2007 No. 2998

agriculture, england and wales

pesticides, england and wales

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2007

Made17th October 2007

Laid before Parliament23rd October 2007

Laid before the National Assembly for Wales23rd October 2007

Coming into force in accordance with regulation 1(2)

The Secretary of State and the Welsh Ministers are designated1 for the purposes of section 2(2) of the European Communities Act 19722 in relation to the common agricultural policy.

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

Citation and commencement1

1

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2007.

2

These Regulations come into force on 17th November 2007, except for—

a

regulation 5, which comes into force on 27th November 2007;

b

regulation 6, which comes into force on 28th December 2007; and

c

regulation 7, which comes into force on 21st January 2008.

Revocation2

Regulation 10 of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment No. 2) Regulations 20073 is revoked.

Amendments3

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 20054 are amended in accordance with these Regulations.

Amendments coming into force on 17th November 20074

1

In Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entries for the pesticides 1-methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 1 to these Regulations.

2

In Schedule 2 (maximum residue levels)—

a

in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides 1-methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 2 to these Regulations;

b

at the end, add as footnotes 50, 51 and 52 the footnotes numbered (50), (51) and (52) set out in Schedule 2 to these Regulations;

c

for the entries in the column relating to the pesticide Penconazole, substitute the entries in the column relating to that pesticide in Schedule 2 to these Regulations.

3

In Schedule 3, in paragraph 2(v)(a) (lettuce and similar) in column 2, after the words “Leaves and stems of brassica”, insert “, including turnip greens”.

Amendments coming into force on 27th November 20075

1

In Schedule 1 (pesticide residues), for the entry for the pesticide Maleic hydrazide, substitute the entry for Maleic hydrazide set out in Schedule 1 to these Regulations.

2

In Schedule 2 (maximum residue levels)—

a

for the columns headed “Maleic-hydrazide (until 4 December 2006)” and “Maleic-hydrazide (from 4 December 2006)” and the corresponding entries in those columns, substitute the column in Schedule 2 to these Regulations headed “Maleic hydrazide” and the corresponding entries in that column;

b

for the entries in the columns related to the pesticides Azoxystrobin, Chlorfenapyr, Folpet, Iprodione, Lambda-cyhalothrin, Metalaxyl and Trifloxystrobin, substitute the entries in the columns relating to those pesticides in Schedule 2 to these Regulations.

Amendment coming into force on 28th December 20076

In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Diazinon, substitute the entries for that pesticide in Schedule 2 to these Regulations.

Amendment coming into force on 21st January 20087

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

Phil WoolasMinister of StateDepartment for Environment, Food and Rural Affairs16th October 2007

Elin JonesMinister for Rural Affairs one of the Welsh Ministers17th October 2007

SCHEDULE 1Entries inserted or substituted in Schedule 1

Regulations 4(1) and 5 (1)

Column 1	Column 2
Pesticide	Residue
1-methylcyclopropene	1-methylcyclopropene
Etoxazole	Etoxazole
Indoxacarb	Indoxacarb as sum of the isomers S and R
Maleic hydrazide	1 for products of plant origin and foodstuffs of animal origin other than milk and milk products: maleic hydrazide 2 for milk and milk products: maleic hydrazide and its conjugates expressed as maleic hydrazide
MCPA and MCPB	1 for products of plant origin: MCPA, MCPB including their salts, esters and conjugates expressed as MCPA 2 for foodstuffs of animal origin: MCPA, MCPB and MCPA thioethyl expressed as MCPA
Mesosulfuron-methyl	Mesosulfuron-methyl expressed as mesosulfuron
Tolylfluanid	a for products of plant origin: sum of Tolylfluanid and dimethylaminosulfotoluidide expressed as Tolylfluanid b for foodstuffs of animal origin: Tolylfluanid analysed as dimethylaminosulfotoluidide and expressed as Tolylfluanid
Triticonazole	Triticonazole

SCHEDULE 2Entries substituted or inserted in Schedule 2

Regulations 4(2), 5(2), 6 and 7

1-Methylcyclopropene to Indoxacarb

Group to which food belongs	Groups include the following products	1-Methylcyclopropene	Azoxystrobin	Chlorfenapyr	Diazinon	Etoxazole	Folpet	Indoxacarb
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Lemons	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Limes	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Mandarins (inc clementines & similar hybrids)	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Oranges	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Pomelos	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
	Others	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.1*	0.05*	0.05	0.02*	0.02*	0.05
	Brazil nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Cashew nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Chestnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Coconuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Hazelnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Macadamia nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Pecans	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Pine nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Pistachios	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Walnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
	Others	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05
iii) POME FRUIT
	Apples	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.5
	Pears	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3
	Quinces	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3
iv) STONE FRUIT
	Apricots	0.01*	0.05*	0.05*	0.01*	0.1	0.02*	0.3
	Cherries	0.01*	0.05*	0.05*	0.01*	0.02*	2	0.02*
	Peaches (inc nectarines & similar hybrids)	0.01*	0.05*	0.05*	0.01*	0.1	0.02*	0.3
	Plums	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.01*	2	0.05*	0.01*	0.02*	0.02*	2
	Wine grapes	0.01*	2	0.05*	0.01*	0.02*	5	2
b)	Strawberries (other than wild)	0.01*	2	0.05*	0.01*	0.2	3(48)	0.02*
c)	Cane fruit (other than wild)
	Blackberries	0.01*	3	0.05*	0.01*	0.02*	3(48)	0.02*
	Dewberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Loganberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Raspberries	0.01*	3	0.05*	0.01*	0.02*	3(48)	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Cranberries	0.01*	0.05*	0.05*	0.2	0.02*	0.02*	0.02*
	Currants (red, black & white)	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	1
	Gooseberries	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	1
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
e)	Wild berries & wild fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Bananas	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*
	Dates	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Figs	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Kiwi fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Kumquats	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Litchis	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Mangoes	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Olives (Table Consumption)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Olives (Oil Extract)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Papaya	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Passion fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Pineapples	0.01*	0.05*	0.05*	0.3	0.02*	0.02*	0.02*
	Pomegranates	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Carrots	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Cassava	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Celeriac	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*
	Horseradish	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Jerusalem artichokes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Parsnips	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Parsley root	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Radishes	0.01*	0.2	0.05*	0.1	0.02*	0.02*	0.02*
	Salsify	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Sweet potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Swedes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Turnips	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Yams	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
ii) BULB VEGETABLES
	Garlic	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Onions	0.01*	0.05*	0.05*	0.05	0.02*	0.1	0.02*
	Shallots	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Spring onions	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.01*	2	0.05*	0.01*	0.1	2(48)	0.5
	Peppers	0.01*	2	0.05*	0.05	0.02*	0.02*	0.3
	Chili Peppers	0.01*	2	0.05*	0.05	0.02*	0.02*	0.3
	Aubergines	0.01*	2	0.05*	0.01*	0.1	0.02*	0.5
	Okra	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*
b)	Cucurbits-edible peel
	Cucumbers	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2
	Gherkins	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2
	Courgettes	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2
	Others	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2
c)	Cucurbits-inedible peel
	Melons	0.01*	0.5	0.05*	0.01*	0.05	1	0.1
	Squashes	0.01*	0.5	0.05*	0.01*	0.05	1	0.1
	Watermelons	0.01*	0.5	0.05*	0.01*	0.05	1	0.1
	Others	0.01*	0.5	0.05*	0.01*	0.05	1	0.1
d)	Sweet corn	0.01*	0.05*	0.05*	0.02	0.02*	0.02*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.01*(13)	0.5(13)	0.05*(13)	0.01*	0.02*(13)	0.02*(13)	0.3(13)
	Cauliflower	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.3
	Others	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.3
b)	Head Brassicas
	Brussels sprouts	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*
	Head cabbage	0.01*	0.3	0.05*	0.5	0.02*	0.02*	3
	Others	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*
c)	Leafy Brassicas
	Chinese cabbage	0.01*	5	0.05*	0.05	0.02*	0.02*	0.2
	Kale	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.2
	Others	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.02*
d)	Kohlrabi	0.01*	0.2	0.05*	0.2	0.02*	0.05	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*
	Lamb’s lettuce	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*
	Lettuce	0.01*	3	0.05*	0.01*	0.02*	2	2
	Scarole	0.01*(6)	3(6)	0.05*(6)	0.01*(6)	0.02*(6)	0.02*(6)	2(6)
	Ruccola	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*
	Leaves and stems of brassica, including turnip greens	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*
b)	Spinach & similar
	Spinach	0.01*	0.05*	0.05*	0.01*	0.02*	10	0.02*
	Beet leaves (chard)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
c)	Watercress	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
d)	Witloof	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
e)	Herbs
	Chervil	0.01*	3	0.05*	0.01*	0.02*	0.02*	2
	Chives	0.01*	3	0.05*	0.01*	0.02*	0.02*	2
	Parsley	0.01*	3	0.05*	0.01*	0.02*	0.02*	2
	Celery leaves	0.01*	3	0.05*	0.01*	0.02*	0.02*	2
	Others	0.01*	3	0.05*	0.01*	0.02*	0.02*	2
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	1	0.05*	0.01*	0.02*	2(48)	0.02*
	Beans (without pods)	0.01*	0.2	0.05*	0.01*	0.02*	2(48)	0.02*
	Peas (with pods)	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.02*
	Peas (without pods)	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
vii) STEM VEGETABLES
	Asparagus	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Cardoons	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Celery	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.02*
	Fennel	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Globe artichokes	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.1
	Leeks	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*
	Rhubarb	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
b)	Wild mushrooms	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*
3. PULSES
	Beans	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*
	Lentils	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*
	Peas	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*
	Lupins	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*
	Others	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Peanuts	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Poppy seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Sesame seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Sunflower seed (with shell)	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Rape seed	0.02*	0.5	0.1*	0.02*	0.05*	0.05*	0.05*
	Soya bean	0.02*	0.5	0.1*	0.02*	0.05*	0.05*	0.5
	Mustard seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Cotton seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Hemp seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
	Others	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.1	0.02*
	Ware potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.1	0.02*
6. TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	50	0.02*	0.05*	0.05*	0.05*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.02*	20	0.1*	0.5	0.05*	150	0.05*
8. CEREALS
	Wheat	0.01*	0.3	0.05*	0.02*	0.02*	2	0.02*
	Rye	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*
	Barley	0.01*	0.3	0.05*	0.02*	0.02*	2	0.02*
	Sorghum	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*
	Oats	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*
	Triticale	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*
	Maize	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*
	Buckwheat	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*
	Millet	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*
	Rice(1)	0.01*	5	0.05*	0.02*	0.02*	0.02*	0.02*
	Others	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal (2)		0.05*					0.3 (49) 0.01* (50)
	Milk(3) and dairy produce(4)		0.01*		0.01*			0.02(51) 0.3 (52)
	Eggs(5)		0.05*					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.
FOOTNOTES:


(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) Birds’ 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.
(48) Sum of captan and folpet.
(49) All fat.
(50) All other meat, edible offal and preparations of meat or edible offal.
(51) Milk except cream of milk.
(52) Cream of milk.

Iprodione to Metalaxyl

Group to which food belongs	Groups include the following products	Iprodione	Lambda-cyhalothrin	Maleic hydrazide	MCPA and MCPB	Mesosulfuron-methyl	Metalaxyl
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.02*	0.1	0.2*	0.05*	0.01*	0.5
	Lemons	5	0.2	0.2*	0.05*	0.01*	0.5
	Limes	0.02*	0.2	0.2*	0.05*	0.01*	0.5
	Mandarins (inc clementines & similar hybrids)	1	0.2	0.2*	0.05*	0.01*	0.5
	Oranges	0.02*	0.1	0.2*	0.05*	0.01*	0.5
	Pomelos	0.02*	0.1	0.2*	0.05*	0.01*	0.5
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.5
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Brazil nuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Cashew nuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Chestnuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Coconuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Hazelnuts	0.2	0.05*	0.2*	0.05*	0.01*	0.05*
	Macadamia nuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Pecans	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Pine nuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Pistachios	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Walnuts	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*
iii) POME FRUIT
	Apples	5	0.1	0.2*	0.05*	0.01*	1
	Pears	5	0.1	0.2*	0.05*	0.01*	1
	Quinces	5	0.1	0.2*	0.05*	0.01*	1
	Others	5	0.1	0.2*	0.05*	0.01*	1
iv) STONE FRUIT
	Apricots	3	0.2	0.2*	0.05*	0.01*	0.05*
	Cherries	3	0.1	0.2*	0.05*	0.01*	0.05*
	Peaches (inc nectarines & similar hybrids)	3	0.2	0.2*	0.05*	0.01*	0.05*
	Plums	3	0.1	0.2*	0.05*	0.01*	0.05*
	Others	3	0.1	0.2*	0.05*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	10	0.2	0.2*	0.05*	0.01*	2
	Wine grapes	10	0.2	0.2*	0.05*	0.01*	1
b)	Strawberries (other than wild)	15	0.5	0.2*	0.05*	0.01*	0.5
c)	Cane fruit (other than wild)
	Blackberries	10	0.02*	0.2*	0.05*	0.01*	0.05*
	Dewberries	10	0.02*	0.2*	0.05*	0.01*	0.05*
	Loganberries	10	0.02*	0.2*	0.05*	0.01*	0.05*
	Raspberries	10	0.2	0.2*	0.05*	0.01*	0.05*
	Others	10	0.02*	0.2*	0.05*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)
	Bilberries	10	0.02*	0.2*	0.05*	0.01*	0.05*
	Cranberries	10	0.02*	0.2*	0.05*	0.01*	0.05*
	Currants (red, black & white)	10	0.1	0.2*	0.05*	0.01*	0.05*
	Gooseberries	10	0.1	0.2*	0.05*	0.01*	0.05*
	Others	10	0.02*	0.2*	0.05*	0.01*	0.05*
e)	Wild berries & wild fruit	0.02*	0.2	0.2*	0.05*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Bananas	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Dates	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Figs	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Kiwi fruit	5	0.02*	0.2*	0.05*	0.01*	0.05*
	Kumquats	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Litchis	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Mangoes	0.02*	0.1	0.2*	0.05*	0.01*	0.05*
	Olives (Table Consumption)	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
	Olives (Oil Extract)	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
	Papaya	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Passion fruit	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Pineapples	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Pomegranates	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Carrots	0.5	0.02*	30	0.05*	0.01*	0.1
	Cassava	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Celeriac	0.02*	0.1	0.2*	0.05*	0.01*	0.05*
	Horseradish	0.5	0.02*	0.2*	0.05*	0.01*	0.1
	Jerusalem artichokes	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Parsnips	0.5	0.02*	30	0.05*	0.01*	0.1
	Parsley root	0.5	0.02*	0.2*	0.05*	0.01*	0.05*
	Radishes	0.3	0.1	0.2*	0.05*	0.01*	0.1
	Salsify	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Sweet potatoes	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Swedes	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Turnips	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Yams	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
ii) BULB VEGETABLES
	Garlic	0.2	0.02*	15	0.05*	0.01*	0.5
	Onions	0.2	0.02*	15	0.05*	0.01*	0.5
	Shallots	0.2	0.02*	15	0.05*	0.01*	0.5
	Spring onions	3	0.05	0.2*	0.05*	0.01*	0.2
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	5	0.1	0.2*	0.05*	0.01*	0.2
	Peppers	5	0.1	0.2*	0.05*	0.01*	0.5
	Chili Peppers	5	0.1	0.2*	0.05*	0.01*	0.5
	Aubergines	5	0.5	0.2*	0.05*	0.01*	0.05*
	Okra	5	0.1	0.2*	0.05*	0.01*	0.05*
	Others	5	0.02*	0.2*	0.05*	0.01*	0.05*
b)	Cucurbits-edible peel
	Cucumbers	2	0.1	0.2*	0.05*	0.01*	0.5
	Gherkins	2	0.1	0.2*	0.05*	0.01*	0.05*
	Courgettes	2	0.1	0.2*	0.05*	0.01*	0.05*
	Others	2	0.1	0.2*	0.05*	0.01*	0.05*
c)	Cucurbits-inedible peel
	Melons	1	0.05	0.2*	0.05*	0.01*	0.2
	Squashes	1	0.05	0.2*	0.05*	0.01*	0.05*
	Watermelons	1	0.05	0.2*	0.05*	0.01*	0.2
	Others	1	0.05	0.2*	0.05*	0.01*	0.05*
d)	Sweet corn	0.02*	0.05	0.2*	0.05*	0.01*	0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.1(13)	0.1(13)	0.2*(13)	0.05*(13)	0.01*(13)	0.2(13)
	Cauliflower	0.1	0.1	0.2*	0.05*	0.01*	0.2
	Others	0.1	0.1	0.2*	0.05*	0.01*	0.2
b)	Head Brassicas
	Brussels sprouts	0.5	0.05	0.2*	0.05*	0.01*	0.05*
	Head cabbage	5	0.2	0.2*	0.05*	0.01*	1
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
c)	Leafy Brassicas
	Chinese cabbage	5	1	0.2*	0.05*	0.01*	0.05*
	Kale	0.02*	1	0.2*	0.05*	0.01*	0.2
	Others	0.02*	1	0.2*	0.05*	0.01*	0.05*
d)	Kohlrabi	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	10	1	0.2*	0.05*	0.01*	0.05*
	Lamb’s lettuce	10	1	0.2*	0.05*	0.01*	0.2
	Lettuce	10	0.5	0.2*	0.05*	0.01*	2
	Scarole	10(6)	1(6)	0.2*(6)	0.05*(6)	0.01*(6)	1(6)
	Ruccola	10	1	0.2*	0.05*	0.01*	0.05*
	Leaves and stems of brassica, including turnip greens	10	1	0.2*	0.05*	0.01*	0.05*
	Others	10	1	0.2*	0.05*	0.01*	0.05*
b)	Spinach & similar
	Spinach	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
	Beet leaves (chard)	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
c)	Watercress	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
d)	Witloof	2	0.02*	0.2*	0.05*	0.01*	0.3
e)	Herbs
	Chervil	10	1	0.2*	0.05*	0.01*	2
	Chives	10	1	0.2*	0.05*	0.01*	2
	Parsley	10	1	0.2*	0.05*	0.01*	2
	Celery leaves	10	1	0.2*	0.05*	0.01*	2
	Others	10	1	0.2*	0.05*	0.01*	2
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	5	0.2	0.2*	0.05*	0.01*	0.05*
	Beans (without pods)	0.02*	0.02*	0.2*	0.1	0.01*	0.05*
	Peas (with pods)	2	0.2	0.2*	0.1	0.01*	0.05*
	Peas (without pods)	0.3	0.2	0.2*	0.1	0.01*	0.05*
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Cardoons	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Celery	0.02*	0.3	0.2*	0.05*	0.01*	0.05*
	Fennel	0.02*	0.3	0.2*	0.05*	0.01*	0.05*
	Globe artichokes	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Leeks	0.02*	0.3	0.2*	0.05*	0.01*	0.2
	Rhubarb	0.2	0.02*	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
b)	Wild mushrooms	0.02*	0.5	0.2*	0.05*	0.01*	0.05*
3. PULSES
	Beans	0.2	0.02*	0.2*	0.1	0.01*	0.05*
	Lentils	0.2	0.02*	0.2*	0.05*	0.01*	0.05*
	Peas	0.2	0.02*	0.2*	0.1	0.01*	0.05*
	Lupins	0.2	0.02*	0.2*	0.05*	0.01*	0.05*
	Others	0.2	0.02*	0.2*	0.05*	0.01*	0.05*
4. OILSEEDS
	Linseed	0.5	0.05*	0.5*	0.1*	0.02*	0.1*
	Peanuts	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Poppy seed	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Sesame seed	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Sunflower seed (with shell)	0.5	0.05*	0.5*	0.1*	0.02*	0.1*
	Rape seed	0.5	0.05*	0.5*	0.1*	0.02*	0.1*
	Soya bean	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Mustard seed	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Cotton seed	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Hemp seed	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
	Others	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*
5. POTATOES
	Early potatoes	0.02*	0.02*	50	0.05*	0.01*	0.05*
	Ware potatoes	0.02*	0.02*	50	0.05*	0.01*	0.05*
6. TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.1*	1	0.5*	0.1*	0.02*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	10	0.5*	0.1*	0.02*	10
8. CEREALS
	Wheat	0.5	0.02*	0.2*	0.05*	0.01*	0.05*
	Rye	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Barley	0.5	0.05	0.2*	0.05*	0.01*	0.05*
	Sorghum	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Oats	0.5	0.02*	0.2*	0.05*	0.01*	0.05*
	Triticale	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Maize	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Buckwheat	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Millet	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
	Rice(1)	3	0.02*	0.2*	0.05*	0.01*	0.05*
	Others	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal (2)	0.05*	0.5(17) 0.02*(14)	0.05(26)(29) 0.5(8) 0.02*(9)	0.5(39) 0.1(40)		0.05*
	Milk(3) and dairy produce(4)	0.05*	0.05	0.2	0.05*		0.05*
	Eggs(5)	0.05*	0.02*	0.1	0.05*		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.
FOOTNOTES:


(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) Birds’ 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.
(8) Kidney except of poultry.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(13) Broccoli includes calabrese.
(14) Meat of poultry.
(17) Except poultry.
(26) Liver of bovine animals, sheep, goats and swine.
(29) Meat of bovine animals, sheep, goats and swine.
(39) Offals only.
(40) All meat except offal.

Penconazole to Triticonazole

Group to which food belongs	Groups include the following products	Penconazole	Phenmedipham	Tolylfluanid	Trifloxystrobin	Triticonazole
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	0.3	0.01*
	Lemons	0.05*	0.05*	0.05*	0.3	0.01*
	Limes	0.05*	0.05*	0.05*	0.3	0.01*
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.05*	0.3	0.01*
	Oranges	0.05*	0.05*	0.05*	0.3	0.01*
	Pomelos	0.05*	0.05*	0.05*	0.3	0.01*
	Others	0.05*	0.05*	0.05*	0.3	0.01*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.05*	0.05*	0.02*	0.01*
	Brazil nuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Cashew nuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Chestnuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Coconuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Hazelnuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Macadamia nuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Pecans	0.05*	0.05*	0.05*	0.02*	0.01*
	Pine nuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Pistachios	0.05*	0.05*	0.05*	0.02*	0.01*
	Walnuts	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
iii) POME FRUIT
	Apples	0.2	0.05*	3	0.5	0.01*
	Pears	0.2	0.05*	3	0.5	0.01*
	Quinces	0.2	0.05*	3	0.5	0.01*
	Others	0.2	0.05*	3	0.5	0.01*
iv) STONE FRUIT
	Apricots	0.1	0.05*	0.05*	1	0.01*
	Cherries	0.05*	0.05*	1	1	0.01*
	Peaches (inc nectarines & similar hybrids)	0.1	0.05*	0.05*	1	0.01*
	Plums	0.05*	0.05*	0.5	0.2	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.2	0.05*	5	5	0.01*
	Wine grapes	0.2	0.05*	5	5	0.01*
b)	Strawberries (other than wild)	0.5	0.1	5	0.5	0.01*
c)	Cane fruit (other than wild)
	Blackberries	0.05*	0.05*	5	0.02*	0.01*
	Dewberries	0.05*	0.05*	5	0.02*	0.01*
	Loganberries	0.05*	0.05*	5	0.02*	0.01*
	Raspberries	0.05*	0.05*	5	0.02*	0.01*
	Others	0.05*	0.05*	5	0.02*	0.01*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	5	0.02*	0.01*
	Cranberries	0.05*	0.05*	5	0.02*	0.01*
	Currants (red, black & white)	0.5	0.05*	5	1	0.01*
	Gooseberries	0.05*	0.05*	5	1	0.01*
	Others	0.05*	0.05*	5	0.02*	0.01*
e)	Wild berries & wild fruit	0.05*	0.05*	0.05*	0.02*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.02*	0.01*
	Bananas	0.05*	0.05*	0.05*	0.05	0.01*
	Dates	0.05*	0.05*	0.05*	0.02*	0.01*
	Figs	0.05*	0.05*	0.05*	0.02*	0.01*
	Kiwi fruit	0.05*	0.05*	0.05*	0.02*	0.01*
	Kumquats	0.05*	0.05*	0.05*	0.02*	0.01*
	Litchis	0.05*	0.05*	0.05*	0.02*	0.01*
	Mangoes	0.05*	0.05*	0.05*	0.02*	0.01*
	Olives (Table Consumption)	0.05*	0.05*	0.05*	0.02*	0.01*
	Olives (Oil Extract)	0.05*	0.05*	0.05*	0.02*	0.01*
	Papaya	0.05*	0.05*	0.05*	1	0.01*
	Passion fruit	0.05*	0.05*	0.05*	0.02*	0.01*
	Pineapples	0.05*	0.05*	0.05*	0.02*	0.01*
	Pomegranates	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.1	0.05*	0.02*	0.01*
	Carrots	0.05*	0.05*	0.05*	0.05	0.01*
	Cassava	0.05*	0.05*	0.05*	0.02*	0.01*
	Celeriac	0.05*	0.05*	0.05*	0.02*	0.01*
	Horseradish	0.05*	0.05*	0.05*	0.02*	0.01*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.02*	0.01*
	Parsnips	0.05*	0.05*	0.05*	0.02*	0.01*
	Parsley root	0.05*	0.05*	0.05*	0.02*	0.01*
	Radishes	0.05*	0.05*	0.05*	0.02*	0.01*
	Salsify	0.05*	0.05*	0.05*	0.02*	0.01*
	Sweet potatoes	0.05*	0.05*	0.05*	0.02*	0.01*
	Swedes	0.05*	0.05*	0.05*	0.02*	0.01*
	Turnips	0.05*	0.05*	0.05*	0.02*	0.01*
	Yams	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
ii) BULB VEGETABLES
	Garlic	0.05*	0.05*	0.5	0.02*	0.01*
	Onions	0.05*	0.05*	0.5	0.02*	0.01*
	Shallots	0.05*	0.05*	0.5	0.02*	0.01*
	Spring onions	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.1	0.05*	3	0.5	0.01*
	Peppers	0.2	0.05*	2	0.02*	0.01*
	Chili Peppers	0.2	0.05*	2	0.02*	0.01*
	Aubergines	0.1	0.05*	3	0.02*	0.01*
	Okra	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
b)	Cucurbits-edible peel
	Cucumbers	0.1	0.05*	2	0.2	0.01*
	Gherkins	0.1	0.05*	2	0.2	0.01*
	Courgettes	0.1	0.05*	2	0.2	0.01*
	Others	0.1	0.05*	2	0.2	0.01*
c)	Cucurbits-inedible peel
	Melons	0.1	0.05*	0.3	0.3	0.01*
	Squashes	0.1	0.05*	0.3	0.02*	0.01*
	Watermelons	0.1	0.05*	0.3	0.2	0.01*
	Others	0.1	0.05*	0.3	0.02*	0.01*
d)	Sweet corn	0.05*	0.05*	0.05*	0.02*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.05*(13)	0.05*(13)	1(13)	0.02*(13)	0.01*(13)
	Cauliflower	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
b)	Head Brassicas
	Brussels sprouts	0.05*	0.05*	0.05*	0.02*	0.01*
	Head cabbage	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
c)	Leafy Brassicas
	Chinese cabbage	0.05*	0.05*	0.05*	0.02*	0.01*
	Kale	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
d)	Kohlrabi	0.05*	0.05*	0.05*	0.02*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.05*	0.05*	20	0.02*	0.01*
	Lamb’s lettuce	0.05*	0.05*	20	0.02*	0.01*
	Lettuce	0.05*	0.05*	20	0.02*	0.01*
	Scarole	0.05*(6)	0.05*(6)	20(6)	0.02*(6)	0.01*(6)
	Ruccola	0.05*	0.05*	20	0.02*	0.01*
	Leaves and stems of brassica, including turnip greens	0.05*	0.05*	20	0.02*	0.01*
	Others	0.05*	0.05*	20	0.02*	0.01*
b)	Spinach & similar
	Spinach	0.05*	0.5	0.05*	0.02*	0.01*
	Beet leaves (chard)	0.05*	0.5	0.05*	0.02*	0.01*
	Others	0.05*	0.5	0.05*	0.02*	0.01*
c)	Watercress	0.05*	0.05*	0.05*	0.02*	0.01*
d)	Witloof	0.05*	0.05*	0.05*	0.02*	0.01*
e)	Herbs
	Chervil	0.05*	7	0.05*	0.02*	0.01*
	Chives	0.05*	7	0.05*	0.02*	0.01*
	Parsley	0.05*	7	0.05*	0.02*	0.01*
	Celery leaves	0.05*	7	0.05*	0.02*	0.01*
	Others	0.05*	7	0.05*	0.02*	0.01*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*	0.05*	3	0.5	0.01*
	Beans (without pods)	0.05*	0.05*	0.05*	0.02*	0.01*
	Peas (with pods)	0.05*	0.05*	3	0.02*	0.01*
	Peas (without pods)	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.02*	0.01*
	Cardoons	0.05*	0.05*	0.05*	0.02*	0.01*
	Celery	0.05*	0.05*	0.05*	0.02*	0.01*
	Fennel	0.05*	0.05*	0.05*	0.02*	0.01*
	Globe artichokes	0.2	0.2	0.05*	0.02*	0.01*
	Leeks	0.05*	0.05*	3	0.02*	0.01*
	Rhubarb	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.05*	0.02*	0.01*
b)	Wild mushrooms	0.05*	0.05*	0.05*	0.02*	0.01*
3. PULSES
	Beans	0.05*	0.05*	0.05*	0.02*	0.01*
	Lentils	0.05*	0.05*	0.05*	0.02*	0.01*
	Peas	0.05*	0.05*	0.05*	0.02*	0.01*
	Lupins	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
4. OILSEEDS
	Linseed	0.05*	0.1*	0.1*	0.05*	0.02*
	Peanuts	0.05*	0.1*	0.1*	0.05*	0.02*
	Poppy seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Sesame seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Sunflower seed (with shell)	0.05*	0.1*	0.1*	0.05*	0.02*
	Rape seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Soya bean	0.05*	0.1*	0.1*	0.05*	0.02*
	Mustard seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Cotton seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Hemp seed	0.05*	0.1*	0.1*	0.05*	0.02*
	Others	0.05*	0.1*	0.1*	0.05*	0.02*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.02*	0.01*
	Ware potatoes	0.05*	0.05*	0.05*	0.02*	0.01*
6. TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.05*	0.02*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.5	0.1*	50	30	0.02*
8. CEREALS
	Wheat	0.05*	0.05*	0.05*	0.05	0.01*
	Rye	0.05*	0.05*	0.05*	0.05	0.01*
	Barley	0.05*	0.05*	0.05*	0.3	0.01*
	Sorghum	0.05*	0.05*	0.05*	0.02*	0.01*
	Oats	0.05*	0.05*	0.05*	0.02*	0.01*
	Triticale	0.05*	0.05*	0.05*	0.05	0.01*
	Maize	0.05*	0.05*	0.05*	0.02*	0.01*
	Buckwheat	0.05*	0.05*	0.05*	0.02*	0.01*
	Millet	0.05*	0.05*	0.05*	0.02*	0.01*
	Rice(1)	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.05*	0.05*	0.05*	0.02*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal (2)	0.05*	0.05*	0.1*
	Milk(3) and dairy produce(4)	0.01 0.05	0.05*	0.02*
	Eggs(5)	0.05*	0.05*	0.1*
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.
FOOTNOTES:


(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) Birds’ 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.

EXPLANATORY NOTE

(This note is not part of these Regulations)

These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286) (“the 2005 Regulations”) in order to transpose—

a

Commission Directive 2007/27/EC amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for etoxazole, indoxacarb, mesosulfuron, 1-methylcyclopropene, MCPA and MCPB, tolylfluanid and triticonazole (OJ No L 128, 16.5.2007, p. 31);

b

Commission Directive 2007/28/EC amending certain Annexes to Council Directives 86/363/EEC and 90/642/EEC as regards maximum residue levels for azoxystrobin, chlorfenapyr, folpet, iprodione, lambda-cyhalothrin, maleic hydrazide, metalaxy-M and trifloxystrobin (OJ No L 135, 26.5.2007, p. 6); and

c

Commission Directive 2007/39/EC amending Annex II to Council Directive 90/642/EEC as regards maximum residue levels for diazinon (OJ No L 165, 27.6.2007, p. 25).

These Regulations substitute or insert—

a

residue definitions for certain pesticides in Schedule 1 to the 2005 Regulations which identify the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

b

maximum residue levels for certain pesticides in Schedule 2 to the 2005 Regulations.

Regulations 4(2)(c) and 7 correct errors in the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2007 (S.I. 2007/2083).

A Regulatory Impact Assessment (RIA) was prepared for the 2005 Regulations and provides a basis for establishing the impact of amendments of the kind made by these Regulations. A consultation in 2003 indicated that compliance costs were virtually unchanged from those quoted in an RIA prepared in 1999. Copies of the RIA prepared in 2005 can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York, YO1 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament.