The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2006 No. 2922

Statutory Instruments

2006 No. 2922

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 2006

Made

6th November 2006

Laid before Parliament

10th November 2006

Coming into force in accordance with regulation 1(3) to (7)

The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, are designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community.

Acting jointly (the National Assembly for Wales acting in relation to Wales only), in exercise of the powers conferred on them by that section, they make the following Regulations:

Citation, interpretation and commencement

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2006.

(2) In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005(3).

(3) Subject to paragraphs (4) to (7), these Regulations shall come into force on 9th December 2006.

(4) Regulation 4 shall come into force on 30th December 2006.

(5) Regulation 5 shall come into force on 21st January 2007.

(6) Regulation 6 shall come into force on 21st April 2007.

(7) Regulation 7 shall come into force on 30th December 2007.

Amendments to the principal Regulations

2.  The principal Regulations are amended in accordance with regulations 3 to 7.

Amendments coming into force on 9th December 2006

3.—(1) In regulation 2(1) (interpretation), for the definition of “the Residues Directives” substitute the following definition—

““the Residues Directives” means Directive 76/895(4), Directive 86/362(5), Directive 86/363(6) and Directive 90/642(7), in each case as amended at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 3) Regulations 2006”.

(2) In Schedule 2 (maximum residue levels)—

(i) for the entries in the columns relating to the pesticides Benomyl and Carbendazim, Chlormequat, Cyazofamid, Fenbutatin Oxide, Fenhexamid, Linuron, Pymetrozine, Thiophanate-methyl and Triadimefon and Triadimenol, substitute the entries in the columns relating to those pesticides set out in Schedule 1 to these Regulations;

(ii) in the column relating to the pesticide Oxadiargyl, for the entry for the food group 2(v)(a) Lettuce, substitute “0.01*”.

(3) In Schedule 3, in paragraph 2(v)(a) (lettuce and similar), in column 2, beneath “Scarole” insert “Ruccola” and beneath that insert “Leaves and stems of brassica”.

Amendments coming into force on 30th December 2006

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

(a) in Schedule 1 (pesticide residues), for the entry relating to Deltamethrin, substitute the entry for Deltamethrin set out in Schedule 2 to these Regulations; and

(b) in Schedule 2—

(i) for the entries in the columns relating to Carbaryl, Deltamethrin, Endosulfan, Fenitrothion and Methidathion, substitute the entries in the columns relating to those pesticides set out in Schedule 1 to these Regulations;

(ii) at the end, insert as footnote 47 the footnote numbered (47) set out on page 25 to these Regulations.

Amendment coming into force on 21st January 2007

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

(a) in Schedule 1—

(i) for the entry for Cyfluthrin, substitute the entry for Cyfluthrin set out in Schedule 2 to these Regulations;

(ii) in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Fenthion set out in Schedule 2 to these Regulations;

(b) in Schedule 2—

(i) for the entries in the columns relating to Abamectin, Atrazine, Azinphos-ethyl, Cyfluthrin, Ethephon, Fenpropimorph, Methamidophos, Methomyl thiodicarb, Myclobutanil, Paraquat, Thiabendazole, Triazophos and Trifloxystrobin substitute the entries in the columns relating to those pesticides set out in Schedule 1 to these Regulations;

(ii) in the appropriate place in the alphabetical sequence, insert the entries in the column relating to the pesticide Fenthion set out in Schedule 1 to these Regulations; and

(c) in Schedule 3, in paragraph 3 (pulses), in column 2, beneath “Peas” insert “Lupins”.

Amendment coming into force on 21st April 2007

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

(a) in Schedule 1, in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Pyraclostrobin set out in Schedule 2 to these Regulations; and

(b) in Schedule 2—

(i) for the column relating to Glyphosate substitute the two columns relating to Glyphosate set out in Schedule 1 to these Regulations;

(ii) in the appropriate place in the alphabetical sequence, insert the entries in the column relating to the pesticide Pyraclostrobin set out in Schedule 1 to these Regulations.

Amendment coming into force on 30th December 2007

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

(a) in Schedule 1, in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Oxamyl set out in Schedule 2 to these Regulations; and

(b) In Schedule 2, in the appropriate place in the alphabetical sequence, insert the entries in the column relating to the pesticide Oxamyl set out in Schedule 1 to these Regulations.

Amendment to and revocation of part of regulation 6 of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2006

8.  In regulation 6 (amendments coming into force on 21st April 2007) of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2006(8)—

(a) in paragraphs (a)(ii) and (b)(ii), “Pyraclostrobin” is deleted; and

(b) paragraph (b)(i) is revoked.

D Elis-Thomas

Presiding Officer

National Assembly for Wales

24th October 2006

Jeff Rooker

Minister of State

Department for Environment, Food and Rural Affairs

6th November 2006

Regulations 3 to 8

SCHEDULE 1 ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Index to pesticides

Pesticides name	Page
Abamectin - Cyfluthrin	P5
Deltamethrin - Fenthion	P15
Glyphosate - Oxamyl	P26
Paraquat - Trifloxystrobin	P37

Group to which food belongs	Groups include the following products	Abamectin	Atrazine	Azinphos-ethyl	Benomyl/ Carbendazim	Carbaryl	Chlormequat	Cyazofamid	Cyfluthrin
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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(12) Liver of bovine animals.
(18) Liver of chicken.
(19) Kidney of bovine animals.
(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Lemons	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Limes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Mandarins (inc clementines & similar hybrids)	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Oranges	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Pomelos	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Brazil nuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Cashew nuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Chestnuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Coconuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Hazelnuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Macadamia nuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Pecans	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Pine nuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Pistachios	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Walnuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
	Others	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.01*	0.02*
iii) POME FRUIT
	Apples	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.2
	Pears	0.01*	0.05*	0.02*	0.2	0.05*	0.2*	0.01*	0.2
	Quinces	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.2
	Others	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.2
iv) STONE FRUIT
	Apricots	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.3
	Cherries	0.01*	0.05*	0.02*	0.5	0.05*	0.05*	0.01*	0.2
	Peaches (including nectarines & similar hybrids)	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.3
	Plums	0.01*	0.05*	0.02*	0.5	0.05*	0.05*	0.01*	0.2
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.01*	0.05*	0.02*	0.3	0.05*	0.05*	0.5*	0.3
	Wine grapes	0.01*	0.05*	0.02*	0.5	0.05*	0.05*	0.5*	0.3
b)	Strawberries (other than wild)
		0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
c)	Cane Fruit (other than wild)
	Blackberries	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Dewberries	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Loganberries	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Raspberries	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Cranberries	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Currants (red, black & white)	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Gooseberries	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
e)	Wild berries & wild fruit
		0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Bananas	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Dates	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Figs	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Kiwi fruit	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Kumquats	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Litchis	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Mangoes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Olives (table consumption)	0.01*	0.05*	0.02*	0.1*	5	0.1*	0.01*	0.02*
	Olives (oil extract)	0.01*	0.05*	0.02*	0.1*	5	0.1*	0.01*	0.02*
	Papaya	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.02*
	Passion fruit	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Pineapples	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Pomegranates	0.01*	0.05*	002*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Carrots	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Cassava	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Celeriac	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Horseradish	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Jerusalem artichokes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Parsnips	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Parsley root	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Radishes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Salsify	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Sweet potatoes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Swedes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Turnips	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Yams	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
ii) BULB VEGETABLES
	Garlic	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Onions	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Shallots	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Spring onions	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02	0.05*	0.02*	0.5	0.5	0.05*	0.2*	0.05
	Peppers	0.05	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.3
	Chili peppers	0.05	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.3
	Aubergines	0.02	0.05*	0.02*	0.5	0.05*	0.05*	0.01*	0.02*
	Okra	0.01*	0.05*	0.02*	2	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
b)	Cucurbits-edible peel
	Cucumbers	0.02	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.1
	Gherkins	0.02	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
	Courgettes	0.02	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
	Others	0.02	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
c)	Cucurbits-inedible peel
	Melons	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
	Squashes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
	Watermelons	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.1*	0.02*
d)	Sweet corn
		0.01*	0.1	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.01*(13)	0.05*	0.02*	0.1*(13)	0.05*	0.05*	0.01*(13)	0.05
	Cauliflower	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.05
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.05
b)	Head Brassicas
	Brussels sprouts	0.01*	0.05*	0.02*	0.5	0.05*	0.05*	0.01*	0.2
	Head cabbage	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.2
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.2
c)	Leafy Brassicas
	Chinese cabbage	0.01*	0.05*	0.02*	0,1*	0.05*	0.05*	0.01*	0.3
	Kale	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.3
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.3
d)	Kohlrabi
		0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
	Lamb’s lettuce	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
	Lettuce	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
	Scarole	0.1(6)	0.05*	0.02*	0.1*(6)	0.05*	0.05*	0.01*(6)	0.5
	Ruccola	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
	Leaves and stems of brassica	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
	Others	0.1	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.5
b)	Spinach & similar
	Spinach	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Beet leaves (chard)	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
c)	Watercress
		0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
d)	Witloof
		0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
e)	Herbs
	Chervil	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Chives	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Parsley	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Celery leaves	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.05
	Beans (without pods)	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.05
	Peas (with pods)	0.01*	0.05*	0.02*	0.2	0.05*	0.05*	0.01*	0.05
	Peas (without pods)	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.05
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.05
vii) STEM VEGETABLES
	Asparagus	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Cardoons	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Celery	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Fennel	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Globe artichokes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Leeks	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Rhubarb	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.01*	0.05*	0.02*	0.1*	0.05*	10	0.01*	0.02*
b)	Wild mushrooms	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
3. PULSES
	Beans	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Lentils	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Peas	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Lupins	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Others	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
4. OILSEEDS
	Linseed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Peanuts	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Poppy seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Sesame seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Sunflower seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Rape seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.05
	Soya bean	0.02*	0.05*	0.02*	0.2	0.05*	0.1*	0.02*	0.02*
	Mustard seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Cotton seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Hemp seed	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
	Others	0.02*	0.05*	0.02*	0.1*	0.05*	0.1*	0.02*	0.02*
5. POTATOES
	Early potatoes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
	Ware potatoes	0.01*	0.05*	0.02*	0.1*	0.05*	0.05*	0.01*	0.02*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.02*	0.1*	0.05*	0.1*	0.1*	0.1*	0.02*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.05	0.1*	0.05*	0.1*	0.1*	0.1*	0.02*	20
8. CEREALS
	Wheat	0.01*	0.05*	0.05*	0.1	0.5	2	0.02*	0.02*
	Rye	0.01*	0.05*	0.05*	0.1	0.5	2	0.02*	0.02*
	Barley	0.01*	0.05*	0.05*	2	0.5	2	0.02*	0.02*
	Sorghum	0.01*	0.05*	0.05*	0.01*	0.5	0.05*	0.02*	0.02*
	Oats	0.01*	0.05*	0.05*	2	0.5	5	0.02*	0.02*
	Triticale	0.01*	0.05*	0.05*	0.1	0.5	2	0.02*	0.02*
	Maize	0.01*	0.05*	0.05*	0.01*	0.5	0.05*	0.02*	0.02*
	Buckwheat	0.01*	0.05*	0.05*	0.01*	0.5	0.05*	0.02*	0.02*
	Millet	0.01*	0.05*	0.05*	0.01*	0.5	0.05*	0.02*	0.02*
	Rice(1)	0.01*	0.05*	0.05*	0.01*	1	0.05*	0.02*	0.02*
	Other cereals	0.01*	0.05*	0.05*	0.01*	0.5	0.05*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(2)	0.02(12) 0.01*(9)		0.01*	0.05*(46)	0.05*	0.05(18) 0.2(19) 0.1(12) 0.05*(9)		0.05
	Milk(3) & Dairy produce(4)	0.005*		0.01*	0.05*(46)	0.05*	0.05		0.02*
	Eggs(5)	0.01*		0.01*	0.05*(46)	0.05*	0.05*		0.02*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices - others

Group to which food belongs	Groups include the following products	Deltamethrin	Endosulfan	Ethephon	Fenbutatin oxide	Fenhexamid	Fenitrothion	Fenpropimorph	Fenthion
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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(7) For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(11) All liver and kidney.
(26) Liver of bovine animals, sheep, goats and swine.
(27) Kidney of bovine animals, sheep, goats and swine.
(28) Meat of poultry, fat and edible offal.
(29) Meat of bovine animals, sheep, goats and swine.
(47) Poultry and poultry products.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Lemons	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Limes	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Mandarins (inc clementines & similar hybrids)	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Oranges	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Pomelos	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
	Others	0.05*	0.05*	0.05*	5	0.05*	0.01*	0.05*	3
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Brazil nuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Cashew nuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Chestnuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Coconuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Hazelnuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Macadamia nuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Pecans	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Pine nuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Pistachios	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Walnuts	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.05*	0.1*	0.1	0.05*	0.05*	0.01*	0.05*	0.01*
iii) POME FRUIT
	Apples	0.2	0.05*	0.5	2	0.05*	0.01*	0.05*	0.01*
	Pears	0.1	0.3	0.05*	2	0.05*	0.01*	0.05*	0.01*
	Quinces	0.1	0.05*	0.05*	2	0.05*	0.01*	0.05*	0.01*
	Others	0.1	0.05*	0.05*	2	0.05*	0.01*	0.05*	0.01*
iv) STONE FRUIT
	Apricots	0.1	0.05*	0.05*	0.05*	5	0.01*	0.05*	0.01*
	Cherries	0.2	0.05*	3	0.05*	5	0.01*	0.05*	2
	Peaches (including nectarines & similar hybrids)	0.1	0.05*	0.05*	0.05*	5	0.01*	0.05*	0.01*
	Plums	0.1	0.05*	0.05*	0.05*	1	0.01*	0.05*	0.01*
	Others	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.2	0.5	1	2	5	0.01*	0.05*	0.01*
	Wine grapes	0.2	0.5	1	2	5	0.01*	0.05*	0.01*
b)	Strawberries (other than wild)
		0.2	0.05*	0.05*	1	5	0.01*	1	0.01*
c)	Cane Fruit (other than wild)
	Blackberries	0.5	0.05*	0.05*	5	10	0.01*	1	0.01*
	Dewberries	0.05*	0.05*	0.05*	0.05*	10	0.01*	1	0.01*
	Loganberries	0.05*	0.05*	0.05*	0.05*	10	0.01*	1	0.01*
	Raspberries	0.5	0.05*	0.05*	5	10	0.01*	1	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	10	0.01*	1	0.01*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.05*	0.05*	0.05*	0.05*	5	0.01*	1	0.01*
	Cranberries	0.05*	0.05*	0.05*	0.05*	5	0.01*	1	0.01*
	Currants (red, black & white)	0.5	0.05*	5	0.05*	5	0.01*	1	0.01*
	Gooseberries	0.2	0.05*	0.05*	0.05*	5	0.01*	1	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	5	0.01*	1	0.01*
e)	Wild berries & wild fruit
		0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Bananas	0.05*	0.05*	0.05*	3	0.05*	0.01*	2	0.01*
	Dates	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Figs	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Kiwi fruit	0.2	0.05*	0.05*	0.05*	10	0.01*	0.05*	0.01*
	Kumquats	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Litchis	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Mangoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Olives (table consumption)	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	1
	Olives (oil extract)	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	1
	Papaya	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Passion fruit	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Pineapples	0.05*	0.05*	2	0.05*	0.05*	0.01*	0.05*	0.01*
	Pomegranates	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	0.05	0.01*	0.05*	0.01*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Carrots	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Cassava	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Celeriac	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Horseradish	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Parsnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Parsley root	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Radishes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Salsify	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Swedes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Turnips	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Yams	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
ii) BULB VEGETABLES
	Garlic	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Onions	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Shallots	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Spring onions	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.3	0.5	1	1	1	0.01*	0.05*	0.01*
	Peppers	0.2	1	3	1	2	0.01*	0.05*	0.01*
	Chili peppers	0.2	1	3	1	2	0.01*	0.05*	0.01*
	Aubergines	0.3	0.05*	0.05*	1	1	0.01*	0.05*	0.01*
	Okra	0.3	0.05*	0.05*	1	0.05*	0.01*	0.05*	0.01*
	Others	0.2	0.05*	0.05*	1	0.05*	0.01*	0.05*	0.01*
b)	Cucurbits-edible peel
	Cucumbers	0.2	0.05*	0.05*	0.5	1	0.01*	0.05*	0.01*
	Gherkins	0.2	0.05*	0.05*	0.05*	1	0.01*	0.05*	0.01*
	Courgettes	0.2	0.05*	0.05*	0.5	1	0.01*	0.05*	0.01*
	Others	0.2	0.05*	0.05*	0.05*	1	0.01*	0.05*	0.01*
c)	Cucurbits-inedible peel
	Melons	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Squashes	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Watermelons	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
d)	Sweet corn
		0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.1	0.05*	0.05*	0.05*(13)	0.05*(13)	0.01*	0.05*(13)	0.01*
	Cauliflower	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
b)	Head Brassicas
	Brussels sprouts	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.5	0.01*
	Head cabbage	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
c)	Leafy Brassicas
	Chinese cabbage	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Kale	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
d)	Kohlrabi
		0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Lamb’s lettuce	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Lettuce	0.5*	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Scarole	0.5	0.05*	0.05*	0.05*(6)	30(6)	0.01*	0.05*(6)	0.01*
	Ruccola	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Leaves and stems of brassica	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Others	0.5*	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
b)	Spinach & similar
	Spinach	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Beet leaves (chard)	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.5	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
c)	Watercress
		0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
d)	Witloof
		0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
e)	Herbs
	Chervil	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Chives	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Parsley	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Celery leaves	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
	Others	0.5	0.05*	0.05*	0.05*	30	0.01*	0.05*	0.01*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Beans (without pods)	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Peas (with pods)	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Peas (without pods)	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
vii) STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Cardoons	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Celery	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Fennel	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Globe artichokes	0.1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Leeks	0.2	0.05*	0.05*	0.05*	0.05*	0.01*	1	0.01*
	Rhubarb	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
viii) FUNGI
a)	Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
b)	Wild mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
3. PULSES
	Beans	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Lentils	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Peas	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Lupins	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Others	1	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
4. OILSEEDS
	Linseed	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Peanuts	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Poppy seed	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Sesame seed	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Sunflower seed	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Rape seed	0.1	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Soya bean	0.05*	0.5	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Mustard seed	0.1	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Cotton seed	0.05*	5	2	0.05*	0.1*	0.01*	0.05*	0.02*
	Hemp seed	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
	Others	0.05*	0.1*	0.1*	0.05*	0.1*	0.01*	0.05*	0.02*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
	Ware potatoes	0.05*	0.05*	0.05*	0.05*	0.05*	0.01*	0.05*	0.01*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	5	30	0.1*	0.1*	0.1*	0.5	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	5	0.1*	0.1*	0.1*	0.1*	0.02*	10	0.1*
8. CEREALS
	Wheat	2	0.05*	0.2	0.05*	0.05*		0.5(24)
	Rye	2	0.05*	0.5	0.05*	0.05*		0.5
	Barley	2	0.05*	0.5	0.05*	0.05*		0.5
	Sorghum	2	0.05*	0.05*	0.05*	0.05*		0.05*
	Oats	2	0.05*	0.05*	0.05*	0.05*		0.5
	Triticale	2	0.05*	0.2	0.05*	0.05*		0.5
	Maize	2	0.05*	0.05*	0.05*	0.05*		0.05*
	Buckwheat	2	0.05*	0.05*	0.05*	0.05*		0.05*
	Millet	2	0.05*	0.05*	0.05*	0.05*		0.05*
	Rice(1)	2	0.05*	0.05*	0.05*	0.05*		0.05*
	Other cereals	2	0.05*	0.05*	0.05*	0.05*		0.05*(25)
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(2)	0.03*(11) 0.1(47) 0.5(9)	0.1(17)	0.05*	0.05*	0.05*		0.3(26) 0.05(27) 0.01*(28) 0.02(29) 0.01(9)	0.05*
	Milk(3) & Dairy produce(4)	0.05	0.004	0.05*	0.05*	0.05*		0.01	0.01*
	Eggs(5)	0.05*	0.1*(7)	0.05*	0.05*	0.05*		0.01*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices -others

Group to which food belongs	Groups include the following products	Glyphosate (except trimesium salt)	Glyphosate (as trimesium salt)	Linuron	Methamidophos	Methidathion	Methomyl/ thiodicarb	Myclobutanil	Oxamyl
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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(12) Liver of bovine animals.
(15) Meat of bovine animals.
(19) Kidney of bovine animals.
(31) Kidney of swine.
(43) Except liver and kidney of bovine animals, and kidney of swine and poultry.
(44) Kidney of poultry.
(45) Except liver, kidney and meat of bovine animals, and kidney of poultry.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.1*	0.05*	0.05*	0.01*	2	0.5	3	0.01*
	Lemons	0.1*	0.05*	0.05*	0.01*	2	1	3	0.01*
	Limes	0.1*	0.05*	0.05*	0.01*	2	1	3	0.01*
	Mandarins (inc clementines & similar hybrids)	0.5	0.5	0.05*	0.01*	2	1	3	0.02
	Oranges	0.5	0.5	0.05*	0.01*	2	0.5	3	0.01*
	Pomelos	0.1*	0.05*	0.05*	0.01*	2	0.5	3	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	2	0.05*	3	0.01*
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Brazil nuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Cashew nuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Chestnuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Coconuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Hazelnuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Macadamia nuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Pecans	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Pine nuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Pistachios	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Walnuts	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.05*	0.05*	0.05*	0.01*
iii) POME FRUIT
	Apples	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.5	0.01*
	Pears	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.5	0.01*
	Quinces	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.5	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.5	0.01*
iv) STONE FRUIT
	Apricots	0.1*	0.05*	0.05*	0.1	0.02*	0.2	0.3	0.01*
	Cherries	0.1*	0.05*	0.05*	0.01*	0.02*	0.1	1	0.01*
	Peaches (including nectarines & similar hybrids)	0.1*	0.05*	0.05*	0.05	0.05	0.2	0.5	0.01*
	Plums	0.1*	0.05*	0.05*	0.01*	0.2	0.5	0.5	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.5	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
	Wine grapes	0.5	0.05*	0.05*	0.01*	0.02*	1	1	0.01*
b)	Strawberries (other than wild)
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
c)	Cane Fruit (other than wild)
	Blackberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
	Dewberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Loganberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Raspberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Cranberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Currants (red, black & white)	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
	Gooseberries	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	1	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
e)	Wild berries & wild fruit
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
vi) MISCELLANEOUS FRUIT
	Avocados	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Bananas	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	2	0.01*
	Dates	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Figs	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Kiwi fruit	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Kumquats	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Litchis	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Mangoes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Olives (table consumption)	0.1*	0.05*	0.05*	0.01*	1	0.05*	0.02*	0.01*
	Olives (oil extract)	1	1	0.05*	0.01*	1	0.05*	0.02*	0.01*
	Papaya	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Passion fruit	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Pineapples	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Pomegranates	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Carrots	0.1*	0.05*	0.2	0.01*	0.02*	0.05*	0.2	0.01*
	Cassava	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Celeriac	0.1*	0.05*	0.5	0.01*	0.02*	0.05*	0.02*	0.01*
	Horseradish	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.2	0.01*
	Jerusalem artichokes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Parsnips	0.1*	0.05*	0.2	0.01*	0.02*	0.05*	0.2	0.01*
	Parsley root	0.1*	0.05*	0.2	0.01*	0.02*	0.05*	0.2	0.01*
	Radishes	0.1*	0.05*	0.05*	0.01*	0.02*	0.5	0.02*	0.01*
	Salsify	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Sweet potatoes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Swedes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Turnips	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Yams	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
ii) BULB VEGETABLES
	Garlic	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Onions	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Shallots	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Spring onions	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.3	0.02
	Peppers	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.5	0.02
	Chili peppers	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.5	0.02
	Aubergines	0.1*	0.05*	0.05*	0.01*	0.02*	0.2	0.3	0.02
	Okra	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
b)	Cucurbits-edible peel
	Cucumbers	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.1	0.02
	Gherkins	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.1	0.02
	Courgettes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.1	0.03
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.1	0.01*
c)	Cucurbits-inedible peel
	Melons	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.2	0.01*
	Squashes	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.2	0.01*
	Watermelons	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.2	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.2	0.01*
d)	Sweet corn
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.1*(13)	0.05*(13)	0.05*(13)	0.02	0.02*	0.2	0.02*(13)	0.01*
	Cauliflower	0.1*	0.05*	0.05*	0.02	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.02	0.02*	0.05*	0.02*	0.01*
b)	Head Brassicas
	Brussels sprouts	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Head cabbage	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
c)	Leafy Brassicas
	Chinese cabbage	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Kale	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
d)	Kohlrabi
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Lamb’s lettuce	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	5	0.01*
	Lettuce	0.1*	0.05*	0.05*	0.01*	0.02*	0.3	0.02*	0.01*
	Scarole	0.1*(6)	0.05*(6)	0.05*(6)	0.01*	0.02*	0.05*	0.02*(6)	0.01*
	Ruccola	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Leaves and stems of brassica	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
b)	Spinach & similar
	Spinach	0.1*	0.05*	0.05*	0.01*	0.02*	0.05	0.02*	0.01*
	Beet leaves (chard)	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
c)	Watercress
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
d)	Witloof
		0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
e)	Herbs
	Chervil	0.1*	0.05*	1	0.01*	0.02*	0.3	0.02*	0.01*
	Chives	0.1*	0.05*	1	0.01*	0.02*	0.3	0.02*	0.01*
	Parsley	0.1*	0.05*	1	0.01*	0.02*	0.3	0.02*	0.01*
	Celery leaves	0.1*	0.05*	1	0.01*	0.02*	0.3	0.02*	0.01*
	Others	0.1*	0.05*	1	0.01*	0.02*	0.3	0.02*	0.01*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.1*	0.05*	0.05*	0.5	0.02*	0.05*	0.3	0.01*
	Beans (without pods)	0.1*	0.05*	0.1	0.01*	0.02*	0.05*	0.02*	0.01*
	Peas (with pods)	0.1*	0.05*	0.05*	0.5	0.02*	0.05*	0.02*	0.01*
	Peas (without pods)	0.1*	0.05*	0.1	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
vii) STEM VEGETABLES
	Asparagus	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Cardoons	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Celery	0.1	0.05*	0.1*	0.01*	0.02*	0.05*	0.02*	0.01*
	Fennel	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Globe artichokes	0.1*	0.05*	0.05*	0.1	0.02*	0.05*	0.5	0.01*
	Leeks	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Rhubarb	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
viii) FUNGI
a)	Cultivated mushrooms	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
b)	Wild mushrooms	50	20	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
3. PULSES
	Beans	2	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Lentils	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Peas	10	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Lupins	10	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Others	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
4. OILSEEDS
	Linseed	10	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Peanuts	0.1*	0.05*	0.1*	0.01*	0.02*	0.1	0.05*	0.02*
	Poppy seed	0.1*	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Sesame seed	0.1*	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Sunflower seed	20	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Rape seed	10	0.05*	0.1*	0.01*	0.05	0.05*	0.05*	0.02*
	Soya bean	20	10	0.1*	0.2	0.02*	0.1	0.05*	0.02*
	Mustard seed	10	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Cotton seed	10	0.05*	0.1*	0.2	0.02*	0.1	0.05*	0.02*
	Hemp seed	0.1*	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
	Others	0.1*	0.05*	0.1*	0.01*	0.02*	0.05*	0.05*	0.02*
5. POTATOES
	Early potatoes	0.5	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Ware potatoes	0.5	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	2	0.05*	0.1*	0.02*	0.1*	0.1*	0.05*	0.02
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.1*	0.05*	0.1*	0.02*	0.1*	10	2	0.02
8. CEREALS
	Wheat	10	5	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Rye	10	5	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Barley	20	10	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Sorghum	20	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Oats	20	10	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Triticale	10	5	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Maize	1	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Buckwheat	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Millet	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Rice(1)	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
	Other cereals	0.1*	0.05*	0.05*	0.01*	0.02*	0.05*	0.02*	0.01*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(2)	2(19) 0.2(12) 0.5(31) 0.1(44) 0.05*(43)	0.2(19) 0.5(12) 0.2(15) 0.1(44) 0.05*(45)		0.01*	0.02*	0.02*	0.01*
	Milk(3) & Dairy produce(4)	0.1*	0.1		0.01*	0.02*	0.02*	0.01*
	Eggs(5)	0.1*	0.01*		0.01*	0.02*	0.02*	0.01*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices -others

Group to which food belongs	Groups include the following products	Paraquat	Pymetrozine	Pyraclostrobin	Thiabendazole	Thiophanate-methyl	Triadimefon and Triadimenol	Triazophos	Trifloxystrobin
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) Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
	Grapefruit	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Lemons	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Limes	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Mandarins (inc clementines & similar hybrids)	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Oranges	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Pomelos	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
	Others	0.02*	0.3	1	5	0.1*	0.1*	0.01*	0.3
ii) TREE NUTS (shelled or unshelled)
	Almonds	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Brazil nuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Cashew nuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Chestnuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Coconuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Hazelnuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Macadamia nuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Pecans	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Pine nuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Pistachios	0.02*	0.02*	1	0.1*	0.2	0.2*	0.01*	0.02*
	Walnuts	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.1*	0.2	0.2*	0.01*	0.02*
iii) POME FRUIT
	Apples	0.02*	0.02*	0.3	5	0.5	0.2	0.01*	0.5
	Pears	0.02*	0.02*	0.3	5	0.5	0.1*	0.01*	0.5
	Quinces	0.02*	0.02*	0.3	0.05*	0.5	0.1*	0.01*	0.5
	Others	0.02*	0.02*	0.3	0.05*	0.5	0.1*	0.01*	0.5
iv) STONE FRUIT
	Apricots	0.02*	0.05	0.2	0.05*	2	0.1*	0.01*	1
	Cherries	0.02*	0.02*	0.2	0.05*	0.3	0.1*	0.01*	1
	Peaches (including nectarines & similar hybrids)	0.02*	0.05	0.2	0.05*	2	0.1*	0.01*	1
	Plums	0.02*	0.02*	0.1	0.05*	0.3	0.1*	0.01*	0.2
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
v) BERRIES AND SMALL FRUIT
a)	Table & wine grapes
	Table grapes	0.02*	0.02*	1	0.05*	0.1*	2	0.01*	5
	Wine grapes	0.02*	0.02*	2	0.05*	3	2	0.01*	5
b)	Strawberries (other than wild)
		0.02*	0.02*	0.5	0.05*	0.1*	0.5	0.01*	0.5*
c)	Cane Fruit (other than wild)
	Blackberries	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Dewberries	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Loganberries	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Raspberries	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
d)	Other small fruit & berries (other than wild)
	Bilberries	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	0.02*
	Cranberries	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	0.02*
	Currants (red, black & white)	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	1
	Gooseberries	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	1
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	0.02*
e)	Wild berries & wild fruit
		0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
vi) MISCELLANEOUS FRUIT
	Avocados	0.02*	0.02*	0.02*	15	0.1*	0.1*	0.01*	0.02*
	Bananas	0.02*	0.02*	0.02*	5	0.1*	0.2	0.01*	0.05
	Dates	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Figs	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Kiwi fruit	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Kumquats	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Litchis	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Mangoes	0.02*	0.02*	0.05	5	0.1*	0.1*	0.01*	0.02*
	Olives (table consumption)	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Olives (oil extract)	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Papaya	0.02*	0.02*	0.05	10	1	0.1*	0.01*	0.02*
	Passion fruit	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Pineapples	0.02*	0.02*	0.02*	0.05*	0.1*	3	0.01*	0.02*
	Pomegranates	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
	Beetroot	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Carrots	0.02*	0.02*	0.1	0.05*	0.1*	0.1*	0.01*	0.02*
	Cassava	0.02*	0.02*	0.02*	15	0.1*	0.1*	0.01*	0.02*
	Celeriac	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Horseradish	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Jerusalem artichokes	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Parsnips	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Parsley root	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Radishes	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Salsify	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Sweet potatoes	0.02*	0.02*	0.02*	15	0.1*	0.1*	0.01*	0.02*
	Swedes	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Turnips	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Yams	0.02*	002*	0.02*	15	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
ii) BULB VEGETABLES
	Garlic	0.02*	0.02*	0.2	0.05*	0.1*	0.1*	0.01*	0.02*
	Onions	0.02*	0.02*	0.2	0.05*	0.1*	0.5	0.01*	0.02*
	Shallots	0.02*	0.02*	0.2	0.05*	0.1*	0.1*	0.01*	0.02*
	Spring onions	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
iii) FRUITING VEGETABLES
a)	Solanacea
	Tomatoes	0.02*	0.5	0.2	0.05*	2	0.3	0.01*	0.5
	Peppers	0.02*	1	0.5	0.05*	0.1*	0.5	0.01*	0.02*
	Chili peppers	0.02*	1	0.5	0.05*	0.1*	0.5	0.01*	0.02*
	Aubergines	0.02*	0.5	0.2	0.05*	2	0.1*	0.01*	0.02*
	Okra	0.02*	0.02*	0.02*	0.05*	1	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
b)	Cucurbits-edible peel
	Cucumbers	0.02*	0.5	0.02*	0.05*	0.1*	0.1*	0.01*	0.2
	Gherkins	0.02*	0.5	0.02*	0.05*	0.1*	0.1*	0.01*	0.2
	Courgettes	0.02*	0.5	0.02*	0.05*	0.1*	0.1*	0.01*	0.2
	Others	0.02*	0.5	0.02*	0.05*	0.1*	0.1*	0.01*	0.2
c)	Cucurbits-inedible peel
	Melons	0.02*	0.2	0.02*	0.05*	0.3	0.1*	0.01*	0.3
	Squashes	0.02*	0.2	0.02*	0.05*	0.3	0.1*	0.01*	0.02*
	Watermelons	0.02*	0.2	0.02*	0.05*	0.3	0.1*	0.01*	0.02*
	Others	0.02*	0.2	0.02*	0.05*	0.3	0.1*	0.01*	0.02*
d)	Sweet corn
		0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
iv) BRASSICA VEGETABLES
a)	Flowering Brassicas
	Broccoli	0.02*	0.02*(13)	0.1(13)	5(13)	0.1*(13)	0.1*(13)	0.01*	0.02*(13)
	Cauliflower	0.02*	0.02*	0.1	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.1	0.05*	0.1*	0.1*	0.01*	0.02*
b)	Head Brassicas
	Brussels sprouts	0.02*	0.02*	0.2	0.05*	1	0.1*	0.01*	0.02*
	Head cabbage	0.02*	0.05	0.2	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
c)	Leafy Brassicas
	Chinese cabbage	0.02*	0.2	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Kale	0.02*	0.2	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.2	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
d)	Kohlrabi
		0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a)	Lettuce & similar
	Cress	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Lamb’s lettuce	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Lettuce	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Scarole	0.02*	2(6)	2(6)	0.05*(6)	0.1*(6)	0.1*(6)	0.01*	0.02*(6)
	Ruccola	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Leaves and stems of brassica	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	2	2	0.05*	0.1*	0.1*	0.01*	0.02*
b)	Spinach & similar
	Spinach	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Beet leaves (chard)	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
c)	Watercress
		0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
d)	Witloof
		0.02*	0.02*	0.02*	1	0.1*	0.1*	0.01*	0.02*
e)	Herbs
	Chervil	0.02*	1	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Chives	0.02*	1	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Parsley	0.02*	1	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Celery leaves	0.02*	1	2	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	1	2	0.05*	0.1*	0.1*	0.01*	0.02*
vi) LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.02*	1	0.02*	0.05*	0.1*	0.1*	0.01*	0.5
	Beans (without pods)	0.02*	1	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Peas (with pods)	0.02*	1	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Peas (without pods)	0.02*	1	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	1	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
vii) STEM VEGETABLES
	Asparagus	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Cardoons	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Celery	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Fennel	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Globe artichokes	0.02*	0.02*	0.02*	0.05*	0.1*	1	0.01*	0.02*
	Leeks	0.02*	0.02*	0.5	0.05*	0.1*	0.1*	0.01*	0.02*
	Rhubarb	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
viii) FUNGI
a)	Cultivated mushrooms	0.02*	0.02*	0.02*	10	0.1*	0.1*	0.01*	0.02*
b)	Wild mushrooms	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
3. PULSES
	Beans	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Lentils	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Peas	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Lupins	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
	Others	0.02*	0.02*	0.3	0.05*	0.1*	0.1*	0.01*	0.02*
4. OILSEEDS
	Linseed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Peanuts	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Poppy seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Sesame seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Sunflower seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Rape seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Soya bean	0.02*	0.02*	0.02*	0.05*	0.3	0.2*	0.01*	0.05*
	Mustard seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Cotton seed	0.02*	0.05	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Hemp seed	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
	Others	0.02*	0.02*	0.02*	0.05*	0.1*	0.2*	0.01*	0.05*
5. POTATOES
	Early potatoes	0.02*	0.02*	0.02*	0.05*	0.1*	0.1*	0.01*	0.02*
	Ware potatoes	0.02*	0.02*	0.02*	15	0.1*	0.1*	0.01*	0.02*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.05*	0.1*	0.05*	0.1*	0.1*	0.2*	0.02*	0.05*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	0.05*	15	10	0.1*	0.1*	10	0.02*	30
8. CEREALS
	Wheat		0.02*	0.1	0.05*	0.05	0.2	0.02*	0.05
	Rye		0.02*	0.1	0.05*	0.05	0.2	0.02*	0.05
	Barley		0.02*	0.3	0.05*	0.3	0.2	0.02*	0.3
	Sorghum		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
	Oats		0.02*	0.3	0.05*	0.3	0.2	0.02*	0.02*
	Triticale		0.02*	0.1	0.05*	0.05	0.2	0.02*	0.05
	Maize		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
	Buckwheat		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
	Millet		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
	Rice(1)		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
	Other cereals		0.02*	0.02*	0.05*	0.01*	0.1*	0.02*	0.02*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, fat & preparations of meat(2)		0.01*	0.05*	0.1	0.05*(46)	0.1*	0.01*
	Milk(3) & Dairy produce(4)		0.01*	0.01*		0.05*(46)	0.1*	0.01*
	Eggs(5)		0.01*	0.05*	0.1*	0.05*(46)	0.1*	0.01*
10. SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Others

Regulations 5 to 8

SCHEDULE 2 ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Column 1 Pesticide	Column 2 Residue
Deltamethrin	(1) for products of plant origin other than cereals and for foodstuffs of animal origin: deltamethrin (cis-deltamethrin) (2) for cereals: deltamethrin
Cyfluthrin	cyfluthrin including other mixtures of constituent isomers (sum of isomers)
Fenthion	fenthion and its oxygen analogue, their sulfoxides and sulfones expressed as parent
Oxamyl	oxamyl
Pyraclostrobin	pyraclostrobin

EXPLANATORY NOTE

(This note is not part of the Regulations)

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

The Regulations implement Commission Directives 2006/53/EC (OJ No. L154, 8.6.2006, p.11), 2006/59/EC (OJ No. L175, 29.6.2006, p.61), 2006/60/EC (OJ No. L206, 27.7.2006, p.1) and 2006/61/EC (OJ No. L206, 27.7.2006, p.12).

The Regulations come into force in stages on dates from 9th December 2006 to 30th December 2007.

The Regulations substitute or insert:

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

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

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

(1)

S.I. 1972/1811 and, in the case of the National Assembly for Wales, S.I. 2005/2766.

(2)

1972 c.68.

(3)

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

(4)

OJ No. L340, 9.12.1976, p.26, as last amended by Commission Directive 2006/59/EC (OJ No. L175, 29.6.2006, p.61).

(5)

OJ No. L221, 7.8.1986, p.37, as last amended by Commission Directive 2006/61/EC (OJ No. L206, 27.7.2006, p.12).

(6)

OJ No. L221, 7.8.1986, p.43, as last amended by Commission Directive 2006/61/EC (OJ No. L206, 27.7.2006, p.12).

(7)

OJ No. L350, 14.12.1990, p.71, as last amended by Commission Directive 2006/61/EC (OJ No. L206, 27.7.2006, p.12).

(8)

S.I. 2006/985.