Statutory Instrument 2002 No. 2723

      The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

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STATUTORY INSTRUMENTS

2002 No. 2723

AGRICULTURE, ENGLAND AND WALES

PESTICIDES, ENGLAND AND WALES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002

  Made 31st October 2002 
  Laid before Parliament 1st November 2002 
  Coming into force 30th November 2002 

The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, acting jointly (the National Assembly for Wales acting in relation to Wales only), being 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, in exercise of the powers conferred on them by that section, make the following Regulations:

Title, commencement and extent
     1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002; they extend to England and Wales only, and shall come into force on 30th November 2002.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999
     2.  - (1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999[3] shall be amended in accordance with this regulation.

    (2) In regulation 2(1), for the definition of the Residues Directives there shall be substituted the following definition:

      " 'the Residues Directives' means Council Directive 86/362/EEC[4], Council Directive 86/363/EEC[5] and Council Directive 90/642/EEC[6], in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2002.".

    (3) For paragraph (b) of regulation 6 there shall be substituted the following paragraph - 

      " (b) the procedure to be followed for sampling for the determination of pesticide residues shall - 

        (i) be that set out in the Annex to Commission Directive 2002/63/EC[7] for the residues covered by Part 2 of Schedule 2; and

        (ii) so far as is practicable, be that set out in the Codex Alimentarius Commission 'Recommended Method of Sampling for the Determination of Pesticide Residues for compliance with MRLs; CAC/GL 33-1999' for the residues not covered by Part 2 of Schedule 2;".

    (4) In Schedule 1 there shall be inserted at the appropriate places in columns 1 and 2 the following entries (the entries for Dimethoate and Quintozene being substituted for the existing ones):

Column 1 Column 2
Pesticide Residues
Bentazone Bentazone (sum of bentazone and conjugates 6-OH-and 8-OH-bentazone expressed as bentazone)
Dimethoate Dimethoate (sum of dimethoate and omethoate expressed as dimethoate)
Formothion Formothion
Lindane Lindane (Hexachloro-cylohexane [gamma])
Metsulfuron methyl Metsulfuron methyl
Oxydemeton methyl Oxydemeton methyl (sum of oxydemeton methyl and demeton-S-methylsulfone expressed as oxydemeton methyl)
Pyridate Pyridate (sum of pyridate, its hydrolysis product CL 9673 (6-chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate)
Quintozene Quintozene (sum of quintozene, and pentachloroaniline expressed as quintozene

    (5) In Part I of Schedule 2 the following pesticide columns together with any residue level inserted under the respective columns shall be deleted - 

    (a) Hexachlorocyclohexane (HCH g) and Quintozene as at 1st December 2002;

    (b) Dimethoate as at 1st January 2003;

    (c) Parathion as at 1st May 2003.

    (6) For Part 2 of Schedule 2 there shall be substituted the Schedule to these Regulations.



Signed on behalf of the National Assembly for Wales.


D. Elis-Thomas
Presiding Officer, National Assembly for Wales

24th October 2002


Whitty
Parliamentary Under Secretary of State, Department for Environment, Food and Rural Affairs

31st October 2002



SCHEDULE
Regulation 2(6)

Group to which food belongs Groups include the following products Acephate Aldicarb Aldrin & dieldrin Aminotriazole (Amitrole) Amitraz Aramite Atrazine Azimsulfuron Azinphos-ethyl Azoxystrobin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                      
  Grapefruit 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Lemons 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Limes 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Mandarins (incl clementines & similar hybrids) 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Oranges 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Pomelos 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Others 1 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
ii) TREE NUTS (shelled or unshelled)                      
  Almonds 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Brazil nuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Cashew nuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Chestnuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Coconuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Hazelnuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Macadamia nuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Pecans 0.02* 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Pine nuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Pistachios 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Walnuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1*
iii) POME FRUIT                      
  Apples 1 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 0.05*
  Pears 1 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 0.05*
  Quincles 1 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 1 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 0.05*
iv) STONE FRUIT                      
  Apricots 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Cherries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Peaches (incl nectarines & similar hybrids) 0.2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Plums 2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT                      
a) Table & wine grapes                    
  Table grapes 0.02* 0.05* 0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2  
  Wine grapes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2
b) Strawberries (other than wild) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2
c) Cane Fruit (other than wild)                    
  Blackberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Dewberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Loganberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Raspberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
d) Other small fruit & berries (other than wild)                    
  Bilberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Cranberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Currants (red, black & white) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Gooseberries 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
e) Wild berries & wild fruit 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT                      
  Avocados 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Bananas 0.02* 0.1   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2
  Dates 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Figs 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Kiwi fruit 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Kumquats 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Litchis 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Mangoes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Olives (table consumption) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Olives (oil extract) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Papaya 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Passion fruit 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Pineapples 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Pomegranates 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                      
i) ROOT AND TUBER VEGETABLES                      
  Beetroot 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Carrots 0.02* 0.1   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Celeriac 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Horseradish 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Jerusalem artichokes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Parsnips 0.02* 0.1   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Parsley root 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Radishes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Salsify 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Sweet potatoes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Swedes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Turnips 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Yams 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
ii) BULB VEGETABLES                      
  Garlic 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Onions 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Shallots 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Spring onions 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
iii) FRUITING VEGETABLES                      
a) Solanacea                    
  Tomatoes 0.5 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 2
  Peppers 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2
  Chilli peppers 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 2
  Aubergines 0.5 0.05*   0.05* 0.5 0.01* 0.1* 0.02* 0.05* 2
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
b) Cucurbits-edible peel                    
  Cucumbers 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Gherkins 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Courgettes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
c) Cucurbits-inedible peel                    
  Melons 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.5
  Squashes 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.5
  Watermelons 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.5
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.5
d) Sweet corn 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
iv) BRASSICA VEGETABLES                      
a) Flowering Brassicas                    
  Broccoli 2 0.05*   0.05* 0.05*002 0.01* 0.1* 0.02* 0.05*002 0.05*
  Cauliflower 2 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
b) Head Brassicas                    
  Brussels sprouts 2 0.2   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Head cabbage 2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
c) Leafy Brassicas                    
  Chinese cabbage 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Kale 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
d) Kohlrabi 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                      
a) Lettuce & similar                    
  Cress 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 3
  Lamb's lettuce 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 3
  Lettuce 1 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 3
  Scarole 0.02* 0.05*   0.05* 0.05*003 0.01*003 0.1* 0.02* 0.05*003 3
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 3
b) Spinach & similar                    
  Spinach 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Beet leaves (chard) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
c) Watercress 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
d) Witloof 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
e) Herbs                    
  Chervil 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Chives 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Parsley 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Celery leaves 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)                      
  Beans (with pods) 3 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Beans (without pods) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Peas (with pods) 3 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.5
  Peas (without pods) 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.2
  Others   0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
) STEM VEGETABLES                      
  Asparagus 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Cardoons 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Celery 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 5
  Fennel 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Globe artichokes 0.2 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 1
  Leeks 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1
  Rhubarb 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
viii) FUNGI                      
a) Cultivated mushrooms 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
b) Wild mushrooms 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
3. PULSES                      
  Beans 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1
  Lentils 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1
  Peas 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.1
4. OILSEEDS                      
  Linseed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Peanuts 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Poppy seed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Sesame seed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Sunflower seed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Rape seed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Soya bean 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Mustard seed 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
  Cotton seed 0.02* 0.05*   0.05* 1 0.01* 0.1* 0.1* 0.05* 0.05*
  Others 0.02* 0.05*   0.05* 0.05* 0.01* 0.1* 0.1* 0.05* 0.05*
5. POTATOES                      
  Early potatoes 0.02* 0.5   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
  Ware potatoes 0.02* 0.5   0.05* 0.05* 0.01* 0.1* 0.02* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.05* 0.02 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.05*   0.1* 20 0.1* 0.1* 0.1* 0.1* 20

002Broccoli includes calabrese.

003Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Barban Benalaxyl Benfuracarb Bentazone Binapacryl Biphenthrin Bromophos-ethyl Bromopro-pylate Campheclor (Toxaphene)
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                    
  Grapefruit 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Lemons 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Limes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Mandarins (incl clementines & similar hybrids) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Oranges 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pomelos 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
ii) TREE NUTS (shelled or unshelled)                    
  Almonds 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Brazil nuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cashew nuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Chestnuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Coconuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Hazelnuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Macadamia nuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pecans 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pine nuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pistachios 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Walnuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
iii) POME FRUIT                    
  Apples 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pears 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Quincles 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
iv) STONE FRUIT                    
  Apricots 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cherries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Plums 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
v) BERRIES AND SMALL FRUIT                    
a) Table & wine grapes                  
  Table grapes 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Wine grapes 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
b) Strawberries (other than wild) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
c) Cane Fruit (other than wild)                  
  Blackberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Dewberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Loganberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Raspberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
d) Other small fruit & berries (other than wild)                  
  Bilberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cranberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Currants (red, black & white) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Gooseberries 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
e) Wild berries & wild fruit 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
vi) MISCELLANEOUS FRUIT                    
  Avocados 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Bananas 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Dates 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Figs 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Kiwi fruit 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Kumquats 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Litchis 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Mangoes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Olives (table consumption) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Olives (oil extract) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Papaya 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Passion fruit 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pineapples 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Pomegranates 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
2. Vegetables, fresh or uncooked, frozen or dry                    
i) ROOT AND TUBER VEGETABLES                    
  Beetroot 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Carrots 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Celeriac 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Horseradish 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Jerusalem artichokes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Parsnips 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Parsley root 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Radishes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Salsify 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Sweet potatoes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Swedes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Turnips 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Yams 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
ii) BULB VEGETABLES                    
  Garlic 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Onions 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Shallots 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Spring onions 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
iii) FRUITING VEGETABLES                    
a) Solanacea                  
  Tomatoes 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Peppers 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Chilli peppers 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Aubergines 0.05* 0.2 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
b) Cucurbits-edible peel                  
  Cucumbers 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Gherkins 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Courgettes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
c) Cucurbits-inedible peel                  
  Melons 0.05* 0.1 0.05* 0.1* 0.05*   0.05*   0.1*
  Squashes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Watermelons 0.05* 0.1 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
d) Sweet corn 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
iv) BRASSICA VEGETABLES                    
a) Flowering Brassicas                  
  Broccoli 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cauliflower 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
b) Head Brassicas                  
  Brussels sprouts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Head cabbage 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
c) Leafy Brassicas                  
  Chinese cabbage 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Kale 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* *   0.05*   0.1*
d) Kohlrabi 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
v) LEAF VEGETABLES AND FRESH HERBS                    
a) Lettuce & similar                  
  Cress 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Lamb's lettuce 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Lettuce 0.05* 0.05 0.05* 0.1* 0.05*   0.05*   0.1*
  Scarole 0.05*005 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
b) Spinach & similar                  
  Spinach 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Beet leaves (chard) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
c) Watercress 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
d) Witloof 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
e) Herbs                  
  Chervil 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Chives 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Parsley 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Celery leaves 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
vi) LEGUME VEGETABLES (fresh)                    
  Beans (with pods) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Beans (without pods) 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Peas (with pods) 0.05* 0.05* 0.05* 0.5 0.05*   0.05*   0.1*
  Peas (without pods) 0.05* 0.05* 0.05* 0.2 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
vii) STEM VEGETABLES                    
  Asparagus 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cardoons 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Celery 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Fennel 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Globe artichokes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Leeks 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Rhubarb 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
viii) FUNGI                    
a) Cultivated mushrooms 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
b) Wild mushrooms 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
3. PULSES                    
  Beans 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Lentils 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Peas 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
4. OILSEEDS                    
  Linseed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Peanuts 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Poppy seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Sesame seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Sunflower seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Rape seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Soya bean 0.05* 0.05* 0.05* 0.1 0.05*   0.05*   0.1*
  Mustard seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Cotton seed 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Others 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
5. POTATOES                    
  Early potatoes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
  Ware potatoes 0.05* 0.05* 0.05* 0.1* 0.05*   0.05*   0.1*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 0.1 0.1* 5 0.1* 0.1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 5 0.1* 0.1*   0.1*   0.1*

005Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

TD>Chives
Group to which food belongs Groups include the following products Captafol Carbendazim Carbofuran Carbosulfan Cartap Chlorbenside Chlorbufam
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                
  Grapefruit 0.02* 5 0.3 0.05*   0.01* 0.05*
  Lemons 0.02* 5 0.3 0.05*   0.01* 0.05*
  Limes 0.02* 5 0.3 0.05*   0.01* 0.05*
  Mandarins (incl clementines & similar hybrids) 0.02* 5 0.3 0.05*   0.01* 0.05*
  Oranges 0.02* 5 0.3 0.05*   0.01* 0.05*
  Pomelos 0.02* 5 0.3 0.05*   0.01* 0.05*
  Others 0.02* 5 0.3 0.05*   0.01* 0.05*
ii) TREE NUTS (shelled or unshelled)                
  Almonds 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Brazil nuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Cashew nuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Chestnuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Coconuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Hazelnuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Macadamia nuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Pecans 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Pine nuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Pistachios 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Walnuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
iii) POME FRUIT                
  Apples 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Pears 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Quincles 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 2 0.1* 0.05*   0.01* 0.05*
iv) STONE FRUIT                
  Apricots 0.02* 1 0.1* 0.05*   0.01* 0.05*
  Cherries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Peaches (incl nectarines & similar hybrids) 0.02* 1 0.1* 0.05*   0.01* 0.05*
  Plums 0.02* 0.5 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
v) BERRIES AND SMALL FRUIT                
a) Table & wine grapes              
  Table grapes 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Wine grapes 0.02* 2 0.1* 0.05*   0.01* 0.05*
b) Strawberries (other than wild) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
c) Cane Fruit (other than wild)              
  Blackberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Dewberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Loganberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Raspberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
d) Other small fruit & berries (other than wild)              
  Bilberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Cranberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Currants (red, black & white) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Gooseberries 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
e) Wild berries & wild fruit 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
vi) MISCELLANEOUS FRUIT                
  Avocados 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Bananas 0.02* 1 0.1* 0.05*   0.01* 0.05*
  Dates 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Figs 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Kiwi fruit 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Kumquats 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Litchis 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Mangoes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Olives (table consumption) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Olives (oil extract) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Papaya 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Passion fruit 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Pineapples 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Pomegranates 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                
i) ROOT AND TUBER VEGETABLES                
  Beetroot 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Carrots 0.02* 0.1* 0.3 0.1   0.01* 0.05*
  Celeriac 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Horseradish 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Jerusalem artichokes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Parsnips 0.02* 0.1* 0.3 0.1   0.01* 0.05*
  Parsley root 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Radishes 0.02* 0.1* 0.5 0.05*   0.01* 0.05*
  Salsify 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Sweet potatoes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Swedes 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
  Turnips 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
  Yams 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
ii) BULB VEGETABLES                
  Garlic 0.02* 0.1* 0.3 0.05*   0.01* 0.05*
  Onions 0.02* 0.1* 0.3 0.05*   0.01* 0.05*
  Shallots 0.02* 0.1* 0.3 0.05*   0.01* 0.05*
  Spring onions 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
iii) FRUITING VEGETABLES                
a) Solanacea              
  Tomatoes 0.02* 0.5 0.1* 0.05*   0.01* 0.05*
  Peppers 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Chilli peppers 0.02* 0.1* 0.1*     0.01* 0.05*
  Aubergines 0.02* 0.5 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
b) Cucurbits-edible peel              
  Cucumbers 0.02* 1 0.1* 0.05*   0.01* 0.05*
  Gherkins 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Courgettes 0.02* 0.3 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
c) Cucurbits-inedible peel              
  Melons 0.02* 0.5 0.2 0.05*   0.01* 0.05*
  Squashes 0.02* 0.5 0.2 0.05*   0.01* 0.05*
  Watermelons 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
d) Sweet corn 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
iv) BRASSICA VEGETABLES                
a) Flowering Brassicas              
  Broccoli 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
  Cauliflower 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
b) Head Brassicas              
  Brussels sprouts 0.02* 0.5 0.1* 0.05*   0.01* 0.05*
  Head cabbage 0.02* 3 0.1* 0.05*   0.01* 0.05*
  Others 3 0.1* 0.05*   0.01* 0.05*
c) Leafy Brassicas              
  Chinese cabbage 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Kale 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
d) Kohlrabi 0.02* 0.1* 0.2 0.05*   0.01* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                
a) Lettuce & similar              
  Cress 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Lamb's lettuce 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Lettuce 0.02* 5 0.1* 0.05*   0.01* 0.05*
  Scarole 0.02* 0.1* 0.1* 0.05*   0.01*007 0.05*007
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
b) Spinach & similar              
  Spinach 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Beet leaves (chard) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
c) Watercress 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
d) Witloof 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
e) Herbs              
  Chervil 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Parsley 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Celery leaves 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
vi) LEGUME VEGETABLES (fresh)                
  Beans (with pods) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Beans (without pods) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Peas (with pods) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Peas (without pods) 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
vii) STEM VEGETABLES                
  Asparagus 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Cardoons 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Celery 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Fennel 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Globe artichokes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Leeks 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Rhubarb 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
viii) FUNGI                
a) Cultivated mushrooms 0.02* 1 0.1* 0.05*   0.01* 0.05*
b) Wild mushrooms 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
3. PULSES                
  Beans 0.02* 2 0.1* 0.05*   0.01* 0.05*
  Lentils 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Peas 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
4. OILSEEDS                
  Linseed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Peanuts 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Poppy seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Sesame seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Sunflower seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Rape seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Soya bean 0.02* 0.2 0.1* 0.05*   0.01* 0.05*
  Mustard seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Cotton seed 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Others 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
5. POTATOES                
  Early potatoes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
  Ware potatoes 0.02* 0.1* 0.1* 0.05*   0.01* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.2* 0.1* 0.1* 0.1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 10 1   0.1* 0.1*

007Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Chlordane Chlorfenson Chlormequat Chlorobenzilate Chlorothalonil Chloroxuron Chlorpyrifos
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                
  Grapefruit   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
  Lemons   0.01* 0.05* 0.02* 0.01* 0.05* 0.2
  Limes   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
  Mandarins (incl clementines & similar hybrids)   0.01* 0.05* 0.02* 0.01* 0.05* 2
  Oranges   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
  Pomelos   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
ii) TREE NUTS (shelled or unshelled)                
  Almonds   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Brazil nuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Cashew nuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Chestnuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Coconuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Hazelnuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Macadamia nuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Pecans   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Pine nuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Pistachios   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Walnuts   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
iii) POME FRUIT                
  Apples   0.01* 0.05* 0.02* 1 0.05* 0.5
  Pears   0.01* 0.5 0.02* 1 0.05* 0.5
  Quincles   0.01* 0.05* 0.02* 1 0.05* 0.5
  Others   0.01* 0.05* 0.02* 1 0.05* 0.5
iv) STONE FRUIT                
  Apricots   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Cherries   0.01* 0.05* 0.02* 0.01* 0.05* 0.3
  Peaches (incl nectarines & similar hybrids)   0.01* 0.05* 0.02* 1 0.05* 0.2
  Plums   0.01* 0.05* 0.02* 0.01* 0.05* 0.2
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT                
a) Table & wine grapes              
  Table grapes   0.01* 0.05* 0.02* 1 0.05* 0.5
  Wine grapes   0.01* 0.05* 0.02* 3 0.05* 0.5
b) Strawberries (other than wild)   0.01* 0.05* 0.02* 3 0.05* 0.2
c) Cane Fruit (other than wild)              
  Blackberries   0.01* 0.05* 0.02* 10 0.05* 0.5
  Dewberries   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Loganberries   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Raspberries   0.01* 0.05* 0.02* 10 0.05* 0.5
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
d) Other small fruit & berries (other than wild)              
  Bilberries   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Cranberries   0.01* 0.05* 0.02* 2 0.05* 0.05*
  Currants (red, black & white)   0.01* 0.05* 0.02* 10 0.05* 1
  Gooseberries   0.01* 0.05* 0.02* 10 0.05* 1
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
e) Wild berries & wild fruit   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT                
  Avocados   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Bananas   0.01* 0.05* 0.02* 0.2 0.05* 3
  Dates   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Figs   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Kiwi fruit   0.01* 0.05* 0.02* 0.01* 0.05* 2
  Kumquats   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Litchis   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Mangoes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Olives (table consumption)   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Olives (oil extract)   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Papaya   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Passion fruit   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Pineapples   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Pomegranates   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                
i) ROOT AND TUBER VEGETABLES                
  Beetroot   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Carrots   0.01* 0.05* 0.02* 1 0.05* 0.1
  Celeriac   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Horseradish   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Jerusalem artichokes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Parsnips   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Parsley root   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Radishes   0.01* 0.05* 0.02* 0.01* 0.05* 0.2
  Salsify   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Sweet potatoes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Swedes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Turnips   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Yams   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
ii) BULB VEGETABLES                
  Garlic   0.01* 0.05* 0.02* 0.5 0.05* 0.05*
  Onions   0.01* 0.05* 0.02* 0.5 0.05* 0.2
  Shallots   0.01* 0.05* 0.02* 0.5 0.05* 0.05*
  Spring onions   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
iii) FRUITING VEGETABLES                
a) Solanacea              
  Tomatoes   0.01* 0.05* 0.02* 2 0.05* 0.5
  Peppers   0.01* 0.05* 0.02* 2 0.05* 0.5
  Chilli peppers   0.01* 0.05* 0.02* 2 0.05* 0.5
  Aubergines   0.01* 0.05* 0.02* 2 0.05* 0.5
  Others   0.01* 0.05* 0.02* 2 0.05* 0.5
b) Cucurbits-edible peel              
  Cucumbers   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Gherkins   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Courgettes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
c) Cucurbits-inedible peel              
  Melons   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Squashes   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Watermelons   0.01* 0.05* 0.02* 1 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 1 0.05* 0.05*
d) Sweet corn   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
iv) BRASSICA VEGETABLES                
a) Flowering Brassicas              
  Broccoli   0.01* 0.05* 0.02* 3 0.05* 0.05*
  Cauliflower   0.01* 0.05* 0.02* 3 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 3 0.05* 0.05*
b) Head Brassicas              
  Brussels sprouts   0.01* 0.05* 0.02* 0.5 0.05* 0.05*
  Head cabbage   0.01* 0.05* 0.02* 3 0.05* 1
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
c) Leafy Brassicas              
  Chinese cabbage   0.01* 0.05* 0.02* 0.01* 0.05* 0.5
  Kale   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 05*
d) Kohlrabi   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                
a) Lettuce & similar              
  Cress   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Lamb's lettuce   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Lettuce   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Scarole   0.01*009 0.05* 0.02*009 0.01* 0.05*009 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
b) Spinach & similar              
  Spinach   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Beet leaves (chard)   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
c) Watercress   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
d) Witloof   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
e) Herbs              
  Chervil   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Chives   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Parsley   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Celery leaves   0.01* 0.05* 0.02* 5 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 5 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)                
  Beans (with pods)   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Beans (without pods)   0.01* 0.05* 0.02* 0.05 0.05* 0.05*
  Peas (with pods)   0.01* 0.05* 0.02* 2 0.05* 0.05*
  Peas (without pods)   0.01* 0.05* 0.02* 0.3 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
vii) STEM VEGETABLES                
  Asparagus   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Cardoons   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Celery   0.01* 0.05* 0.02* 10 0.05* 0.05*
  Fennel   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Globe artichokes   0.01* 0.05* 0.02* 0.01* 0.05* 1
  Leeks   0.01* 0.05* 0.02* 10 0.05* 0.05*
  Rhubarb   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
viii) FUNGI                
a) Cultivated mushrooms   0.01* 10 0.02* 2 0.05* 0.05*
b) Wild mushrooms   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
3. PULSES                
  Beans   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Lentils   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Peas   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
4. OILSEEDS                
  Linseed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Peanuts   0.01* 0.1* 0.02* 0.05 0.05* 0.05*
  Poppy seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Sesame seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Sunflower seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Rape seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Soya bean   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Mustard seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Cotton seed   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
  Others   0.01* 0.1* 0.02* 0.01* 0.05* 0.05*
5. POTATOES                
  Early potatoes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
  Ware potatoes   0.01* 0.05* 0.02* 0.01* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.02* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder   0.1* 0.1* 0.1* 50 0.1* 0.1*

009Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Chlorpyrifos-methyl Chlozolinate Cyfluthrin Cypermethrin Daminozide DDT Deltamethrin Diallate Diazinon
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i)CITRUS FRUIT                    
  Grapefruit 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
  Lemons 0.3 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
  Limes 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
  Mandarins (incl clementines & similar hybrids) 1 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
  Oranges 0.5 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
  Pomelos 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 1
  Others 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
ii) TREE NUTS (shelled or unshelled)                    
  Almonds 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Brazil nuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Cashew nuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Chestnuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Coconuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Hazelnuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Macadamia nuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Pecans 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Pine nuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Pistachios 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Walnuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
iii) POME FRUIT                    
  Apples 0.5 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
  Pears 0.5 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
  Quincles 0.5 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.02*
  Others 0.5 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.02*
iv) STONE FRUIT                    
  Apricots 0.05* 0.05* 0.5 2 0.02* 0.05* 0.1 0.05* 0.02*
  Cherries 0.05* 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.3
  Peaches (incl nectarines & similar hybrids) 0.5 0.05* 0.5 2 0.02* 0.05* 0.1 0.05* 0.02*
  Plums 0.05* 0.05* 0.2 1 0.02* 0.05* 0.1 0.05* 0.1
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.1 0.05* 0.02*
v) BERRIES AND SMALL FRUIT                    
a) Table & wine grapes                  
  Table grapes 0.2 0.05* 0.3 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Wine grapes 0.2 0.05* 0.3 0.5 0.02* 0.05* 0.1 0.05* 0.02*
b) Strawberries (other than wild) 0.5 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
c) Cane Fruit (other than wild)                  
  Blackberries 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
  Dewberries 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.05* 0.05* 0.02*
  Loganberries 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.05* 0.05* 0.02*
  Raspberries 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.05* 0.05* 0.02*
d) Other small fruit & berries (other than wild)                  
  Bilberries 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
  Cranberries 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Currants (red, black & white) 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.2 0.05* 0.2
  Gooseberries 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.2 0.05* 0.2
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
e) Wild berries & wild fruit 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.05* 0.05* 0.02*
vi) MISCELLANEOUS FRUIT                    
  Avocados 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Bananas 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Dates 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Figs 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Kiwi fruit 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
  Kumquats 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Litchis 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Mangoes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Olives (table consumption) 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.1* 0.05* 0.02*
  Olives (oil extract) 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.1* 0.05* 0.02*
  Papaya 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Passion fruit 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Pineapples 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Pomegranates 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
2. Vegetables, fresh or uncooked, frozen or dry                    
i) ROOT AND TUBER VEGETABLES                    
  Beetroot 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Carrots 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.2
  Celeriac 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Horseradish 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Jerusalem artichokes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Parsnips 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Parsley root 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Radishes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Salsify 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Sweet potatoes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Swedes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Turnips 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Yams 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
ii) BULB VEGETABLES                    
  Garlic 0.05* 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
  Onions 0.05* 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
  Shallots 0.05* 0.05* 0.02* 0.1 0.02* 0.05* 0.1 0.05* 0.02*
  Spring onions 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.1 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
iii) FRUITING VEGETABLES                    
a) Solanacea                  
  Tomatoes 0.5 0.05* 0.05 0.5 0.02* 0.05* 0.2 0.05* 0.5
  Peppers 0.5 0.05* 0.3 0.5 0.02* 0.05* 0.2 0.05* 0.5
  Chilli peppers 0.5 0.05* 0.3 0.5 0.02* 0.05* 0.2 0.05* 0.5
  Aubergines 0.5 0.05* 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.5
  Others 0.5 0.05* 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.5
b) Cucurbits-edible peel                  
  Cucumbers 0.05* 0.05* 0.1 0.2 0.02* 0.05* 0.1 0.05* 0.02*
  Gherkins 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
  Courgettes TD>0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.1 0.05* 0.02*
c) Cucurbits-inedible peel                  
  Melons 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.05* 0.02*
  Squashes 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.05* 0.02*
  Watermelons 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.05* 0.02*
d) Sweet corn 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
iv) BRASSICA VEGETABLES                    
a) Flowering Brassicas                  
  Broccoli 0.05* 0.05*011 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Cauliflower 0.05* 0.05* 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Others 0.05* 0.05* 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
b) Head Brassicas                  
  Brussels sprouts 0.05* 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Head cabbage 0.05* 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Others 0.05* 0.05* 0.2 0.5 0.02* 0.05* 0.1 0.05* 0.02*
c) Leafy Brassicas                  
  Chinese cabbage 0.05* 0.05* 0.3 1 0.02* 0.05* 0.5 0.05* 0.02*
  Kale 0.05* 0.05* 0.3 1 0.02* 0.05* 0.5 0.05* 0.02*
  Others 0.05* 0.05* 0.3 1 0.02* 0.05*0.5 0.05* 0.02*
d) Kohlrabi 0.05* 0.05* 0.02* 0.2 0.02* 0.05* 0.05* 0.05* 0.02*
v) LEAF VEGETABLES AND FRESH HERBS                    
a) Lettuce & similar                  
  Cress 0.05* 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
  Lamb's lettuce 0.05* 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
  Lettuce 0.05* 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
  Scarole 0.05* 0.05*012 0.5 2 0.02* 0.05* 0.5 0.05*012 0.02*
  Others 0.05* 0.05* 0.5 2 0.02* 0.05* 0.5 0.05* 0.02*
b) Spinach & similar                  
  Spinach 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
  Beet leaves (chard) 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.5 0.05* 0.02*
c) Watercress 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
d) Witloof 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
e) Herbs                  
  Chervil 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
  Chives 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
  Parsley 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
  Celery leaves 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.5 0.05* 0.02*
vi) LEGUME VEGETABLES (fresh)                    
  Beans (with pods) 0.05* 0.05* 0.05 0.5 0.02* 0.05* 0.2 0.05* 0.02*
  Beans (without pods) 0.05* 0.05* 0.05 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Peas (with pods) 0.05* 0.05* 0.05 0.5 0.02* 0.05* 0.1 0.05* 0.02*
  Peas (without pods) 0.05* 0.05* 0.05 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Others 0.05* 0.05* 0.05 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
vii) STEM VEGETABLES                    
  Asparagus 0.05* 0.05* 0.02* 0.1 0.02* 0.05* 0.05* 0.05* 0.02*
  Cardoons 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Celery 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Fennel 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Globe artichokes 0.05* 0.05* 0.02* 2 0.02* 0.05* 0.1 0.05* 0.02*
  Leeks 0.05* 0.05* 0.02* 0.5 0.02* 0.05* 0.2 0.05* 0.02*
  Rhubarb 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
viii) FUNGI                    
a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
b) Wild mushrooms 0.05* 0.05* 0.02* 1 0.02* 0.05* 0.05* 0.05* 0.02*
3. PULSES                    
  Beans 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
  Lentils 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
  Peas 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
  Others 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.05* 0.02*
4. OILSEEDS                    
  Linseed 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
  Peanuts 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Poppy seed 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
  Sesame seed 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
  Sunflower seed 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
  Rape seed 0.05* 0.05* 0.05 0.2 0.05* 0.05* 0.1 0.05* 0.05*
  Soya bean 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Mustard seed 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
  Cotton seed 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.05* 0.05*
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*
5. POTATOES                    
  Early potatoes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02*
  Ware potatoes 0.05* 0.05* 0.02* 0.05* 0.02* 0.05* 0.5 0.05* 0.02*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 0.5 0.1* 0.2 5 0.1* 0.05*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 20 30 0.1* 0.05* 5 0.1* 0.05*

011Broccoli includes calabrese

012Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products 1,2 -Dibromoethane Dichlorprop Dichlorvos Dicofol 1,1-Dichloro-2,2-bis-(4-ethyl-phenyl-) ethane Dimethoate Dinoseb Dinoterb
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                  
  Grapefruit 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Lemons 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Limes 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Mandarins (incl clementines & similar hybrids) 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Oranges 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Pomelos 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
ii) TREE NUTS (shelled or unshelled)                  
  Almonds 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Brazil nuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Cashew nuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Chestnuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Coconuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Hazelnuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Macadamia nuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Pecans 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Pine nuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Pistachios 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Walnuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Others 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
iii) POME FRUIT                  
  Apples 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Pears 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Quincles 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
iv) STONE FRUIT                  
  Apricots 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Cherries 0.01* 0.05*   0.02* 0.01* 1 0.05* 0.05*
  Peaches (incl nectarines & similar hybrids) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Plums 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT                  
a) Table & wine grapes                
  Table grapes 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
  Wine grapes 0.01* 0.05*   2 0.01* 0.02* 0.05* 0.05*
b) Strawberries (other than wild) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
c) Cane Fruit (other than wild)                
  Blackberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Dewberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Loganberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Raspberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
d) Other small fruit & berries (other than wild)                
  Bilberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Cranberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Currants (red, black & white) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Gooseberries 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
e) Wild berries & wild fruit 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT                  
  Avocados 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Bananas 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Dates 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Figs 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Kiwi fruit 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Kumquats 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Litchis 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Mangoes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Olives (table consumption) 0.01* 0.05*   0.02* 0.01* 2 0.05* 0.05*
  Olives (oil extract) 0.01* 0.05*   0.02* 0.01* 2 0.05* 0.05*
  Papaya 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Passion fruit 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Pineapples 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Pomegranates 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                  
i) ROOT AND TUBER VEGETABLES                  
  Beetroot 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Carrots 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Celeriac 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Horseradish 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Jerusalem artichokes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Parsnips 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Parsley root 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Radishes 0.01* TD>  0.02* 0.01* 0.02* 0.05* 0.05*
  Salsify 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Sweet potatoes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Swedes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Turnips 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Yams 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
ii) BULB VEGETABLES                  
  Garlic 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Onions 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Shallots 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Spring onions 0.01* 0.05*   0.02* 0.01* 2 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
iii) FRUITING VEGETABLES                  
a) Solanacea                
  Tomatoes 0.01* 0.05*   1 0.01* 0.02* 0.05* 0.05*
  Peppers 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Chilli peppers 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Aubergines 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
b) Cucurbits-edible peel                
  Cucumbers 0.01* 0.05*   0.2 0.01* 0.02* 0.05* 0.05*
  Gherkins 0.01* 0.05*   0.2 0.01* 0.02* 0.05* 0.05*
  Courgettes 0.01* 0.05*   0.2 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.2 0.01* 0.02* 0.05* 0.05*
c) Cucurbits-inedible peel                
  Melons 0.01* 0.05*   0.5 0.01* 0.02* 0.05* 0.05*
  Squashes 0.01* 0.05*   0.5 0.01* 0.02* 0.05* 0.05*
  Watermelons 0.01* 0.05*   0.5 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.5 0.01* 0.02* 0.05* 0.05*
d) Sweet corn 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
iv) BRASSICA VEGETABLES                  
a) Flowering Brassicas                
  Broccoli 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*014
  Cauliflower 0.01* 0.05*   0.02* 0.01* 0.2 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
b) Head Brassicas                
  Brussels sprouts 0.01* 0.05*   0.02* 0.01* 0.3 0.05* 0.05*
  Head cabbage 0.01* 0.05*   0.02* 0.01* 1 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
c) Leafy Brassicas                
  Chinese cabbage 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Kale 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
d) Kohlrabi 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                  
a) Lettuce & similar                
  Cress 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Lamb's lettuce 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Lettuce 0.01* 0.05*   0.02* 0.01* 0.5 0.05* 0.05*
  Scarole 0.01* 0.05*   0.02* 0.01*015 0.02*015 0.05* 0.05*015
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
b) Spinach & similar                
  Spinach 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Beet leaves (chard) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
c) Watercress 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
d) Witloof 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
e) Herbs                
  Chervil 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Chives 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Parsley 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Celery leaves 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)                  
  Beans (with pods) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Beans (without pods) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Peas (with pods) 0.01* 0.05*   0.02* 0.01* 1 0.05* 0.05*
  Peas (without pods) 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
vii) STEM VEGETABLES                  
  Asparagus 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Cardoons 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Celery 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Fennel 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Globe artichokes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Leeks 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Rhubarb 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
viii) FUNGI                  
a) Cultivated mushrooms 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
b) Wild mushrooms 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
3. PULSES                  
  Beans 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Lentils 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Peas 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Others 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
4. OILSEEDS                  
  Linseed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Peanuts 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Poppy seed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Sesame seed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Sunflower seed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Rape seed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Soya bean 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Mustard seed 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
  Cotton seed 0.01* 0.05*   0.1 0.01* 0.05* 0.05* 0.05*
  Others 0.01* 0.05*   0.05* 0.01* 0.05* 0.05* 0.05*
5. POTATOES                  
  Early potatoes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
  Ware potatoes 0.01* 0.05*   0.02* 0.01* 0.02* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 20 0.1* 0.2 0.05*016 0.1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.01* 0.1*   50 0.1* 0.05* 0.1* 0.1*

014Liver and kidney.

015Scarole includes broad-leaf endive.

016The MRL for Dimethoate in tea is changing from the italicised figure on the 1st January 2003.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Dioxathion Diphenylamine Disulfoton DNOC Endosulfan Endrin Ethephon Ethion
Changing from 31 Dec 2002
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                  
  Grapefruit 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Lemons 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Limes 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Mandarins (incl clementines & similar hybrids) 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Oranges 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Pomelos 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
ii) TREE NUTS (shelled or unshelled)                  
  Almonds 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Brazil nuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Cashew nuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Chestnuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Coconuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Hazelnuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Macadamia nuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Pecans 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Pine nuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Pistachios 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Walnuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
  Others 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.1*  
iii) POME FRUIT                  
  Apples 0.05* 5 0.02* 0.05* 0.3 0.01* 3  
  Pears 0.05* 10 0.02* 0.05* 0.3 0.01* 3  
  Quincles 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 3  
  Others 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 3  
iv) STONE FRUIT                  
  Apricots 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Cherries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 3  
  Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Plums 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
v) BERRIES AND SMALL FRUIT                  
a) Table & wine grapes                
  Table grapes 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Wine grapes 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
b) Strawberries (other than wild) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
c) Cane Fruit (other than wild)                
  Blackberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Dewberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Loganberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Raspberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
d) Other small fruit & berries (other than wild)                
  Bilberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Cranberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Currants (red, black & white) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5  
  Gooseberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
vi) MISCELLANEOUS FRUIT                  
  Avocados 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Bananas 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Dates 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Figs 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Kiwi fruit 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Kumquats 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Litchis 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Mangoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Olives (table consumption) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Olives (oil extract) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05* TD>
  Papaya 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Passion fruit 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Pineapples 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 2  
  Pomegranates 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
2. Vegetables, fresh or uncooked, frozen or dry                  
i) ROOT AND TUBER VEGETABLES                  
  Beetroot 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Carrots 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Celeriac 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Horseradish 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Jerusalem artichokes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Parsnips 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Parsley root 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Radishes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Salsify 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Sweet potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Swedes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Turnips 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Yams 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
ii) BULB VEGETABLES                  
  Garlic 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Onions 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Shallots 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Spring onions 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
iii) FRUITING VEGETABLES                  
a) Solanacea                
  Tomatoes 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 3  
  Peppers 0.05* 0.05* 0.02* 0.05* 1 0.01* 3  
  Chilli peppers 0.05* 0.05* 0.02* 0.05* 1 0.01* 3  
  Aubergines 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
b) Cucurbits-edible peel                
  Cucumbers 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Gherkins 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Courgettes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
c) Cucurbits-inedible peel                
  Melons 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 0.05*  
  Squashes 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 0.05*  
  Watermelons 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 0.05*  
d) Sweet corn 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
iv) BRASSICA VEGETABLES                  
a) Flowering Brassicas                
  Broccoli 0.05* 0.05* 0.02* 0.05*018 0.05* 0.01* 0.05*  
  Cauliflower 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
b) Head Brassicas                
  Brussels sprouts 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Head cabbage 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
c) Leafy Brassicas                
  Chinese cabbage 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Kale 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
d) Kohlrabi 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
v) LEAF VEGETABLES AND FRESH HERBS                  
a) Lettuce & similar                
  Cress 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Lamb's lettuce 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Lettuce 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Scarole 0.05* 0.05* 0.02* 0.05*019 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
b) Spinach & similar                
  Spinach 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Beet leaves (chard) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
c) Watercress 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
d) Witloof 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
e) Herbs                
  Chervil 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Chives 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Parsley 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Celery leaves 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
vi) LEGUME VEGETABLES (fresh)                  
  Beans (with pods) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Beans (without pods) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Peas (with pods) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Peas (without pods) 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
vii) STEM VEGETABLES                  
  Asparagus 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Cardoons 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Celery 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Fennel 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Globe artichokes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Leeks 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Rhubarb 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
viii) FUNGI                  
a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
b) Wild mushrooms 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
3. PULSES                  
  Beans 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Lentils 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Peas 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
4. OILSEEDS                  
  Linseed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Peanuts 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Poppy seed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Sesame seed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Sunflower seed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Rape seed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Soya bean 0.05* 0.05* 0.02* 0.05* 0.5 0.01* 0.05*  
  Mustard seed 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
  Cotton seed 0.05* 0.05* 0.02* 0.05* 0.3 0.01* 2  
  Others 0.05* 0.05* 0.02* 0.05* 0.1* 0.01* 0.05*  
5. POTATOES                  
  Early potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
  Ware potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*  
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.05* 0.05* 0.1* 30 0.01* 0.1* 2

3
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.05* 0.05* 0.1* 0.1* 0.1* 0.1*  

018Broccoli includes calabrese.

019Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Fenarimol Fenbutatin Oxide Fenchlorphos Fenitrothion Fentin Fenvalerate and Esfenvalerate
Sum of RR and SS isomers Sum of RS and SR isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                
  Grapefruit 0.02* 5 0.01*   0.05* 0.02* 0.02*  
  Lemons 0.02* 5 0.01*   0.05* 0.02* 0.02*  
  Limes 0.02* 5 0.01*   0.05* 0.02* 0.02*  
  Mandarins (incl clementines & similar hybrids) 0.02* 5 0.01*   0.05* 0.02* 0.02*
  Oranges 0.02* 5 0.01*   0.05* 0.02* 0.02*  
  Pomelos 0.02* 5 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 5 0.01*   0.05* 0.02* 0.02*  
ii) TREE NUTS (shelled or unshelled)                
  Almonds 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Brazil nuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Cashew nuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Chestnuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Coconuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Hazelnuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Macadamia nuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Pecans 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Pine nuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Pistachios 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Walnuts 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
iii) POME FRUIT                
  Apples 0.3 2 0.01*   0.05* 0.05 0.02*  
  Pears 0.3 2 0.01*   0.05* 0.05 0.02*  
  Quincles 0.3 2 0.01*   0.05* 0.05 0.02*  
  Others 0.3 2 0.01*   0.05* 0.05 0.02*  
iv) STONE FRUIT                
  Apricots 0.5 0.05* 0.01*   0.05* 0.02* 0.02*  
  Cherries 1 0.05* 0.01*   0.05* 0.02* 0.02*  
  Peaches (incl nectarines & similar hybrids) 0.5 0.05* 0.01*   0.05* 0.02* 0.02*
  Plums 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
v) BERRIES AND SMALL FRUIT                
a) Table & wine grapes              
  Table grapes 0.3 2 0.01*   0.05* 0.1 0.02*  
  Wine grapes 0.3 2 0.01*   0.05* 0.1 0.02*  
b) Strawberries (other than wild) 0.3 1 0.01*   0.05* 0.02* 0.02*  
c) Cane Fruit (other than wild)              
  Blackberries 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Dewberries 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Loganberries 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Raspberries 0.1 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
d) Other small fruit & berries (other than wild)              
  Bilberries 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Cranberries 0.02* 0.05* 0.01*   0.05* TD> 0.02*  
  Currants (red, black & white) 1 0.05* 0.01*   0.05* 0.02* 0.02*  
  Gooseberries 1 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
e) Wild berries & wild fruit 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
vi) MISCELLANEOUS FRUIT                
  Avocados 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Bananas 0.3 3 0.01*   0.05* 0.02* 0.02*  
  Dates 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Figs 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Kiwi fruit 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Kumquats 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Litchis 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Mangoes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Olives (table consumption) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Olives (oil extract) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Papaya 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Passion fruit 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Pineapples 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Pomegranates 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
2. Vegetables, fresh or uncooked, frozen or dry                
i) ROOT AND TUBER VEGETABLES                
  Beetroot 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Carrots 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Celeriac 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Horseradish 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Jerusalem artichokes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Parsnips 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Parsley root 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Radishes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Salsify 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Sweet potatoes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Swedes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Turnips 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Yams 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
ii) BULB VEGETABLES                
  Garlic 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Onions 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Shallots 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Spring onions 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
iii) FRUITING VEGETABLES                
a) Solanacea              
  Tomatoes 0.5 1 0.01*   0.05* 0.05 0.02*  
  Peppers 0.5 1 0.01*   0.05* 0.02* 0.02*  
  Chilli peppers 0.5 1 0.01*   0.05* 0.02* 0.02*  
  Aubergines 0.02* 1 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
b) Cucurbits-edible peel              
  Cucumbers 0.2 0.5* 0.01*   0.05* 0.02* 0.02*  
  Gherkins 0.2 0.05* 0.01*   0.05* 0.02* 0.02*  
  Courgettes 0.2 0.5 0.01*   0.05* 0.02* 0.02*  
  Others 0.2 0.05* 0.01*   0.05* 0.02* 0.02*  
c) Cucurbits-inedible peel              
  Melons 0.05 0.05* 0.01*   0.05* 0.02* 0.02*  
  Squashes 0.05 0.05* 0.01*   0.05* 0.02* 0.02*  
  Watermelons 0.05 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.05 0.05* 0.01*   0.05* 0.02* 0.02*  
d) Sweet corn 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
iv) BRASSICA VEGETABLES                
a) Flowering Brassicas              
  Broccoli 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Cauliflower 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
b) Head Brassicas              
  Brussels sprouts 0.02* 0.05* 0.01*   0.05* 0.05 0.02*  
  Head cabbage 0.02* 0.05* 0.01*   0.05* 0.05 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
c) Leafy Brassicas              
  Chinese cabbage 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Kale 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
d) Kohlrabi 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
v) LEAF VEGETABLES AND FRESH HERBS                
a) Lettuce & similar              
  Cress 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Lamb's lettuce 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Lettuce 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Scarole 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
b) Spinach & similar              
  Spinach 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Beet leaves (chard) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
c) Watercress 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
d) Witloof 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
e) Herbs              
  Chervil 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Chives 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Parsley 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Celery leaves 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
vi) LEGUME VEGETABLES (fresh)                
  Beans (with pods) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Beans (without pods) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Peas (with pods) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Peas (without pods) 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
vii) STEM VEGETABLES                
  Asparagus 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Cardoons 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Celery 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Fennel 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Globe artichokes 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Leeks 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Rhubarb 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
viii) FUNGI                
a) Cultivated mushrooms 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
b) Wild mushrooms 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
3. PULSES                
  Beans 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Lentils 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Peas 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
  Others 0.02* 0.05* 0.01*   0.05* 0.02* 0.02*  
4. OILSEEDS                
  Linseed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Peanuts 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Poppy seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Sesame seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Sunflower seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Rape seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Soya bean 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Mustard seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Cotton seed 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
  Others 0.02* 0.05* 0.01*   0.05* 0.05* 0.05*  
5. POTATOES                
  Early potatoes 0.02* 0.05* 0.01*   0.1 0.02* 0.02*  
  Ware potatoes 0.02* 0.05* 0.01*   0.1 0.02* 0.02*    
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.05* 0.1* 0.1* 0.5 0.1* 0.05* 0.05*
7. HOPS (dried) including hop pellets & unconcentrated powder 5 0.1* 0.1*   0.5 0.05* 0.05*

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Flucythrinate Flupyrsulfuron-methyl Fluroxypyr and its esters expressed as furoxypyr Folpet Formothion Furathiocarb Glyphosate Heptachlor Hexachloro-benzene (HCB) Hexachloro-cyclohexane (HCH)
Applying from 1 Jan 2003
Sum of alpha and beta isomers
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                      
  Grapefruit   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Lemons   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Limes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Mandarins (incl clementines & similar hybrids)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Oranges   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Pomelos   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
ii) TREE NUTS (shelled or unshelled)                      
  Almonds   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Brazil nuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Cashew nuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Chestnuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Coconuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Hazelnuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Macadamia nuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Pecans   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Pine nuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Pistachios   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Walnuts   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.05* 0.05* 0.1* 0.01*    
iii) POME FRUIT                      
  Apples   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Pears   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Quincles   0.02* 0.05* p; 0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
iv) STONE FRUIT                      
  Apricots   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Cherries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Peaches (incl nectarines & similar hybrids)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Plums   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
v) BERRIES AND SMALL FRUIT                      
a) Table & wine grapes                    
  Table grapes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Wine grapes   0.02* 0.05* 10 0.02* 0.05* 0.1* 0.01*    
b) Strawberries (other than wild)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
c) Cane Fruit (other than wild)                    
  Blackberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Dewberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Loganberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Raspberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
d) Other small fruit & berries                    
 Bilberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Cranberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Currants (red, black & white)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Gooseberries   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
e) Wild berries & wild fruit   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
vi) MISCELLANEOUS FRUIT                      
  Avocados   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Bananas   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Dates   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Figs   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Kiwi fruit   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Kumquats   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Litchis   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Mangoes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Olives (table consumption)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Olives (oil extract)   0.02* 0.05*   0.02* 0.05* 2 0.01*    
  Papaya   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Passion fruit   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Pineapples   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Pomegranates   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
2. Vegetables, fresh or uncooked, frozen or dry                      
i) ROOT AND TUBER VEGETABLES                      
  Beetroot   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Carrots   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Celeriac   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Horseradish   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Jerusalem artichokes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Parsnips   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Parsley root   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Radishes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Salsify   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Sweet potatoes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Swedes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Turnips   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Yams   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
ii) BULB VEGETABLES                      
  Garlic   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Onions   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Shallots   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Spring onions   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
iii) FRUITING VEGETABLES                      
a) Solanacea                    
  Tomatoes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Peppers   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Chilli peppers   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Aubergines   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
b) Cucurbits-edible peel                    
  Cucumbers   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Gherkins   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Courgettes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
c) Cucurbits-inedible peel                    
  Melons   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Squashes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Watermelons   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
d) Sweet corn   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
iv) BRASSICA VEGETABLES                      
a) Flowering Brassicas                    
  Broccoli   0.02* 0.05*   0.02* 0.1 0.1* 0.01*    
  Cauliflower   0.02* 0.05*   0.02* 0.1 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.1 0.1* 0.01*    
b) Head Brassicas                    
  Brussels sprouts   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Head cabbage   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
c) Leafy Brassicas                    
  Chinese cabbage   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Kale   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
d) Kohlrabi   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
v) LEAF VEGETABLES AND FRESH HERBS                      
a) Lettuce & similar                    
  Cress   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Lamb's lettuce   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Lettuce   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Scarole   0.02* 0.05*   0.02*022 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
b) Spinach & similar                    
  Spinach   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Beet leaves (chard)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
c) Watercress   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
d) Witloof   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
e) Herbs                    
  Chervil   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Chives   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Parsley   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Celery leaves   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
vi) LEGUME VEGETABLES (fresh)                      
  Beans (with pods)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Beans (without pods)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Peas (with pods)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Peas (without pods)   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
vii) STEM VEGETABLES                      
  Asparagus   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Cardoons   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Celery   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Fennel   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Globe artichokes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Leeks   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Rhubarb   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
viii) FUNGI                      
a) Cultivated mushrooms   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
b) Wild mushrooms   0.02* 0.05*   0.02* 0.05* 50 0.01*    
3. PULSES                      
  Beans   0.02* 0.05*   0.02* 0.05* 2 0.01*    
  Lentils   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Peas   0.02* D>   0.02* 0.05* 3 0.01*    
  Others   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
4. OILSEEDS                      
  Linseed   0.05* 0.05*   0.05* 0.05* 10 0.01*    
  Peanuts   0.05* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Poppy seed   0.05* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Sesame seed   0.05* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Sunflower seed   0.05* 0.05*   0.05* 0.05* 0.1* 0.01*    
  Rape seed   0.05* 0.05*   0.05* 0.05* 10 0.01*    
  Soya bean   0.05* 0.05*   0.05* 0.05* 20 0.01*    
  Mustard seed   0.05* 0.05*   0.05* 0.05* 10 0.01*    
  Cotton seed   0.05* 0.05*   0.05* 0.05* 10 0.01*    
  Others   0.05* 0.05*   0.05* 0.05* 0.1* 0.01*    
5. POTATOES                      
  Early potatoes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
  Ware potatoes   0.02* 0.05*   0.02* 0.05* 0.1* 0.01*    
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.05* 0.1*   0.05* 0.1* 0.1* 0.02* 0.01* 0.2
7. HOPS (dried) including hop pellets & unconcentrated powder   0.05* 0.1*   0.05* 5 0.1* 0.01*    

022Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

>0.02*
Group to which food belongs Groups include the following products Imazalil Iprodione Kresoxim-methyl Lambda-cyhalothrin Lindane Malathion Maleic-hydrazide Maneb Mancozeb Metiram Propineb Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                  
  Grapefruit 5 0.02* 0.05* 0.1 0.01*   1* 5
  Lemons 5 5 0.05* 0.02* 0.01*   1* 5
  Limes 5 0.02* 0.05* 0.02* 0.01*   1* 5
  Mandarins (incl clementines & similar hybrids) 5 2 0.05* 0.02* 0.01*   1* 5
  Oranges 5 0.02* 0.05* 0.1 0.01*   1* 5
  Pomelos 5 0.02* 0.05* 0.1 0.01*   1* 5
  Others 5 0.02* 0.05* 0.02* 0.01*   1* 5
ii) TREE NUTS (shelled or unshelled)                  
  Almonds 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Brazil nuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Cashew nuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Chestnuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Coconuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Hazelnuts 0.02* 0.2 0.1* 0.05* 0.01*   1* 0.1*
  Macadamia nuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Pecans 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Pine nuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Pistachios 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Walnuts 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
  Others 0.02* 0.02* 0.1* 0.05* 0.01*   1* 0.1*
iii) POME FRUIT                  
  Apples 5 10 0.2 0.1 0.01*   1* 3
  Pears 5 10 0.2 0.1 0.01*   1* 3
  Quincles 5 10 0.2 0.1 0.01*   1* 3
  Others 5 10 0.2 0.1 0.01*   1* 3
iv) STONE FRUIT                  
  Apricots 0.02* 5 0.05* 0.2 0.01*   1* 2
  Cherries 0.02* 5 0.05* 0.1 0.01*   1* 1
  Peaches (incl nectarines & similar hybrids) 0.02* 5 0.05* 0.2 0.01*   1* 2
  Plums 0.02* 5 0.05* 0.1 0.01*   1* 1
  Others 0.02* 5 0.05* 0.1 0.01*   1* 0.05*
v) BERRIES AND SMALL FRUIT                  
a) Table & wine grapes                
  Table grapes 0.02* 10 1 0.2 0.01*   1* 2
  Wine grapes 0.02* 10 1 0.2 0.01*   1* 2
b) Strawberries (other than wild) 0.02* 10 0.2 0.5 0.01*   1* 2
c) Cane Fruit (other than wild)                
  Blackberries 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
  Dewberries 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
  Loganberries 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
  Raspberries 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
d) Other small fruit & berries (other than wild)                
  Bilberries 0.02* 10 0.05* 0.02* 0.01*   1* 0.05*
  Cranberries 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Currants (red, black & white) 0.02* 10 1 0.1 0.01*   1* 5
  Gooseberries 0.02* 10 1 0.1 0.01*   1* 5
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
e) Wild berries & wild fruit 0.02* 0.02* 0.05* 0.2 0.01*   1* 0.05*
vi) MISCELLANEOUS FRUIT                  
  Avocados 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Bananas 2 3 0.05* 0.02* 0.01*   1* 0.05*
  Dates 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Figs 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Kiwi fruit 0.02* 5 0.05* 0.02* 0.01*   1* 0.05*
  Kumquats 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Litchis 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Mangoes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Olives (table consumption) 0.02* 0.02* 0.2 0.02* 0.01*   1* 5
  Olives (oil extract) 0.02* 0.02* 0.2 0.02* 0.01*   1* 5
  Papaya 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Passion fruit 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Pineapples 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Pomegranates 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                  
i) ROOT AND TUBER VEGETABLES                  
  Beetroot 0.02* 0.5 0.05* 0.02* 0.01*   1* 0.05*
  Carrots 0.02* 0.3 0.05* 0.02* 0.01*   30 0.2
  Celeriac 0.02* 0.02* 0.05* 0.1 0.01*   1* 0.2
  Horseradish 0.02* 0.1 0.05* 0.02* 0.01*   1* 0.05*
  Jerusalem artichokes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Parsnips 0.02* 0.1 0.05* 0.02* 0.01*   30 0.05*
  Parsley root 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Radishes 0.02* 0.3 0.05* 0.1 0.01*   1* 0.2
  Salsify 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.2
  Sweet potatoes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Swedes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Turnips 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Yams 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
ii) BULB VEGETABLES                  
  Garlic 0.02* 5 0.05* 0.02* 0.01*   10 0.5
  Onions 0.02* 5 0.05* 0.02* 0.01*   10 0.5
  Shallots 0.02* 5 0.05* 0.02* 0.01*   10 0.5
  Spring onions 0.02* 3 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   10 0.05*
iii) FRUITING VEGETABLES                  
a) Solanacea                
  Tomatoes 0.5 5 0.5 0.1 0.01*   1* 3
  Peppers 0.02* 5 1 0.1 0.01*   1* 2
  Chilli peppers 0.02* 5 1 0.1 0.01*   1* 2
  Aubergines 0.02* 5 0.5 0.5 0.01*   1* 2
  Others 0.02* 5 0.05* 0.02* 0.01*   1* 2
b) Cucurbits-edible peel                
  Cucumbers 0.2 2 0.05* 0.1 0.01*   1* 0.5
  Gherkins 0.2 2 0.05* 0.1 0.01*   1* 2
  Courgettes 0.2 2 0.05* 0.1 0.01*   1* 2
  Others 0.2 2 0.05* 0.1 0.01*   1* 0.05*
c) Cucurbits-inedible peel                
  Melons 2 0.3 0.2 0.05 0.01*   1* 0.5
  Squashes 0.02* 0.02* 0.2 0.05 0.01*   1* 0.5
  Watermelons 0.02* 0.02* 0.2 0.05 0.01*   1* 0.5
  Others 0.02* 0.02* 0.2* 0.05 0.01*   1* 0.5
d) Sweet corn 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
iv) BRASSICA VEGETABLES                  
a) Flowering Brassicas                
  Broccoli 0.02* 0.05 0.05* 0.1024 0.01*   1* 1
  Cauliflower 0.02* 0.05 0.05* 0.1 0.01*   1* 1
  Others 0.02* 0.05 0.05* 0.1 0.01*   1* 1
b) Head Brassicas                
  Brussels sprouts 0.02* 0.5 0.05* 0.05 0.01*   1* 1
  Head cabbage 0.02* 5 0.05* 0.2 0.01*   1* 1
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 1
c) Leafy Brassicas                
  Chinese cabbage 0.02* 5 0.05* 0.02* 0.01*   1* 0.5
  Kale 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.5
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.5
d) Kohlrabi 0.02* 0.1 0.05* 0.02* 0.01*   1* 0.1*
v) LEAF VEGETABLES AND FRESH HERBS                  
a) Lettuce & similar                
  Cress 0.02* 10 0.05* 1 0.01*   1* 5
  Lamb's lettuce 0.02* 10 0.05* 1 0.01*   1* 5
  Lettuce 0.02* 10 0.05* 1 0.01*   1* 5
  Scarole 0.02* 10 0.05* 1025 0.01*025   1* 5
  Others 0.02* 10 0.05* 1 0.01*   1* 5
b) Spinach & similar                
  Spinach 0.02* 0.02* 0.05* 0.5 0.01*   1* 0.05*
  Beet leaves (chard) 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
c) Watercress 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.3
d) Witloof 0.02* 2 0.05* 0.02* 0.01*   1* 0.2
e) Herbs                
  Chervil 0.02* 10 0.05* 1 0.01*   1* 5
  Chives 0.02* 10 0.05* 1 0.01*   1* 5
  Parsley 0.02* 10 0.05* 1 0.01*   1* 5
  Celery leaves 0.02* 10 0.05* 1 0.01*   1* 5
  Others 0.02* 10 0.05* 1 0.01*   1* 5
vi) LEGUME VEGETABLES (fresh)                  
  Beans (with pods) 0.02* 5 0.05* 0.2 0.01*   1* 1
  Beans (without pods) 0.02*   0.05* 0.02* 0.01*   1* 0.1
  Peas (with pods) 0.02* 1 0.05* 0.2 0.01*   1* 1
bsp; Peas (without pods) 0.02* 0.2 0.05* 0.2 0.01*   1* 0.1
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
vii) STEM VEGETABLES                  
  Asparagus 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Cardoons 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Celery 0.02* 0.02* 0.05* 0.3 0.01*   1* 0.5
  Fennel 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Globe artichokes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Leeks 0.02* 0.02* 0.05* 0.02* 0.01*   1* 3
  Rhubarb 0.02* 0.2 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
viii) FUNGI                  
a) Cultivated mushrooms 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
b) Wild mushrooms 0.02* 0.02* 0.05* 0.5 0.01*   1* 0.05*
3. PULSES                  
  Beans 0.02* 0.2 0.05* 0.02* 0.01*   1* 0.05*
  Lentils 0.02* 0.2 0.05* 0.02* 0.01*   1* 0.05*
  Peas 0.02* 0.2 0.05* 0.02* 0.01*   1* 0.05*
  Others 0.02* 0.2 0.05* 0.02* 0.01*   1* 0.05*
4. OILSEEDS                  
  Linseed 0.02* 0.1 0.1* 0.02* 0.01*   1* 0.1*
  Peanuts 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Poppy seed 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Sesame seed 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Sunflower seed 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Rape seed 0.02* 0.5 0.1* 0.02* 0.01*   1* 0.5
  Soya bean 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Mustard seed 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Cotton seed 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
  Others 0.02* 0.02* 0.1* 0.02* 0.01*   1* 0.1*
5. POTATOES                  
  Early potatoes 0.02* 0.02* 0.05* 0.02* 0.01*   1* 0.05*
  Ware potatoes 5 0.02* 0.05* 0.02* 0.01*   50 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 1 0.05* 0.5 1* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 10 0.05*   1* 25

024Broccoli includes calabrese.

025Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Mecarbam Metalaxyl Methamid-ophos Methidathion Methomyl thiodicarb Methoxychlor Methyl bromide Metsulfuron-methyl
Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                  
  Grapefruit 0.05* 0.5 0.2 2 0.5 0.01* 0.05* 0.05*
  Lemons 0.05* 0.05* 0.2 2 1 0.01* 0.05* 0.05*
  Limes 0.05* 0.05* 0.2 2 1 0.01* 0.05* 0.05*
  Mandarins (incl clementines & similar hybrids) 0.05* 0.05* 0.2 2 1 0.01* 0.05* 0.05*
  Oranges 0.05* 0.5 0.2 2 0.5 0.01* 0.05* 0.05*
  Pomelos 0.05* 0.5 0.2 2 0.5 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.2 2 0.05* 0.01* 0.05* 0.05*
ii) TREE NUTS (shelled or unshelled)                  
  Almonds 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Brazil nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Cashew nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Chestnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Coconuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Hazelnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Macadamia nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Pecans 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Pine nuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Pistachios 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Walnuts 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
  Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.01*   0.05*
iii) POME FRUIT                  
  Apples 0.05* 1 0.05 0.3 0.2 0.01* 0.05* 0.05*
  Pears 0.05* 1 0.05 0.3 0.2 0.01* 0.05* 0.05*
  Quincles 0.05* 1 0.05 0.3 0.2 0.01* 0.05* 0.05*
  Others 0.05* 1 0.05 0.3 0.2 0.01* 0.05* 0.05*
iv) STONE FRUIT                  
  Apricots 0.05* 0.05* 0.1 0.2 0.2 0.01*   0.05*
  Cherries 0.05* 0.05* 0.01* 0.02* 0.1 0.01*   0.05*
  Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05 0.2 0.2 0.01*   0.05*
  Plums 0.05* 0.05* 0.3 0.2 0.5 0.01*   0.05*
  Others 0.05* 0.05* 0.01* 0.2 0.05* 0.01*   0.05*
v) BERRIES AND SMALL FRUIT                  
a) Table & wine grapes                
  Table grapes 0.05* 2 0.01* 0.5 0.05* 0.01*   0.05*
  Wine grapes 0.05* 1 0.01* 0.5 1 0.01*   0.05*
b) Strawberries (other than wild) 0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
c) Cane Fruit (other than wild)                
  Blackberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Dewberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Loganberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Raspberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
d) Other small fruit & berries (other than wild)                
  Bilberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Cranberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Currants (red, black & white) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Gooseberries 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
e) Wild berries & wild fruit 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT                  
  Avocados 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Bananas 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Dates 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Figs 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*   0.05*
  Kiwi fruit 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Kumquats 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Litchis 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Mangoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Olives (table consumption) 0.05* 0.05* 0.01* 1 0.05* 0.01* 0.05* 0.05*
  Olives (oil extract) 0.05* 0.05* 0.01* 1 0.05* 0.01* 0.05* 0.05*
  Papaya 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Passion fruit 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Pineapples 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Pomegranates 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                  
i) ROOT AND TUBER VEGETABLES                  
  Beetroot 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Carrots 0.05* 0.1 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Celeriac 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Horseradish 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Jerusalem artichokes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Parsnips 0.05* 0.1 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Parsley root 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Radishes 0.05* 0.05* 0.01* 0.02* 0.5 0.01* 0.05* 0.05*
  Salsify 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Sweet potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Swedes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Turnips 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Yams 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
ii) BULB VEGETABLES                  
  Garlic 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Onions 0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Shallots 0.05* 0.5 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Spring onions 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
iii) FRUITING VEGETABLES                  
a) Solanacea                
  Tomatoes 0.05* 0.05* 0.5 0.02* 0.5 0.01* 0.05* 0.05*
  Peppers 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Chilli peppers 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Aubergines 0.05* 0.05* 0.2 0.02* 0.5 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
b) Cucurbits-edible peel                
  Cucumbers 0.05* 0.5 1 0.02* 0.05* 0.01* 0.05* 0.05*
  Gherkins 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Courgettes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
c) Cucurbits-inedible peel                
  Melons 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Squashes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Watermelons 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
d) Sweet corn 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
iv) BRASSICA VEGETABLES                  
a) Flowering Brassicas                
  Broccoli 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Cauliflower 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.1 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
b) Head Brassicas                
  Brussels sprouts 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Head cabbage 0.05* 1 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
c) Leafy Brassicas                
  Chinese cabbage 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Kale 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
d) Kohlrabi 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                  
a) Lettuce & similar                
  Cress 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Lamb's lettuce 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Lettuce 0.05* 1 0.2 0.02* 2 0.01* 0.05* 0.05*
  Scarole 0.05* 1 0.01* 0.02* 0.05* 0.01*027 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
b) Spinach & similar                
  Spinach 0.05* 0.05* 0.01* 0.02* 2 0.01* TD> 0.05*
  Beet leaves (chard) 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 2 0.01* 0.05* 0.05*
c) Watercress 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
d) Witloof 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
e) Herbs                
  Chervil 0.05* 1 0.01* 0.02* 2 0.01* 0.05* 0.05*
  Chives 0.05* 1 0.01* 0.02* 2 0.01* 0.05* 0.05*
  Parsley 0.05* 1 0.01* 0.02* 2 0.01* 0.05* 0.05*
  Celery leaves 0.05* 1 0.01* 0.02* 2 0.01* 0.05* 0.05*
  Others 0.05* 1 0.01* 0.02* 2 0.01* 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)                  
  Beans (with pods) 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Beans (without pods) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Peas (with pods) 0.05* 0.05* 0.5 0.02* 0.05* 0.01* 0.05* 0.05*
  Peas (without pods) 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05*   0.02* 0.05* 0.01* 0.05* 0.05*
vii) STEM VEGETABLES                  
  Asparagus 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Cardoons 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Celery 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Fennel 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Globe artichokes 0.05* 0.05* 0.1 0.02* 0.05* 0.01* 0.05* 0.05*
  Leeks 0.05* 0.2 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Rhubarb 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
viii) FUNGI                  
a) Cultivated mushrooms 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
b) Wild mushrooms 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
3. PULSES                  
  Beans 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*   0.05*
  Lentils 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*   0.05*
  Peas 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*   0.05*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01*   0.05*
4. OILSEEDS                  
  Linseed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
  Peanuts 0.05* 0.05* 0.01* 0.02* 0.1 0.01* 0.1* 0.1*
  Poppy seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
  Sesame seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
  Sunflower seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
  Rape seed 0.05* 0.05* 0.01* 0.05* 0.05* 0.01* 0.1* 0.1*
  Soya bean 0.05* 0.05* 0.01* 0.02* 0.1 0.01* 0.1* 0.1*
  Mustard seed 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
  Cotton seed 0.05* 0.05* 0.1 0.02* 0.1 0.01* 0.1* 0.1*
  Others 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.1* 0.1*
5. POTATOES                  
  Early potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
  Ware potatoes 0.05* 0.05* 0.01* 0.02* 0.05* 0.01* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.05* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 10 2 3 10 0.1* 0.05* 0.1*

027Scarole includes broad-leaf endive.

* Level at or about the limit of determination.

TD>Bilberries
Group to which food belongs Groups include the following products Monocroto-phos Monolinuron Omethoate Oxydemeton-methyl Paraquat Parathion Permethrin Phorate Phosmet Phoxim Pirimiphos-methyl Procymidone
Applying from 1 Jan 2003 Applying from 1 May 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                          
  Grapefruit   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Lemons   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Limes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Mandarins (incl clementines & similar hybrids)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     2 0.02*
  Oranges   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Pomelos   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
ii) TREE NUTS (shelled or unshelled)                          
  Almonds   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Brazil nuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Cashew nuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Chestnuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Coconuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Hazelnuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Macadamia nuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Pecans   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Pine nuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Pistachios   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Walnuts   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
iii) POME FRUIT                          
  Apples   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Pears   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Quincles   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
iv) STONE FRUIT                          
  Apricots   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
  Cherries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Peaches (incl nectarines & similar hybrids)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
  Plums   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
v) BERRIES AND SMALL FRUIT                          
a) Table & wine grapes                        
  Table grapes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 5
  Wine grapes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     2 5
b) Strawberries (other than wild)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 5
c) Cane Fruit (other than wild)                        
  Blackberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Dewberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Loganberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Raspberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*   0.05* 10  
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
d) Other small fruit & berries                        
  (other than wild)                        
    0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Cranberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Currants (red, black & white)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Gooseberries   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
e) Wild berries & wild fruit   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
vi) MISCELLANEOUS FRUIT                          
  Avocados   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Bananas   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Dates   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Figs   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Kiwi fruit   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     2 5
  Kumquats   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Litchis   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Mangoes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Olives (table consumption)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Olives (oil extract)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Papaya   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Passion fruit   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Pineapples   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Pomegranates   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
2. Vegetables, fresh or uncooked, frozen or dry                          
i) ROOT AND TUBER VEGETABLES                          
  Beetroot   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Carrots   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Celeriac   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Horseradish   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Jerusalem artichokes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Parsnips   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Parsley root   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Radishes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Salsify   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Sweet potatoes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Swedes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Turnips   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Yams   0.05* nbsp; 0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
ii) BULB VEGETABLES                          
  Garlic   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.2
  Onions   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.2
  Shallots   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.2
  Spring onions   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
iii) FRUITING VEGETABLES                          
a) Solanacea                        
  Tomatoes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 2
  Peppers   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 2
  Chilli peppers   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 2
  Aubergines   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*    0.05* 2
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
b) Cucurbits-edible peel                        
  Cucumbers   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.1 1
  Gherkins   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Courgettes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
c) Cucurbits-inedible peel                        
  Melons   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 1
  Squashes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Watermelons   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
d) Sweet corn   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
iv) BRASSICA VEGETABLES                          
a) Flowering Brassicas                        
  Broccoli   0.05*029   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Cauliflower   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     1 0.02*
b) Head Brassicas                        
  Brussels sprouts   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     2 0.02*
  Head cabbage   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
c) Leafy Brassicas                        
  Chinese cabbage   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Kale   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
d) Kohlrabi   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
v) LEAF VEGETABLES AND FRESH HERBS                          
a) Lettuce & similar                        
  Cress   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 5
  Lamb's lettuce   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 5
  Lettuce   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 5
  Scarole   0.05*030   0.05030 0.05* 0.05*030 0.05*030 0.05*     0.05* 5
  Others   0.05*   0.05 0.05* 0.05* 0.05* 0.05*     0.05* 5
b) Spinach & similar                        
  Spinach   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Beet leaves (chard)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
c) Watercress   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
d) Witloof   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
e) Herbs                        
  Chervil   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Chives   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Parsley   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Celery leaves   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
vi) LEGUME VEGETABLES (fresh)                          
  Beans (with pods)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 2
  Beans (without pods)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Peas (with pods)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Peas (without pods)   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.3
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
vii) STEM VEGETABLES                          
  Asparagus   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Cardoons   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Celery   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Fennel   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Globe artichokes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Leeks   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Rhubarb   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
viii) FUNGI                          
a) Cultivated mushrooms   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     2 0.02*
b) Wild mushrooms   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
3. PULSES                          
  Beans   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Lentils   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Peas   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.2
  Others   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
4. OILSEEDS                          
  Linseed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Peanuts   0.05*   0.05* 0.05* 0.05* 0.05* 0.1     0.05* 0.05*
  Poppy seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Sesame seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Sunflower seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 1/0.05*031
  Rape seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Soya bean   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 1
  Mustard seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Cotton seed   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.05* 0.05*     0.05* 0.05*
5. POTATOES                          
  Early potatoes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
  Ware potatoes   0.05*   0.02* 0.05* 0.05* 0.05* 0.05*     0.05* 0.02*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 0.1 0.05* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.05* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder   0.1*   0.05* 0.1* 0.1* 0.1* 0.1*     0.05* 0.1*

029Broccoli includes calabrese.

030Scarole includes broad-leaf endive

031Procymidone: 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.

* Level at or about the limit of determination.

D>0.02*
Group to which food belongs Groups include the following products Profenophos Prohexadione and its salts expressed as prohexadione Propargite Propham Propiconazole Propoxur Propyzamide Pymetrozine Pyrazophos Pyridate Quinalphos Quintozene Spiroxamine Tecnazene TEPP Thiabendazole
Applying from 1 Jan 2003 Applying from 1 Jan 2003
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT                                  
  Grapefruit   0.05*   0.05* 0.05* 0.05* 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Lemons   0.05*   0.05* 0.05* 0.3 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Limes   0.05*   0.05* 0.05* 0.3 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Mandarins (incl clementines & similar hybrids)   0.05*   0.05* 0.05* 0.3 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Oranges   0.05*   0.05* 0.05* 0.05* 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Pomelos   0.05*   0.05* 0.05* 0.05* 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.3 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
ii) TREE NUTS (shelled or unshelled)                                  
  Almonds   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Brazil nuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Cashew nuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Chestnuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Coconuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Hazelnuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Macadamia nuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Pecans   0.05*   0.05* 5* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Pine nuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Pistachios   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Walnuts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.1*
iii) POME FRUIT                                  
  Apples   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Pears   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Quincles   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
iv) STONE FRUIT                                  
  Apricots   0.05*   0.05* 0.2 0.05* 0.02* 0.05 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Cherries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peaches (incl nectarines & similar hybrids)   0.05*   0.05* 0.2 0.05* 0.02* 0.05 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Plums   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
v) BERRIES AND SMALL FRUIT                                  
a) Table & wine grapes                                
  Table grapes   0.05*   0.05* 0.5 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 1 0.05* 0.01* 0.05*
  Wine grapes   0.05*   0.05* 0.5 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 1 0.05* 0.01* 0.05*
b) Strawberries (other than wild)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
c) Cane Fruit (other than wild)                                
  Blackberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Dewberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Loganberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Raspberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
d) Other small fruit & berries (other than wild)                                
  Bilberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Cranberries   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Currants (red, black & white)   0.05*   0.05* 0.05* 0.2 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Gooseberries   0.05*   0.05* 0.05* 0.2 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
e) Wild berries & wild fruit   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
vi) MISCELLANEOUS FRUIT                                  
  Avocados   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 15
  Bananas   0.05*   0.05* 0.1 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Dates   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Figs   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Kiwi fruit   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Kumquats   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Litchis   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Mangoes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 5
  Olives (table consumption)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Olives (oil extract)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Papaya   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 10
  Passion fruit   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Pineapples   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Pomegranates   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry                                  
i) ROOT AND TUBER VEGETABLES                                  
  Beetroot   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Carrots   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Celeriac   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Horseradish   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Jerusalem artichokes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Parsnips   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Parsley root   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Radishes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Salsify   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Sweet potatoes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Swedes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Turnips   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Yams   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
ii) BULB VEGETABLES                                  
  Garlic   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Onions   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Shallots   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Spring onions   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
iii) FRUITING VEGETABLES                                  
a) Solanacea                                
  Tomatoes   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peppers   0.05*   0.05* 0.05* 0.05* 0.02* 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Chilli peppers   0.05*   0.05* 0.05* 0.05* 0.02* 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01*  
  Aubergines   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
b) Cucurbits-edible peel                                
  Cucumbers   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Gherkins   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Courgettes   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
c) Cucurbits-inedible peel                                
  Melons   0.05*   0.05* 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Squashes   0.05*   0.05* 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Watermelons   0.05*   0.05* 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.2 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
d) Sweet corn   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
iv) BRASSICA VEGETABLES                                  
a) Flowering Brassicas                                
  Broccoli   0.05*   0.05*033 0.05* 0.5 0.02* 0.02* 0.05*033 0.05* 0.05* 0.02* 0.05* 0.05*033 0.01* 5
  Cauliflower   0.05*   0.05* 0.05* 0.5 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.5 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
b) Head Brassicas             nbsp;                  
  Brussels sprouts   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Head cabbage   0.05*   0.05* 0.05* 0.5 0.02* 0.05 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
c) Leafy Brassicas                                
  Chinese cabbage   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Kale   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.2 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
d) Kohlrabi   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS                                  
a) Lettuce & similar                                
  Cress   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Lamb's lettuce   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Lettuce   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Scarole   0.05*   0.05*034 0.05* 0.05* 1 1 0.05*034 0.05* 0.05* 0.02*034 0.05* 0.05*035 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
b) Spinach & similar                                
  Spinach   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Beet leaves (chard)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
c) Watercress   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
d) Witloof   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
e) Herbs                                
  Chervil   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Chives   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Parsley   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Celery leaves   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 1 1 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
vi) LEGUME VEGETABLES (fresh)                                  
  Beans (with pods)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Beans (without pods)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peas (with pods)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peas (without pods)   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
vii) STEM VEGETABLES                                  
  Asparagus   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Cardoons   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Celery   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Fennel   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Globe artichokes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Leeks   0.05*   0.05* 0.05* 1 0.02* 0.02* 0.05* 1 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Rhubarb   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
viii) FUNGI                                  
a) Cultivated mushrooms   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 10
b) Wild mushrooms   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
3. PULSES                                  
  Beans   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Lentils   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peas   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
4. OILSEEDS                                  
  Linseed   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Peanuts   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05035 0.05* 0.05* 0.01* 0.05*
  Poppy seed   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Sesame seed   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Sunflower seed   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Rape seed   0.1*   0.05* 0.05* 0.05* 0.1 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Soya bean   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Mustard seed   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Cotton seed   0.1*   0.05* 0.05* 0.05* 0.05* 0.05 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Others   0.1*   0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
5. POTATOES                                  
  Early potatoes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 0.05*
  Ware potatoes   0.05*   0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.02* 0.05* 0.05* 0.01* 15
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.1* 5 0.1* 0.1* 0.1* 0.05* 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.1* 0.02* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder   0.1*   0.1* 0.1* 0.1* 0.05* 5 0.1* 0.1* 0.1* 0.05* 0.1* 0.1* 0.02* 0.1*

033Broccoli includes calabrese.

034Scarole includes broad-leaf endive.

035MRL is based on Codex MRL.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Triazophos Triforine 2,4,5-T Vinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
i) CITRUS FRUIT          
  Grapefruit 0.02* 0.05* 0.05* 0.05*
  Lemons 0.02* 0.05* 0.05* 0.05*
  Limes 0.02* 0.05* 0.05* 0.05*
  Mandarins (incl clementines & similar hybrids) 0.02* 0.05* 0.05* 0.05*
  Oranges 0.02* 0.05* 0.05* 0.05*
  Pomelos 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
ii) TREE NUTS (shelled or unshelled)          
  Almonds 0.02* 0.05* 0.05* 0.05*
  Brazil nuts 0.02* 0.05* 0.05* 0.05*
  Cashew nuts 0.02* 0.05* 0.05* 0.05*
  Chestnuts 0.02* 0.05* 0.05* 0.05*
  Coconuts 0.02* 0.05* 0.05* 0.05*
  Hazelnuts 0.02* 0.05* 0.05* 0.05*
  Macadamia nuts 0.02* 0.05* 0.05* 0.05*
  Pecans 0.02* 0.05* 0.05* 0.05*
  Pine nuts 0.02* 0.05* 0.05* 0.05*
  Pistachios 0.02* 0.05* 0.05* 0.05*
  Walnuts 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
iii) POME FRUIT          
  Apples 0.02* 2 0.05* 1
  Pears 0.02* 2 0.05* 1
  Quincles 0.02* 2 0.05* 1
  Others 0.02* 2 0.05* 1
iv) STONE FRUIT          
  Apricots 0.02* 2 0.05* 2
  Cherries 0.02* 2 0.05* 0.5
  Peaches (incl nectarines & similar hybrids) 0.02* 2 0.05* 0.05*
  Plums 0.02* 1 0.05* 2
  Others 0.02* 0.05* 0.05* 0.05*
v) BERRIES AND SMALL FRUIT          
a) Table & wine grapes        
  Table grapes 0.02* 0.05* 0.05* 5
  Wine grapes 0.02* 0.05* 0.05* 5
b) Strawberries (other than wild) 0.02* 0.05* 0.05* 5
c) Cane Fruit (other than wild)        
  Blackberries 0.02* 0.05* 0.05* 5
  Dewberries 0.02* 0.05* 0.05* 5
  Loganberries 0.02* 0.05* 0.05* 5
  Raspberries 0.02* 0.05* 0.05* 5
  Others 0.02* 0.05* 0.05* 5
d) Other small fruit & berries (other than wild)        
  Bilberries 0.02* 0.05* 0.05* 0.05*
  Cranberries 0.02* 0.05* 0.05* 0.05*
  Currants (red, black & white) 0.02* 2 0.05* 10
  Gooseberries 0.02* 2 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
e) Wild berries & wild fruit 0.02* 0.05* 0.05* 0.05*
vi) MISCELLANEOUS FRUIT          
  Avocados 0.02* 0.05* 0.05* 0.05*
  Bananas 0.02* 0.05* 0.05 0.05*
  Dates 0.02* 0.05* 0.05* 0.05*
  Figs 0.02* 0.05* 0.05* 0.05*
  Kiwi fruit 0.02* 0.05* 0.05* 10
  Kumquats 0.02* 0.05* 0.05* 0.05*
  Litchis 0.02* 0.05* 0.05* 0.05*
  Mangoes 0.02* 0.05* 0.05* 0.05*
  Olives (table consumption) 0.02* 0.05* 0.05* 0.05*
  Olives (oil extract) 0.02* 0.05* 0.05* 0.05*
  Papaya 0.02* 0.05* 0.05* 0.05*
  Passion fruit 0.02* 0.05* 0.05* 0.05*
  Pineapples 0.02* 0.05* 0.05* 0.05*
  Pomegranates 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry          
i) ROOT AND TUBER VEGETABLES          
  Beetroot 0.02* 0.05* 0.05* 0.05*
  Carrots 0.02* 0.05* 0.05* 0.5
  Celeriac 0.02* 0.05* 0.05* 0.05*
  Horseradish 0.02* 0.05* 0.05* 0.05*
  Jerusalem artichokes 0.02* 0.05* 0.05* 0.05*
  Parsnips 0.02* 0.05* 0.05* 0.05*
  Parsley root 0.02* 0.05* 0.05* 0.05*
  Radishes 0.02* 0.05* 0.05* 0.05*
  Salsify 0.02* 0.05* 0.05* 0.05*
  Sweet potatoes 0.02* 0.05* 0.05* 0.05*
  Swedes 0.02* 0.05* 0.05* 0.05*
  Turnips 0.02* 0.05* 0.05* 0.05*
  Yams 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
ii) BULB VEGETABLES          
  Garlic 0.02* 0.05* 0.05* 1
  Onions 0.02* 0.05* 0.05* 1
  Shallots 0.02* 0.05* 0.05* 1
  Spring onions 0.02* 0.05* 0.05* 1
  Others 0.02* 0.05* 0.05* 1
iii) FRUITING VEGETABLES          
a) Solanacea        
  Tomatoes 0.02* 0.05* 0.05* 0.05*
  Peppers 0.02* 0.05* 0.05* 3
  Chilli peppers 0.02* 0.05* 0.05* 3
  Aubergines 0.02* 0.05* 0.05* 3
  Others 0.05* 0.05* 3
b) Cucurbits-edible peel        
  Cucumbers 0.02* 0.5 0.05* 1
  Gherkins 0.02* 0.5 0.05* 1
  Courgettes 0.02* 0.5 0.05* 1
  Others 0.02* 0.5 0.05* 1
c) Cucurbits-inedible peel        
  Melons 0.02* 0.05* 0.05* 1
  Squashes 0.02* 0.05* 0.05* 1
  Watermelons 0.02* 0.05* 0.05* 1
  Others 0.02* 0.05* 0.05* 1
d) Sweet corn 0.02* 0.05* 0.05* 0.05*
iv) BRASSICA VEGETABLES          
a) Flowering Brassicas        
  Broccoli 0.02* 0.05* 0.05* 0.05*
  Cauliflower 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
b) Head Brassicas        
  Brussels sprouts 0.02* 0.05* 0.05* 0.05*
  Head cabbage 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
c) Leafy Brassicas        
  Chinese cabbage 0.02* 0.05* 0.05* 2
  Kale 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
d) Kohlrabi 0.02* 0.05* 0.05* 0.05*
v) LEAF VEGETABLES AND FRESH HERBS          
a) Lettuce & similar        
  Cress 0.02* 0.05* 0.05* 5
  Lamb's lettuce 0.02* 0.05* 0.05* 5
  Lettuce 0.02* 0.05* 0.05* 5
  Scarole 0.02* 0.05* 0.05* 5
  Others 0.02* 0.05* 0.05* 5
b) Spinach & similar        
  Spinach 0.02* 0.05* 0.05* 0.05*
  Beet leaves (chard) 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
c) Watercress 0.02* 0.05* 0.05* 0.05*
d) Witloof 0.02* 0.05* 0.05* 2
e) Herbs        
  Chervil 0.02* 0.05* 0.05* 0.05*
  Chives 0.02* 0.05* 0.05* 0.05*
  Parsley 0.02* 0.05* 0.05* 0.05*
  Celery leaves 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
vi) LEGUME VEGETABLES (fresh)          
  Beans (with pods) 0.02* 0.05* 0.05* 2
  Beans (without pods) 0.02* 0.05* 0.05* 0.5
  Peas (with pods) 0.02* 0.05* 0.05* 2
  Peas (without pods) 0.02* 0.05* 0.05* 0.3
  Others 0.02* 0.05* 0.05* 0.05*
vii) STEM VEGETABLES          
  Asparagus 0.02* 0.05* 0.05* 0.05*
  Cardoons 0.02* 0.05* 0.05* 0.05*
  Celery 0.02* 0.05* 0.05* 0.05*
  Fennel 0.02* 0.05* 0.05* 0.05*
  Globe artichokes 0.02* 0.05* 0.05* 0.05*
  Leeks 0.02* 0.05* 0.05* 0.05*
  Rhubarb 0.02* 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
viii) FUNGI          
a) Cultivated mushrooms 0.02* 0.05* 0.05* 0.05*
b) Wild mushrooms 0.02* 0.05* 0.05* 0.05*
3. PULSES          
  Beans 0.02* 0.05* 0.05* 0.5
  Lentils 0.02* 0.05* 0.05* 0.05*
  Peas 0.02* 0.05* 0.05* 0.5
  Others 0.02* 0.05* 0.05* 0.05*
4. OILSEEDS          
  Linseed 0.02* 0.05* 0.05* 0.05*
  Peanuts 0.02* 0.05* 0.05* 0.05*
  Poppy seed 0.02* 0.05* 0.05* 0.05*
  Sesame seed 0.02* 0.05* 0.05* 0.05*
  Sunflower seed 0.02* 0.05* 0.05* 0.05*
  Rape seed 0.02* 0.05* 0.05* 1
  Soya bean 0.02* 0.05* 0.05* 0.05*
  Mustard seed 0.02* 0.05* 0.05* 0.05*
  Cotton seed 0.1 0.05* 0.05* 0.05*
  Others 0.02* 0.05* 0.05* 0.05*
5. POTATOES          
  Early potatoes 0.02* 0.05* 0.05* 0.05*
  Ware potatoes 0.02* 0.05* 0.05* 0.05*
6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.05* 0.1* 0.05* 0.1*
7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 30 0.05* 40

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Acephate Aldicarb Aldrin & Dieldrin Amitraz Aramite Azimsulfuron Azinphos-ethyl Azoxystrobin Barban
8. CEREALS
  Wheat 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.3 0.05*
  Rye 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.3 0.05*
  Barley 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.3 0.05*
  Sorghum 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.05* 0.05*
  Oats 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.3 0.05*
  Triticale 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.3 0.05*
  Maize 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.05* 0.05*
  Buckwheat 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.05* 0.05*
  Millet 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.05* 0.05*
  Rice038 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 5 0.05*
  Other cereals039 0.02* 0.05* 0.01 0.02* 0.01* 0.02* 0.05* 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN                    
  Meat, fat & preparations of meat040 0.02* 0.01* 0.2 0.02*041 0.01*   0.05* 0.05* 0.05*
  Milk042 & 0.02* 0.01* 0.006   0.01*   0.05* 0.01* 0.05*
  Dairy produce043   0.01*              
  Eggs044 0.02* 0.01* 0.02 0.02* 0.01*045   0.05*045 0.05* 0.05*045

038Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

039Other cereals do not include rice.

040Levels 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.

041Poultrymeat only.

042These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

043

    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 of 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.

044Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

045For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Benalaxyl Benfuracarb Bentazone Captafol Carbaryl Carbendazim Carbofuran Carbon disulphide Carbon tetrachloride
Applying from 1 Jan 2003
8. CEREALS
  Wheat 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Rye 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Barley 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Sorghum 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Oats 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Triticale 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Maize 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Buckwheat 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Millet 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
  Rice047 0.05* 0.05* 0.1* 0.05* 1 0.1* 0.1* 0.1 0.1
  Other cereals048 0.05* 0.05* 0.1* 0.05* 0.5 0.1* 0.1* 0.1 0.1
9. PRODUCTS OF ANIMAL ORIGIN                    
  Meat, fat & preparations of meat049 0.05* 0.05* 0.05*   0.1* 0.1*      
  Milk050 & 0.05* 0.05* 0.02*     0.1* 0.1*    
  Dairy produce051                  
  Eggs052 0.05* 0.05* 0.05*     0.1* 0.1*    

047Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

048Other cereals do not include rice.

049Levels 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.

050These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

051

    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 of 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.

052Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Carbosulfan Chlorbufam Chlordane Chlorfenson Chlorobenzilate Chloroxuron Chlorbenside
8. CEREALS
  Wheat 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Rye 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Barley 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Sorghum 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Oats 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Triticale 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Maize 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Buckwheat 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Millet 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Rice054 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
  Other cereals055 0.05* 0.05* 0.02 0.01* 0.02* 0.05* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN                
  Meat, fat & preparations of meat056 0.05* 0.05* 0.05 0.05* 0.1* 0.05* 0.05*
  Milk057 & 0.05* 0.05* 0.002 0.05* 0.1* 0.05* 0.05*
  Dairy produce058              
  Eggs059 0.05* 0.05*060 0.005 0.05*060 0.1*060 0.05*060 0.05*060

054Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

055Other cereals do not include rice.

056Levels 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.

057These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

058

    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 of 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.

059Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

060For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Chlormequat Chlorothalonil Chlorpyrifos Chlorpyrifos-methyl Chlozolinate Cyfluthrin Cypermethrin Daminozide DDT
Applying from 1 Jan 2003
8. CEREALS
  Wheat 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Rye 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Barley 2 0.1 0.2 3 0.05* 0.02* 0.2 0.02* 0.05
  Sorghum 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Oats 5 0.1 0.05* 3 0.05* 0.02* 0.2 0.02* 0.05
  Triticale 2 0.1 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Maize 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Buckwheat 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Millet 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Rice062 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
  Other cereals063 0.05* 0.01* 0.05* 3 0.05* 0.02* 0.05* 0.02* 0.05
9. PRODUCTS OF ANIMAL ORIGIN                    
  Meat, fat & preparations of meat064 0.05065 0.01* 0.05*066 0.05*   0.05 0.05*066 0.05* 1
    0.2067           0.2068    
    0.1069                
    0.05*070                
  Milk071 & 0.05 0.01* 0.01* 0.01*   0.02* 0.02 0.05* 0.04
  Dairy produce072                  
  Eggs073 0.05* 0.01* 0.01* 0.01*   0.02* 0.05* 0.05* 0.05

062Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

063Other cereals do not include rice.

064Levels 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.

065Chicken liver.

066Poultrymeat only.

067Cattle kidney.

068Other meat products.

069Cattle liver.

070Meat and meat products other than those at footnotes 10, 11 and 12.

071These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

072

    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 of 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.

073Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Deltamethrin 1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane Diallate Diazinon 1,2-Dibromo ethane Dichlorvos Dicofol Dimethoate Dinoterb Disulfoton DNOC
Applying from 1 Jan 2003
8. CEREALS
  Wheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.1 0.05*
  Rye 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.02* 0.05*
  Barley 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.2 0.05*
  Sorghum 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.2 0.05*
  Oats 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
  Triticale 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.3 0.05* 0.02* 0.05*
  Maize 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
  Buckwheat 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
  Millet 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
  Rice075 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
  Other cereals076 1 0.01* 0.05* 0.02* 0.01* 2 0.02* 0.02* 0.05* 0.02* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN                        
  Meat, fat & preparations of meat077 0.05*078 0.01* 0.2*       0.5079   0.05 0.02* 0.05*
                0.1078        
                0.05*080        
                1081        
  Milk082 &   0.01* 0.2* 0.01*     0.02   0.05* 0.02 0.05*
  Dairy produce083                      
  Eggs084 0.05* 0.01*085 0.2*085       0.05*   0.05*085 0.02* 0.05*085

075Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

076Other cereals do not include rice.

077Levels 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.

078Poultrymeat only.

079Meat of cattle, sheep and goats.

080Other than meat or liver of cattle, sheep and goats, and poultrymeat.

081Liver of cattle, sheep and goats. The residue definition for this MRL is: 1,1-bis-(parachlorophenol)-2,2-dichloroethanol(PP'-FW152), expressed as dicofol.

082These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

083

    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 of 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.

084Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

085For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Endosulfan Endrin Ethephon Fenarimol Fenbutatin oxide Fentin Fenvalerate and Esfenvalerate
Sum of RR and SS isomers Sum of RS and SR isomers
8. CEREALS                  
  Wheat 0.05* 0.01 0.2 0.02* 0.05* 0.05* 0.05 0.02*
  Rye 0.05* 0.01 0.5 0.02* 0.05* 0.05* 0.05 0.02*
  Barley 0.05* 0.01 0.5 0.02* 0.05* 0.05* 0.2 0.05
  Sorghum 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Oats 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.2 0.05
  Triticale 0.05* 0.01 0.2 0.02* 0.05* 0.05* 0.05 0.02*
  Maize 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Buckwheat 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Millet 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Rice087 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Other cereals088 0.05* 0.01 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN                  
  Meat, fat & preparations of meat089 0.1090 0.05 0.05* 0.02*091 0.05* 0.05* 0.2090 0.05090
                0.02*092 0.02*092
  Milk093 & 0.004 0.0008 0.05* 0.02* 0.05* 0.05* 0.02* 0.02*
  Dairy produce094                
  Eggs095 0.1*096 0.005 0.05* 0.02* 0.05* 0.05* 0.02*096 0.02*096

087Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

088Other cereals do not include rice.

089Levels 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.

090All meat except poultrymeat.

091All meat except liver and kidney.

092Poultrymeat only.

093These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

094

    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 of 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.

095Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

096For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Flupyrsulfuron-methyl Fluroxypyr and its esters expressed as fluroxypyr Formothion Furathiocarb Glyphosate Heptachlor Hexachloro-benzene (HCB) Hexachloro-cyclohexane (HCH) Hexachloro-cyclohexane (HCH)
Applying from 1 Jan 2003 Alpha isomer Beta isomer
8. CEREALS                 Sum of alpha and beta isomers
  Wheat 0.02* 0.1 0.02* 0.05* 5 0.01 0.01 0.02  
                     
  Rye 0.02* 0.1 0.02* 0.05* 5 0.01 0.01 0.02  
                     
  Barley 0.02* 0.1 0.02* 0.05* 20 0.01 0.01 0.02  
                     
  Sorghum 0.02* 0.05* 0.02* 0.05* 20 0.01 0.01 0.02  
                     
  Oats 0.02* 0.1 0.02* 0.05* 20 0.01 0.01 0.02  
                     
  Triticale 0.02* 0.1 0.02* 0.05* 5 0.01 0.01 0.02  
                     
  Maize 0.02* 0.05* 0.02* 0.05* 0.1* 0.01 0.01 0.02  
                     
  ckwheat 0.02* 0.05* 0.02* 0.05* 0.1* 0.01 0.01 0.02  
                     
  Millet 0.02* 0.05* 0.02* 0.05* 0.1* 0.01 0.01 0.02  
                     
  Rice098 0.02* 0.05* 0.02* 0.05* 0.1* 0.01 0.01 0.02  
                     
  Other cereals099 0.02* 0.05* 0.02* 0.05* 0.1* 0.01 0.01 0.02  
                     
9. PRODUCTS OF ANIMAL ORIGIN                    
  Meat, fat & preparations of meat100   0.05*   0.05* 0.5101 0.2 0.2 0.2 0.1
      0.5102     2103        
            0.1*104        
                     
                     
  Milk105 &   0.05*   0.05* 0.1* 0.004 0.01 0.004 0.003
                     
  Dairy produce106                  
                     
  Eggs107   0.05*108   0.05* 0.1* 0.02 0.02 0.02 0.01

098Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

099Other cereals do not include rice.

100Levels 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.

101Pig kidney.

102Kidney.

103Cattle, goat and sheep kidney.

104Other meat products.

105These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

106

    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 of 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.

107Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

108For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Hydrogen cyanide Hydrogen phosphide Imazalil Inorganic bromide Iprodione Kresoxim-methyl Lambda-cyhalothrin110
8. CEREALS                
  Wheat 15 0.1 0.02* 50 0.5 0.05* 0.02*  
  Rye 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Barley 15 0.1 0.02* 50 1 0.05* 0.05  
  Sorghum 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Oats 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Triticale 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Maize 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Buckwheat 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Millet 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
  Rice111 15 0.1 0.02* 50 3 0.05* 0.02*  
  Other cereals112 15 0.1 0.02* 50 0.02* 0.05* 0.02*  
9. PRODUCTS OF ANIMAL ORIGIN                
  Meat, fat & preparations of meat113     0.02*   0.05* 0.02*114115 0.5116
              0.05114117 0.02*118      
  Milk119 &     0.02*   0.05* 0.05*120 0.05  
  Dairy produce121                
  Eggs122     0.02*   0.05* 0.02*123 0.02*

110For animal products the MRLs relate to cyhalothrin (sum of isomers).

111Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

112Other cereals do not include rice.

113Levels 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.

114The residue definition for this MRL is: 2-methoxyimino-2-[2-(0-tolyloxymethyl)phenyl]acetic acid.

115Meat, liver, fat.

116All meat except poultrymeat.

117Kidney.

118Poultrymeat only.

119These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

120The residue definition for this MRL is: 2-[2-(4-hydroxy-2-methylphenoxymethyl)phenyl]-2-methoxy-iminoacetic acid

121

    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 of 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.

122Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

123For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Lindane Malathion Maneb Mancozeb Metiram Propineb Zineb Mecarbam Metalaxyl Methamidophos Methidathion Methomylthiodicarb
8. CEREALS                  
  Wheat 0.01* 8 1 0.05* 0.05* 0.01* 0.02* 0.05*
  Rye 0.01* 8 1 0.05* 0.05* 0.01* 0.02* 0.05*
  Barley 0.01* 8 2 0.05* 0.05* 0.01* 0.02* 0.05*
  Sorghum 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Oats 0.01* 8 2 0.05* 0.05* 0.01* 0.02* 0.05*
  Triticale 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Maize 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Buckwheat 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Millet 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Rice125 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
  Other cereals126 0.01* 8 0.05* 0.05* 0.05* 0.01* 0.02* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN                  
  Meat, fat & preparations of meat127 0.7128129   0.05*   0.05* 0.01* 0.02* 0.02
    0.02130              
  Milk131 & 0.001*   0.05*   0.05* 0.01* 0.02* 0.02
  Dairy produce132             0.02* 0.02*
  Eggs133 0.1129   0.05*   0.05* 0.01* 0.02* 0.02

125Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

126Other cereals do not include rice.

127Levels 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.

128Poultrymeat only.

129These MRLs are based on Codex MRLs (extraneous residue limits) and do not result from the use of plant protection products.

130All meat except poultrymeat.

131These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

132

    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 of 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.

133Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Methoxychlor Methyl bromide Metsulfuron-methyl Monolinuron Oxydemeton-methyl Parathion Permethrin Phorate Phosphamidon Pirimiphos-methyl Procymidone
Applying from 1 Jan 2003 Applying from 1 Jan 2003 Applying from 1 May 2003
8. CEREALS                        
  Wheat 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Rye 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Barley 0.01* 0.1 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.05 5 0.02*
  Sorghum 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Oats 0.01* 0.1 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.05 5 0.02*
  Triticale 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Maize 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Buckwheat 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Millet 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Rice135 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
  Other cereals136 0.01* 0.1 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05 5 0.02*
9. PRODUCTS OF ANIMAL ORIGIN                        
  Meat, fat & preparations of meat137 0.01*     0.05* 0.02* 0.05* 0.5 0.05*   0.05* 0.05*
  Milk138 & 0.01*     0.05* 0.02* 0.05* 0.05 0.02*   0.05* 0.05*
  Dairy produce139                   0.05*  
  Eggs140 0.01*141     0.05*141 0.02* 0.05* 0.05 0.05*   0.05* 0.05*

135Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

136Other cereals do not include rice.

137Levels 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.

138These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

139

    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 of 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.

140Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

141For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Prohexadione and its salts expressed as prohexadione Propiconazole Propham Propoxur Propyzamide Pymetrozine Pyrazophos Pyrethrins Pyridate Quintozene Spiroxamine Tecnazene Thiabendazole Triazophos Trichlorfon
Applying from 1 Jan 2003 Applying from 1 Jan 2003
                                 
8. CEREALS                                
  Wheat 0.2 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Rye 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Barley 0.2 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.3 0.05* 0.05* 0.02* 0.1
  Sorghum 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Oats 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.3 0.05* 0.05* 0.02* 0.1
  Triticale 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Maize 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Buckwheat 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Millet 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Rice143 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
  Other cereals144 0.05* 0.05* 0.05* 0.05* 0.02* 0.02* 0.05* 3 0.05* 0.02* 0.05* 0.05* 0.05* 0.02* 0.1
9. PRODUCTS OF ANIMAL ORIGIN                                
  Meat, fat & preparations of meat145 0.05* 0.1146 0.05* 0.05* 0.05*147148 0.01* 0.02*   0.05* 0.01* 0.05*149150 0.05* 0.1151 0.02*  
      0.05*152     0.02*153148       0.4154   0.2150155        
  Milk156 & 0.01* 0.01* 0.05* 0.05* 0.01*157 0.01* 0.02*   0.05* 0.01* 0.02150 0.05*   0.02*  
  Dairy produce158                           0.02*  
  Eggs159 0.05*160 0.05* 0.05*160 0.05* 0.02*157 0.01* 0.1*160   0.05* 0.01* 0.05*160150 0.05*160 0.1* 0.02*160  

143Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

144Other cereals do not include rice.

145Levels 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.

146Ruminant liver.

147Fat, liver and kidney.

148The residues definition for these MRLs is: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide.

149All meat except liver and kidney.

150The residues definition for this MRL is: spiroxamine carboxylic acid expressed as spiroxamine.

151With the exception of meat and other ovine, bovine and caprine products.

152All meat except ruminant liver.

153Other than fat, liver and kidney.

154All kidney except poultry kidney.

155Liver and kidney.

156These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

157Meat and meat products other than those at footnotes 10, 11 and 12.

158

    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 of 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.

159Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

160For 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.

* Level at or about the limit of determination.

Group to which food belongs Groups include the following products Triforine Vinclozolin
8. CEREALS      
  Wheat 0.1 0.05*
  Rye 0.1 0.05*
  Barley 0.1 0.05*
  Sorghum 0.05* 0.05*
  Oats 0.1 0.05*
  Triticale 0.1 0.05*
  Maize 0.05* 0.05*
  Buckwheat 0.05* 0.05*
  Millet 0.05* 0.05*
  Rice162 0.05* 0.05*
  Other cereals163 0.05* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN      
  Meat, fat & preparations of meat164 0.05* 0.05*
  Milk165 & 0.05* 0.05*
  Dairy produce166    
  Eggs167 0.05* 0.05*

162Paddy or rough rice, husked rice and semi-milled or wholly milled rice

163Other cereals do not include rice.

164Levels 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.

165These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

166

    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 of 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.

167Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

* Level at or about the limit of determination.


EXPLANATORY NOTE

(This note is not part of the Order)


These Regulations, which extend to England and Wales only, are made under section 2(2) of the European Communities Act 1972 and further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 1999 (S.I.1999/3483) (the principal Regulations).

Part 2 of Schedule 2 to the principal Regulations is consolidated (regulation 2(6)) to take account of changes and additions to the EC maximum residue levels that have been set at an EC level since the last consolidation of this Part by S.I. 2001/1113.

These Regulations add new residue levels in Part 2 of Schedule 2 that have been set by recent amendments to the three Commission Directives: Council Directive 86/362/EEC, Council Directive 86/363/EEC and Council Directive 90/642/EEC. The following new or substituted maximum residue levels are implemented in Part 2 of Schedule 2 in these Regulations (regulation 2(6)) - 

Commission Directive 2002/42/EC (OJ No. L134, 22.5.2002 p. 29) for bentazone and pyridate;

Commission Directive 2002/66/EC (OJ No. L192, 20.7.2002 p. 47) for lindane, quintozene, parathion and permethrin;

Commission Directive 2002/71/EC (OJ No. L225, 22.8.2002 p. 21) for formothion, dimethoate and oxydemeton-methyl;

Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002 p. 45) for metsulfuron methyl;

The definition of "the Residues Directives" is updated to take account of the latest Directives being implemented (regulation 2(2)).

Regulation 2(3) substitutes a new regulation 6(b) in the principal Regulations. The new regulation 6(b)(i) provides for the Sampling Procedure as contained in the Annex to Commission Directive 2002/63/EC to apply for the determination of pesticide residues set by the Community (Part 2 of Schedule 2). The new regulation 6(b)(ii) provides for the sampling of pesticide residues still set nationally to be carried out, so far as is practicable, in accordance with the methods and procedures recommended by the Codex Alimentarius Commission "Recommended methods of sampling for the determination of pesticide residues for compliance with MRLs; CAC/GL 33 -1999". Copies are available from their website from their list of standards at www.codexalimentarius.net. Alternatively the document is available from the Department for Environment, Food and Rural Affairs library situated at Nobel House, 17 Smith Square, London SW1P 3JR (E-mail: defra.library&defra.gsi.gov.uk).

These Regulations remove certain pesticide residues, that had previously been set nationally by virtue of powers contained in the Food and Environment Protection Act 1985, from the list contained in Part 1 of Schedule 2 to the principal Regulations as they have been replaced by Community levels (regulation 2(5)).

No Regulatory Impact Assessment has been produced for these Regulations.

Notes:

 [1] S.I. 1972/1811 in the case of the Secretary of State and S.I. 1999/2788 in the case of the National Assembly for Wales.back

[2] 1972 c. 68.back

[3] S.I. 1999/3483, amended by S.I. 2001/1113, S.I. 2001/2420, S.I. 2001/3834 and S.I. 2002/1767.back

[4] OJ No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2002/76/EC (OJ No. L240, 7.9.2002, p. 45).back

[5] OJ No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2002/71/EC (OJ No. L275, 22.8.2002, p. 21).back

[6] OJ No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2002/76/EC.back

[7] OJ No. L187, 16.7.2002, p. 30.back


ISBN 0 11 042953 2


 

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