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The Pesticides (Maximum Residue Levels in Food) Regulations 1988

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Regulation 3(a)

SCHEDULE 1

Group to which food belongsFoodPesticides
Aldrin & DeldrinCaptafolCarbarylCarbon DisulphideCarbon TetrachlorideChlordaneDDTDiazinon1,2-DibromoethaneDichlorvosEndosulfanEndrinHexachlorobenzene (HCB)Hexachlorocyclohexane (HCH)HeptachlorHydrogen CyanideHydrogen PhosphideInorganic BromideMalathionMethyl BromidePhosphamidonPyrethrinsTrichlorfon
αβγ
a

UNITS

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

KEY

* Level at or above the limit of determination.

FOOTNOTES

1

Paddy rice.

2

“Other cereals” do not include rice.

3

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.

4

These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

5

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 than2% 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 2.5 times that set for raw milk and whole cream milk.

6

Sheepmeat only.

7

All meat except sheepmeat.

CerealsWheat0.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Rye0.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Barley0.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Oats0.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Maize0.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Rice10.010.05a10.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Other Cereals20.010.05a0.50.10.10.020.050.050.05a20.10.010.010.02sum of α and β0.10.01150.15080.10.0530.1
Products of Animal OriginMeat, Fat and Preparations of Meat30.20.0510.050.20.20.126, 170.2
Milk40.0060.0020.040.00080.010.0040.0030.0080.004
Dairy Produce5 (>2% Fat)0.150.0510.020.250.10.0750.20.1

Regulation 3(b)

SCHEDULE 2

Group to which food belongsFoodPesticides
Aldrin & Dieldrin2-AminobutaneAminotriazole (Amitrole)Azinphos-methylBitertanolCaptafolCaptanCarbarylCarbendazimCarbophenothionChlordaneChlorfenvinphosChlorptrifos-methylDDTDiazinon1,2-DibromoethaneDichlofluanidDichlorvosDicofolDifiubenzuronDimethipinDimethoateDithiocarbamatesEndosulfanEndrinEthionEtrimfosFenitrothionFluazifopFlurochloridoneHaloxyfopHexachlorobenzene (HCB)Hexachlorocyclohexane (HCH) γHeptachlorImazalilInorganic BromideIoxynilIprodioneMalathionMercury CompoundsMethacrifosMevinphosOmethoateParathionParathion-methylPhosalonePirimiphos-methylQuintozeneTecnazeneThiabendazoleTriazophos2,4,5-TVinclozolin
a

UNITS

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

KEY

Level at or above the limit of determination.

FOOTNOTES

1

Paddy rice.

2

“Other cereals” do not include rice.

3

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.

4

These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

5

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.

6

Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

7

Imazalil: 5mg/kg applies to whole fruit; 0.1 mg/kg applies to fruit without peel.

CerealsWheat0.51010100.021010
Rye0.51010100.021010
Barley0.51010100.021010
Oats0.51010100.021010
Maize1010100.021010
Rice1
Other Cereals21010100.021010
Products of Animal OriginMeat, Fat and Preparations of Meat30.20.050.70.050.05a
Milk40.1a0.0080.010.020.020.05a
Dairy Produce5 (>2% Fat)
Eggs60.10.1a0.020.050.50.05a0.05a0.210.10.05
Citrus FruitOranges0.0550.05a20.05a0.171020.02a110.50.0150.151220.022210.015/0.173020.2110.210.50.05
Other Citrus0.0550.05a20.05a0.171020.02a110.50.0150.151220.022210.015/0.173020.2110.210.50.05
Pome FruitApples0.050.05a110.05a35510.02a0.050.10.50.0150.1511320.020.50.50.05a10.01a20100.50.020.2120.051
Pears0.050.05a110.05a35510.02a0.050.10.50.0150.1511320.020.050.50.05a10.01a20100.50.020.2120.051
Stone FruitPeaches and Nectarines0.050.05a410.052101010.02a0.050.10.50.0150.152320.020.50.510.01a20100.50.5120.055
Plums0.050.05a110.05210210.02a0.050.10.50.0150.1512120.020.50.510.01a20100.50.5110.05
Berries, Small Fruit and Soft FruitGrapes0.050.05a20.05a35100.02a0.050.10.50.01150.151520.020.50.50.50.01a20100.50.1110.055
Strawberries0.050.05a10.05a3750.02a0.050.10.50.01100.151320.020.10.530.01a30100.50.1110.0510
Raspberries0.050.05a10.05a31050.02a0.050.10.50.01150.151520.020.10.530.01a2050.50.1110.055
Blackcurrants0.050.05a10.05a31050.02a0.050.10.50.01150.152520.020.10.530.01a2050.50.1110.055
Assorted fruitBananas0.050.05a10.50.05a0.1510.02a0.0510.50.0150.151120.020.10.510.01a200.50.21110.05
Roots and Tuber VegetablesPotatoes0.05500.05a0.20.05a0.10.230.02a0.50.10.50.010.10.550.1a0.050.10.20.020.05a0.10.01a0.05a0.050.50.020.10.050.1a0.250.05a0.050.1
Carrots0.050.05a0.50.05a0.120.02a0.50.10.50.0150.5510.50.20.020.10.50.01a0.20.20.50.020.10.20.10.10.05
Turnips0.050.05a0.50.05a0.110.02a0.50.10.50.0150.55120.020.10.050.01a10.050.50.020.10.20.10.05
Swedes0.050.05a0.50.05a0.120.02a0.50.10.50.0150.55120.020.10.50.01a10.050.50.020.120.10.05
Bulb VegetablesOnions0.050.05a0.50.05a0.1120.02a0.50.10.50.0150.55110.020.10.050.01a10.050.10.130.020.10.110.05a0.051
Fruiting VegetablesTomatoes0.050.05a0.50.05a3550.02a0.10.10.50.0150.5111320.020.10.520.0275530.020.1110.10.053
Cucumbers0.050.05a0.50.05a0.130.50.02a0.10.10.50.0150.5220.520.020.10.510.0550530.020.10.210.051
Brassica VegetablesCabbage0.050.05a0.50.05a0.150.02a0.10.10.50.0150.551220.020.10.520.0510030.020.10.210.020.10.051
Cauliflowers0.050.05a0.50.05a0.110.50.02a0.10.10.50.0150.55220.020.10.520.0530.020.10.210.020.051
Brussels Sprouts0.050.05a10.05a0.110.50.50.02a0.10.10.50.0150.551220.020.10.520.0530.020.10.210.10.05
Legume VegetablesBeans0.50.05a0.50.05a250.02a0.10.10.50.0150.5520.520.020.10.510.0530.10.210.010.052
Peas0.50.05a0.50.05a250.02a0.10.10.50.0150.55120.020.10.50.10.0530.10.210.051
Stem VegetablesCelery0.50.05a20.05a0.1320.02a0.50.10.50.010.55120.020.10.510.0530.020.10.210.055
Leeks0.50.05a0.50.05a210.02a0.10.10.50.0150.55120.020.10.510.0530.020.1210.05
Leaf VegetablesLettuce0.050.05a0.50.05a21050.02a0.10.10.50.01101520.020.10.520.0530.020.50.21320.055
FungiMushrooms0.050.05a0.05a0.1110.02a0.050.10.50.010.550.110.020.10.510.0530.020.10.210.05

Regulation2

SCHEDULE 3

(1)(2)
PesticidesResidues
Aldrin & Dieldrinsingly or combined, expressed as dieldrin (HEOD)
2-Aminobutane2-aminobutane
Aminotriazoleaminotriazole
Azinphos-methylsum of azinphos-methyl and azinphos-ethyl
Bitertanolbitertanol
Captafolcaptafol
Captansum of captan and folpet
Carbarylcarbaryl
Carbendazimcarbendazim (from use of benomyl, thiophanate-methyl and carbendazim)
Carbon disulphidecarbon disulphide
Carbon tetrachloridecarbon tetrachloride
Carbophenothionsum of carbolphenothion, its sulphoxide and its sujlphone, expressed as carbophenothion
Chlordane

(1) for products of animal origin sum of cis- and trans- isomers and oxychlordane expressed as chlordane;

(2) for cereals, fruit and vegetables: sum of cis- and trans isomers expressed as chlordane

Chlorfenvinphossum of E- and Z- isomers of chlordenvinphos
Chlorpyrifos-methylchlorpyrifos-methyl
DDTsum of pp' -DDT, op' -DDT, pp' -TDE and pp' -DDE expressed as DDT
Diazinondiazinon
1,2-Dibromoethane1,2-dibromoethane
Dichlofluaniddichlofluanid
Dichlorvosdichlorvos
Dicofoldicofol
Diflubenzurondiflubenzuron
Dimethihpindimethipin
Dimethoatedimethoate
Dithiocarbamatesalkylenebisdithiocarbamates and alkylthiuramdisulphides and dialkyldithiocarbamates determined and expressed as carbon disulphide (CS2)
Endosulfansum of alpha- and beta- isomers and of endosulfan sulphate, expressed as endosulfan
Endrinendrin
Ethionethion
Etrimfossum of etrimfos, its oxygen analogue and 6-ethoxy-2-ethyl-4-hydroxypyrimidine
Fenitrothionfenitrothion
Fluazifopfluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flurochloridoneflurochloridone
Heloxyhfophaloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB)hexachlorobenzene
Hexachlorocyclohexane (HCHhexachlorocyclohexane
alpha-isomer
beta-isomer
gamma-isomer
Heptachlorsum of heptachlor and heptachlor expxide, expressed as heptachlor
Hydrogen cyanidecyanide expressed as hydrogen cyanide
Hydrogen phosphidephosphides expressed as hydrogen phosphide
Imazalilimazalil
Inorganic bromidedetermined and expressed as total bromine from all sources
Ioxynilioxynil
Iprodionesum of iprodione and all metabolites containing 3,5-dichloroaniline moiety, expressed as iprodione
Malathionsum of malathion and malaoxon, expressed as malathion
Mercury compoundsdetermined as total mercury and expressed as mercury
Methacrifosmethacrifos
Methyl bromidebromomethane
Mevinphossum of cis- and trans- mevinphos
Omethoateometheoate (from use of formothion, dimethoate and omethoate)
Parathionparathion
Parathion-methylparathion-methyl
Phosalonephosalone
Phosphamidonsum of phosphamidon (E- and Z- isomers) N-desethylphosphamidon (E- and Z- isomers) expressed as phosphamdon
Pirimiphos-methylpirimiphos-methyl
Pyrethrinssum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quintozenesum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazenetecnazene
Thiabendazolethiabendazole
Triazophostriazophos
Trichlorfontrichlorfen
2,4,5-T2,4,5-T
Vinclozolinsum of vinclozolin and all metabolites containing 3,5-dichloroaniline moiety, expressed as vinclozolin

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