The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2007 No. 2083

Statutory Instruments

2007 No. 2083

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 2007

Made

19th July 2007

Laid before Parliament

26th July 2007

Laid before the National Assembly for Wales

26th July 2007

Coming into force in accordance with regulation 1(3) to (6)

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

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

Citation, interpretation and commencement

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2007.

(2) In these Regulations—

“the 2007 Amendment Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2007(3); and

“the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005(4).

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

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

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

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

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

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

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

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

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

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

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

Amendments to the principal Regulations

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

Amendments coming into force on 16th August 2007

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

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

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

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

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

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

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

Amendments coming into force on 28th August 2007

8.  Schedule 2 of the principal Regulations is amended as follows—

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

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

Amendments coming into force on 2nd September 2007

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

(a) in Schedule 1—

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

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

(b) in Schedule 2—

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

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

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

Amendments coming into force on 21st January 2008

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

Jane Davidson

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

18th July 2007

Phil Woolas

Minister of State

Department for Environment, Food and Rural Affairs

19th July 2007

Regulations 7 and 9

SCHEDULE 1 ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 1 OF THE PRINCIPAL REGULATIONS

Column 1 Pesticide	Column 2 Residue
Acetamiprid	(1) for products of plant origin: acetamiprid (2) for foodstuffs of animal origin: acetamiprid and IM-2-1 metabolite
Imazosulfuron	imazosulfuron
S-metholachlor	Metholachlor including other mixtures of constituent isomers including S-metholachlor (sum of isomers)
Methoxyfenozide	methoxyfenozide
Mevinphos	mevinphos, sum of E- and Z-isomers
Milbemectin	(1) for products of plant origin other than cereals: sum of MA4+8,9Z-MA4, expressed as milbemectin (2) for cereals: milbemectin
Phenmedipham	(1) for products of plant origin: phenmedipham (2) for foodstuffs of animal origin: phenmedipham (Methyl-N-(3-hydroxyphenyl) carbamate (MHPC) expressed as phenmedipham)
Thiacloprid	thiacloprid
Tribenuron-methyl	tribenuron-methyl

Regulations 7, 8, 9 and 10

SCHEDULE 2 ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Abamectin-Linuron

Group to which food belongs	Groups include the following products	Abamectin	Acetamiprid	Aldicarb	Atrazine: Applying from 16 August 2007	Benomyl/ Carbendazim	Bifenthrin	Imazosulfuron	Lambda-cyhalothrin	Linuron
(5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(10) All meat.
(12) Liver of bovine animals.
(13) Broccoli includes calabrese.
(14) Meat of poultry.
(16) Fat of bovine animals.
(17) Except poultry.
(30) All kidney.
(42) All liver.
(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
(49) All fat.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.01*	1	0.02*		0.5	0.1	0.01*	0.1	0.05*
	Lemons	0.01*	1	0.02*		0.5	0.1	0.01*	0.2	0.05*
	Limes	0.01*	1	0.02*		0.5	0.1	0.01*	0.2	0.05*
	Mandarins (inc clementines & similar hybrids)	0.01*	1	0.02*		0.5	0.1	0.01*	0.2	0.05*
	Oranges	0.01*	1	0.02*		0.5	0.1	0.01*	0.1	0.05*
	Pomelos	0.01*	1	0.02*		0.5	0.1	0.01*	0.1	0.05*
	Others	0.01*	1	0.02*		0.5	0.1	0.01*	0.02*	0.05*
ii) TREE NUTS (Shelled or Unshelled)
	Almonds	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Brazil nuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Cashew nuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Chestnuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Coconuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Hazelnuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Macadamia nuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Pecans	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Pine nuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Pistachios	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Walnuts	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05*	0.05*
iii) POME FRUIT
	Apples	0.01*	0.1	0.02*		0.2	0.3	0.01*	0.1	0.05*
	Pears	0.01*	0.1	0.02*		0.2	0.3	0.01*	0.1	0.05*
	Quinces	0.01*	0.1	0.02*		0.2	0.3	0.01*	0.1	0.05*
	Others	0.01*	0.1	0.02*		0.2	0.3	0.01*	0.1	0.05*
iv) STONE FRUIT
	Apricots	0.01*	0.1	0.02*		0.2	0.2	0.01*	0.2	0.05*
	Cherries	0.01*	0.2	0.02*		0.5	0.2	0.01*	0.1	0.05*
	Peaches (inc nectarines & similar hybrids)	0.01*	0.1	0.02*		0.2	0.2	0.01*	0.2	0.05*
	Plums	0.01*	0.02*	0.02*		0.5	0.2	0.01*	0.1	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.2	0.01*	0.1	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.01*	0.01*	0.02*		0.3	0.2	0.01*	0.2	0.05*
	Wine grapes	0.01*	0.01*	0.02*		0.5	0.2	0.01*	0.2	0.05*
b)	Strawberries (other than wild)	0.1	0.01*	0.02*		0.1*	0.5	0.01*	0.5	0.05*
c)	Cane fruit (other than wild)
	Blackberries	0.1	0.01*	0.02*		0.1*	0.3	0.01*	0.02*	0.05*
	Dewberries	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Loganberries	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Raspberries	0.1	0.01*	0.02*		0.1*	0.3	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Cranberries	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Currants (red, black & white)	0.01*	0.01*	0.02*		0.1*	0.5	0.01*	0.1	0.05*
	Gooseberries	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.1	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
e)	Wild berries & wild fruit	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.2	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Bananas	0.01*	0.01*	0.02*		0.1*	0.1	0.01*	0.02*	0.05*
	Dates	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Figs	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Kiwi fruit	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Kumquats	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Litchis	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Mangoes	0.01*	0.01*	0.02*		0.1*	0.3	0.01*	0.02*	0.05*
	Olives (Table Consumption)	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
	Olives (Oil Extract)	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
	Papaya	0.05	0.01*	0.02*		0.2	0.5	0.01*	0.02*	0.05*
	Passion fruit	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Pineapples	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Pomegranates	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Carrots	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.2
	Cassava	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Celeriac	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.1	0.5
	Horseradish	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Jerusalem artichokes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Parsnips	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.2
	Parsley root	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.2
	Radishes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.1	0.05*
	Salsify	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Sweet potatoes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Swedes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Turnips	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Yams	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
ii) BULB VEGETABLES
	Garlic	0.01*	0.01*	0.05		0.1*	0.05*	0.01*	0.02*	0.05*
	Onions	0.01*	0.01*	0.05		0.1*	0.05*	0.01*	0.02*	0.05*
	Shallots	0.01*	0.01*	0.05		0.1*	0.05*	0.01*	0.02*	0.05*
	Spring onions	0.01*	0.01*	0.05		0.1*	0.05*	0.01*	0.05	0.05*
	Others	0.01*	0.01*	0.05		0.1*	0.05*	0.01*	0.02*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02	0.1	0.02*		0.5	0.2	0.01*	0.1	0.05*
	Peppers	0.05	0.3	0.02*		0.1*	0.2	0.01*	0.1	0.05*
	Chilli Peppers	0.05	0.3	0.02*		0.1*	0.2	0.01*	0.1	0.05*
	Aubergines	0.02	0.1	0.02*		0.5	0.2	0.01*	0.5	0.05*
	Okra	0.01*	0.01*	0.02*		2	0.2	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.2	0.01*	0.02*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.02	0.3	0.02*		0.1*	0.1	0.01*	0.1	0.05*
	Gherkins	0.02	0.3	0.02*		0.1*	0.1	0.01*	0.1	0.05*
	Courgettes	0.02	0.3	0.02*		0.1*	0.1	0.01*	0.1	0.05*
	Others	0.02	0.3	0.02*		0.1*	0.1	0.01*	0.1	0.05*
c)	Cucurbits-inedible peel
	Melons	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05	0.05*
	Squashes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05	0.05*
	Watermelons	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05	0.05*
d)	Sweet corn	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.05	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.01*(13)	0.01*	0.02*		0.1*(13)	0.2(13)	0.01*	0.1(13)	0.05*(13)
	Cauliflower	0.01*	0.01*	0.02*		0.1*	0.2	0.01*	0.1	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.2	0.01*	0.1	0.05*
b)	Head Brassicas
	Brussels sprouts	0.01*	0.01*	0.02*		0.5	1	0.01*	0.05	0.05*
	Head cabbage	0.01*	0.01*	0.02*		0.1*	1	0.01*	0.2	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	1	0.01*	0.02*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	1	0.05*
	Kale	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	1	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	1	0.05*
d)	Kohlrabi	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.1	0.01*	0.02*		0.1*	2	0.01*	1	0.05*
	Lamb’s lettuce	0.1	5	0.02*		0.1*	2	0.01*	1	0.05*
	Lettuce	0.1	5	0.02*		0.1*	2	0.01*	1	0.05*
	Scarole	0.1(6)	0.01*	0.02*(6)		0.1*(6)	2(6)	0.01*	1(6)	0.05*(6)
	Ruccola	0.1	0.01*	0.02*		0.1*	2	0.01*	1	0.05*
	Leaves and stems of brassica, including turnip greens	0.1	0.01*	0.02*		0.1*	2	0.01*	1	0.05*
	Others	0.1	0.01*	0.02*		0.1*	2	0.01*	1	0.05*
b)	Spinach & similar
	Spinach	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
	Beet leaves (chard)	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
c)	Watercress	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
d)	Witloof	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
e)	Herbs
	Chervil	1	0.01*	0.02*		0.1*	0.05*	0.01*	1	1
	Chives	1	0.01*	0.02*		0.1*	0.05*	0.01*	1	1
	Parsley	1	0.01*	0.02*		0.1*	0.05*	0.01*	1	1
	Celery leaves	1	0.01*	0.02*		0.1*	0.05*	0.01*	1	1
	Others	1	0.01*	0.02*		0.1*	0.05*	0.01*	1	1
vi) LEGUME VEGETABLES (Fresh)
	Beans (with pods)	0.01*	0.01*	0.02*		0.2	0.5	0.01*	0.2	0.05*
	Beans (without pods)	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.1
	Peas (with pods)	0.01*	0.01*	0.02*		0.2	0.1	0.01*	0.2	0.05*
	Peas (without pods)	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.2	0.1
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Cardoons	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Celery	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.3	0.1
	Fennel	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.3	0.1
	Globe artichokes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Leeks	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.3	0.05*
	Rhubarb	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
b)	Wild mushrooms	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.5	0.05*
3. PULSES
	Beans	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Lentils	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Peas	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Lupins	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Others	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
4. OILSEEDS
	Linseed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Peanuts	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Poppy seed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Sesame seed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Sunflower seed (with shell)	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Rape seed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Soya bean	0.02*	0.01*	0.05*		0.2	0.1*	0.01*	0.02*	0.1*
	Mustard seed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Cotton seed	0.02*	0.02	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Hemp seed	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
	Others	0.02*	0.01*	0.05*		0.1*	0.1*	0.01*	0.02*	0.1*
5. POTATOES
	Early potatoes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
	Ware potatoes	0.01*	0.01*	0.02*		0.1*	0.05*	0.01*	0.02*	0.05*
6. TEA
	(dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.05*		0.1*	5	0.02*	1	0.1*
7. HOPS (Dried)
	including hop pellets & unconcentrated powder	0.05	0.1*	0.05*		0.1*	10	0.02*	10	0.1*
8. CEREALS
	Wheat	0.01*	0.01*	0.05*	0.1	0.1	0.5	0.01*	0.02	0.05*
	Rye	0.01*	0.01*	0.05*	0.1	0.1	0.05*	0.01*	0.02	0.05*
	Barley	0.01*	0.01*	0.05*	0.1	2	0.5	0.01*	0.05	0.05*
	Sorghum	0.01*	0.01*	0.05*	0.1	0.01*	0.05*	0.01*	0.02	0.05*
	Oats	0.01*	0.01*	0.05*	0.1	2	0.5	0.01*	0.02	0.05*
	Triticale	0.01*	0.01*	0.05*	0.1	0.1	0.5	0.01*	0.02	0.05*
	Maize	0.01*	0.01*	0.05*	0.1	0.01*	0.05	0.01*	0.02	0.05*
	Buckwheat	0.01*	0.01*	0.05*	0.1	0.01*	0.05*	0.01*	0.02	0.05*
	Millet	0.01*	0.01*	0.05*	0.1	0.01*	0.05*	0.01*	0.02	0.05*
	Rice(1)	0.01*	0.01*	0.05*	0.1	0.01*	0.05*	0.01*	0.02	0.05*
	Others	0.01*	0.01*	0.05*	0.1	0.01*	0.05*	0.01*	0.02	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal(2)	0.02*(12) 0.01*(9)	0.05*(10) 0.1(42) 0.2(30) 0.05*(49) 0.05*	0.01*		0.05*(46)	0.1(16) 0.05(9)		0.02*(14) 0.5(17)
	Eggs(5)	0.01*	0.05*	0.01*		0.05*(46)	0.01*		0.02*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

S-metholachlor-Penconazole

Group to which food belongs	Groups include the following products	S-metholachlor	Methomyl, Thiodicarb	Methoxyfenozide	Mevinphos	Milbemectin	Penconazole: Applying from 16 August 2007	Penconazole: Applying from 28 August 2007
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(4) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply: -if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; -if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(13) Broccoli includes calabrese.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.05*	0.5	1	0.01*	0.05*	0.05*
	Lemons	0.05*	1	1	0.01*	0.05*	0.05*
	Limes	0.05*	1	1	0.01*	0.05*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.05*	1	1	0.01*	0.05*	0.05*
	Oranges	0.05*	0.5	1	0.01*	0.05*	0.05*
	Pomelos	0.05*	0.5	1	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	1	0.01*	0.05*	0.05*
ii) TREE NUTS (Shelled or Unshelled)
	Almonds	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Brazil nuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Cashew nuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Chestnuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Coconuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Hazelnuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Macadamia nuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Pecans	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Pine nuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Pistachios	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Walnuts	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.1*	0.05*
iii) POME FRUIT
	Apples	0.05*	0.2	2	0.01*	0.05*	0.2
	Pears	0.05*	0.2	2	0.01*	0.05*	0.2
	Quinces	0.05*	0.2	2	0.01*	0.05*	0.2
	Others	0.05*	0.2	2	0.01*	0.05*	0.2
iv) STONE FRUIT
	Apricots	0.05*	0.2	0.02*	0.01*	0.05*	0.1
	Cherries	0.05*	0.1	0.02*	0.01*	0.05*	0.05*
	Peaches (inc nectarines & similar hybrids)	0.05*	0.2	0.3	0.01*	0.05*	0.1
	Plums	0.05*	0.5	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.05*	1	0.01*	0.05*	0.2
	Wine grapes	0.05*	1	1	0.01*	0.05*	0.2
b)	Strawberries (other than wild)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*	0.5
c)	Cane fruit (other than wild)
	Blackberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Dewberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Loganberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Raspberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cranberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Currants (red, black & white)	0.05*	0.05*	0.02*	0.01*	0.05*	0.5*
	Gooseberries	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Bananas	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Dates	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Figs	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kiwi fruit	0.05*	0.05*	1	0.01*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (Table Consumption)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Olives (Oil Extract)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Papaya	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pineapples	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Carrots	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cassava	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celeriac	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Horseradish	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsnips	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Parsley root	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Radishes	0.05*	0.5	0.02*	0.01*	0.05*	0.05*
	Salsify	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Sweet potatoes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Yams	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Onions	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Shallots	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Spring onions	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.2	2	0.01*	0.05*	0.1
	Peppers	0.05*	0.2	1	0.01*	0.05*	0.2
	Chilli Peppers	0.05*	0.2	1	0.01*	0.05*	0.2
	Aubergines	0.05*	0.2	0.5	0.01*	0.05*	0.1
	Okra	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Gherkins	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Courgettes	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Squashes	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Watermelons	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.1
d)	Sweet corn	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*	0.2(13)	0.02*	0.01*(13)	0.05*	0.05*(13)
	Cauliflower	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Head cabbage	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Kale	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Kohlrabi	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lamb’s lettuce	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lettuce	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
	Scarole	0.05*	0.05*(6)	0.02*	0.01*(6)	0.05*	0.05*(6)
	Ruccola	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Leaves and stems of brassica, including turnip greens	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Spinach & similar
	Spinach	0.05*	0.05	0.02*	0.01*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
c)	Watercress	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
d)	Witloof	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
e)	Herbs
	Chervil	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
	Chives	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
	Parsley	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
	Celery leaves	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.3	0.02*	0.01*	0.05*	0.05*
vi) LEGUME VEGETABLES (Fresh)
	Beans (with pods)	0.05*	0.05*	0.2	0.01*	0.05*	0.05*
	Beans (without pods)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas (with pods)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas (without pods)	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Celery	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Fennel	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Globe artichokes	0.05*	0.05*	0.02*	0.01*	0.05*	0.2
	Leeks	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Rhubarb	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
b)	Wild mushrooms	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
3. PULSES
	Beans	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lentils	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Peas	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Lupins	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Peanuts	0.1*	0.1	0.05*	0.01*	0.1*	0.05*
	Poppy seed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Sesame seed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Sunflower seed (with shell)	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Rape seed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Soya bean	0.1*	0.1	2	0.01*	0.1*	0.05*
	Mustard seed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Cotton seed	0.1*	0.1	2	0.01*	0.1*	0.05*
	Hemp seed	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
	Others	0.1*	0.05*	0.05*	0.01*	0.1*	0.05*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05
	Ware potatoes	0.05*	0.05*	0.02*	0.01*	0.05*	0.05
6. TEA
	(dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.05*	0.02*	0.1*	0.1*
7. HOPS (Dried)
	including hop pellets & unconcentrated powder	0.1*	10	0.05*	0.02*	0.1*	0.5
8. CEREALS
	Wheat	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Rye	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Barley	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Sorghum	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Oats	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Triticale	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Maize	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Buckwheat	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Millet	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Rice(1)	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.01*	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal(2)		0.02*	0.01*			0.05*
	Milk(3) & Dairy produce(4)		0.02*	0.01*			0.01 0.05
	Eggs(5)		0.02*	0.01*			0.05*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

Phenmedipham-Tribenuron-methyl

Group to which food belongs	Groups include the following products	Phenmedipham: Applying from 16 August 2007	Phenmedipham: Applying from 21 January 2008	Phosphamidon	Pymetrozine	Thiacloprid	Tribenuron-methyl
(1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2) Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.
(4) For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply: -if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; -if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(5) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6) Scarole includes broad-leaf endive.
(10) Type text here for footnote
(11) Type text here for footnote
(13) Broccoli includes calabrese.
(49) All fat.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Lemons	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Limes	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Oranges	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Pomelos	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.3	0.02*	0.01*
ii) TREE NUTS (Shelled or Unshelled)
	Almonds	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Brazil nuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Cashew nuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Chestnuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Coconuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Hazelnuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Macadamia nuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Pecans	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Pine nuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Pistachios	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Walnuts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
iii) POME FRUIT
	Apples	0.05*	0.05*	0.01*	0.02*	0.3	0.01*
	Pears	0.05*	0.05*	0.01*	0.02*	0.3	0.01*
	Quinces	0.05*	0.05*	0.01*	0.02*	0.3	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.3	0.01*
iv) STONE FRUIT
	Apricots	0.05*	0.05*	0.01*	0.05	0.3	0.01*
	Cherries	0.05*	0.05*	0.01*	0.02*	0.3	0.01*
	Peaches (inc nectarines & similar hybrids)	0.05*	0.05*	0.01*	0.05	0.3	0.01*
	Plums	0.05*	0.05*	0.01*	0.02*	0.1	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Wine grapes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
b)	Strawberries (other than wild)	0.1	0.1	0.01*	0.5	0.5	0.01*
c)	Cane fruit (other than wild)
	Blackberries	0.05*	0.05*	0.01*	3	1	0.01*
	Dewberries	0.05*	0.05*	0.01*	0.02*	1	0.01*
	Loganberries	0.05*	0.05*	0.01*	0.02*	1	0.01*
	Raspberries	0.05*	0.05*	0.01*	3	1	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	1	0.01*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.01*	0.02*	1	0.01*
	Cranberries	0.05*	0.05*	0.01*	0.02*	1	0.01*
	Currants (red, black & white)	0.05*	0.05*	0.01*	0.1	1	0.01*
	Gooseberries	0.05*	0.05*	0.01*	0.02*	1	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	1	0.01*
e)	Wild berries & wild fruit	0.05*		0.01*	0.02*	0.02*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Bananas	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Dates	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Figs	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Kiwi fruit	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Kumquats	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Litchis	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Mangoes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Olives (Table Consumption)	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Olives (Oil Extract)	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Papaya	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Passion fruit	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Pineapples	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Pomegranates	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.1	0.1	0.01*	0.02*	0.02*	0.01*
	Carrots	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Cassava	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Celeriac	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Horseradish	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Jerusalem artichokes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Parsnips	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Parsley root	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Radishes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Salsify	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Sweet potatoes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Swedes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Turnips	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Yams	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Onions	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Shallots	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Spring onions	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.05*	0.05*	0.01*	0.5	0.5	0.01*
	Peppers	0.05*	0.05*	0.01*	1	1	0.01*
	Chilli Peppers	0.05*	0.05*	0.01*	1	1	0.01*
	Aubergines	0.05*	0.05*	0.01*	0.5	0.5	0.01*
	Okra	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
b)	Cucurbits-edible peel
	Cucumbers	0.05*	0.05*	0.01*	0.5	0.3	0.01*
	Gherkins	0.05*	0.05*	0.01*	0.5	0.3	0.01*
	Courgettes	0.05*	0.05*	0.01*	0.5	0.3	0.01*
	Others	0.05*	0.05*	0.01*	0.5	0.3	0.01*
c)	Cucurbits-inedible peel
	Melons	0.05*	0.05*	0.01*	0.2	0.2	0.01*
	Squashes	0.05*	0.05*	0.01*	0.2	0.02*	0.01*
	Watermelons	0.05*	0.05*	0.01*	0.2	0.2	0.01*
	Others	0.05*	0.05*	0.01*	0.2	0.02*	0.01*
d)	Sweet corn	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*(13)	0.05*(13)	0.01*(13)	0.02*(13)	0.02*	0.01*
	Cauliflower	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Head cabbage	0.05*	0.05*	0.01*	0.05	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.01*	0.2	0.02*	0.01*
	Kale	0.05*	0.05*	0.01*	0.2	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.2	0.02*	0.01*
d)	Kohlrabi	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	0.01*	2	2	0.01*
	Lamb’s lettuce	0.05*	0.05*	0.01*	2	2	0.01*
	Lettuce	0.05*	0.05*	0.01*	2	2	0.01*
	Scarole	0.05*(6)	0.05*(6)	0.01*(6)	2(6)	2	0.01*
	Ruccola	0.05*	0.05*	0.01*	2	2	0.01*
	Leaves and stems of brassica, including turnip greens	0.05*	0.05*	0.01*	2	2	0.01*
	Others	0.05*	0.05*	0.01*	2	2	0.01*
b)	Spinach & similar
	Spinach	0.5	0.5	0.01*	0.02*	0.02*	0.01*
	Beet leaves (chard)	0.5	0.5	0.01*	0.02*	0.02*	0.01*
	Others	0.5	0.5	0.01*	0.02*	0.02*	0.01*
c)	Watercress	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
d)	Witloof	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
e)	Herbs
	Chervil	7	7	0.01*	1	3	0.01*
	Chives	7	7	0.01*	1	3	0.01*
	Parsley	7	7	0.01*	1	3	0.01*
	Celery leaves	7	7	0.01*	1	3	0.01*
	Others	7	7	0.01*	1	3	0.01*
vi) LEGUME VEGETABLES (Fresh)
	Beans (with pods)	0.05*	0.05*	0.01*	1	1	0.01*
	Beans (without pods)	0.05*	0.05*	0.01*	1	0.02*	0.01*
	Peas (with pods)	0.05*	0.05*	0.01*	1	0.02*	0.01*
	Peas (without pods)	0.05*	0.05*	0.01*	1	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	1	0.02*	0.01*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Cardoons	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Celery	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Fennel	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Globe artichokes	0.2	0.2	0.01*	0.02*	0.02*	0.01*
	Leeks	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Rhubarb	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
b)	Wild mushrooms	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
3. PULSES
	Beans	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Lentils	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Peas	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Lupins	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Others	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
4. OILSEEDS
	Linseed	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Peanuts	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Poppy seed	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Sesame seed	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Sunflower seed (with shell)	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Rape seed	0.1*	0.1*	0.01*	0.02*	0.3	0.01*
	Soya bean	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Mustard seed	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Cotton seed	0.1*	0.1*	0.01*	0.05	0.05*	0.01*
	Hemp seed	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
	Others	0.1*	0.1*	0.01*	0.02*	0.05*	0.01*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
	Ware potatoes	0.05*	0.05*	0.01*	0.02*	0.02*	0.01*
6. TEA
	(dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.02*	0.1*	0.05*	0.02*
7. HOPS (Dried)
	including hop pellets & unconcentrated powder	0.1*	0.1*	0.02*	15	0.05*	0.02*
8. CEREALS
	Wheat		0.05*	0.01*	0.02*	0.02*	0.01*
	Rye		0.05*	0.01*	0.02*	0.02*	0.01*
	Barley		0.05*	0.01*	0.02*	0.02*	0.01*
	Sorghum		0.05*	0.01*	0.02*	0.02*	0.01*
	Oats		0.05*	0.01*	0.02*	0.02*	0.01*
	Triticale		0.05*	0.01*	0.02*	0.02*	0.01*
	Maize		0.05*	0.01*	0.02*	0.02*	0.01*
	Buckwheat		0.05*	0.01*	0.02*	0.02*	0.01*
	Millet		0.05*	0.01*	0.02*	0.02*	0.01*
	Rice(1)		0.05*	0.01*	0.02*	0.02*	0.01*
	Others		0.05*	0.01*	0.02*	0.02*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal(2)		0.05*		0.01*	0.05(10) 0.3(11) 0.05(49) 0.01
	Milk(3) & Dairy produce(4)		0.05*		0.01*	0.03
	Eggs(5)		0.05*		0.01*	0.01*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

EXPLANATORY NOTE

(This note is not part of the Regulations)

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

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

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

The Regulations substitute or insert:

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

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

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

(1)

In relation to England, S.I. 1972/1811. In relation to Wales, S.I. 2005/2766: by virtue of sections 59(1) and 162 of and paragraphs 28 and 30 of Schedule 11 to the Government of Wales Act 2006 (c.32), functions conferred on the National Assembly for Wales by this designation are exercisable by the Welsh Ministers.

(2)

1972 c.68.

(3)

S.I. 2007/971.

(4)

S.I. 2005/3286, as amended by S.I. 2006/985, S.I. 2006/1742, S.I. 2006/2922 and S.I. 2007/971.