1997 No. 567
AGRICULTURE
PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1997

Made
Laid before Parliament
Coming into force
The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated1 for the purposes of section 2(2) of the European Communities Act 19722 in relation to the common agricultural policy of the European Community, acting jointly in exercise of the powers conferred on them by the said section 2(2), and of all other powers enabling them in that behalf, hereby make the following Regulations:

Title, commencement and interpretation

1.

(1)

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations 1997 and shall come into force on 30th April 1997.

(2)

In these Regulations “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 19943.

Amendment of the principal Regulations

2.

The principal Regulations shall be amended in accordance with regulations 3 to 6 of these Regulations.

3.

In Schedule 1 to the principal Regulations—

(a)

there shall be inserted in column 1 in their appropriate alphabetically ordered positions the pesticides stated in column 1 of Schedule 1 to these Regulations and, in relation to each such pesticide, there shall be entered in column 2 the residues stated in column 2 of Schedule 1 to these Regulations opposite that pesticide;

(b)

for the residues stated in column 2 opposite the pesticide Dicofol there shall be substituted the words “sum of P, P' and O, P' isomers”.

4.

In Part 1 of Schedule 2 to the principal Regulations—

(a)

all of the maximum levels of the pesticide Diazinon per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Early potatoes, Ware potatoes, Meat, fats and preparations of meats, Milk and Dairy produce,

(b)

all of the maximum levels of the pesticide Dicofol per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Apricots, Peaches (including nectarines and similar hybrids), Plums, Currants (red, black and white), Garlic and Cultivated mushrooms,

(c)

all of the maximum levels of the pesticide Endosulfan per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Strawberries (other than wild), Blackberries, Currants (red, black and white), Gooseberries, Early potatoes and Ware potatoes, and

(d)

all of the maximum levels of the pesticide Triazophos per kilogramme of the products specified in that Part shall be deleted, except for the maximum levels per kilogramme stated opposite the names of the products Garlic, Onions, Shallots, Brussels sprouts, Head cabbage, Early potatoes and Ware potatoes.

5.

In Part 2 of Schedule 2 to the principal Regulations there shall be inserted, in the appropriate place to preserve the alphabetical ordering from left to right, references to each pesticide stated at the head of a column in Schedule 2 to these Regulations together with the figures stated below the statement of that pesticide so that those figures will appear opposite such groups of products or such individual products in Part 2 of Schedule 2 to the principal Regulations as they appear opposite those products in Schedule 2 to these Regulations.

6.

The maximum levels of pesticides per kilogramme of the individual products stated opposite the names of such products in Schedule 3 to these Regulations shall be substituted for the corresponding maximum levels specified for those products in Part 2 of Schedule 2 to the principal Regulations.

Angela Browning
Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food
Lindsay
Parliamentary Under Secretary of State, Scottish Office

SCHEDULE 1

Regulation 3

Column 1

Column 2

Pesticide

Residues

Chlormequat

chlormequat

Disulfoton

sum of disulfoton, disulfoton sulphoxide and disulfoton sulphone expressed as disulfoton

Fenbutatin oxide

fenbutatin oxide

Fentin

fentin expressed as triphenyltin cation

Mecarbam

mecarbam

Phorate

sum of phorate, its osygen analogue and their sulfoxides and sulphones expressed as phorate

Propoxur

propoxur

Propyzamide

propyzamide

Triforine

triforine

SCHEDULE 2

Regulation 5

Group to which food belongs

Groups include the following products

Chlormequat

Diazinon

Dicofol

Disulfoton

Endosulfan

Fenbutatin Oxide

Fentin

Mecarbam

1. Fruit, fresh, dried or uncoooked, preserved by freezing not containing added sugar: nuts

(i)

CITRUS FRUIT

Grapefruit

0.05*

0.5

2

0.02*

1

0.05*

2

Lemons

0.05*

0.5

2

0.02*

1

0.05*

2

Limes

0.05*

0.5

2

0.02*

1

0.05*

2

Mandarins (incl clementines & similar hybrids)

0.05*

0.5

2

0.02*

1

0.05*

2

Oranges

0.05*

0.5

2

0.02*

1

0.05*

2

Pomelos

0.05*

0.5

2

0.02*

1

0.05*

2

Others

0.05*

0.5

2

0.02*

1

0.05*

2

(ii)

TREE NUTS (shelled or unshelled)

Almonds

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Brazil nuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Cashew nuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Chestnuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Coconuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Hazelnuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Macadamia nuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Pecans

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Pine nuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Pistachios

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Walnuts

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Others

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

(iii)

POME FRUIT

Apples

0.5

1

0.02*

1

2

0.05*

0.05*

Pears

3

0.5

1

0.02*

1

2

0.05*

0.05*

Quinces

0.05*

0.5

1

0.02*

1

2

0.05*

0.05*

Others

0.05*

0.5

1

0.02*

1

2

0.05*

0.05*

(iv)

STONE FRUIT

Apricots

0.05*

0.5

0.02*

1

0.05*

0.05*

Cherries

0.05*

0.5

0.02*

1

0.05*

0.05*

Peaches (incl nectarines & similar hybrids)

0.05*

0.5

0.02*

1

0.05*

0.05*

Plums

0.05*

0.5

0.02*

1

0.05*

0.05*

Others

0.05*

0.5

0.02*

1

0.05*

0.05*

(v)

BERRIES AND SMALL FRUIT

(a)

Table & wine grapes

  • Table grapes

1

0.5

1

0.02*

1

2

0.05*

0.05*

  • Wine grapes

1

0.5

1

0.02*

1

2

0.05*

0.05*

(b)

Strawberries (other than wild)

0.5

2

0.05*

0.05*

(c)

Cane Fruit (other than wild)

  • Blackberries

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

  • Dewberries

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

  • Loganberries

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

  • Raspberries

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(d)

Other small fruit & berries (other than wild)

  • Bilberries

0.05*

0.2

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

  • Cranberries

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

  • Currants (red, black & white)

0.05*

0.2

0.02*

0.05*

0.05*

0.05*

  • Gooseberries

0.05*

0.2

0.02*

0.02*

0.05*

0.05*

0.05*

  • Others

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(e)

Wild berries & wild fruit

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(vi)

MISCELLANEOUS FRUIT

Avocados

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Bananas

0.05*

0.5

2

0.02*

0.05*

0.05*

Dates

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Figs

0.05*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Kiwi fruit

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

Kumquats

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Litchis

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Mangoes

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Olives

0.1*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

Passion fruit

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Pineapples

0.05*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Pomegranates

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Others

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

2. Vegetables, fresh or uncooked, frozen or dry

(i)

ROOT AND TUBER VEGETABLES

Beetroot

0.05*

0.5

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Carrots

0.05*

0.5

0.02*

0.2

0.05*

0.05*

0.05*

Celeriac

0.05*

0.5

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Horseradish

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Jerusalem artichokes

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Parsnips

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

Parsley root

0.05*

0.02*

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Radishes

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Salsify

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Sweet potatoes

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Swedes

0.05*

0.5

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Turnips

0.05*

0.5

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Yams

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Others

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(ii)

BULB VEGETABLES

Garlic

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

Onions

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

Shallots

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Spring onions

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Others

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(iii)

FRUITING VEGETABLES

(a)

Solanacea

  • Tomatoes

0.5

0.5

0.02*

1

0.05*

0.05*

  • Peppers

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

  • Aubergines

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

(b)

Cucurbits-edible peel

  • Cucumbers

0.05*

0.5

0.5

0.02*

1

0.5*

0.05*

0.05*

  • Gherkins

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

  • Courgettes

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

  • Others

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

(c)

Cucurbits-inedible peel

  • Melons

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

  • Squashes

0.05*

0.5

0.5

1

0.05*

0.05*

  • Watermelons

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

  • Others

0.05*

0.5

0.5

0.02*

1

0.05*

0.05*

(d)

Sweet corn

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(iv)

BRASSICA VEGETABLES

(a)

Flowering Brassicas

  • Broccoli

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

  • Cauliflower

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

(b)

Head Brassicas

  • Brussels sprouts

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

  • Head cabbage

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

(c)

Leafy Brassicas

  • Chinese cabbage

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Kale

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

(d)

Kohlrabi

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

(v)

LEAF VEGETABLES AND FRESH HERBS

(a)

Lettuce & similar

  • Cress

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Lamb’s lettuce

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Lettuce

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Scarole

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

(b)

Spinach & similar

  • Spinach

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Beet leaves (chard)

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

(c)

Watercress

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(d)

Witloof

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(e)

Herbs

  • Chervil

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

  • Chives

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

  • Parsley

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

  • Celery leaves

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

  • Others

0.05*

0.5

0.02*

0.05*

0.05*

0.05*

0.05*

(vi)

LEGUME VEGETABLES (fresh)

Beans (with pods)

0.5

0.5

1

0.05*

0.05*

Beans (without pods)

0.5

0.5

1

0.05*

0.05*

Peas (with pods)

0.5

0.5

1

0.05*

0.05*

0.05*

Peas (without pods)

0.5

0.5

0.02*

1

0.05*

0.05*

0.05*

Others

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

(vii)

STEM VEGETABLES

Asparagus

0.05*

0.5

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Cardoons

0.05*

0.02*

0.02*

0.02*

1

0.05*

0.05*

0.05*

Celery

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

Fennel

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Globe artichokes

0.05*

0.5

0.02*

1

0.05*

0.05*

0.05*

Leeks

0.05*

0.5

0.02*

0.02*

1

0.05*

0.05*

0.05*

Rhubarb

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Others

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

(viii)

FUNGI

(a)

Cultivated mushrooms

0.5

0.02*

1

0.05*

0.05*

0.05*

(b)

Wild mushrooms

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

3.

PULSES

Beans

0.05*

0.05*

0.05*

0.05*

0.05*

Lentils

0.05*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Peas

0.05*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Others

0.05*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

4.

OILSEEDS

Linseed

0.05*

0.05*

0.02*

0.05*

0.05*

0.05*

Peanuts

0.1*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Poppy seed

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Sesame seed

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

Sunflower seed

0.1*

0.05*

0.02*

0.05*

0.05*

0.05*

Rape seed

0.05*

0.05*

0.02*

0.05*

0.05*

0.05*

Soya bean

0.1*

0.05*

0.05*

0.02*

0.05*

0.05*

0.05*

Mustard seed

0.1*

0.05*

0.05*

0.02*

0.05*

0.05*

0.05*

Cotton seed

0.1

0.05

0.3

0.05*

0.05*

Others

0.1*

0.05*

0.05*

0.02*

0.1*

0.05*

0.05*

0.05*

5.

POTATOES

Early potatoes

0.02*

0.05*

0.1

0.05*

Ware potatoes

0.02*

0.05*

0.1

0.05*

6.

TEA

(black tea, processed from the leaves of Camellia sinensis)

0.1*

0.05*

0.05*

0.1*

0.1*

0.05*

7.

HOPS (dried)

including hop pellets & unconcentrated powder

0.1*

50

0.5

0.1*

Group to which food belongs

Groups include the following products

Phorate

Propoxur

Propyzamide

Triazophos

Triforine

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

(i)

CITRUS FRUIT

Grapefruit

0.05*

3

0.02*

0.05*

Lemons

0.05*

3

0.02*

0.05*

Limes

0.05*

3

0.02*

0.05*

Mandarins (incl clementines & similar hybrids)

0.05*

3

0.02*

0.05*

Oranges

0.05*

3

0.02*

0.05*

Pomelos

0.05*

3

0.02*

0.05*

Others

0.05*

3

0.02*

0.05*

(ii)

TREE NUTS (shelled or unshelled)

Almonds

0.05*

0.05*

0.02*

Brazil nuts

0.05*

0.05*

0.02*

0.02*

0.05*

Cashew nuts

0.05*

0.05*

0.02*

0.02*

0.05*

Chestnuts

0.05*

0.05*

0.02*

0.02*

0.05*

Coconuts

0.05*

0.05*

0.02*

0.02*

0.05*

Hazelnuts

0.05*

0.05*

0.02*

0.05*

Macadamia nuts

0.05*

0.05*

0.02*

0.02*

0.05*

Pecans

0.05*

0.05*

0.02*

0.02*

0.05*

Pine nuts

0.05*

0.05*

0.02*

0.02*

0.05*

Pistachios

0.05*

0.05*

0.02*

0.05*

Walnuts

0.05*

0.05*

0.02*

0.02*

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

(iii)

POME FRUIT

Apples

0.05*

3

0.02*

2

Pears

0.05*

3

0.02*

2

Quinces

0.05*

3

0.02*

2

Others

0.05*

3

0.02*

2

(iv)

STONE FRUIT

Apricots

0.05*

3

0.02*

Cherries

0.05*

3

0.02*

0.02*

2

Peaches (incl nectarines & similar hybrids)

0.05*

3

0.02*

Plums

0.05*

3

0.02*

0.02*

1

Others

0.05*

3

0.02*

0.02*

0.05*

(v)

BERRIES AND SMALL FRUIT

(a)

Table & wine grapes

  • Table grapes

0.05*

3

0.02*

0.02*

  • Wine grapes

0.05*

3

0.02*

0.02*

(b)

Strawberries (other than wild)

3

(c)

Cane Fruit (other than wild)

  • Blackberries

0.05*

3

0.02*

0.02*

0.05*

  • Dewberries

0.05*

0.05*

0.02*

0.02*

0.05*

  • Loganberries

0.05*

0.05*

0.02*

0.02*

0.05*

  • Raspberries

0.05*

3

0.02*

0.02*

0.05*

  • Others

0.05*

0.05*

0.02*

0.02*

0.05*

(d)

Other small fruit & berries (other than wild)

  • Bilberries

0.05*

0.05*

0.02*

0.02*

0.05*

  • Cranberries

0.05*

0.05*

0.02*

0.02*

0.05*

  • Currants (red, black & white)

0.05*

0.2

0.02*

2

  • Gooseberries

0.05*

0.2

0.02*

2

  • Others

0.05*

0.05*

0.02*

0.02*

0.05*

(e)

Wild berries & wild fruit

0.05*

0.05*

0.02*

0.02*

0.05*

(vi)

MISCELLANEOUS FRUIT

Avocados

0.05*

0.05*

0.02*

0.02*

0.05*

Bananas

0.05*

0.05*

0.02*

0.02*

0.05*

Dates

0.05*

0.05*

0.02*

0.02*

0.05*

Figs

0.05*

0.05*

0.02*

0.02*

0.05*

Kiwi fruit

0.05*

0.05*

0.02*

0.02*

0.05*

Kumquats

0.05*

0.05*

0.02*

0.02*

0.05*

Litchis

0.05*

0.05*

0.02*

0.02*

0.05*

Mangoes

0.05*

0.05*

0.02*

0.02*

0.05*

Olives

0.05*

3

0.02*

0.05*

Passion fruit

0.05*

0.05*

0.02*

0.02*

0.05*

Pineapples

0.05*

0.05*

0.02*

0.02*

0.05*

Pomegranates

0.05*

0.05*

0.02*

0.02*

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

2. Vegetables, fresh or uncooked, frozen or dry

(i)

ROOT AND TUBER VEGETABLES

Beetroot

3

0.02*

0.05*

Carrots

0.05*

0.02*

1

0.05*

Celeriac

0.05*

3

0.02*

0.05*

Horseradish

0.05*

0.05*

0.02*

0.02*

0.05*

Jerusalem artichokes

0.05*

0.05*

0.02*

0.02*

0.05*

Parsnips

0.05*

0.02*

1

0.05*

Parsley root

0.05*

0.05*

0.02*

0.02*

0.05*

Radishes

0.05*

0.05*

0.02*

0.02*

0.05*

Salsify

0.05*

0.05*

0.02*

0.02*

0.05*

Sweet potatoes

0.05*

0.05*

0.02*

0.02*

0.05*

Swedes

0.05*

0.05*

0.02*

0.02*

Turnips

0.05*

0.05*

0.02*

0.02*

0.05*

Yams

0.05*

0.05*

0.02*

0.02*

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

(ii)

BULB VEGETABLES

Garlic

0.05*

0.05*

0.02*

Onions

0.05*

0.05*

0.02*

Shallots

0.05*

0.05*

0.02*

Spring onions

0.05*

0.05*

0.02*

0.02*

Others

0.05*

0.05*

0.02*

0.02*

(iii)

FRUITING VEGETABLES

(a)

Solanacea

  • Tomatoes

0.02*

0.02*

  • Peppers

3

0.02*

0.02*

  • Aubergines

3

0.02*

0.02*

  • Others

3

0.02*

0.02*

(b)

Cucurbits-edible peel

  • Cucumbers

0.05*

0.02*

0.5

  • Gherkins

3

0.02*

0.5

  • Courgettes

0.02*

0.5

  • Others

3

0.02*

0.5

(c)

Cucurbits-inedible peel

  • Melons

0.05*

3

0.02*

  • Squashes

0.05*

3

0.02*

  • Watermelons

0.05*

3

0.02*

  • Others

0.05*

3

0.02*

(d)

Sweet corn

0.05*

0.02*

0.02*

0.05*

(iv)

BRASSICA VEGETABLES

(a)

Flowering Brassicas

  • Broccoli

3

0.02*

  • Cauliflower

3

0.02*

  • Others

3

0.02*

(b)

Head Brassicas

  • Brussels sprouts

3

0.02*

  • Head cabbage

3

  • Others

3

0.02*

(c)

Leafy Brassicas

  • Chinese cabbage

3

0.02*

  • Kale

3

0.02*

  • Others

3

0.02*

(d)

Kohlrabi

0.05*

3

0.02*

0.02*

(v)

LEAF VEGETABLES AND FRESH HERBS

(a)

Lettuce & similar

  • Cress

0.05*

0.02*

  • Lamb’s lettuce

3

0.02*

0.05*

  • Lettuce

3

0.02*

0.05*

  • Scarole

3

0.02*

0.05*

  • Others

3

0.02*

0.05*

(b)

Spinach & similar

  • Spinach

0.05*

3

0.02*

0.02*

  • Beet leaves (chard)

0.05*

3

0.02*

0.02*

0.05*

  • Others

0.05*

3

0.02*

0.02*

0.05*

(c)

Watercress

0.05*

0.05*

0.02*

0.02*

0.05*

(d)

Witloof

0.05*

0.05*

0.02*

0.02*

0.05*

(e)

Herbs

  • Chervil

3

0.02*

0.05*

  • Chives

3

0.02*

0.05*

  • Parsley

3

0.02*

  • Celery leaves

3

0.02*

0.05*

  • Others

3

0.02*

0.05*

(vi)

LEGUME VEGETABLES (fresh)

Beans (with pods)

3

Beans (without pods)

0.05*

Peas (with pods)

3

0.02*

Peas (without pods)

0.05*

0.02*

Others

0.05*

0.02*

0.02*

(vii)

STEM VEGETABLES

Asparagus

0.05*

0.05*

0.02*

Cardoons

0.05*

3

0.02*

0.02*

0.05*

Celery

3

0.02*

Fennel

0.05*

3

0.02*

0.05*

Globe artichokes

0.05*

3

Leeks

0.05*

1

0.02*

Rhubarb

0.05*

0.05*

0.02*

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

(viii)

FUNGI

(a)

Cultivated mushrooms

0.05*

0.05*

0.02*

0.02*

0.05*

(b)

Wild mushrooms

0.05*

0.05*

0.02*

0.02*

0.05*

3.

PULSES

Beans

0.05*

0.02*

0.02*

0.05*

Lentils

0.05*

0.05*

0.02*

0.02*

0.05*

Peas

0.05*

0.05*

0.02*

0.02*

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

4.

OILSEEDS

Linseed

0.05*

0.05*

0.05*

Peanuts

0.1

0.05*

0.02*

0.05*

Poppy seed

0.05*

0.05*

0.02*

0.02*

0.05*

Sesame seed

0.05*

0.05*

0.02*

0.02*

0.05*

Sunflower seed

0.05*

0.05*

0.02*

0.02*

0.05*

Rape seed

0.05*

0.05*

Soya bean

0.05*

0.05*

0.02*

0.02*

0.05*

Mustard seed

0.05*

0.05*

0.02*

0.05*

Cotton seed

0.05*

0.05*

0.1

0.05*

Others

0.05*

0.05*

0.02*

0.02*

0.05*

5.

POTATOES

Early potatoes

0.05*

0.02*

0.05*

Ware potatoes

0.05*

0.02*

0.05*

6.

TEA

(black tea, processed from the leaves of Camellia sinensis)

0.1*

0.1*

0.05*

0.05*

0.1*

7.

HOPS (dried)

including hop pellets & unconcentrated powder

0.1*

0.1*

0.05*

3

0

Group to which food belongs

Groups include the following products

Chlormequat

Diazinon

Dicofol

Disulfoton

Endosulfan

Fenbutatin Oxide

Fentin

Mecarbam

8.

CEREALS

Wheat

2

0.05

0.02*

0.1

0.1

0.05*

0.05*

0.05*

Rye

2

0.05

0.02*

0.02*

0.1

0.05*

0.05*

0.05*

Barley

2

0.05

0.02*

0.2

0.1

0.05*

0.05*

0.05*

Sorghum

0.05*

0.05

0.02*

0.2

0.05*

0.05*

0.05*

0.05*

Oats

5

0.05

0.02*

0.02*

0.1

0.05*

0.05*

0.05*

Triticale

2

0.05

0.02*

0.02*

0.1

0.05*

0.05*

0.05*

Maize

0.05

0.02*

0.02*

0.2

0.05*

0.05*

0.05*

Buckwheat

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Millet

0.05*

0.02*

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Rice(1)

0.05*

0.05

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

Other cereals(1)

0.05*

0.05

0.02*

0.02*

0.05*

0.05*

0.05*

0.05*

9.

PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat(1)

0.5(1)

0.02*

0.1(1)

0.05*

0.05*

0.1(1)

0.05*(1)

1(1)

Milk(1)and Dairy produce(1)

0.02

0.02

0.004

0.05*

0.05*

Eggs(1)

0.05*

0.02*

0.05*

0.05*

(1)

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

Group to which food belongs

Groups include the following products

Phorate

Propoxur

Propyzamide

Triazophos

Triforine

8.

CEREALS

Wheat

0.05*

0.05*

0.02*

0.1

Rye

0.05*

0.05*

0.02*

0.1

Barley

0.05*

0.05*

0.02*

0.1

Sorghum

0.05*

0.05*

0.02*

0.02*

0.05*

Oats

0.05*

0.05*

0.02*

0.1

Triticale

0.05*

0.05*

0.02*

0.1

Maize

0.05*

0.02*

0.05*

Buckwheat

0.05*

0.05*

0.02*

0.02*

0.05*

Millet

0.05*

0.05*

0.02*

0.02*

0.05*

Rice(1)

0.05*

0.05*

0.02*

0.02*

0.05*

Other cereals(2)

0.05*

0.05*

0.02*

0.02*

0.05*

9.

PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat(3)

0.05*

0.05*

0.05*(12)(14)
0.01*(8)

0.05*

0.02*(13)(14)
Milk(4)and Dairy produce(5)

0.02*

0.05*

0.01*(14)

0.01*

0.05*

Eggs(6)

0.05*

0.05*

0.02*(14)

0.05*

(7)

Poultry meat only.

(9)

Meat of cattle, sheep and goats.

(10)

Other than meat or liver of cattle, sheep and goats, and poultry meat.

(11)

Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol (PP'-FW152), expressed as dicofol.

(15)

Footnotes 3, 5 and 6 do not apply in cases where the lower limit of analytical determination is indicated.

(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.

(12)

Fat, liver and kidney.

(14)

The residue definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

(8)

Other than poultry meat.

(13)

Other than fat, liver and kidney.

(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).

SCHEDULE 3

Regulation 6

Product

Carbendazin

Fenarimol

Glyphosate

Iprodione

Bananas

0.34

Courgettes

0.35

Rhubarb

2.06
0.27

Soya bean

208
(This note is not part of the Regulations)

These Regulations, which do not extend to Northern Ireland, are made under section 2(2) of the European Communities Act 1972 and amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 (“the principal Regulations”) (S.I. 1994/1985, amended by S.I. 1995/1483 and 1996/1487).

The Regulations specify maximum levels of pesticides residues which may be left in crops, food and feeding stuffs in implementation of Council Directives 96/32/EC (OJ No. L144, 18.6.96, p. 12) and 96/33/EC (OJ No. L144, 18.6.96, p. 35) which set Community maximum residue levels for the pesticides concerned for the first time (regulations 3 and 5) or replace Community maximum residue levels which have been set previously (regulation 6).

Additionally, the Regulations remove certain maximum levels which were included in Part I of Schedule 2 to the principal Regulations by virtue of powers contained in the Food and Environment Protection Act 1985 and which have been replaced by the Community maximum residue levels now included in Part 2 of that Schedule (regulation 4).

Maximum levels in these Regulations which are followed by * will, when inserted into Part 2 of Schedule 2 to the principal Regulations, connect with the explanation of that symbol given there.

A compliance cost assessment has been prepared and a copy has been placed in the library of each House of Parliament. Copies of the compliance cost assessment can be obtained from the Pesticides Safety Directorate of the Ministry of Agriculture, Fisheries and Food, Room 312, Mallard House, Kings Pool, 3 Peasholme Green, York YO1 2PX.