.05*
Sweet potatoes
0.02*
0.05*
0.05*
0.05*
Swedes
0.02*
0.05*
0.05*
0.05*
Turnips
0.02*
0.05*
0.05*
0.05*
Yams
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
ii) BULB VEGETABLES
Garlic
0.02*
0.05*
0.05*
1
Onions
0.02*
0.05*
0.05*
1
Shallots
0.02*
0.05*
0.05*
1
Spring onions
0.02*
0.05*
0.05*
1
Others
0.02*
0.05*
0.05*
1
iii) FRUITING VEGETABLES
a)
Solanacea
Tomatoes
0.02*
0.05*
0.05*
0.05*
Peppers
0.02*
0.05*
0.05*
3
Chilli peppers
0.02*
0.05*
0.05*
3
Aubergines
0.02*
0.05*
0.05*
3
Others
0.02*
0.05*
0.05*
3
b)
Cucurbits-edible peel
Cucumbers
0.02*
0.5
0.05*
1
Gherkins
0.02*
0.5
0.05*
1
Courgettes
0.02*
0.5
0.05*
1
Others
0.02*
0.5
0.05*
1
c)
Cucurbits-inedible peel
Melons
0.02*
0.05*
0.05*
1
Squashes
0.02*
0.05*
0.05*
1
Watermelons
0.02*
0.05*
0.05*
1
Others
0.02*
0.05*
0.05*
1
d)
Sweet corn
0.02*
0.05*
0.05*
0.05*
iv) BRASSICA VEGETABLES
a)
Flowering Brassicas
Broccoli
0.02*
0.05*
0.05*
0.05*
Cauliflower
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
b)
Head Brassicas
Brussels sprouts
0.02*
0.05*
0.05*
0.05*
Head cabbage
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
c)
Leafy Brassicas
Chinese cabbage
0.02*
0.05*
0.05*
2
Kale
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
d)
Kohlrabi
0.02*
0.05*
0.05*
0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)
Lettuce & similar
Cress
0.02*
0.05*
0.05*
5
Lamb’s lettuce
0.02*
0.05*
0.05*
5
Lettuce
0.02*
0.05*
0.05*
5
Scarole
0.02*
0.05*
0.05*
5
Others
0.02*
0.05*
0.05*
5
b)
Spinach & similar
Spinach
0.02*
0.05*
0.05*
0.05*
Beet leaves (chard)
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
c)
Watercress
0.02*
0.05*
0.05*
0.05*
d)
Witloof
0.02*
0.05*
0.05*
2
e)
Herbs
Chervil
0.02*
0.05*
0.05*
0.05*
Chives
0.02*
0.05*
0.05*
0.05*
Parsley
0.02*
0.05*
0.05*
0.05*
Celery leaves
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
vi) LEGUME VEGETABLES (fresh)
Beans (with pods)
0.02*
0.05*
0.05*
2
Beans (without pods)
0.02*
0.05*
0.05*
0.5
Peas (with pods)
0.02*
0.05*
0.05*
2
Peas (without pods)
0.02*
0.05*
0.05*
0.3
Others
0.02*
0.05*
0.05*
0.05*
vii) STEM VEGETABLES
Asparagus
0.02*
0.05*
0.05*
0.05*
Cardoons
0.02*
0.05*
0.05*
0.05*
Celery
0.02*
0.05*
0.05*
0.05*
Fennel
0.02*
0.05*
0.05*
0.05*
Globe artichokes
0.02*
0.05*
0.05*
0.05*
Leeks
0.02*
0.05*
0.05*
0.05*
Rhubarb
0.02*
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
viii) FUNGI
a)
Cultivated mushrooms
0.02*
0.05*
0.05*
0.05*
b)
Wild mushrooms
0.02*
0.05*
0.05*
0.05*
3. PULSES
Beans
0.02*
0.05*
0.05*
0.5
Lentils
0.02*
0.05*
0.05*
0.05*
Peas
0.02*
0.05*
0.05*
0.5
Others
0.02*
0.05*
0.05*
0.05*
4. OILSEEDS
Linseed
0.02*
0.05*
0.05*
0.05*
Peanuts
0.02*
0.05*
0.05*
0.05*
Poppy seed
0.02*
0.05*
0.05*
0.05*
Sesame seed
0.02*
0.05*
0.05*
0.05*
Sunflower seed
0.02*
0.05*
0.05*
0.05*
Rape seed
0.02*
0.05*
0.05*
1
Soya bean
0.02*
0.05*
0.05*
0.05*
Mustard seed
0.02*
0.05*
0.05*
0.05*
Cotton seed
0.1
0.05*
0.05*
0.05*
Others
0.02*
0.05*
0.05*
0.05*
5. POTATOES
Early potatoes
0.02*
0.05*
0.05*
0.05*
Ware potatoes
0.02*
0.05*
0.05*
0.05*
6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis)
0.05*
0.1*
0.05*
0.1*
7. HOPS (dried)
including hop pellets & unconcentrated powder
0.05*
30
0.05*
40
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Acephate
Aldicarb
Aldrin & Dieldrin
Amitraz
Aramite
Azimsulfuron
Azinphos-ethyl
Azoxystrobin
Barban
8. CEREALS
Wheat
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.3
0.05*
Rye
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.3
0.05*
Barley
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.3
0.05*
Sorghum
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.05*
0.05*
Oats
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.3
0.05*
Triticale
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.3
0.05*
Maize
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.05*
0.05*
Buckwheat
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.05*
0.05*
Millet
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.05*
0.05*
Rice038
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
5
0.05*
Other cereals039
0.02*
0.05*
0.01
0.02*
0.01*
0.02*
0.05*
0.05*
0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat040
0.02*
0.01*
0.2
0.02*041
0.01*
0.05*
0.05*
0.05*
Milk042 &
0.02*
0.01*
0.006
0.01*
0.05*
0.01*
0.05*
Dairy produce043
0.01*
Eggs044
0.02*
0.01*
0.02
0.02*
0.01*045
0.05*045
0.05*
0.05*045
038Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
039Other cereals do not include rice.
040Levels 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.
041Poultrymeat only.
042These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
043
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 of 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.
044Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
045For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Benalaxyl
Benfuracarb
Bentazone
Captafol
Carbaryl
Carbendazim
Carbofuran
Carbon disulphide
Carbon tetrachloride
Applying from 1 Jan 2003
8. CEREALS
Wheat
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Rye
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Barley
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Sorghum
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Oats
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Triticale
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Maize
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Buckwheat
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Millet
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
Rice047
0.05*
0.05*
0.1*
0.05*
1
0.1*
0.1*
0.1
0.1
Other cereals048
0.05*
0.05*
0.1*
0.05*
0.5
0.1*
0.1*
0.1
0.1
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat049
0.05*
0.05*
0.05*
0.1*
0.1*
Milk050 &
0.05*
0.05*
0.02*
0.1*
0.1*
Dairy produce051
Eggs052
0.05*
0.05*
0.05*
0.1*
0.1*
047Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
048Other cereals do not include rice.
049Levels 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.
050These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
051
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 of 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.
052Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Carbosulfan
Chlorbufam
Chlordane
Chlorfenson
Chlorobenzilate
Chloroxuron
Chlorbenside
8. CEREALS
Wheat
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Rye
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Barley
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Sorghum
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Oats
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Triticale
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Maize
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Buckwheat
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Millet
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Rice054
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
Other cereals055
0.05*
0.05*
0.02
0.01*
0.02*
0.05*
0.01*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat056
0.05*
0.05*
0.05
0.05*
0.1*
0.05*
0.05*
Milk057 &
0.05*
0.05*
0.002
0.05*
0.1*
0.05*
0.05*
Dairy produce058
Eggs059
0.05*
0.05*060
0.005
0.05*060
0.1*060
0.05*060
0.05*060
054Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
055Other cereals do not include rice.
056Levels 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.
057These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
058
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 of 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.
059Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
060For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Chlormequat
Chlorothalonil
Chlorpyrifos
Chlorpyrifos-methyl
Chlozolinate
Cyfluthrin
Cypermethrin
Daminozide
DDT
Applying from 1 Jan 2003
8. CEREALS
Wheat
2
0.1
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Rye
2
0.1
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Barley
2
0.1
0.2
3
0.05*
0.02*
0.2
0.02*
0.05
Sorghum
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Oats
5
0.1
0.05*
3
0.05*
0.02*
0.2
0.02*
0.05
Triticale
2
0.1
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Maize
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Buckwheat
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Millet
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Rice062
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
Other cereals063
0.05*
0.01*
0.05*
3
0.05*
0.02*
0.05*
0.02*
0.05
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat064
0.05065
0.01*
0.05*066
0.05*
0.05
0.05*066
0.05*
1
0.2067
0.2068
0.1069
0.05*070
Milk071 &
0.05
0.01*
0.01*
0.01*
0.02*
0.02
0.05*
0.04
Dairy produce072
Eggs073
0.05*
0.01*
0.01*
0.01*
0.02*
0.05*
0.05*
0.05
062Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
063Other cereals do not include rice.
064Levels 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.
065Chicken liver.
066Poultrymeat only.
067Cattle kidney.
068Other meat products.
069Cattle liver.
070Meat and meat products other than those at footnotes 10, 11 and 12.
071These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
072
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 of 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.
073Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Deltamethrin
1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane
Diallate
Diazinon
1,2-Dibromo ethane
Dichlorvos
Dicofol
Dimethoate
Dinoterb
Disulfoton
DNOC
Applying from 1 Jan 2003
8. CEREALS
Wheat
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.3
0.05*
0.1
0.05*
Rye
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.3
0.05*
0.02*
0.05*
Barley
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.2
0.05*
Sorghum
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.2
0.05*
Oats
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
Triticale
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.3
0.05*
0.02*
0.05*
Maize
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
Buckwheat
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
Millet
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
Rice075
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
Other cereals076
1
0.01*
0.05*
0.02*
0.01*
2
0.02*
0.02*
0.05*
0.02*
0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat077
0.05*078
0.01*
0.2*
0.5079
0.05
0.02*
0.05*
0.1078
0.05*080
1081
Milk082 &
0.01*
0.2*
0.01*
0.02
0.05*
0.02
0.05*
Dairy produce083
Eggs084
0.05*
0.01*085
0.2*085
0.05*
0.05*085
0.02*
0.05*085
075Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
076Other cereals do not include rice.
077Levels 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.
078Poultrymeat only.
079Meat of cattle, sheep and goats.
080Other than meat or liver of cattle, sheep and goats, and poultrymeat.
081Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.
082These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
083
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 of 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.
084Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
085For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Endosulfan
Endrin
Ethephon
Fenarimol
Fenbutatin oxide
Fentin
Fenvalerate and Esfenvalerate
Sum of RR and SS isomers
Sum of RS and SR isomers
8. CEREALS
Wheat
0.05*
0.01
0.2
0.02*
0.05*
0.05*
0.05
0.02*
Rye
0.05*
0.01
0.5
0.02*
0.05*
0.05*
0.05
0.02*
Barley
0.05*
0.01
0.5
0.02*
0.05*
0.05*
0.2
0.05
Sorghum
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Oats
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.2
0.05
Triticale
0.05*
0.01
0.2
0.02*
0.05*
0.05*
0.05
0.02*
Maize
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Buckwheat
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Millet
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Rice087
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Other cereals088
0.05*
0.01
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat089
0.1090
0.05
0.05*
0.02*091
0.05*
0.05*
0.2090
0.05090
0.02*092
0.02*092
Milk093 &
0.004
0.0008
0.05*
0.02*
0.05*
0.05*
0.02*
0.02*
Dairy produce094
Eggs095
0.1*096
0.005
0.05*
0.02*
0.05*
0.05*
0.02*096
0.02*096
087Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
088Other cereals do not include rice.
089Levels 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.
090All meat except poultrymeat.
091All meat except liver and kidney.
092Poultrymeat only.
093These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
094
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 of 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.
095Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
096For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Flupyrsulfuron-methyl
Fluroxypyr and its esters expressed as fluroxypyr
Formothion
Furathiocarb
Glyphosate
Heptachlor
Hexachloro-benzene (HCB)
Hexachloro-cyclohexane (HCH)
Hexachloro-cyclohexane (HCH)
Applying from 1 Jan 2003
Alpha isomer
Beta isomer
8. CEREALS
Sum of alpha and beta isomers
Wheat
0.02*
0.1
0.02*
0.05*
5
0.01
0.01
0.02
Rye
0.02*
0.1
0.02*
0.05*
5
0.01
0.01
0.02
Barley
0.02*
0.1
0.02*
0.05*
20
0.01
0.01
0.02
Sorghum
0.02*
0.05*
0.02*
0.05*
20
0.01
0.01
0.02
Oats
0.02*
0.1
0.02*
0.05*
20
0.01
0.01
0.02
Triticale
0.02*
0.1
0.02*
0.05*
5
0.01
0.01
0.02
Maize
0.02*
0.05*
0.02*
0.05*
0.1*
0.01
0.01
0.02
Buckwheat
0.02*
0.05*
0.02*
0.05*
0.1*
0.01
0.01
0.02
Millet
0.02*
0.05*
0.02*
0.05*
0.1*
0.01
0.01
0.02
Rice098
0.02*
0.05*
0.02*
0.05*
0.1*
0.01
0.01
0.02
Other cereals099
0.02*
0.05*
0.02*
0.05*
0.1*
0.01
0.01
0.02
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat100
0.05*
0.05*
0.5101
0.2
0.2
0.2
0.1
0.5102
2103
0.1*104
Milk105 &
0.05*
0.05*
0.1*
0.004
0.01
0.004
0.003
Dairy produce106
Eggs107
0.05*108
0.05*
0.1*
0.02
0.02
0.02
0.01
098Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
099Other cereals do not include rice.
100Levels 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.
101Pig kidney.
102Kidney.
103Cattle, goat and sheep kidney.
104Other meat products.
105These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
106
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 of 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.
107Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
108For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Hydrogen cyanide
Hydrogen phosphide
Imazalil
Inorganic bromide
Iprodione
Kresoxim-methyl
Lambda-cyhalothrin110
8. CEREALS
Wheat
15
0.1
0.02*
50
0.5
0.05*
0.02*
Rye
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Barley
15
0.1
0.02*
50
1
0.05*
0.05
Sorghum
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Oats
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Triticale
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Maize
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Buckwheat
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Millet
15
0.1
0.02*
50
0.02*
0.05*
0.02*
Rice111
15
0.1
0.02*
50
3
0.05*
0.02*
Other cereals112
15
0.1
0.02*
50
0.02*
0.05*
0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat113
0.02*
0.05*
0.02*114115
0.5116
0.05114117
0.02*118
Milk119 &
0.02*
0.05*
0.05*120
0.05
Dairy produce121
Eggs122
0.02*
0.05*
0.02*123
0.02*
110For animal products the MRLs relate to cyhalothrin (sum of isomers).
111Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
112Other cereals do not include rice.
113Levels 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.
114The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.
115Meat, liver, fat.
116All meat except poultrymeat.
117Kidney.
118Poultrymeat only.
119These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
120The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid
121
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 of 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.
122Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
123For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Lindane
Malathion
Maneb Mancozeb Metiram Propineb Zineb
Mecarbam
Metalaxyl
Methamidophos
Methidathion
Methomylthiodicarb
8. CEREALS
Wheat
0.01*
8
1
0.05*
0.05*
0.01*
0.02*
0.05*
Rye
0.01*
8
1
0.05*
0.05*
0.01*
0.02*
0.05*
Barley
0.01*
8
2
0.05*
0.05*
0.01*
0.02*
0.05*
Sorghum
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Oats
0.01*
8
2
0.05*
0.05*
0.01*
0.02*
0.05*
Triticale
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Maize
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Buckwheat
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Millet
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Rice125
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
Other cereals126
0.01*
8
0.05*
0.05*
0.05*
0.01*
0.02*
0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat127
0.7128129
0.05*
0.05*
0.01*
0.02*
0.02
0.02130
Milk131 &
0.001*
0.05*
0.05*
0.01*
0.02*
0.02
Dairy produce132
0.02*
0.02*
Eggs133
0.1129
0.05*
0.05*
0.01*
0.02*
0.02
125Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
126Other cereals do not include rice.
127Levels 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.
128Poultrymeat only.
129These MRLs are based on Codex MRLs (extraneous residue limits) and do not result from the use of plant protection products.
130All meat except poultrymeat.
131These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
132
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 of 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.
133Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Methoxychlor
Methyl bromide
Metsulfuron-methyl
Monolinuron
Oxydemeton-methyl
Parathion
Permethrin
Phorate
Phosphamidon
Pirimiphos-methyl
Procymidone
Applying from 1 Jan 2003
Applying from 1 Jan 2003
Applying from 1 May 2003
8. CEREALS
Wheat
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Rye
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Barley
0.01*
0.1
0.05*
0.05*
0.1
0.05*
0.05*
0.05*
0.05
5
0.02*
Sorghum
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Oats
0.01*
0.1
0.05*
0.05*
0.1
0.05*
0.05*
0.05*
0.05
5
0.02*
Triticale
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Maize
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Buckwheat
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Millet
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Rice135
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
Other cereals136
0.01*
0.1
0.05*
0.05*
0.02*
0.05*
0.05*
0.05*
0.05
5
0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat137
0.01*
0.05*
0.02*
0.05*
0.5
0.05*
0.05*
0.05*
Milk138 &
0.01*
0.05*
0.02*
0.05*
0.05
0.02*
0.05*
0.05*
Dairy produce139
0.05*
Eggs140
0.01*141
0.05*141
0.02*
0.05*
0.05
0.05*
0.05*
0.05*
135Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
136Other cereals do not include rice.
137Levels 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.
138These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
139
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 of 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.
140Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
141For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Prohexadione and its salts expressed as prohexadione
Propiconazole
Propham
Propoxur
Propyzamide
Pymetrozine
Pyrazophos
Pyrethrins
Pyridate
Quintozene
Spiroxamine
Tecnazene
Thiabendazole
Triazophos
Trichlorfon
Applying from 1 Jan 2003
Applying from 1 Jan 2003
8. CEREALS
Wheat
0.2
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Rye
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Barley
0.2
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.3
0.05*
0.05*
0.02*
0.1
Sorghum
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Oats
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.3
0.05*
0.05*
0.02*
0.1
Triticale
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Maize
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Buckwheat
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Millet
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Rice143
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
Other cereals144
0.05*
0.05*
0.05*
0.05*
0.02*
0.02*
0.05*
3
0.05*
0.02*
0.05*
0.05*
0.05*
0.02*
0.1
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat145
0.05*
0.1146
0.05*
0.05*
0.05*147148
0.01*
0.02*
0.05*
0.01*
0.05*149150
0.05*
0.1151
0.02*
0.05*152
0.02*153148
0.4154
0.2150155
Milk156 &
0.01*
0.01*
0.05*
0.05*
0.01*157
0.01*
0.02*
0.05*
0.01*
0.02150
0.05*
0.02*
Dairy produce158
0.02*
Eggs159
0.05*160
0.05*
0.05*160
0.05*
0.02*157
0.01*
0.1*160
0.05*
0.01*
0.05*160150
0.05*160
0.1*
0.02*160
143Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
144Other cereals do not include rice.
145Levels 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.
146Ruminant liver.
147Fat, liver and kidney.
148The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.
149All meat except liver and kidney.
150The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.
151With the exception of meat and other ovine, bovine and caprine products.
152All meat except ruminant liver.
153Other than fat, liver and kidney.
154All kidney except poultry kidney.
155Liver and kidney.
156These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
157Meat and meat products other than those at footnotes 10, 11 and 12.
158
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 of 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.
159Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
160For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
* Level at or about the limit of determination.
Group to which food belongs
Groups include the following products
Triforine
Vinclozolin
8. CEREALS
Wheat
0.1
0.05*
Rye
0.1
0.05*
Barley
0.1
0.05*
Sorghum
0.05*
0.05*
Oats
0.1
0.05*
Triticale
0.1
0.05*
Maize
0.05*
0.05*
Buckwheat
0.05*
0.05*
Millet
0.05*
0.05*
Rice162
0.05*
0.05*
Other cereals163
0.05*
0.05*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, fat & preparations of meat164
0.05*
0.05*
Milk165 &
0.05*
0.05*
Dairy produce166
Eggs167
0.05*
0.05*
162Paddy or rough rice, husked rice and semi-milled or wholly milled rice
163Other cereals do not include rice.
164Levels 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.
165These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
166
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 of 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.
167Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
* Level at or about the limit of determination.
Explanatory Note
(This note is not part of the Order)
These Regulations, which extend to England and Wales only, are made under section 2(2) of the European Communities Act 1972 and further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999 (S.I.1999/3483) (the principal Regulations).
Part 2 of Schedule 2 to the principal Regulations is consolidated (regulation 2(6)) to take account of changes and additions to the EC maximum residue levels that have been set at an EC level since the last consolidation of this Part by S.I. 2001/1113.
These Regulations add new residue levels in Part 2 of Schedule 2 that have been set by recent amendments to the three Commission Directives: Council Directive 86/362/EEC, Council Directive 86/363/EEC and Council Directive 90/642/EEC. The following new or substituted maximum residue levels are implemented in Part 2 of Schedule 2 in these Regulations (regulation 2(6))—
Commission Directive 2002/42/EC (OJ No. L134, 22.5.2002 p. 29) for bentazone and pyridate;
Commission Directive 2002/66/EC (OJ No. L192, 20.7.2002 p. 47) for lindane, quintozene, parathion and permethrin;
Commission Directive 2002/71/EC (OJ No. L225, 22.8.2002 p. 21) for formothion, dimethoate and oxydemeton-methyl;
Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002 p. 45) for metsulfuron methyl;
The definition of “the Residues Directives” is updated to take account of the latest Directives being implemented (regulation 2(2)).
Regulation 2(3) substitutes a new regulation 6(b) in the principal Regulations. The new regulation 6(b)(i) provides for the Sampling Procedure as contained in the Annex to Commission Directive 2002/63/EC to apply for the determination of pesticide residues set by the Community (Part 2 of Schedule 2). The new regulation 6(b)(ii) provides for the sampling of pesticide residues still set nationally to be carried out, so far as is practicable, in accordance with the methods and procedures recommended by the Codex Alimentarius Commission “Recommended methods of sampling for the determination of pesticide residues for compliance with MRLs; CAC/GL 33 -1999”. Copies are available from their website from their list of standards at www.codexalimentarius.net. Alternatively the document is available from the Department for Environment, Food and Rural Affairs library situated at Nobel House, 17 Smith Square, London SW1P 3JR (E-mail: defra.library@defra.gsi.gov.uk).
These Regulations remove certain pesticide residues, that had previously been set nationally by virtue of powers contained in the Food and Environment Protection Act 1985, from the list contained in Part 1 of Schedule 2 to the principal Regulations as they have been replaced by Community levels (regulation 2(5)).
No Regulatory Impact Assessment has been produced for these Regulations.
(1)
S.I. 1972/1811 in the case of the Secretary of State and S.I. 1999/2788 in the case of the National Assembly for Wales.
(2)
1972 c. 68.
(3)
S.I. 1999/3483, amended by S.I. 2001/1113, S.I. 2001/2420, S.I. 2001/3834 and S.I. 2002/1767.
(4)
OJ No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002, p. 45).
(5)
OJ No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2002/71/EC (OJ No. L275, 22.8.2002, p. 21).
(6)
OJ No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2002/76/EC.
(7)
OJ No. L187, 16.7.2002, p. 30.
