The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1999

Regulation 6

SCHEDULE 4

Group to which food belongs	Groups include the following products	Acephate	Carbendazim	Chlorothalonil	Chlorpyrifos	Chlorpyrifos methyl	Cypermethrin	Deltamethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i) CITRUS FRUIT
	Lemons				0.2	0.3
	Mandarins (inc clementines & similar hybrids)				2	1
	Oranges					0.5
ii) POME FRUIT
	Apples	1		1
	Pears	1		1
	Quinces	1		1
	Others	1		1
iii) STONE FRUIT
	Apricots		1	1
	Cherries		0.1*	0.01*	0.3
	Peaches (incl nectarines & similar hybrids)	0.2	1	1	0.2	0.5
	Plums	2	0.5
iv) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes		2
	Wine grapes		2	3
b)	Strawberries (other than wild)			3			0.05*
c)	Cane Fruit (other than wild)
	Blackberries		0.1*	10	0.5			0.5
	Dewberries		0.1*	10	0.05*			0.05*
	Loganberries		0.1*	10	0.05*			0.05*
	Raspberries		0.1*	10	0.5			0.5
	Others		0.1*	10	0.05*			0.05*
d)	Other small fruit & berries (other than wild)
	Cranberries				0.05*
	Currants (red, black & white)		0.1*	10	1
	Gooseberries		0.1*	10	1
v) MISCELLANEOUS FRUIT
	Bananas			0.2	3
	Figs							0.05*
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Carrots		0.1*	1
	Celeriac		0.1*	0.5
	Radishes				0.2
	Salsify		0.1*
	Swedes		0.1*
	Turnips		0.1*
ii) BULB VEGETABLES
	Onions		0.1*		0.2
	Spring onions			5			0.05*	0.1
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes		0.5
	Peppers	0.02*	0.1*
	Aubergines	0.5
b)	Curcurbits—edible peel
	Cucumbers	0.02*	0.5
	Gherkins		0.1*	5
	Courgettes			0.01*
	Others			0.01*
c)	Curcurbits—inedible peel
	Melons			1			0.2
	Squashes			1			0.2
	Watermelons			1			0.2
	Others			1			0.2
d)	Sweet corn							0.05*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	2	0.1*	3	0.05*
	Cauliflower	2	0.1*	3	0.05*
	Others	2	0.1*	3	0.05*
b)	Head Brassicas
	Brussels sprouts		0.5		0.05*
	Head cabbage		3	3	1
	Others		3		0.05*
c)	Leafy Brassicas
	Chinese cabbage	0.02*		0.01*	0.5
	Kale	0.02*		0.01*	0.05*
	Others	0.02*		0.01*	0.05*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress		0.1*
	Lamb’s lettuce		0.1*		0.05*
	Lettuce		5
	Scarole		0.1*		0.05*
	Others		0.1*
b)	Spinach & similar
	Spinach		0.1*
	Others		0.1*	0.01*	0.05*	0.05*	0.5	0.5
c)	Witloof						0.05*	0.05*
d)	Herbs
	Chervil			5	0.05*
	Chives			5	0.05*
	Parsley			5	0.05*
	Celery leaves			5	0.05*
	Others			5	0.05*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	3	0.1*	0.01*	0.05*
	Beans (without pods)	0.02*	0.1*	0.05	0.05*		0.05*	0.05*
	Peas (with pods)	3	0.1*		0.05*		0.5
	Peas (without pods)	0.02*	0.1*	0.01*	0.05*		0.05*
	Others		0.1*		0.05*
vii) STEM VEGETABLES
	Asparagus				0.05*
	Cardoons				0.05*
	Celery		2	10	0.05*		0.05*
	Fennel				0.05*
	Globe artichokes	0.2			1	0.05*	2	0.1
	Leeks	0.02*		10	0.05*			0.2
	Rhubarb				0.05*
	Others				0.05*
viii) FUNGI
a)	Cultivated mushrooms			2
3. PULSES
	Beans	0.02*	2
	Lentils						0.05*
	Peas	0.02*	0.1*				0.05*
4. OILSEEDS
	Peanuts			0.05
	Rape seed					0.05*
5. POTATOES
	Early potatoes		3
	Ware potatoes		3					0.5
6. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*		50
7. CEREALS
	Wheat					3	0.05*
	Rye					3	0.05*
	Barley		0.1*		0.2	3	0.2
	Sorghum					3
	Oats					3	0.2
	Triticale					3
	Maize					3
	Buckwheat					3
	Millet					3
	Rice (1)					3
	Other cereals (2)					3
8. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat (3)							0.05* (5)

Group to which food belongs	Groups include the following products	Fenvalerate	Glyphosate	Imazalil	Iprodione	Maneb, mancozeb, metiram, propineb, zineb	Methamidophos	Permethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i) CITRUS FRUIT
	Grapefruit	0.05*				5
	Lemons	0.05*			5	5
	Limes	0.05*				5
	Mandarins (inc clementines & similar hybrids)	0.05*			2	5
	Oranges	0.05*				5
	Pomelos	0.05*				5
	Others	0.05*				5
ii) TREE NUTS (shelled or unshelled)
	Hazelnuts				0.2
iii) POME FRUIT
	Apples					3	0.05
	Pears					3	0.05
	Quinces					3	0.05
	Others					3	0.05
iv) STONE FRUIT
	Apricots	0.05*					0.1
	Peaches (incl nectarines & similar hybrids)	0.05*					0.05
	Plums						0.3
	Others						0.01*
v) BERRIES AND SMALL FRUIT
a)	Strawberries (other than wild)			0.02*				1
b)	Cane Fruit (other than wild)
	Dewberries					0.05*
	Other small fruit & berries (other than wild)
c)	Currants (red, black & white)					5
	Gooseberries					5
vi) MISCELLANEOUS FRUIT
	Bananas				3
	Olives (table consumption)		0.1*
	Olives (oil extract)		2
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Beetroot				0.5
	Carrots				0.3	0.2
	Horseradish				0.1
	Parsnips				0.1	0.05*
	Radishes				0.3	0.2
	Salsify					0.2
ii) BULB VEGETABLES
	Onions							0.05*
	Shallots							0.05*
	Spring onions				3	0.05*		0.05*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes			0.5		3
	Peppers						0.01*
b)	Curcurbits—edible peel
	Gherkins					2
	Courgettes					2
c)	Curcurbits—inedible peel
	Melons			2	0.3	0.5
	Squashes					0.5
	Watermelons					0.5
	Others					0.5
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli				0.05	1	0.5
	Cauliflower				0.05	1	0.5
	Others				0.05	1	0.5
b)	Head Brassicas
	Brussels sprouts	0.05*			0.5	1		0.05*
	Head cabbage	0.05*				1		1
	Others	0.05*				1		0.05*
c)	Leafy Brassicas
	Chinese cabbage				5	0.5
	Kale	0.05*			0.02*	0.5
	Others				0.02*	0.5
d)	Kohlrabi	0.05*				0.1*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Spinach & similar
	Others	0.05*	0.1*	0.02*	0.02*	0.05*		1
b)	Watercress					0.3
c)	Witloof				2
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*			5	1	0.5
	Beans (without pods)	0.05*			0.02*	0.1	0.01*
	Peas (with pods)	0.05*			1	1	0.5
	Peas (without pods)	0.05*			0.2	0.1	0.01*
	Others	0.05*				0.05*
vii) STEM VEGETABLES
	Celery					0.5
	Fennel				0.02*
	Globe artichokes						0.1
	Leeks					3	0.01*
3. PULSES
	Beans	0.05*	2			0.05*	0.01*
	Lentils	0.05*				0.05*
	Peas	0.05*	3			0.05*	0.01*
	Others	0.05*				0.05*
4. OILSEEDS
	Linseed				0.1
	Rape seed					0.5
	Mustard seed		10		0.02*
5. CEREALS
	Wheat					1
	Rye	0.05*				1
	Barley	0.2			1	2
	Sorghum		20			0.05*
	Oats	0.2				2
	Triticale	0.05*				0.05*
	Buckwheat					0.05*
	Millet					0.05*
	Rice (1)				3
	Other cereals (2)					0.05*
6. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat &	0.05* (5)
	preparations of meat (3)	0.5 (6)
	Eggs (4)	0.05*

Group to which food belongs	Groups include the following products	Procymidone	Vinclozolin
Units: Maximum residue levels (MRLs) are expressed in milligrams of residue per kilogram of foodKey: 1 Level at or about the limit of determination FOOTNOTES: 1. Paddy or rough rice, husked rice and semi-milled or wholly milled 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. Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared) 5. Poultrymeat only 6. Other meat products
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar:nuts
i) POME FRUIT
	Pears	1
ii) STONE FRUIT
	Apricots	2
	Cherries	0.02*
	Peaches (incl nectarines & similar hybrids)	2
	Plums	2	2
	Others	2
v) BERRIES AND SMALL FRUIT
a)	Other small fruit & berries (other than wild)
	Currants (red, black & white)		10
vi) MISCELLANEOUS FRUIT
	Kiwi fruit		10
2. Vegetables, fresh or uncooked, frozen or dry
i) ROOT AND TUBER VEGETABLES
	Carrots		0.5
	Horseradish		0.05*
	Radishes		0.05*
	Swedes		0.05*
ii) LEAF VEGETABLES AND FRESH HERBS
a)	Spinach & similar
	Others	0.02*
b)	Witloof	2
iii) LEGUME VEGETABLES (fresh)
	Beans (without pods)	0.02*	0.5
	Peas (with pods)	1
	Peas (without pods)	0.3	0.3
iv) STEM VEGETABLES
	Celery		0.05*
3. PULSES
	Beans	0.02*	0.5
	Lentils	0.02*	0.05*
	Peas	0.2	0.5
	Others	0.02*	0.05*