2007 No. 3297
agriculture, england and wales
pesticides, england and wales
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007
Made 21st November 2007
Laid before Parliament 27th November 2007
Laid before the National Assembly for Wales 27th November 2007
Coming into force in accordance with regulation 1(2)

The Secretary of State and the Welsh Ministers are designated for the purposes of section 2(2) of the European Communities Act 1972 in relation to the common agricultural policy.
In relation to England by S.I. 1972/1811 and in relation to Wales by 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 are exercisable by the Welsh Ministers.
1972 c. 68.
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:

1 Citation and commencement
1 These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 4) Regulations 2007.
2 These Regulations come into force on 19th December 2007, except for—
(a) regulation 4 which comes into force on 19th March 2008; and
(b) regulation 5 which comes into force on 6th April 2008.

2 Amendments
The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 are amended in accordance with these Regulations.
S.I. 2005/3286 as amended by S.I. 2006/985, 2006/1742, 2006/2922, 2007/971, 2007/2083 and 2007/2998.

3 Amendments coming into force on 19th December 2007
1 In Schedule 1 (pesticide residues), for the entry for Deltamethrin, substitute the entry for Deltamethrin set out in Schedule 1 to these Regulations.
2 In Schedule 2 (maximum residue levels)—
(a) for the entries in the columns relating to the pesticides Azoxystrobin, Chlorothalonil, Deltamethrin, Hexachlorobenzene (HCB), Ioxynil, Oxamyl and Quinoxyfen, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations; and
(b) in the column relating to the pesticide Penconazole, for the entries for the food group 9 Milk and dairy produce—
(i) omit “0.05”; and
(ii) for “0.01” substitute “0.01*”.
3 In Schedule 3—
(a) in paragraph 4 (oil seeds), in column 2, beneath “Poppy seed”, insert “Pumpkin seed”; and
(b) in paragraph 8 (cereals), in column 2, beneath “Rice”, insert “Spelt”.

4 Amendments coming into force on 19th March 2008
1 In Schedule 1 (pesticide residues)—
(a) omit the entry for the pesticides Maneb, Mancozeb, Metiram, Propineb and Zineb in column 1 and the residue entries (1) and (2) relating to those pesticides in column 2;
(b) in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Dithiocarbamates, Propineb, Thiram and Ziram set out in Schedule 1 to these Regulations.
2 In Schedule 2 (maximum residue levels)—
(a) for the entries in the column related to Azinphos-methyl, substitute the entries for that pesticide set out in Schedule 2 to these Regulations;
(b) omit the column headed “Maneb Mancozeb Metiram Propineb Zineb”;
(c) in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides Dithiocarbamates, Propineb, Thiram and Ziram set out in Schedule 2 to these Regulations; and
(d) at the end, add as footnote 53, the footnote numbered (53) set out in Schedule 2 to these Regulations.

5 Amendments coming into force on 6th April 2008
1 In Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Bifenazate, Pethoxamid, Pyrimethanil and Rimsulfuron set out in Schedule 1 to these Regulations.
2 In Schedule 2 (maximum residue levels), in the appropriate place in the alphabetical sequence, insert the columns and corresponding entries relating to the pesticides Bifenazate, Pethoxamid, Pyrimethanil and Rimsulfuron set out in Schedule 2 to these Regulations.
Phil Woolas Minister of State Department for Environment, Food and Rural Affairs 21st November 2007
Elin Jones Minister for Rural Affairs, one of the Welsh Ministers 12th November 2007

SCHEDULE 1 Entries substituted or inserted in Schedule 1
Regulations 3(1), 4(1) and 5(1)
Column 1	Column 2
Pesticide	Residue
Bifenazate	bifenazate
Deltamethrin	deltamethrin (cis-deltamethrin)
Dithiocarbamates	dithiocarbamates, expressed as CS2, including mancozeb, maneb, metiram, propineb, thiram and ziram
Pethoxamid	pethoxamid
Propineb	propineb (expressed as propilendiammine)
Pyrimethanil	pyrimethanil
Rimsulfuron	rimsulfuron
Thiram	thiram (expressed as Thiram)
Ziram	ziram (expressed as Ziram)

SCHEDULE 2 Entries substituted or inserted in Schedule 2
Regulations 3(2), 4(2), and 5(2)

Azinphos-methyl to Deltamethrin
Group to which food belongs	Groups include the following products	Azinphos-methyl	Azoxystrobin	Bifenazate	Chlorothalonil	Deltamethrin
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS						
i) CITRUS FRUIT						
	Grapefruit	0.05*	1	0.01*	0.01*	0.05*
	Lemons	0.05*	1	0.01*	0.01*	0.05*
	Limes	0.05*	1	0.01*	0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	0.05*	1	0.01*	0.01*	0.05*
	Oranges	0.05*	1	0.01*	0.01*	0.05*
	Pomelos	0.05*	1	0.01*	0.01*	0.05*
	Others	0.05*	1	0.01*	0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)						
	Almonds	0.5	0.1*	0.01*	0.01*	0.05*
	Brazil nuts	0.5	0.1*	0.01*	0.01*	0.05*
	Cashew nuts	0.5	0.1*	0.01*	0.01*	0.05*
	Chestnuts	0.5	0.1*	0.01*	0.01*	0.05*
	Coconuts	0.5	0.1*	0.01*	0.01*	0.05*
	Hazelnuts	0.5	0.1*	0.01*	0.01*	0.05*
	Macadamia nuts	0.5	0.1*	0.01*	0.01*	0.05*
	Pecans	0.5	0.1*	0.01*	0.01*	0.05*
	Pine nuts	0.5	0.1*	0.01*	0.01*	0.05*
	Pistachios	0.5	0.1*	0.01*	0.01*	0.05*
	Walnuts	0.5	0.1*	0.01*	0.01*	0.05*
	Others	0.5	0.1*	0.01*	0.01*	0.05*
iii) POME FRUIT						
	Apples	0.5	0.05*	0.01*	1	0.2
	Pears	0.5	0.05*	0.01*	1	0.1
	Quinces	0.5	0.05*	0.01*	1	0.1
	Others	0.5	0.05*	0.01*	1	0.1
iv) STONE FRUIT						
	Apricots	0.5	0.05*	0.01*	1	0.1
	Cherries	0.5	0.05*	0.01*	0.01*	0.2
	Peaches (inc nectarines & similar hybrids)	0.5	0.05*	0.01*	1	0.1
	Plums	0.5	0.05*	0.01*	0.01*	0.1
	Others	0.5	0.05*	0.01*	0.01*	0.1
v) BERRIES AND SMALL FRUIT						
a)	Table & wine grapes					
	Table grapes	0.05*	2	0.01*	1	0.2
	Wine grapes	0.05*	2	0.01*	3	0.2
b)	Strawberries (other than wild)	0.5	2	2	3	0.2
c)	Cane fruit (other than wild)					
	Blackberries	0.5	3	0.01*	0.01*	0.5
	Dewberries	0.5	0.05*	0.01*	0.01*	0.05*
	Loganberries	0.5	0.05*	0.01*	0.01*	0.05*
	Raspberries	0.5	3	0.01*	0.01*	0.05*
	Others	0.5	0.05*	0.01*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)					
	Bilberries	0.05*	0.05*	0.01*	0.01*	0.05*
	Cranberries	0.1	0.05*	0.01*	2	0.05*
	Currants (red, black & white)	0.5	0.05*	0.01*	10	0.5
	Gooseberries	0.5	0.05*	0.01*	10	0.2
	Others	0.05*	0.05*	0.01*	0.01*	0.05*
e)	Wild berries & wild fruit	0.05*	0.05*	0.01*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT						
	Avocados	0.05*	0.05*	0.01*	0.01*	0.05*
	Bananas	0.05*	2	0.01*	0.2	0.05*
	Dates	0.05*	0.05*	0.01*	0.01*	0.05*
	Figs	0.05*	0.05*	0.01*	0.01*	0.05*
	Kiwi fruit	0.05*	0.05*	0.01*	0.01*	0.2
	Kumquats	0.05*	0.05*	0.01*	0.01*	0.05*
	Litchis	0.05*	0.05*	0.01*	0.01*	0.05*
	Mangoes	0.05*	0.2	0.01*	0.01*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.01*	0.01*	1
	Olives (oil extract)	0.05*	0.05*	0.01*	0.01*	1
	Papaya	0.05*	0.2	0.01*	20	0.05*
	Passion fruit	0.05*	0.05*	0.01*	0.01*	0.05*
	Pineapples	0.05*	0.05*	0.01*	0.01*	0.05*
	Pomegranates	0.05*	0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.01*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY						
i) ROOT AND TUBER VEGETABLES						
	Beetroot	0.05*	0.05*	0.01*	0.01*	0.05*
	Carrots	0.05*	0.2	0.01*	1	0.05*
	Cassava	0.05*	0.05*	0.01*	0.01*	0.05*
	Celeriac	0.05*	0.3	0.01*	1	0.05*
	Horseradish	0.05*	0.2	0.01*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.01*	0.01*	0.05*
	Parsnips	0.05*	0.2	0.01*	0.01*	0.05*
	Parsley root	0.05*	0.2	0.01*	0.01*	0.05*
	Radishes	0.05*	0.2	0.01*	0.01*	0.05*
	Salsify	0.05*	0.2	0.01*	0.01*	0.05*
	Sweet potatoes	0.05*	0.05*	0.01*	0.01*	0.05*
	Swedes	0.05*	0.05*	0.01*	0.01*	0.05*
	Turnips	0.05*	0.05*	0.01*	0.01*	0.05*
	Yams	0.05*	0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.01*	0.05*
ii) BULB VEGETABLES						
	Garlic	0.05*	0.05*	0.01*	0.5	0.1
	Onions	0.05*	0.05*	0.01*	0.5	0.1
	Shallots	0.05*	0.05*	0.01*	0.5	0.1
	Spring onions	0.05*	2	0.01*	5	0.1
	Others	0.05*	0.05*	0.01*	0.01*	0.05*
iii) FRUITING VEGETABLES						
a)	Solanacea					
	Tomatoes	0.05*	2	0.5	2	0.3
	Peppers	0.05*	2	2	2	0.2
	Chili Peppers	0.05*	2	2	2	0.2
	Aubergines	0.05*	2	0.5	2	0.3
	Okra	0.05*	2	0.01*	2	0.3
	Others	0.05*	2	0.01*	2	0.2
b)	Cucurbits-edible peel					
	Cucumbers	0.2	1	0.3	1	0.2
	Gherkins	0.05*	1	0.3	5	0.2
	Courgettes	0.05*	1	0.3	0.01*	0.2
	Others	0.05*	1	0.3	0.01*	0.2
c)	Cucurbits-inedible peel					
	Melons	0.05*	0.5	0.01*	1	0.2
	Squashes	0.05*	0.5	0.01*	1	0.2
	Watermelons	0.05*	0.5	0.01*	1	0.2
	Others	0.05*	0.5	0.01*	1	0.2
d)	Sweet corn	0.05*	0.05*	0.01*	0.01*	0.05*
iv) BRASSICA VEGETABLES						
a)	Flowering Brassicas					
	Broccoli	0.05*	0.5	0.01*	3	0.1
	Cauliflower	0.05*	0.5	0.01*	3	0.1
	Others	0.05*	0.5	0.01*	3	0.1
b)	Head Brassicas					
	Brussels sprouts	0.05*	0.3	0.01*	3	0.1
	Head cabbage	0.05*	0.3	0.01*	3	0.1
	Others	0.05*	0.3	0.01*	0.01*	0.1
c)	Leafy Brassicas					
	Chinese cabbage	0.05*	5	0.01*	0.01*	0.5
	Kale	0.05*	5	0.01*	0.01*	0.5
	Others	0.05*	5	0.01*	0.01*	0.5
d)	Kohlrabi	0.05*	0.2	0.01*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS						
a)	Lettuce & similar					
	Cress	0.05*	3	0.01*	0.01*	0.5
	Lamb’s lettuce	0.05*	3	0.01*	0.01*	0.5
	Lettuce	0.05*	3	0.01*	0.01*	0.5
	Scarole	0.05*	3	0.01*	0.01*	0.5
	Ruccola	0.05*	3	0.01*	0.01*	0.5
	Leaves and stems of brassica, including turnip greens	0.05*	3	0.01*	0.01*	0.5
	Others	0.05*	3	0.01*	0.01*	0.5
b)	Spinach & similar					
	Spinach	0.05*	0.05*	0.01*	0.01*	0.5
	Beet leaves (chard)	0.05*	0.05*	0.01*	0.01*	0.5
	Others	0.05*	0.05*	0.01*	0.01*	0.5
c)	Watercress	0.05*	0.05*	0.01*	0.01*	0.05*
d)	Witloof	0.05*	0.2	0.01*	0.01*	0.05*
e)	Herbs					
	Chervil	0.05*	3	0.01*	5	0.5
	Chives	0.05*	3	0.01*	5	0.5
	Parsley	0.05*	3	0.01*	5	0.5
	Celery leaves	0.05*	3	0.01*	5	0.5
	Others	0.05*	3	0.01*	5	0.5
vi) LEGUME VEGETABLES (Fresh)						
	Beans (with pods)	0.05*	1	0.01*	5	0.2
	Beans (without pods)	0.05*	0.2	0.01*	2	0.2
	Peas (with pods)	0.05*	0.5	0.01*	2	0.2
	Peas (without pods)	0.05*	0.2	0.01*	0.3	0.2
	Others	0.05*	0.05*	0.01*	0.01*	0.2
vii) STEM VEGETABLES						
	Asparagus	0.05*	0.05*	0.01*	0.01*	0.05*
	Cardoons	0.05*	0.05*	0.01*	0.01*	0.05*
	Celery	0.05*	5	0.01*	10	0.05*
	Fennel	0.05*	5	0.01*	0.01*	0.05*
	Globe artichokes	0.05*	1	0.01*	0.01*	0.1
	Leeks	0.05*	2	0.01*	10	0.2
	Rhubarb	0.05*	0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.05*	0.01*	0.01*	0.05*
viii) FUNGI						
a)	Cultivated mushrooms	0.05*	0.05*	0.01*	2	0.05
b)	Wild mushrooms	0.05*	0.05*	0.01*	0.01*	0.05
3. PULSES						
	Beans	0.05*	0.1	0.01*	0.01*	1
	Lentils	0.05*	0.1	0.01*	0.01*	1
	Peas	0.05*	0.1	0.01*	0.01*	1
	Lupins	0.05*	0.1	0.01*	0.01*	1
	Others	0.05*	0.1	0.01*	0.01*	1
4. OILSEEDS						
	Linseed	0.05*	0.05*	0.02*	0.01*	0.05*
	Peanuts	0.05*	0.05*	0.02*	0.05	0.05*
	Poppy seed	0.05*	0.05*	0.02*	0.01*	0.05*
	Sesame seed	0.05*	0.05*	0.02*	0.01*	0.05*
	Sunflower seed	0.05*	0.05*	0.02*	0.01*	0.05*
	Rape seed	0.05*	0.5	0.02*	0.01*	0.1
	Soya bean	0.05*	0.5	0.02*	0.01*	0.05*
	Mustard seed	0.05*	0.05*	0.02*	0.01*	0.1
	Cotton seed	0.2	0.05*	0.02*	0.01*	0.05*
	Hemp seed	0.05*	0.05*	0.02*	0.01*	0.05*
	Pumpkin seed	0.05*	0.05*	0.02*	0.01*	0.05*
	Others	0.05*	0.05*	0.02*	0.01*	0.05*
5. POTATOES						
	Early potatoes	0.05*	0.05*	0.01*	0.01*	0.05*
	Ware potatoes	0.05*	0.05*	0.01*	0.01*	0.05*
6. TEA						
	(dried leaves and stalks, fermented or otherwise, Camellia sinesis)	0.1*	0.1*	0.02*	0.1*	5
7. HOPS (dried)						
	including hop pellets & unconcentrated powder	0.1*	20	0.02*	50	5
8. CEREALS						
	Wheat	0.05*	0.3	0.01*	0.1	2
	Rye	0.05*	0.3	0.01*	0.1	2
	Barley	0.05*	0.3	0.01*	0.1	2
	Sorghum	0.05*	0.05*	0.01*	0.01*	2
	Oats	0.05*	0.3	0.01*	0.1	2
	Triticale	0.05*	0.3	0.01*	0.1	2
	Maize	0.05*	0.05*	0.01*	0.01*	2
	Buckwheat	0.05*	0.05*	0.01*	0.01*	2
	Millet	0.05*	0.05*	0.01*	0.01*	2
	Rice	0.05*	5	0.01*	0.01*	2
	Spelt	0.05*	0.05*	0.01*	0.01*	2
	Other cereals	0.05*	0.05*	0.01*	0.01*	2
9. PRODUCTS OF ANIMAL ORIGIN						
	Meat, edible offal, fat & preparations of meat & edible offal	0.01*	0.05*		0.01*	0.03* 0.1 0.5
	Milk and Dairy Produce	0.01*	0.01*		0.01*	0.05
	Eggs	0.01*	0.05*		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.						
(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.						
(9) All other meat, edible offal, fat and preparations of meat and edible offal.						
(11) All liver and kidney.						
(13) Broccoli includes calabrese.						
(47) Poultry and poultry products.						

Dithiocarbamates to Propineb
Group to which food belongs	Groups include the following products	Dithiocarbamates	Hexachlorobenzene (HCB)		Ioxynil	Oxamyl	Pethoxamid	Propineb
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS								
i) CITRUS FRUIT								
	Grapefruit	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Lemons	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Limes	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Mandarins (inc clementines & similar hybrids)	5	0.01*		0.05*	0.02*	0.01*	0.05*
	Oranges	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Pomelos	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	5	0.01*		0.05*	0.01*	0.01*	0.05*
ii) TREE NUTS (shelled or unshelled)								
	Almonds	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Brazil nuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Cashew nuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Chestnuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Coconuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Hazelnuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Macadamia nuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Pecans	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Pine nuts	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Pistachios	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Walnuts	0.1	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
iii) POME FRUIT								
	Apples	5	0.01*		0.05*	0.01*	0.01*	0.3
	Pears	5	0.01*		0.05*	0.01*	0.01*	0.3
	Quinces	5	0.01*		0.05*	0.01*	0.01*	0.3
	Others	5	0.01*		0.05*	0.01*	0.01*	0.3
iv) STONE FRUIT								
	Apricots	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Cherries	2	0.01*		0.05*	0.01*	0.01*	0.3
	Peaches (inc nectarines & similar hybrids)	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Plums	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
v) BERRIES AND SMALL FRUIT								
a)	Table & wine grapes							
	Table grapes	5	0.01*		0.05*	0.01*	0.01*	1
	Wine grapes	5	0.01*		0.05*	0.01*	0.01*	1
b)	Strawberries (other than wild)	10	0.01*		0.05*	0.01*	0.01*	0.05*
c)	Cane fruit (other than wild)							
	Blackberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Dewberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Loganberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Raspberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
d)	Other small fruit & berries (other than wild)							
	Bilberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Cranberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Currants (red, black & white)	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Gooseberries	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
e)	Wild berries & wild fruit	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
vi) MISCELLANEOUS FRUIT								
	Avocados	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Bananas	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Dates	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Figs	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Kiwi fruit	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Kumquats	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Litchis	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Mangoes	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Olives (table consumption)	5	0.01*		0.05*	0.01*	0.01*	0.3
	Olives (oil extract)	5	0.01*		0.05*	0.01*	0.01*	0.3
	Papaya	7	0.01*		0.05*	0.01*	0.01*	0.05*
	Passion fruit	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Pineapples	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Pomegranates	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY								
i) ROOT AND TUBER VEGETABLES								
	Beetroot	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Carrots	0.2	0.01*		0.2	0.01*	0.01*	0.05*
	Cassava	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Celeriac	0.3	0.01*		0.05*	0.01*	0.01*	0.3
	Horseradish	0.2	0.01*		0.05*	0.01*	0.01*	0.05*
	Jerusalem artichokes	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Parsnips	0.2	0.01*		0.2	0.01*	0.01*	0.05*
	Parsley root	0.2	0.01*		0.05*	0.01*	0.01*	0.05*
	Radishes	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Salsify	0.2	0.01*		0.05*	0.01*	0.01*	0.05*
	Sweet potatoes	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Swedes	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Turnips	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Yams	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
ii) BULB VEGETABLES								
	Garlic	0.1	0.01*		0.2	0.01*	0.01*	0.05*
	Onions	1	0.01*		0.2	0.01*	0.01*	0.05*
	Shallots	1	0.01*		0.2	0.01*	0.01*	0.05*
	Spring onions	1	0.01*		3	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
iii) FRUITING VEGETABLES								
a)	Solanacea							
	Tomatoes	3	0.01*		0.05*	0.02	0.01*	2
	Peppers	5	0.01*		0.05*	0.02	0.01*	1
	Chili Peppers	5	0.01*		0.05*	0.02	0.01*	1
	Aubergines	3	0.01*		0.05*	0.02	0.01*	0.05*
	Okra	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
b)	Cucurbits-edible peel							
	Cucumbers	2	0.01*		0.05*	0.02	0.01*	2
	Gherkins	2	0.01*		0.05*	0.02	0.01*	0.05*
	Courgettes	2	0.01*		0.05*	0.03	0.01*	0.05*
	Others	2	0.01*		0.05*	0.01*	0.01*	0.05*
c)	Cucurbits-inedible peel							
	Melons	1	0.01*		0.05*	0.01*	0.01*	1
	Squashes	1	0.01*		0.05*	0.01*	0.01*	0.05*
	Watermelons	1	0.01*		0.05*	0.01*	0.01*	1
	Others	1	0.01*		0.05*	0.01*	0.01*	0.05*
d)	Sweet corn	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
iv) BRASSICA VEGETABLES								
a)	Flowering Brassicas							
	Broccoli	1	0.01*		0.05*	0.01*	0.01*	0.05*
	Cauliflower	1	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	1	0.01*		0.05*	0.01*	0.01*	0.05*
b)	Head Brassicas							
	Brussels sprouts	2	0.01*		0.05*	0.01*	0.01*	0.05*
	Head cabbage	3	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
c)	Leafy Brassicas							
	Chinese cabbage	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Kale	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
d)	Kohlrabi	1	0.01*		0.05*	0.01*	0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS								
a)	Lettuce & similar							
	Cress	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Lamb’s lettuce	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Lettuce	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Scarole	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Ruccola	5	0.01*		0.05*	0.01*	0.01*	
	Leaves and stems of brassica, including turnip greens	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	5	0.01*		0.05*	0.01*	0.01*	0.05*
b)	Spinach & similar							
	Spinach	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Beet leaves (chard)	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
c)	Watercress	0.3	0.01*		0.05*	0.01*	0.01*	0.05*
d)	Witloof	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
e)	Herbs							
	Chervil	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Chives	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Parsley	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Celery leaves	5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	5	0.01*		0.05*	0.01*	0.01*	0.05*
vi) LEGUME VEGETABLES (Fresh)								
	Beans (with pods)	1	0.01*		0.05*	0.01*	0.01*	0.05*
	Beans (without pods)	0.1	0.01*		0.05*	0.01*	0.01*	0.05*
	Peas (with pods)	1	0.01*		0.05*	0.01*	0.01*	0.05*
	Peas (without pods)	0.1	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
vii) STEM VEGETABLES								
	Asparagus	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Cardoons	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Celery	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Fennel	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Globe artichokes	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Leeks	3	0.01*		3	0.01*	0.01*	0.05*
	Rhubarb	0.5	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
viii) FUNGI								
a)	Cultivated mushrooms	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
b)	Wild mushrooms	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
3. PULSES								
	Beans	0.1	0.01*		0.05*	0.01*	0.01*	0.05*
	Lentils	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Peas	0.1	0.01*		0.05*	0.01*	0.01*	0.05*
	Lupins	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
	Others	0.05*	0.01*		0.05*	0.01*	0.01*	0.05*
4. OILSEEDS								
	Linseed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Peanuts	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Poppy seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Sesame seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Sunflower seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Rape seed	0.5	0.02*		0.1*	0.02*	0.01*	0.1*
	Soya bean	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Mustard seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Cotton seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Hemp seed	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
	Pumpkin seed	0.1*	0.05		0.1*	0.02*	0.01*	0.1*
	Others	0.1*	0.02*		0.1*	0.02*	0.01*	0.1*
5. POTATOES								
	Early potatoes	0.3	0.01		0.05*	0.01*	0.01*	0.2
	Ware potatoes	0.3	0.01		0.05*	0.01*	0.01*	0.2
6. TEA								
	(dried leaves and stalks, fermented or otherwise, Camellia sinesis)	0.1*	0.02*		0.1*	0.02*	0.02*	0.1*
7. HOPS (dried)								
	including hop pellets & unconcentrated powder	25	0.02*		0.1*	0.02*	0.02*	50
8. CEREALS								
	Wheat	1	0.01		0.05*	0.01*	0.01*	0.05*
	Rye	1	0.01		0.05*	0.01*	0.01*	0.05*
	Barley	2	0.01		0.05*	0.01*	0.01*	0.05*
	Sorghum	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
	Oats	2	0.01		0.05*	0.01*	0.01*	0.05*
	Triticale	1	0.01		0.05*	0.01*	0.01*	0.05*
	Maize	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
	Buckwheat	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
	Millet	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
	Rice	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
	Spelt	1	0.01		0.05*	0.01*	0.01*	0.05*
	Other cereals	0.05*	0.01		0.05*	0.01*	0.01*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN								
	Meat, edible offal, fat & preparations of meat & edible offal	0.05*	0.2		0.2 0.05			
	Milk and Dairy Produce	0.05*	0.01		0.01*			
	Eggs	0.05*	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.								
(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.								
(39) Offals only.								
(40) All meat except offal.								
(53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be.								

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

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 2007/55/EC amending certain Annexes to Council Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for azinphos-methyl (OJ No L 243, 18.9.2007, p. 41);
(b) Commission Directive 2007/56/EC amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for azoxystrobin, chlorothalonil, deltamethrin, hexachlorobenzene, ioxynil, oxamyl and quinoxyfen (OJ No L 243, 18.9.2007, p. 50);
(c) Commission Directive 2007/57/EC amending certain Annexes to Council Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for dithiocarbamates (OJ No L 243, 18.9.2007, p. 61); and
(d) Commission Directive 2007/62/EC amending certain Annexes to Council Directives 86/362/EEC and 90/642/EEC as regards maximum residue levels for bifenazate, pethoxamid, pyrimethanil and rimsulfuron (OJ No L 260, 5.10.2007, p. 4).
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.
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.