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S.I. No. 179/1999 - European Communities (Pesticide Residues) (Products of Plant Origin, Including Fruit and Vegetables) Regulations, 1999.

S.I. No. 179/1999 - European Communities (Pesticide Residues) (Products of Plant Origin, Including Fruit and Vegetables) Regulations, 1999. Skip to content Disclaimer Feedback Helpdesk Gaeilge Léim go dtí an t-ábhar Séanadh Aiseolas Deasc chabhrach English Gaeilge English Produced by the Office of the Attorney General Táirgthe ag Oifig an Ard-Aighne Home Legislation Acts of the Oireachtas Statutory Instruments Pre-1922 Legislation Constitution External Resources Bills (Houses of the Oireachtas) Iris Oifigiúil / Official Gazette Revised Acts (LRC) Classified List of Legislation (LRC) Translations (acts.

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  3. s)or rangeBliain nó blianta nó raon TypeCineál All Legislation Acts Statutory Instruments Advanced SearchCuardach Casta HomeBaile Statutory InstrumentsIonstraimí Reachtúla 1999 S.I. No. 179/1999 - European Communities (Pesticide Residues) (Products of Plant Origin, Including Fruit and Vegetables) Regulations, 1999. S.I. No. 179/1999 - European Communities (Pesticide Residues) (Products of Plant Origin, Including Fruit and Vegetables) Regulations, 1999. AmendmentsLeasuithe I, JOE WALSH, Minister for Agriculture and Food, in exercise of the powers conferred on me by section 3 of the European Communities Act, 1972 (No. 27 of 1972), and for the purpose of giving effect to Council Directive 90/642/EEC of 27 November 1990 1 as amended by Council Directive 93/58/EEC of 29 June 19932 and the corrigenda to Council Directive 93/58/EEC3 , Council Directive 94/30/EC of 23 June 19944 , Council Directive 95/38/EC of 17 July 19955 and the corrigenda to Council Directive 95/38/EC6 , Council Directive 95/61/EC of 29 November 19957 , Council Directive 96/32/EC of 21 May 19968 , Council Directive 97/41/EC of 25 June 19979 , Commission Directive 97/71/EC of 15 December 199710 and Commission Directive 98/82/EC of 27 October 199811 , hereby make the following Regulations: 1.

(1)These Regulations may be cited as the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999.
(2)These Regulations shall come into operation on the 1st day of August 1999. 2.
(1)In these Regulations “authorised officer” means an officer of the Minister authorised in writing by the Minister for the purposes of these Regulations; “controlled products” means the portion of the products of plant origin, including fruit and vegetables, listed in the third column of Annex I, the products obtained from those products after drying or processing and the composite foods in which they are included; “designated analyst” means an appropriately qualified officer of the Minister who is authorised in writing by the Minister for the purposes of these Regulations; “the Directive” means Council Directive 90/642/EEC of 27 November 1990 1 , as amended by Council Directive 93/58/EEC of 29 June 19932 and the corrigenda to Council Directive 93/58/EEC3 , Council Directive 94/30/EC of 23 June 19944 , Council Directive 95/38/EC of 17 July 19955 and the corrigenda to Council Directive 95/38/EC6 , Council Directive 95/61/EC of 29 November 19957 , Council Directive 96/32/EC of 21 May 19968 , Council Directive 97/41/EC of 25 June 19979 , Commission Directive 97/71/EC of 15 December 199710 ; and Commission Directive 98/82/EC of 27 October 199811 ; “the Minister” means the Minister for Agriculture and Food; “Annex I” (which is set out in Part 1 of the First Schedule) means Annex I to Directive 90/642/EEC as inserted by Directive 93/58/EEC; “Annex II” (which is set out in Part 2 of the First Schedule) means Annex II to Directive 90/642/EEC as inserted by Directive 93/58/EEC, amended by Directive 94/30/EC, by Directive 95/38/EC, by Directive 95/61/EC, by Directive 96/32/EC, by Directive 97/41/EC, by Directive 97/71/EC and by Directive 98/82/EC; “pesticide residues” means residues of pesticides and of their metabolites and breakdown or reaction products as defined in Annex II which are present in or on the products listed in column 2 of Annex I or the parts of products described in column 3 opposite reference to such products in column 2, within the groups specified in column 1; “putting into circulation” means any post-harvest handing over, whether or not for a consideration; “the State Chemist” means the head of the State Laboratory or persons authorised in writing by the State Chemist to perform the functions assigned to the State Chemist under Regulation 10.
(2)A word or phrase that is used in these Regulations and is also used in the Directive shall, unless the contrary intention appears, have the meaning that it has in the Directive.
(3)In these Regulations, unless otherwise indicated— (
  1. a)a reference to a Regulation is to a Regulation of these Regulations, (
  2. b)a reference to a Schedule is to a Schedule to these Regulations, (
  3. c)a reference to a paragraph is to the paragraph of the Regulation in which the reference occurs. 3.
(1)These Regulations shall apply to products within the groups specified in Column 1 of Annex I, examples of which are given in Column 2 of Annex I, insofar as products in these groups, or parts of product described in Column 3 of Annex I, may contain certain pesticide residues. These Regulations shall also apply to the same products after drying or processing or after inclusion in a composite food in so far as they may contain certain pesticide residues.
(2)These Regulations shall apply without prejudice to the operation of the European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997 — S.I. No. 128 of 1997 ; the European Communities (Pesticide Residues) (Feedingstuffs) Regulations, 1992 — S.I. No. 40 of 1992 ; the European Communities (Feedingstuffs) (Tolerances of Undesirable Substances and Products) Regulations, 1998 — S.I. 283 of 1998; the European Communities (Pesticide Residues) (Fruit and Vegetables) Regulations, 1989 — 1998 — S.I. No. 105 of 1989 , S.I. No. 218 of 1997 and S.I. No. 563 of 1998 ; the European Communities (Pesticide Residues) (Cereals) Regulations, 1999; the European Communities (Infant Formulae and Follow-on Formulae) Regulations, 1998 ( S.I. No. 243 of 1998 ) and the European Communities (Processed Cereal-Based Foods and Baby Foods for Infants and Young Children) Regulations, 1998 ( S.I. No. 241 of 1998 ).
(3)Notwithstanding paragraph
(1)of this Regulation, these Regulations shall not apply, as regards the maximum levels of pesticide residues prescribed in Annex II, to products which are being exported to a third country, and in respect of which it is shown to the satisfaction of the Minister that, either a particular treatment is specifically requested by the third country of destination in order to prevent the introduction of harmful organisms into its territory, or the treatment is necessary to protect the products against harmful organisms during transport to the third country of destination and storage there.
(4)These Regulations shall not apply to the products described in paragraph
(1)of this Regulation, which are shown to the satisfaction of the Minister, to be intended either for the manufacture of products other than foodstuffs and animal feeds, or for sowing or planting. 4.
(1)A person shall not put into circulation any controlled product if— (
  1. a)the product contains within it or on it a pesticide residue, and (
  2. b)the level of such pesticide residue, found in a representative sample taken in accordance with Regulation 5
(1)(c)(ii), exceeds the maximum specified in relation to the controlled product in the second column of Annex II opposite the mention of such pesticide residue in the first column of the said Annex II. (1A) In the case of dried and processed products, produced from products to which these Regulations apply, the maximum level of pesticide residue present shall be the level specified in Annex II adjusted to take account of the residue concentration caused by the drying process or the residue concentration or residue dilution resulting from processing; and (1B) In the case of composite products, which contain products to which these Regulations apply and which have been incorporated into the composite products, the maximum levels of pesticide residue present shall be the levels specified in Annex II adjusted to take account of the dilution or concentration of the pesticide residue in the agricultural products resulting from incorporation in the composite food.
(2)A person who contravenes the provisions of paragraphs
(1), (1A) and (1B) of this Regulation shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding £1,500 or, at the discretion of the court, to imprisonment for a term not exceeding 12 months or both. 5.
(1)Subject to paragraph
(3), an authorised officer may at any reasonable time enter— (
  1. a)any place or premises including farms in which he or she has reasonable grounds for believing that a controlled product is being produced, put into circulation, processed, stored or used, or (
  2. b)any railway wagon, vehicle, ship, vessel, aircraft, container or other thing in which he or she has reasonable grounds for believing that such a product is being transported, stored or used, or (
  3. c)any premises in which he or she has reasonable grounds for believing that there are any books, documents or records, relating to any business whose activities consist of or include the putting into circulation, processing or storage of any controlled product, and there or at any other place as he or she may consider appropriate— (
  4. i)make such examinations, tests and inspections, and (
  5. ii)take samples in accordance with the methods described in the Annex to Commission Directive 79/700/EEC of 24 July 197912 or the Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, Recommended method of sampling for the determination of Pesticide Residues (Food and Agriculture Organisation of the United Nations CAC/PR5 1984), where relevant; and in accordance with other internationally accepted procedures in other cases, of any product which he or she finds in the course of his or her inspection and which he or she believes is or may be products to which these Regulations apply.
(2)A person who has in any place or land or on any premises or in any railway wagon, vehicle, ship, vessel, aircraft, container or other thing, a controlled product, shall at all reasonable times— (
  1. a)afford to an authorised officer such facilities and assistance as are reasonably necessary for an inspection and taking of samples pursuant to this Regulation; (
  2. b)give an authorised officer any information which he or she may reasonably require regarding the purchase, importation, processing, production, sale or use of any such product and which is within the person's knowledge or procurement, and (
  3. c)produce to an authorised officer any document relating to any such product which the authorised officer may reasonably require and when produced, permit the officer to inspect and take extracts from or copy such document.
(3)Where a sample is taken in accordance with the methods referred to in Regulation 5
(1)(c)(ii), the authorised officer shall— (
  1. a)divide the sample into three parts, each of which he or she shall seal and mark, (
  2. b)give one part thereof to a designated analyst for analysis under paragraph
(4), (
  1. c)leave with, or send by registered post to the defendant or his or her agent, a second part thereof, and (
  2. d)gives the third part of the sample to the State Chemist for analysis under paragraph
(4).
(4)Where a designated analyst or the State Chemist receives a sample from an authorised officer taken in pursuance of these Regulations he or she shall make analyses thereof using validated analytical methods.
(5)In any proceedings for an offence under these Regulations, evidence of the result of any analysis of, or any report on a sample taken pursuant to this Regulation, shall not be adduced unless it is proved that before the proceedings were instituted one of the parts into which the sample was duly divided was left with, or sent by registered post to, the defendant or his or her agent.
(6)(
  1. i)In any proceedings for an offence under these Regulations, a certificate in the form set out in the Second or Third Schedule showing the results of an analysis shall, until the contrary is shown, be sufficient evidence of the facts certified to therein in relation to the presence of any pesticide residues and the level of such pesticide residues within or on a controlled product, and a document purporting to be such a certificate shall be deemed, until the contrary is shown, to be such a certificate. (
  2. ii)In any proceedings for an offence under these Regulations, each of the documents referred to in paragraph
(1)(ii) and paragraph
(4)may be proved by the production of a copy thereof.
(7)Any person who— (a) fails to comply with a requirement of paragraph
(2), or (b) obstructs or interferes with an authorised officer in the course of exercising a power conferred on him or her by this Regulation shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding £1,500 or imprisonment for a term not exceeding twelve months or both.
(8)The Minister shall furnish an authorised officer with a certificate of his or her appointment, and when exercising any power conferred on him or her by these Regulations, the officer shall, if requested by a person affected, produce that certificate to that person.
(9)A designated analyst shall be furnished with a warrant of his or her appointment by the Minister to carry out analyses as required by these Regulations. 6.
(1)An authorised officer may seize and retain or seize, remove and retain any controlled product in relation to which the officer has reasonable grounds for suspecting that there is or has been a failure to comply with these Regulations.
(2)An authorised officer who has seized any controlled product pursuant to this Regulation may by a notice in writing, given to the owner or to the person in apparent charge or control of the product, require either— (
  1. a)specified things to be done in relation to the product before it is released by the officer, or (
  2. b)the disposal of the product by the owner, or the person in apparent charge or control of the product, in a manner and within a time specified in the notice and at the expense of the owner, such disposal to be such as will prevent the product being used for human or animal consumption, and in either case, the authorised officer shall retain control of the product to which the notice relates until the requirements of the notice have been complied with.
(3)Where there has been a failure to comply with a requirement of a notice given under paragraph
(2)(b), an authorised officer who in pursuance of this Regulation has seized any product, may, on giving notice in writing to the owner, or to the person in apparent charge or control of such product of his intention to do so, apply to the District Court in the District Court district in which the notice has been served for an order directing that the product be disposed of (by destruction or otherwise) in a manner, specified in the order, that will prevent its being used for human or animal consumption.
(4)Where an application is made under paragraph
(3)to the District Court for an order directing the disposal of a controlled product, the Court, if it is satisfied that— (
  1. i)the controlled product to which the notice relates contains within it or on it a pesticide residue in excess of the maximum specified in relation to that product under these Regulations, or (
  2. ii)if such product were released, it might be put into circulation contrary to Regulation 4, or (iii) such product if consumed would constitute a danger to human or animal health. shall order that the product be disposed of (by destruction or otherwise) in a manner, specified in the order, that will prevent its being used for human or animal consumption.
(5)Where an order is made by the District Court under paragraph
(4), the order may provide that the product to which it relates shall be disposed of in the manner specified in the notice given under paragraph
(2)(b), or in such other manner as may be specified in the Court's order and which, in the opinion of the Court, will prevent the product being used for human or animal consumption.
(6)Where an order made by the District Court under paragraph
(4), requires that a product to which it relates be disposed of by an authorised officer, the cost of disposing of the relevant product pursuant to and in accordance with the order, shall be recoverable by the Minister as a simple contract debt in any court of competent jurisdiction from the person who was either the owner, or in apparent charge or control of the product, at the time it was seized.
(7)Any person who obstructs or interferes with an authorised officer in the course of exercising a power conferred on him under this Regulation shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding £1,500 or imprisonment for a term not exceeding twelve months or both. 7.
(1)Where a product is seized pursuant to Regulation 6
(1), a person shall not tamper with, or without the permission of an authorised officer, move, dispose of or otherwise interfere in any way with the product.
(2)A person who contravenes paragraph
(1)of this Regulation shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding £1,500 or imprisonment for a term not exceeding twelve months or both. 8. If any person fraudulently — (
  1. a)tampers with anything so as to procure that any sample taken pursuant to these Regulations does not correctly represent the product sampled, or (
  2. b)tampers or interferes with any sample taken under these Regulations, he shall be guilty of an offence and shall be liable on summary conviction to a fine not exceeding £1,500 or imprisionment for a term not exceeding twelve months or both. 9.
(1)An offence under these Regulations may be prosecuted by the Minister.
(2)Where an offence under these Regulations is committed by a body corporate and is proved to have been so committed with the consent or connivance of or to be attributable to any neglect on the part of a director, manager, secretary or other officer of the body corporate, the director, manager, secretary or other officer or any person purporting to act in such capacity shall, as well as the body corporate, be guilty of an offence and shall be liable to be proceeded against and punished accordingly. 10.
(1)Where an appeal is made to the District Court concerning the results of an analysis made by a designated analyst under Regulation 5
(4), the results of the sample analysed by the State Chemist (Section 5
(4)) shall be considered by the Court to be the referee sample.
(2)The State Chemist shall in making an analysis under this Regulation issue a certificate in the form set out in the Third Schedule to the defendant and to the designated analyst concerned. 11.
(1)Subject to the provisions of paragraph
(2), the Minister may from time to time establish the maximum levels of pesticide residues which may be contained in and on specified controlled products brought into the territory of the State from a Member State of origin.
(2)Maximum levels of pesticide residue shall not be established under the provisions of paragraph
(1)where harmonised pesticide residue levels have already been established by the European Community— (
  1. a)pursuant to the procedures provided in the Directive, or (
  2. b)in accordance with Article 4
(1)(f) of Council Directive 91/414/EEC of 15 July 199113 concerning the placing of plant protection products on the market.
(3)Notwithstanding paragraph
(1)of this Regulation, such levels established shall not apply to controlled products brought into the territory of the State from a Member State of origin and, which are shown to the satisfaction of the Minister to be in transit to another Member State of the European Communities or a third country.
(4)In this Regulation— “Member State of origin” means a Member State of the European Communities in whose territory a controlled product is either legally produced and marketed or put into free circulation. 12. The following Regulations are hereby revoked:— (
  1. i)the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1997 ( S.I. No. 221 of 1997 ); (
  2. ii)the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) (Amendment) Regulations, 1998 ( S.I. No. 71 of 1998 ); and (iii) the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) (Amendment) (No. 2) Regulations, 1998 ( S.I. No. 564 of 1998 ). FIRST SCHEDULE Part 1 Annex i List of products and the portion of the products to which the maximum residue levels apply Groups of products Products included in the groups Part of product to which maximum residue levels apply 1. Fruit, fresh, dried or uncooked, preserved by freezing,not containing added sugar; nuts (
  3. i)Citrus Fruit Grapefruit Whole product Lemons Limes Mandarins (including clementines and similar hybrids) Oranges Pomelos (
  4. ii)Tree Nuts (Shelled or Unshelled) Almonds Whole product after removal of shell Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts (iii) Pome Fruit Apples Whole product after removal of stems Pears Quinces (
  5. iv)Stone Fruit Apricots Whole product after removal of stems Cherries Peaches (including nectarines and similar hybrids) Plums (
  6. v)Berries and Small Fruit (
  7. a)Table and wine grapes Whole product after removal of caps and stems (if any) and,in the case of currants, fruits with stems. (
  8. b)Strawberries (other than wild) (
  9. c)Cane fruit (other than wild): Blackberries Loganberries Raspberries (
  10. d)Other small fruit and berries (other than wild): Bilberries Cranberries Currants (red, black and white) Gooseberries (
  11. e)Wild berries and wild fruit (
  12. vi)Miscellaneous Fruit Avocados Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown Bananas Dates Figs Kiwi fruit Kumquats Litchis Mangoes Passion fruit Pineapples Pomegranates Olives Whole fruit after removal of stems (if any) after removal of soil (if any) by rinsing in running water 2. Vegetables, fresh or uncooked, frozen or dry (
  13. i)Root and Tuber Vegetables Beetroot Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams (
  14. ii)Bulb Vegetables Garlic Onions (dry), shallots (dry), garlic (dry): whole product after removal of easily detachable skin and soil (if any). Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any) Onions Shallots Spring Onions (iii) Fruiting Vegetables (
  15. a)Solanacea Whole product after removal of stems Tomatoes Peppers (
  16. b)Cucurbits-edible peel Cucumbers Gherkins Courgettes (
  17. c)Cucurbits-inedible peel Melons Squashes Watermelons (
  18. d)Sweet corn Kernels or cobs without husks (
  19. iv)Brassica Vegetables (
  20. a)Flowering brassicas Cauliflower and broccoli: curd only Broccoli Cauliflower (
  21. b)Head brassicas Product after removal of decayed leaves (if any) Brussels sprouts Head cabbage (
  22. c)Leafy brassicas Chinese cabbage Kale (
  23. d)Kohlrabi Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) (
  24. v)Leaf Vegetables and Fresh Herbs (
  25. a)Lettuce and similar Whole product after removal of decayed outer leaves, root and soil (if any) Cress Lamb's lettuce Lettuce Broad-leaf endive (
  26. b)Spinach and similar Beet leaves (chard) (
  27. c)Watercress (
  28. d)Witloof (
  29. e)Herbs Chervil Chives Parsley (
  30. vi)Legume Vegetables (Fresh) Beans Whole product after removal of pods or with pods if they are intended to be eaten Peas (vii) Stem Vegetables Asparagus Whole product after removal of decayed tissue and soil (if any): leeks and fennel: whole product after removal of roots and soil (if any) Cardoons Celery Fennel Globe artichokes Leeks Rhubarb (viii) Fungi Mushrooms (other than wild) Whole product after removal of soil or growing medium Wild mushrooms 3. Pulses Beans Whole product Lentils Peas 4. Oil seeds Linseed Peanuts Whole seed or kernel after removal of shell or husk, when possible Poppy seed Rape seed Sesame seed Colza seed Soya bean Sunflower seed Whole seed including shell, when present, and whole seed without shell, when shell is absent 5. Potatoes Early and ware potatoes Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product) 6. Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis) Whole product 7. Hops (dried), including hop pellets and unconcentrated power Whole product Note: The word “fresh” is taken to extend to products which have been chilled or frozen and in the case of dried fruit and vegetables for which maximum levels are not fixed, the maximum level applicable will be that laid down in the Directives taking into account the residue concentration caused by the drying process. Part 2 Annex II Pesticide residues and maximum residue levels (mg/
  31. kg)Groups and examples of individual products to which the MRLs apply Acephate Aldicarb residue: sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb Aminotriazole (Amitrole) Amitraz residue; amitraz plus all its metabolites containing 2,4 dimethylaniline, expressed as amitraz
(1)
(2)
(3)
(4)
(5)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 1 0.2 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges 1 Pomelos Others (
  1. b)(II) TREE NUTS 0.02* 0.05* 0.02* (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans 0.2 Pine nuts Pistachios Walnuts Others 0.05* (III) POME FRUIT # 1 0.05* 0.05* 1 Apples Pears Quinces Others (IV) STONE FRUIT 0.05* 0.05* Apricots 0.02* Cherries 0.02* Peaches (including nectarines and similar hybrids) # 0.2(
  2. x)1 Plums # 2 Others 0.02* (
  3. b)(V) BERRIES AND SMALL FRUIT 0.05* (
  4. a)Table and wine grapes 0.02* 0.05* (
  5. b)(
  6. b)Strawberries (other than wild) 0.02* (
  7. c)(
  8. b)(
  9. c)Cane fruit (other than wild) 0.02* 0.05* 0.02* Blackberries Dewberries Loganberries Raspberries Others (
  10. d)Other small fruit and berries (other than wild) 0.02* 0.05* Bilberries (fruit of species Vaccinium myrtyllus) Cranperries Currants (red, black and white) Gooseberries Others (
  11. e)Wild berries and wild fruit 0.02* 0.05* 0.02* (VI) MISCELLANEOUS FRUIT 0.02* 0.05* 0.02* Avocados Bananas (
  12. c)Dates Figs Kiwis Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 0.05* 2. Vegetables fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.05* 0.02* Beetrool (
  13. c)Carrots (
  14. c)Celeriac Horseradish Jerusalem artichokes Parsnips (
  15. c)Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others 0.05* (II) BULB VEGETABLES 0.02* 0.05* 0.05* 0.02* Garlic Onions Shallots Spring onions Others (III) FRUITING VEGETABLES 0.05* (
  16. a)Solanacea Tomatoes 0.5 (
  17. c)0.5 Peppers Aubergines # 0.5 (
  18. b)Others 0.02* 0.05* (
  19. b)Cucurbits — edible peel 0.05* (
  20. b)Cucumbers # 0.02* Gherkins Courgettes Others 0.02* (
  21. c)Cucurbits — inedible peel 0.02* 0.05* (
  22. b)Melons Squashes Watermelons Others (
  23. d)Sweet corn 0.02* 0.05* 0.02* (IV) BRASSICA VEGETABLES 0.05* (
  24. a)Flowering brassica # 2 0.02* Broccoli (
  25. c)Cauliflower 0.2 Others 0.05* (
  26. b)Head brassica 2 0.02* Brussels sprouts 0.2 Head cabbage (
  27. c)Others 0.05* (
  28. c)Leafy brassica # 0.02* 0.05* 0.02* Chinese cabbage Kale Others (
  29. d)Kohlrabi 0.02* 0.05* 0.02* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* (
  30. a)Lettuce and similar 0.05* 0.02* Cress Lamb's lettuce Lettuce 1 Scarole Others 0.02* (
  31. b)Spinach and similar 0.02* 0.05* 0.02* Spinach Beet leaves (chard) Others (
  32. c)Watercress 0.02* 0.05* 0.02* (
  33. d)Witloof 0.02* 0.05* 0.02* (
  34. e)Herbs 0.02* 0.05* 0.02* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.05* 0.02* Beans (with pods) # 3 Beans (without pods) # 0.02* Peas (with pods) # 3 Peas (without pods) # 0.02* Others (VII) STEM VEGETABLES 0.05* 0.02* Asparagus Cardoons Celery Fennel Globe artichokes # 0.2 Leek # 0.02* (
  35. c)Rhubarb Others 0.02* 0.05* (VIII) FUNGI 0.02* 0.05* 0.05* 0.02* (
  36. a)Cultivated mushrooms (
  37. b)Wild mushrooms 3. Pulses 0.05* 0.05* 0.02* Beans # 0.02* Lentils 0.02* Peas # 0.02* Others 0.02* 4. Oil seed 0.02* 0.05* Linseed (
  38. c)Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed (
  39. c)Soya bean Mustard seed Cotton seed (
  40. c)(
  41. b)Others 0.05* 0.02* 5. Potatoes 0.02* (
  42. c)0.05* 0.02* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.05* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder # 0.1* (
  43. c)0.1* 50 (
  44. a)(
  45. b)(
  46. c)(
  47. d)Should levels not be adopted by 1 July 2000 for aldicarb and amitraz, the following maximum levels shall apply as indicated thereafter: (
  48. a)0.01* (
  49. b)0.02* (
  50. c)0.05* (
  51. d)0.1* Pesticide residues and maximum residue levels (mg/
  52. kg)Groups and examples of individual products to which the MRLs apply Atrazine Benalaxyl Benfurocarb Benomyl Carbendazim Thiophanate-Methyl (sum expressed as carbendazim) Binapacryl
(1)
(6)
(7)
(8)
(9)
(10)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 0.1* 0.05* (
  1. c)5 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS 0.1* 0.05* 0.1* 0.05* (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts (
  2. c)Macadamia Pecans Pine nuts Pistachios Walnuts Others 0.05* (III) POME FRUIT 0.1* 0.05* 0.05* 2 0.05* Apples Pears Quinces Others (IV) STONE FRUIT 0.1* 0.05* 0.05* 0.05* Apricots 1 Cherries Peaches (including nectarines and similar hybrids) 1 Plums 0.5 Others 0.1* (V) BERRIES AND SMALL FRUIT 0.1* 0.05* 0.05* (
  3. a)Table and wine grapes 0.2 2 (
  4. b)Strawberries (other than wild) 0.05* (
  5. c)Cane fruit (other than wild) 0.05* 0.1* Blackberries Dewberries Loganberries Raspberries Others (
  6. d)Other small fruit and berries (other than wild) 0.05* 0.1* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  7. e)Wila berries and wild fruit 0.05* 0.1* (VI) MISCELLANEOUS FRUIT 0.1* 0.05* 0.05* 0.05* Avocados Bananas 1 Dates Figs Kiwis Kumquans Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.1* 0.05* 0.1* 0.05* Beetroot Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify (
  8. c)Sweet potatoes Swedes Turnips Yams Others 0.05* (II) BULB VEGETABLES 0.1* 0.05* 0.1* 0.05* Garlic Onions 0.2 Shallots Spring onions Others 0.05* (III) FRUITING VEGETABLES 0.1* 0.05* (
  9. a)Solanacea 0.05* Tomatoes 0.2 0.5 Peppers 0.2 Aubergines 0.5 Others 0.05* 0.1* (
  10. b)Cucurbits — edible peel 0.05* 0.05* Cucumbers 0.5 Gherkins Courgettes 0.3 Others 0.1* (
  11. c)Cucurbits — inedible peel (
  12. c)Melons (
  13. c)0.5 Squashes 0.5 Watermelons (
  14. c)Others 0.05* 0.1* (
  15. d)Sweet corn 0.05* 0.05* 0.1* (IV) BRASSICA VEGETABLES 0.1* 0.05* 0.05* (
  16. a)Flowering brassica (
  17. c)0.1* Broccoli Cauliflower Others (
  18. b)Head brassica (
  19. c)Brussels sprouts 0.5 Head cabbage Others 3 (
  20. c)Leafy brassica 0.05* 0.1* Chinese cabbage Kale Others (
  21. d)Kohlrabi 0.05* 0.1* (V) LEAF VEGETABLES AND FRESH HERBS 0.1* 0.02* 0.05* 0.05* (
  22. a)Lettuce and similar Cress Lamb's lettuce Lettuce (
  23. c)5 Scarole Others 0.05* 0.1* (
  24. b)Spinach and similar 0.05* 0.1* Spinach Beet leaves (chard) Others (
  25. c)Watercress 0.05* 0.1* (
  26. d)Witloof 0.05* 0.1* (
  27. e)Herbs 0.05* 0.1* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.1* 0.05* 0.05* 0.1* 0.05* Beans (with pods) Beans (without pods) Peas (with pods) Peas (without pods) Others (VII) STEM VEGETABLES 0.1* 0.05* 0.05* 0.05* Asparagus Cardoons Celery 2(
  28. x)Fenne Globe artichokes Leek Rhubarb 2 Others 0.1* (VIII) FUNG 0.1* 0.05* 0.05* 0.05* (
  29. a)Cultivated mushrooms 1 (
  30. b)Wild mushrooms 0.1* 3. Pulses 0.1* 0.05* 0.05* 0.05* Beans 2 Lentils Peas Others 0.1* 4. Oil seed 0.1* 0.05* Linseed Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed (
  31. c)Soya bean (
  32. c)0.2 Mustard seed Cotton seed (
  33. c)Others 0.05* 0.05* 0.1* 5. Potatoes 0.1* 0.05* 0.05* 3(
  34. x)0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.1* 0.1* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 0.1* 5 0.1* 0.1* (
  35. a)(
  36. b)(
  37. c)(
  38. d)Should levels not be adopted by 30 June 1999 for benfurocarb and benalaxyl, the following maximum levels shall apply as indicated thereafter: (
  39. a)0.01* (
  40. b)0.02* (
  41. c)0.05* (
  42. d)0.1* Pesticide residues and maximum residue levels (mg/
  43. kg)Groups and examples of individual products to which the MRLs apply Bromophos- ethyl Camphechlor (Toxaphene) Captafol Carbofuran (sum of carbofuran and 3-hydroxy- carbofuran expressed as carofuran) Carbosulfan
(1)
(11)
(12)
(13)
(14)
(15)1. Fruit, fresh, dried or uncooked preserved by freezing, no containing added sugar; nuts (I) CITRUS FRUIT 0.05* 0.1* 0.02* (
  1. d)(
  2. c)Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS 0.05* 0.1* 0.02* 0.05* (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts (
  3. d)Macadamia Pecans Pine nuts Pistachios Walnuts Others 0.1* (III) POME FRUIT 0.05* 0.1* 0.02* (
  4. d)(
  5. c)Apples Pears Quinces Others (IV) STONE FRUIT 0.05* 0.1* 0.02* (
  6. d)(
  7. c)Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others (V) BERRIES AND SMALL FRUIT 0.05* 0.1* 0.02* 0.05* (
  8. a)Table and wine grapes 0.01* (
  9. b)Strawberries (other than wild) (
  10. d)(
  11. c)Cane fruit (other than wild) 0.1* Blackberries Dewberries Loganberries Raspberries Others (
  12. d)Other small fruit and berries (other than wild) 0.1* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  13. e)Wild berries and wild fruit 0.1* (VI) MISCELLANEOUS FRUIT 0.05* 0.1* 0.02* 0.1* 0.05* Avocados Bananas Dates Figs Kiwis Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.1* 0.02* Beetroot Carrots 0.3 0.1 Celeriac (
  14. d)Horseradish Jerusalem artichokes Parsnips 0.3 0.1 Parsley root Radishes 0.5 Salsify Sweet potatoes Swedes (
  15. d)(
  16. c)Turnips (
  17. d)(
  18. c)Yams Others 0.1* 0.05* (II) BULB VEGETABLES 0.05* 0.1* 0.02* Garlic 0.3 Onions 0.3 (
  19. c)Shallots 0.3 Spring onions Others 0.1* 0.05* (III) FRUITING VEGETABLES 0.05* 0.1* 0.02* (
  20. a)Solanacea 0.1* 0.05* Tomatoes Peppers Aubergines Others (
  21. b)Cucurbits — edible peel 0.1* 0.05* Cucumbers Gherkins Courgettes Others (
  22. c)Cucurbits — inedible peel (
  23. c)Melons (
  24. d)Squashes Watermelons Others 0.1* (
  25. d)Sweet corn (
  26. d)0.05* (IV) BRASSICA VEGETABLES 0.05* 0.1* 0.02* (
  27. a)Flowering brassica 0.2 (
  28. c)Broccoli Cauliflower Others (
  29. b)Head brassica (
  30. d)(
  31. c)Brussels sprouts Head cabbage Others (
  32. c)Leafy brassica (
  33. d)(
  34. c)Chinese cabbage Kale Others (
  35. d)Kohlrabi 0.2 (
  36. c)(V) LEAF VEGETABLES AND FRESH HERBS 0.05* 0.1* 0.02* 0.1* 0.05* (
  37. a)Lettuce and similar Cress Lamb's lettuce Lettuce Scarole Others (
  38. b)Spinach and similar Spinach Beet leaves (chard) Others (
  39. c)Watercress (
  40. d)Witloof (
  41. e)Herbs Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.1* 0.02* 0.05* Beans (with pods) (
  42. d)Beans (without pods) (
  43. d)Peas (with pods) Peas (without pods) Others 0.1* (VII) STEM VEGETABLES 0.05* 0.1* 0.02* Asparagus Cardoons Celery (
  44. d)(
  45. c)Fennel Globe artichokes Leek (
  46. d)(
  47. c)Rhubarb Others 0.1* 0.05* (VIII) FUNGI 0.05* 0.1* 0.02* 0.1* 0.05* (
  48. a)Cultivated mushrooms (
  49. b)Wild mushrooms 3. Pulses 0.05* 0.1* 0.02* 0.05* Beans (
  50. d)Lentils Peas Others 0.1* 4. Oil seed 0.05* 0.1* 0.02* 0.05* Linseed (
  51. d)Peanuts (
  52. d)Poppy seeds Sesame seed (
  53. d)Sunflower seed (
  54. d)(
  55. c)Rape seed (
  56. d)(
  57. c)Soya bean (
  58. d)Mustard seed Cotton seed (
  59. d)(
  60. c)Others 0.1* 0.05* 5. Potatoes 0.05* 0.1* 0.02* (
  61. d)0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.1* 0.1* 0.2* 0.2* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 0.1* 0.1* 10 (
  62. c)(
  63. a)(
  64. b)(
  65. c)(
  66. d)should levels not be adopted by 30 June, 1999 for carbofuran and carbosulfan the following maximum levels shall apply as indicated thereafter: (
  67. a)0.01* (
  68. b)0.02* (
  69. c)0.05* (
  70. d)0.1* Pesticide residues and maximum residue levels (mg/
  71. kg)Groups and examples of individual products to which the MRLs apply Chlormequat Chlorothalonil Chlorpyrifos Chlorpyrifos-methyl Cyfluthrin including other mixed isomeric constituents (sum of isomers)
(1)
(16)
(17)
(18)
(19)
(20)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 0.05* 0.01* 0.02* Grapefruit 0.3 Lemons 0.2 0.3 Limes 0.3 Mandarins (including elementines and other hybrids) 2 1 Oranges 0.3 0.5 Pomelos 0.3 Others 0.3 0.05* (II) TREE NUTS (shelled or unshelled) 0.1* 0.01* 0.05* 0.05* 0.02* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 1 0.5 0.5 0.2 Apples (
  1. c)Pears 3(
  2. c)Quinces Others 0.05* (IV) STONE FRUIT 0.05* Apricots 1 Cherries 0.3 0.2 Peaches (including nectarines and similar hybrids) 1 0.2 0.5 Plums 0.2 0.2 Others 0.01* 0.05* 0.05* (
  3. b)(V) BERRIES AND SMALL FRUIT (
  4. a)Table and wine grapes 1(
  5. c)1(tablegrapes) 3 (winegrape) 0.5 0.2 0.3 (
  6. b)Strawberries (other than wild) (
  7. c)3 0.2 0.5 (
  8. b)(
  9. c)Cane fruit (other than wild) 0.05* 10(
  10. x)0.05* 0.02* Blackberries 0.5 Dewberries Loganberries Raspberries 0.5 Others 0.05* (
  11. d)Other small fruit and berries (other than wild) 0.05* 0.05* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries 2 Currants (red, black and white) 10 1 (
  12. b)Gooseberries 10 1 (
  13. b)Others 0.01* 0.05* 0.02* (
  14. e)Wild berries and wild fruit 0.05* 0.01* 0.05* 0.05* 0.02* (VI) MISCELLANEOUS FRUIT 0.05* 0.02* Avocados Bananas 0.2 3 Dates Figs Kiwis 2 Kumquats Litchis Mangoes Olives 0.1* Passion fruit Pineapples Pomegranates Others 0.05* 0.01* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.05* 0.02* Beetroot Carrots 1 0.1 Celeriac 0.5 Horseradish Jerusalem artichokes Parsnips Parsley root Radishes 0.2 Salsify Sweet potatoes Swedes Turnips Yams Others 0.01* 0.05* (II) BULB VEGETABLES 0.05* 0.05* 0.02* Garlic 0.5 Onions 0.5 0.2 Shallots 0.5 Spring onions 5 Others 0.01* 0.05* (III) FRUITING VEGETABLES (
  15. a)Solanacea 2 0.5 0.5 Tomatoes (
  16. c)0.05* Peppers (
  17. b)Aubergines Others 0.05* 0.02* (
  18. b)Cucurbits — edible peel 0.05* 0.05* 0.05* (
  19. b)Cucumbers 1 Gherkins 5 Courgettes Others 0.01* (
  20. c)Cucurbits — inedible peel 0.05* 1 0.05* 0.05* 0.02* Melons Squashes Watermelons Others (
  21. d)Sweet corn 0.05* 0.01* 0.05* 0.05* 0.02* (IV) BRASSICA VEGETABLES 0.05* (
  22. a)Flowering brassica 3 0.05* 0.05* Broccoli (
  23. b)Cauliflower 0.05 Others 0.02* (
  24. b)Head brassica 0.05* 0.2 Brussels sprouts 0.5 Head cabbage 3 1 Others 0.01* 0.05* (
  25. c)Leafy brassica 0.01* 0.05* (
  26. b)Chinese cabbage 0.5 Kale Others 0.05* (
  27. d)Kohlrabi 0.01* 0.05* 0.05* 0.02* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* (
  28. a)Lettuce and similar 0.01* 0.05* 0.05* 0.5 Cress Lamb's lettuce Lettuce Scarole Others (
  29. b)Spinach and similar 0.01* 0.05* 0.05* 0.02* Spinach Beet leaves (chard) Others (
  30. c)Watercress 0.01* 0.05* 0.05* 0.02* (
  31. d)Witloof 0.01* 0.05* 0.05* 0.02* (
  32. e)Herbs 5 0.05* 0.05* 0.02* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.05* 0.05* Beans (with pods) (
  33. c)Beans (without pods) (
  34. c)0.05 Peas (with pods) (
  35. c)2 Peas (without pods) (
  36. c)Others 0.05* 0.01* (VII) STEM VEGETABLES 0.05* 0.05* Asparagus Cardoons Celery 10(
  37. x)Fennel Globe artichokes 1 Leek 10 (
  38. b)Rhubarb Others 0.01* 0.05* 0.02* (VIII) FUNGI 0.05* 0.05* 0.02* (
  39. a)Cultivated mushrooms (
  40. c)2 (
  41. b)Wild mushrooms 0.05* 0.01* 3. Pulses 0.05* 0.01* 0.05* 0.05* 0.02* Beans Lentils Peas Others 4. Oil seed 0.05* 0.05* Linseed (
  42. c)Peanuts 0.05 Poppy seeds Sesame seed Sunflower seed Rape seed (
  43. c)0.05 Soya bean Mustard seed Cotton seed (
  44. c)Others 0.1* 0.01* 0.02* 5. Potatoes (
  45. c)0.01* 0.05* 0.05* 0.02* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.1* 0.1* 0.1* (
  46. d)7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 50 0.1* 0.1* 20 (
  47. a)(
  48. b)(
  49. c)(
  50. d)Should levels not be adopted by 30 June 1999 for cyfluthrin and by 30 April 2000 for chlormequat, the following maximum levels shall apply as indicated thereafter: (
  51. a)0.01* (
  52. b)0.02* (
  53. c)0.05* (
  54. d)0.1* Pesticide residues and maximum residue levels (mg/
  55. kg)Groups and examples of individual products to which the MRLs apply Cypermethrin, including other mixtures of constituent isomers (sum of isomers) Daminozide (sum of daminozide and 1,1- dimethyl- hydrazine, expressed as daminazide) DDT (sum of p,p'-DDT, o,p'- DDT, p,p'-DDE and p,p'- TDE (DDD) expressed as DDT)
(1)
(21)
(22)
(23)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 2 0.02* 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.05* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 1 0.05* Apples 0.02* Pears Quinces Others 0.02* (IV) STONE FRUIT 0.02* 0.05* Apricots 2 Cherries 1 Peaches (including nectarines and similar hybrids) 2 Plums 1 Others 0.05* (V) BERRIES AND SMALL FRUIT 0.02* 0.05* (
  1. a)Table and wine grapes 0.5 (
  2. b)Strawberries (other than wild) 0.05* (
  3. c)Cane fruit (other than wild) 0.5 Blackberries Dewberries Loganberries Raspberries Others (
  4. d)Other small fruit and berries (other than wild) 0.05* Bilberries (fruit of species Vaccinium Myrtyllus Cranberries Currants (red, black and white) Gooseberries Others (
  5. e)Wild berries and wild fruit 2 (VI) MISCELLANEOUS FRUIT 0.05* 0.02* 0.05* Avocados Bananas Dates Figs Kiwis Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.02* 0.05* Beetrool Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others (II) BULB VEGETABLES 0.02* 0.05* Garlic 0.1 Onions 0.1 Shallots 0.1 Spring onions Others 0.05* (III) FRUITING VEGETABLES 0.02* 0.05* (
  6. a)Solanacea 0.5 Tomatoes Peppers Aubergines Others (
  7. b)Cucurbits — edible peel 0.2 Cucumbers Gherkins Courgettes Others (
  8. c)Cucurbits — inedible peel 0.2 Melons Squashes Watermelons Others (
  9. d)Sweet corn 0.05* (IV) BRASSICA VEGETABLES 0.02* 0.05* (
  10. a)Flowering brassica 0.5 Broccoli Cauliflower Others (
  11. b)Head brassica 0.5 Brussels sprouts Head cabbage Others (
  12. c)Leafy brassica 1 Chinese cabbage Kale Others (
  13. d)Kohlrabi 0.2 (V) LEAF VEGETABLES AND FRESH HERBS 0.02* 0.05* (
  14. a)Lettuce and similar 2 Cress Lamb's lettuce Lettuce Scarole Others (
  15. b)Spinach and similar 0.5 Spinach Beet leaves (chard) Others (
  16. c)Watercress 0.05* (
  17. d)Witloof 0.05* (
  18. e)Herbs 2 Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.02* 0.05* Beans (with pods) 0.5 Beans (without pods) Peas (with pods) 0.5 Peas (without pods) Others 0.05* (VII) STEM VEGETABLES 0.02* 0.05* Asparagus Cardoons Celery Fennel Globe artichokes 2 Leek 0.5 Rhubarb Others 0.05* (VIII) FUNGI 0.02* 0.05* (
  19. a)Cultivated mushrooms 0.05* (
  20. b)Wild mushrooms 1 3. Pulses 0.05* 0.02* 0.05* Beans Lentils Peas Others 4. Oil seed 0.05* 0.05* Linseed 0.2 Peanuts Poppy seeds 0.2 Sesame seed 0.2 Sunflower seed 0.2 Rape seed 0.2 Soya bean Mustard seed Cotton seed 0.2 Others 0.05* 5. Potatoes 0.05* 0.02* 0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camelha sinensis) 0.5 0.1* 0.2 7. Hops (dried), including hop pellets and unconcentrated powder 30 0.1* 0.05* Groups and examples of individual products to which the MRLs apply Deltamethrin Diazinon 1,2- dibromo ethane (ethylene dibromide) Dichlorprop (including dichlorprop P)
(1)
(24)
(25)
(26)
(27)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 0.05* 0.5(
  1. b)0.01* 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.01* 0.05* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 0.1 0.5(
  2. b)0.01* 0.05* Apples Pears Quinces Others (IV) STONE FRUIT 0.1 0.5(
  3. b)0.01* 0.05* Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others (V) BERRIES AND SMALL FRUIT 0.01* 0.05* (
  4. a)Table and wine grapes 0.1 0.5(
  5. b)(
  6. b)Strawberries (other than wild) 0.05* 0.5(
  7. b)(
  8. c)Cane fruit (other than wild) 0.5(
  9. b)Blackberries 0.5 Dewberries Loganberries Raspberries 0.5 Others 0.05* (
  10. d)Other small fruit and berries (other than wild) Bilberries (fruit of species Vaccinium myrtyllus) 0.2 Cranberries Currants (red, black and white) 0.2 0.2 Gooseberries 0.2 0.2 Others 0.05* 0.02* (
  11. e)Wild berries and wild fruit 0.05* 0.02* (VI) MISCELLANEOUS FRUIT 0.01* 0.05* Avocados Bananas 0.5(
  12. b)Dates Figs Kiwis 0.5(
  13. b)Kumquats Litchis Mangoes Olives 0.1* 0.5(
  14. b)Passion fruit Pineapples Pomegranates Others 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.01* 0.05* Beetroot 0.5(
  15. b)Carrots 0.5(
  16. b)Celeriac 0.5(
  17. b)Horseradish 0.5(
  18. b)Jerusalem artichokes Parsnips 0.5(
  19. b)Parsley root Radishes 0.5(
  20. b)Salsify Sweet potatoes Swedes 0.5(
  21. b)Turnips 0.5(
  22. b)Yams Others 0.02* (II) BULB VEGETABLES 0.5(
  23. b)0.01* 0.05* Garlic 0.1 Onions 0.1 Shallots 0.1 Spring onions 0.1 Others 0.05* (III) FRUITING VEGETABLES 0.5(
  24. b)0.01* 0.05* (
  25. a)Solanacea 0.2 Tomatoes Peppers Aubergines Others (
  26. b)Cucurbits — edible peel 0.1 Cucumbers Gherkins Courgettes Others (
  27. c)Cucurbits — inedible peel 0.05* Melons Squashes Watermelons Others (
  28. d)Sweet corn 0.05* (IV) BRASSICA VEGETABLES 0.5(
  29. b)0.01* 0.05* (
  30. a)Flowering brassica 0.1 Broccoli Cauliflower Others (
  31. b)Head brassica 0.1 Brussels sprouts Head cabbage Others (
  32. c)Leafy brassica 0.5 Chinese cabbage Kale Others (
  33. d)Kohlrabi 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.5(
  34. b)0.01* 0.05* (
  35. a)Lettuce and similar 0.5 Cress Lamb's lettuce Lettuce Scarole Others (
  36. b)Spinach and similar 0.5 Spinach Beet leaves (chard) Others (
  37. c)Watercress 0.05* (
  38. d)Widoof 0.05* (
  39. e)Herbs 0.5 Chervil Chives Patsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.5(
  40. b)0.01* 0.05* Beans (with pods) 0.2 Beans (without pods) Peas (with pods) 0.1 Peas (without pods) Others 0.05* (VII) STEM VEGETABLES 0.01* 0.05* Asparagus 0.5(
  41. b)Cardoons Celery 0.5(
  42. b)Fennel Globe artichokes 0.1 0.5(
  43. b)Leek 0.2 0.5(
  44. b)Rhubarb Others 0.05* 0.02* (VIII) FUNGI 0.05* 0.01* 0.05* (
  45. a)Cultivated mushrooms 0.5(
  46. b)(
  47. b)Wild mushrooms 0.02* 3. Pulses 1 (
  48. b)0.01* 0.05* Beans Lentils Peas Others 4. Oil seed 0.01* 0.05* Linseed Peanuts (
  49. c)Poppy seeds Sesame seed Sunflower seed (
  50. c)Rape seed 0.1 Soya bean Mustard seed Cotton seed (
  51. c)Others 0.05* 0.05* 5. Potatoes (
  52. b)0.01* 0.05* Early and ware potatoes 0.05* (early) 0.5 (ware) 6. Tea (Black tea processed from the leaves of Camellia sinensis) 5 0.05* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 5 (
  53. c)0.01* 0.1* (
  54. a)(
  55. b)(
  56. c)(
  57. d)Should levels not be adopted by 30 April 2000 for diazinon, the following maximum levels shall apply as indicated thereafter: (
  58. a)0.01* (
  59. b)0.02* (
  60. c)0.05* (
  61. d)0.1* Pesticide residues and maximum residue levels (mg/
  62. kg)Groups and examples of individual products to which the MRLs apply Dicofol (Sum of P,P'- and O, P' — isomers) Dinoseb Dioxathion Disulfoton (Sum of disulfoton, disulfoton sulphoxide and disulfoton sulphone expressed as disulfoton)
(1)
(28)
(29)
(30)
(31)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 2(
  1. b)0.05* 0.05* 0.02* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.05* 0.02* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 1(
  2. b)0.05* 0.05* 0.02* Apples Pears Quinces Others (IV) STONE FRUIT (
  3. b)0.05* 0.05* 0.02* Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others (V) BERRIES AND SMALL FRUIT 0.05* 0.05* (
  4. a)Table and wine grapes 1(
  5. b)0.02* (
  6. b)Strawberries (other than wild) 2(
  7. b)(
  8. b)(
  9. c)Cane fruit (other than wild) 0.02* 0.02* Blackberries Dewberries Loganberries Raspberries Others (
  10. d)Other small fruit and berries (other than wild) 0.02* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) (
  11. b)Gooseberries Others 0.02* (
  12. e)Wild berries and wild fruit 0.02* 0.02* (VI) MISCELLANEOUS FRUIT 0.05* 0.05* Avocados Bananas 2(
  13. b)Dates Figs (
  14. b)Kiwis Kumquats Litchis Mangoes Olives Passion fruit Pineapples (
  15. b)Pomegranates Others 0.02* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.05* 0.05* Beetroot Carrots 3(
  16. b)Celeriac Horseradish Jerusalem artichokes Parsnips (
  17. b)Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others 0.02* (II) BULB VEGETABLES 0.05* 0.05* 0.02* Garlic (
  18. b)Onions Shallots Spring onions Others 0.02* (III) FRUITING VEGETABLES 0.05* 0.05* (
  19. a)Solanacea 0.02* Tomatoes 0.5(
  20. b)Peppers 0.5(
  21. b)Aubergines Others 0.02* (
  22. b)Cucurbits — edible peel 0.5(
  23. b)0.02* Cucumbers Gherkins Courgettes Others (
  24. c)Cucurbits — inedible peel 0.5(
  25. b)Melons Squashes (
  26. b)Watermelons Others 0.02* (
  27. d)Sweet corn 0.02* 0.02* (IV) BRASSICA VEGETABLES 0.02* 0.05* 0.05* (
  28. a)Flowering brassica Broccoli (
  29. b)Cauliflower (
  30. b)Others 0.02* (
  31. b)Head brassica Brussels sprouts (
  32. b)Head cabbage (
  33. b)Others 0.02* (
  34. c)Leafy brassica 0.02* Chinese cabbage Kale Others (
  35. d)Kohlrabi (
  36. b)(V) LEAF VEGETABLES AND FRESH HERBS 0.02* 0.05* 0.05* (
  37. a)Lettuce and similar 0.02* Cress Lamb's lettuce Lettuce Scarole Others (
  38. b)Spinach and similar 0.02* Spinach Beet leaves (chard) Others (
  39. c)Watercress 0.02* (
  40. d)Witloof 0.02* (
  41. e)Herbs (
  42. b)Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.05* Beans (with pods) 0.5(
  43. b)Beans (without pods) 0.5(
  44. b)Peas (with pods) 0.5(
  45. b)Peas (without pods) 0.5(
  46. b)0.02* Others 0.02* (
  47. b)(VII) STEM VEGETABLES 0.05* 0.05* Asparagus Cardoons Celery (
  48. b)Fennel Globe artichokes (
  49. b)Leek Rhubarb Others 0.02* 0.02* (VIII) FUNGI 0.05* 0.05* 0.02* (
  50. a)Cultivated mushrooms (
  51. b)(
  52. b)(
  53. b)Wild mushrooms 0.02* 3. Pulses 0.05* 0.05* Beans (
  54. b)(
  55. b)Lentils Peas Others 0.02* 0.02* 4. Oil seed 0.05* 0.05* Linseed Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed 0.1 0.05* Others 0.05* 0.02* 5. Potatoes 0.02* 0.05* 0.05* (
  56. b)Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) (
  57. d)0.1* 0.1* 0.05* 7. Hops (dried), including hop pellets and unconcentrated powder 50 0.1* 0.1* (
  58. b)(
  59. a)(
  60. b)(
  61. c)(
  62. d)Should levels not be adopted by 30 April 2000 for dicofol and disulfoton, the following maximum levels shall apply as indicated thereafter: (
  63. a)0.01* (
  64. b)0.02* (
  65. c)0.05* (
  66. d)0.1* Pesticide residues and maximum residue levels (mg/
  67. kg)Groups and examples of individual products to which the MRLs apply Endosulfan (Sum of alpha and beta endosulfan and endosulfan sulphate expressed as endosulfan) Endrin Ethephon Fenarimol
(1)
(32)
(33)
(34)
(35)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 1(
  1. c)0.01* (
  2. c)0.02* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.1* 0.01* 0.1* 0.02* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 1(
  3. c)0.01* 3 0.3 Apples Pears Quinces Others (IV) STONE FRUIT 1(
  4. c)0.01* (
  5. b)Apricots Cherries 3 Peaches (including nectarines and similar hybrids) Plums Others 0.05* (V) BERRIES AND SMALL FRUIT 0.01* (
  6. a)Table and wine grapes 1(
  7. c)(
  8. c)0.3 (
  9. b)Strawberries (other than wild) (
  10. c)0.05* 0.3 (
  11. c)Cane fruit (other than wild) 0.05* Blackberries (
  12. c)Dewberries Loganberries Raspberries 1(
  13. c)(
  14. b)Others 0.05* 0.02* (
  15. d)Other small fruit and berries (other than wild) Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) (
  16. c)5 1 Gooseberries (
  17. c)1 Others 0.05* 0.05* 0.02* (
  18. e)Wild berries and wild fruit 0.05* 0.05* 0.02* (VI) MISCELLANEOUS FRUIT 0.01* 0.02* Avocados Bananas 0.3 Dates Figs (
  19. c)Kiwis 1(
  20. c)Kumquats Litchis Mangoes Olives 1(
  21. c)(
  22. c)Passion fruit Pineapples (
  23. c)Pomegranates Others 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.01* 0.05* 0.02* Beetroot 0.2(
  24. c)Carrots 0.2(
  25. c)Celeriac 0.2(
  26. c)Horseradish Jerusalem artichokes Parsnips Parsley root Radishes 0.2(
  27. c)Salsify Sweet potatoes Swedes 0.2(
  28. c)Turnips 0.2(
  29. c)Yams Others 0.05* (II) BULB VEGETABLES 0.01* 0.02* Garlic Onions 1(
  30. c)(
  31. c)Shallots Spring onions Others 0.05* 0.05* (III) FRUITING VEGETABLES 0.01* (
  32. a)Solanacea 1(
  33. c)(
  34. b)Tomatoes 3 Peppers 3 Aubergines Others 0.05* (
  35. b)Cucurbits — edible peel 1(
  36. c)0.05* (
  37. b)Cucumbers Gherkins Courgettes Others (
  38. c)Cucurbits — indible peel 1(
  39. c)0.05* (
  40. b)Melons Squashes Watermelons Others (
  41. d)Sweet corn 0.05* (
  42. c)0.02* (IV) BRASSICA VEGETABLES 0.01* 0.05* 0.02* (
  43. a)Flowering brassica 1(
  44. c)Broccoli Cauliflower Others (
  45. b)Head brassica 1(
  46. c)Brussels sprouts Head cabbage Others (
  47. c)Leafy brassica 1(
  48. c)Chinese cabbage Kale Others (
  49. d)Kohlrabi 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.01* 0.05* (
  50. a)Lettuce and similar 1(
  51. c)Cress Lamb's lettuce Lettuce Scarole Others (
  52. b)Spinach and similar 1(
  53. c)Spinach Beet leaves (chard) (
  54. c)Watercress 0.05* (
  55. d)Witloof 0.05* (
  56. e)Herbs 0.05* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 1(
  57. c)0.01* 0.05* Beans (with pods) Beans (without pods) Peas (with pods) (
  58. b)Peas (without pods) (
  59. b)Others 0.02* (VII) STEM VEGETABLES 0.01* 0.05* Asparagus Cardoons 1(
  60. c)Celery 1(
  61. c)Fennel Globe artichokes 1(
  62. c)(
  63. b)Leek 1(
  64. c)Rhubarb Others 0.05* 0.02* (VIII) FUNGI 0.01* 0.05* 0.02* (
  65. a)Cultivated mushrooms 1(
  66. c)(
  67. b)Wild mushrooms 0.05* 3. Pulses 0.05* 0.01* 0.02* Beans 0.05* Lentils Peas Others 4. Oil seed 0.01* 0.05* 0.02* Linseed (
  68. c)Peanuts Poppy seeds Sesame seed Sunflower seed (
  69. c)Rape seed (
  70. c)Soya bean (
  71. c)Mustard seed (
  72. c)Cotton seed 0.3 Others 0.1* 5. Potatoes (
  73. c)0.01* 0.05* 0.02* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 30 0.01* 0.1* 0.05* 7. Hops (dried), including hop pellets and unconcentrated powder (
  74. d)0.1* 0.1* 5 (
  75. a)(
  76. b)(
  77. c)(
  78. d)Should levels not be adopted by 30 June 1999 for ethephon and fenarimol and by 30 April 2000 for endosulfan, the following maximum levels shall apply as indicated thereafter: (
  79. a)0.01* (
  80. b)0.02* (
  81. c)0.05* (
  82. d)0.1* Pesticide residues and maximum residue levels (mg/
  83. kg)Groups and examples of individual products to which the MRLs apply Fenbutatin oxide Fenchlorphos (sum of fenchlorophos and fenchlorphos oxon expressed as fenchlorophos) Fentin (Fentin expressed as triphenyltin cation)
(1)
(36)
(37)
(38)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT (
  1. c)0.01* 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.01* 0.05* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 2 0.01* 0.05* Apples Pears Quinces Others (IV) STONE FRUIT (
  2. c)0.01* 0.05* Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others (V) BERRIES AND SMALL FRUIT 0.01* 0.05* (
  3. a)Table and wine grapes 2 (
  4. b)Strawberries (other than wild) (
  5. c)(
  6. c)Cane fruit (other than wild) 0.05* Blackberries Dewberries Loganberries Raspberries Others (
  7. d)Other small fruit and berries (other than wild) 0.05* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  8. e)Wild berries and wild fruit 0.05* (VI) MISCELLANEOUS FRUIT 0.01* 0.05* Avocados Bananas (
  9. c)Dates Figs Kiwis Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.01* 0.05* Beetroot Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others (II) BULB VEGETABLES 0.05* 0.01* 0.05* Garlic Onions Shallots Spring onions Others (III) FRUITING VEGETABLES 0.01* 0.05* (
  10. a)Solanacea (
  11. c)Tomatoes Peppers Aubergines Others (
  12. b)Cucurbits — edible peel Cucumbers 0.5* Gherkins Courgettes Others (
  13. c)(
  14. c)Cucurbits — inedible peel (
  15. c)Melons Squashes Watermelons Others (
  16. d)Sweet corn 0.05* (IV) BRASSICA VEGETABLES 0.05* 0.01* 0.05* (
  17. a)Flowering brassica Broccoli Cauliflower Others (
  18. b)Head brassica Brussels sprouts Head cabbage Others (
  19. c)Leafy brassica Chinese cabbage Kale Others (
  20. d)Kohlrabi (V) LEAF VEGETABLES AND FRESH HERBS 0.05* 0.01* 0.05* (
  21. a)Lettuce and similar Cress Lamb's lettuce Lettuce Scarole Others (
  22. b)Spinach and similar Spinach Beet leaves (chard) Others (
  23. c)Watercress (
  24. d)Witloof (
  25. e)Herbs Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.01* 0.05* Beans (with pods) (
  26. c)Beans (without pods) (
  27. c)Peas (with pods) Peas (without pods) Others 0.05* (VII) STEM VEGETABLES 0.05* 0.01* 0.05* Asparagus Cardoons Celery Fennel Globe artichokes Leek Rhubarb Others (VIII) FUNGI 0.05* 0.01* 0.05* (
  28. a)Cultivated mushrooms (
  29. b)Wild mushrooms 3. Pulses 0.05* 0.01* 0.05* Beans Lentils Peas Others 4. Oil seed 0.01* 0.05* Linseed Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed (
  30. c)Others 0.05* 5. Potatoes 0.05* 0.01* 0.1 Early and ware potatoes 6. Tea (Black tea processed from the levels of Camellia sinensis) 0.1* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder (
  31. d)0.1* 0.5* (
  32. a)(
  33. b)(
  34. c)(
  35. d)Should levels not be adopted by 30 April 2000 for fenbutatin oxide, the following maximum levels shall apply as indicated thereafter: (
  36. a)0.01* (
  37. b)0.02* (
  38. c)0.05* (
  39. d)0.1* Pesticide residues and maximum residue levels (mg/
  40. kg)Groups and examples of individual products to which the MRLs apply Fenvalerate, including other mixtures of constituent isomers (sum of isomers) Furathiocarb Glyphosate Heptachlor (sum of heptachlor and heptachlor epoxide)
(1)
(39)
(40)
(41)
(42)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 0.05* 0.05* 0.1* 0.01* Grapefruit Lemons Limes Mandarins (including elementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.1* 0.01* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 1(
  1. x)0.05* 0.1* 0.01* Apples Pears Quinces Others (IV) STONE FRUIT 0.05* 0.05* 0.1* 0.01* Apricots Cherries Peaches (including nectarines and similar hybrids) Plums Others (V) BERRIES AND SMALL FRUIT 0.05* 0.01* (
  2. a)Table and wine grapes 1(
  3. x)0.1* (
  4. b)Strawberries (other than wild) 0.05* 0.1* (
  5. c)Cane fruit (other than wild) 0.05* 0.1* Blackberries Dewberries Loganberries Raspberries Others (
  6. d)Other small fruit and berries (other than wild) 0.05* 0.1* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  7. e)Wild berries and wild fruit 0.05* 0.1* (VI) MISCELLANEOUS FRUIT 0.05* 0.05* 0.01* Avocados Bananas Dates Figs Kiwis Kumquats Litchis Mangoes Olives (table consumption) 0.1* Olives (oil extraction) 2 Passion fruit Pineapples Pomegranates Others 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.05* 0.1* 0.01* Beetroot Carrots Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others (II) BULB VEGETABLES 0.05* 0.05* 0.1* 0.01* Garlic Onions Shallots Spring onions Others (III) FRUITING VEGETABLES 0.01* (
  8. a)Solanacea 0.05* 0.1* Tomatoes 1(
  9. x)Peppers 0.2(
  10. x)Aubergines Others 0.05* (
  11. b)Cucurbits — edible peel 0.05* 0.1* Cucumbers 0.2(
  12. x)Gherkins Courgettes Others 0.05* (
  13. c)Cucurbits — inedible peel 0.05* 0.1* Melons 0.2(
  14. x)Squashes 0.5(
  15. x)Watermelons 0.5(
  16. x)Others 0.05* (
  17. d)Sweet corn 0.05* 0.05* 0.1* (IV) BRASSICA VEGETABLES 0.01* (
  18. a)Flowering brassica 1(
  19. x)0.1 0.1* Broccoli Cauliflower Others (
  20. b)Head brassica 0.05* 0.05 0.1* Brussels sprouts Head cabbage Others (
  21. c)Leafy brassica 0.1* Chinese cabbage 1(
  22. x)1(
  23. x)Kale Others 0.05* 0.05* (
  24. d)Kohlrabi 0.05* 0.05* 0.1* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* 0.01* (
  25. a)Lettuce and similar 0.05* 0.1* Cress Lamb's lettuce Lettuce Scarole Others (
  26. b)Spinach and similar 0.05* 0.1* Spinach Beet leaves (chard) Others (
  27. c)Watercress 0.05* 0.1* (
  28. d)Witloof 0.05* 0.1* (
  29. e)Herbs 0.05* 0.1* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.1* 0.01* Beans (with pods) (
  30. c)Beans (without pods) (
  31. c)Peas (with pods) Peas (without pods) Others 0.05* (VII) STEM VEGETABLES 0.05* 0.1* 0.01* Asparagus Cardoons Celery (
  32. c)Fennel Globe artichokes Leek Rhubarb Others 0.05* (VIII) FUNGI 0.05* 0.05* 0.01* (
  33. a)Cultivated mushrooms 0.1* (
  34. b)Wild mushrooms 50 3. Pulses 0.05* 0.01* Beans (
  35. c)2 Lentils Peas 3 Others 0.05* 0.1* 4. Oil seed 0.1(
  36. x)0.01* Linseed 10 Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed (
  37. c)10 Soya bean (
  38. c)20 Mustard seed 10 Cotton seed (
  39. c)Others 0.05* 0.1* 5. Potatoes 0.05* 0.05* 0.1* 0.01* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 10(
  40. x)0.1* 0.1* 0.02* 7. Hops (dried), including hop pellets and unconcentrated powder 5(
  41. x)5 0.1* 0.01* (
  42. a)(
  43. b)(
  44. c)(
  45. d)Should levels not be adopted by 30 June 1999 for furathiocarb, the following maximum levels shall apply as indicated thereafter: (
  46. a)0.01* (
  47. b)0.02* (
  48. c)0.05* (
  49. d)0.1* Pesticide residues and maximum residue levels (mg/
  50. kg)Groups and examples of individual products to which the MRLs apply Imazalil Iprodione Lambda-cyhalothrin Maleic hydrazide Maneb, Mancozeb, Metiram, Probineb, Zineb (sum expressed as CS2)
(1)
(43)
(44)
(45)
(46)
(47)1. Fruit, fresh dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 5 (
  1. b)1* 5 Grapefruit Lemons 5 Limes Mandarins (including clementines and other hybrids) 2 Oranges Pomelos Others 0.02* (II) TREE NUTS (shelled or unshelled) 0.02* 0.05* 1* 0.1* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts 0.2 Macadamia Pecans Pine nuts Pistachios Walnuts Others 0.02* (III) POME FRUIT 5 10 0.1 1* 3 Apples Pears Quinces Others (IV) STONE FRUIT 0.02* 5 1* Apricots 0.2 2 Cherries 1 Peaches (including nectarines and similar hybrids) 0.2 2 Plums 1 Others 0.1 0.05* (V) BERRIES AND SMALL FRUIT 1* (
  2. a)Table and wine grapes 0.02* 10 0.2 2 (
  3. b)Strawberries (other than wild) 0.02* 10 (
  4. b)2 (
  5. c)Cane fruit (other than wild) 0.02* 5 0.02 0.05* Blackberries Dewberries Loganberries Raspberries Others (
  6. d)Other small fruit and berries (other than wild) 0.02* Bilberries (fruit of species Vaccinium myrtyllus) 10 Cranberries Currants (red, black and white) 10 0.1 5 Gooseberries 10 0.1 5 Others 0.02* 0.02* 0.05* (
  7. e)Wild berries and wild fruit 0.02* 0.02* 0.02* 0.05* (VI) MISCELLANEOUS FRUIT 0.02* 1* 0.05* Avocados Bananas 2 3 Dates Figs Kiwis 5 Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 0.02* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.02* 1* Beetroot 0.5 Carrots 0.3 0.2 Celeriac Horseradish 0.1 Jerusalem artichokes Parsnips 0.1 Parsley root Radishes 0.3 0.2 Salsify 0.2 Sweet potatoes Swedes Turnips Yams Others 0.02* 0.05* (II) BULB VEGETABLES 0.02* Garlic 5 0.5 Onions 5 0.5 Shallots 5 0.5 Spring onions 3 (
  8. b)1* Others 0.02* 0.02* 10 0.05* (III) FRUITING VEGETABLES 1* (
  9. a)Solanacea 5 (
  10. b)Tomatoes 0.5 3 Peppers Aubergines Others 0.02* 2 (
  11. b)Cucurbits — edible peel 0.2 2 0.1 Cucumbers 0.5 Gherkins 2 Courgettes 2 Others 0.05* (
  12. c)Cucurbits — inedible peel 0.5 Melons 2 0.3 (
  13. b)Squashes Watermelons Others 0.02* 0.02* (
  14. d)Sweet corn 0.02* 0.02* 0.02* 0.05* (IV) BRASSICA VEGETABLES 1* (
  15. a)Flowering brassica 0.02* 0.05 (
  16. b)1 Broccoli Cauliflower Others (
  17. b)Head brassica 0.02* 1 Brussels sprouts 0.5 0.05 Head cabbage 5 0.2 Others 0.02* 0.02* (
  18. c)Leafy brassica 0.02* (
  19. b)0.5 Chinese cabbage 5 Kale Others 0.02* (
  20. d)Kohlrabi 0.02* 0.1 (
  21. b)0.1* (V) LEAF VEGETABLES AND FRESH HERBS 1* (
  22. a)Lettuce and similar 0.02* 1* 1 5 Cress Lamb's lettuce Lettuce Scarole Others (
  23. b)Spinach and similar 0.02* 0.02* (
  24. b)0.05* Spinach Beet leaves (chard) Others (
  25. c)Watercress 0.02* 0.02* 0.02* 0.3 (
  26. d)Witloof 0.02* 2 (
  27. b)0.2 (
  28. e)Herbs 0.02* 10 1 5 Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.02* 1* Beans (with pods) 5 0.2 1 Beans (without pods) 0.1 Peas (with pods) 1 0.2 1 Peas (without pods) 0.2 0.2 0.1 Others 0.02* 0.02* 0.05* (VII) STEM VEGETABLES 0.02* 1* Asparagus 0.02* Cardoons Celery 0.5 Fennel Globe artichokes Leek 3 Rhubarb 0.2 Others 0.02* (
  29. b)0.05* (VIII) FUNGI 0.02* 0.02* 1* 0.05* (
  30. a)Cultivated mushrooms (
  31. b)(
  32. b)Wild mushrooms 0.02* 3. Pulses 0.02* 0.2 0.02* 1* 0.05* Beans Lentils Peas Others 4. Oil seed 0.02* 0.02 1* Linseed 0.1 Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed 0.5 0.5 Soya bean Mustard seed Cotton seed Others 0.02* 0.1* 5. Potatoes 0.02* 0.02* 0.05* Early and ware potatoes .02* & 5 1* & 50 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.1* 1 1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 0.1* 10 1* 25 (
  33. a)(
  34. b)(
  35. c)(
  36. d)Should levels not be adopted by 30 June 1999 for lambda-cyhalothrin, the following maximum levels shall apply as indicated thereafter: (
  37. a)0.01* (
  38. b)0.02* (
  39. c)0.05* (
  40. d)0.1* Pesticide residues and maximum residue levels (mg/
  41. kg)Groups and examples of individual products to which the MRLs apply Mecarbam Metalaxyl Methamidophos Methomyl Thiodicarb: sum of methomyl and thiodicarb expressed as methomyl
(1)
(48)
(49)
(50)
(51)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 2(
  1. c)(
  2. c)0.2 (
  3. c)Grapefruit Lemons Limes Mandarins (including elementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.01* 0.05* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 0.05* 1 # 0.05 Apples 1 Pears (
  4. c)Quinces Others 0.05* (IV) STONE FRUIT 0.05* (
  5. c)Apricots # 0.1 Cherries (
  6. c)Peaches (including nectarines and similar hybrids) (
  7. c)# 0.05 Plums # 0.3 Others 0.05* # 0.01* (V) BERRIES AND SMALL FRUIT 0.05* (
  8. a)Table and wine grapes 2 &1 0.01* 3 (
  9. b)Strawberries (other than wild) 0.5 0.01* 0.05* (
  10. c)Cane fruit (other than wild) (
  11. c)0.01* 0.05* Blackberries Dewberries Loganberries Raspberries Others (
  12. d)Other small fruit and berries (other than wild) 0.05* 0.01* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) (
  13. c)Gooseberries Others 0.05* (
  14. e)Wild berries and wild fruit 0.05* 0.01* 0.05* (VI) MISCELLANEOUS FRUIT 0.05* 0.01* Avocados (
  15. c)Bananas Dates Figs Kiwis (
  16. c)Kumquats Litchis Mangoes Olives (
  17. c)Passion fruit Pineapples Pomegranates Others 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.05* 0.01* Beetroot Carrots 0.1 Celeriac Horseradish Jerusalem artichokes Parsnips 0.1 Parsley root Radishes 0.5 Salsify Sweet potatoes Swedes Turnips Yams Others 0.05* 0.05* (II) BULB VEGETABLES 0.05* (
  18. c)0.01* 0.05* Garlic Onions Shallots Spring onions Others (III) FRUITING VEGETABLES 0.05* (
  19. a)Solenacea (
  20. c)Tomatoes (
  21. c)0.5 Peppers (
  22. c)# 0.01* Aubergines 0.2 Others 0.05* 0.01* (
  23. b)Cucurbits — edible peel (
  24. c)Cucumbers 1 (
  25. c)Gherkins Courgettes (
  26. c)Others 0.01* 0.05* (
  27. c)Cucurbits — inedible peel 0.01* 0.2 Melons (
  28. c)Squashes Watermelons (
  29. c)Others 0.05* (
  30. d)Sweet corn 0.05* 0.01* 0.05* (IV) BRASSICA VEGETABLES 0.05* (
  31. a)Flowering brassica (
  32. c)# 0.5 (
  33. c)Broccoli Cauliflower Others (
  34. b)Head brassica 0.5 (
  35. c)Brussels sprouts Head cabbage 1 Others 0.05* (
  36. c)Leafy brassica 0.01* (
  37. c)Chinese cabbage (
  38. c)Kale (
  39. c)Others 0.05* (
  40. d)Kohirabi 0.05* 0.01* 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* (
  41. a)Letiuce and similar Cress (
  42. c)(
  43. c)Lamb's lettuce Lettuce Scarole 0.2 Others 0.01* (
  44. b)Spinach and similar (
  45. c)0.01* 2 Spinach Beet leaves (chard) Others (
  46. c)Watercress (
  47. c)0.01* 0.05* (
  48. d)Witloof (
  49. c)0.01* 0.05* (
  50. e)Herbs (
  51. c)0.01* (
  52. c)Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.05* Beans (with pods) # 0.5 (
  53. c)Beans (without pods) # 0.5 (
  54. c)Peas (with pods) # 0.5 (
  55. c)Peas (without pods) Others # 0.01* 0.05* (VII) STEM VEGETABLES 0.05* Asparagus Cardoons Celery Fenne (
  56. c)Globe artichokes (
  57. c)# 0.1 (
  58. c)Leek (
  59. c)# 0.01* Rhubarb Others 0.05* 0.01* 0.05* (VIII) FUNGI 0.05* 0.05* 0.01* 0.05* (
  60. a)Cultivated mushrooms (
  61. b)Wild mushrooms 3. Pulses 0.05* 0.05* 0.01* 0.05* Beans Lentils Peas Others 4. Oil seed 0.05* Linseed (
  62. c)Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed Soya bean 0.2 Mustard seed 0.1 0.5 Cotton seed 0.05* 0.01* 0.05* Others 5. Potatoes 0.05* 0.05* 0.01* 0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.05* 0.1* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 10 2 10 (
  63. a)(
  64. b)(
  65. c)(
  66. d)Should levels not be adopted by 30 June 1999 for metalaxyl, by 30 April 2000 for mecarbam and by 1 July 2000 for methomyl thiodicarb, the following maximum levels shall apply as indicated thereafter: (
  67. a)0.01* (
  68. b)0.02* (
  69. c)0.05* (
  70. d)0.1* Pesticide residues and maximum residue levels (mg/
  71. kg)Groups and examples of individual products to which the MRLs apply Methidathion Methyl bromide Paraquat Permethrin (sum of isomers)
(1)
(52)
(53)
(54)
(55)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 2 0.05* 0.05* 0.5 Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* Almonds 0.1 Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others 0.05* (III) POME FRUIT 0.3 0.05* 0.05* 1 Apples Pears Quinces Others (IV) STONE FRUIT 0.05* 1 Apricots Cherries (
  1. b)Peaches (including nectarines and similar hybrids) Plums Others 0.2 (V) BERRIES AND SMALL FRUIT 0.05* (
  2. a)Table and wine grapes 0.5 1 (
  3. b)Strawberries (other than wild) 0.02* 0.05* 1 (
  4. c)Cane fruit (other than wild) 0.02* 0.05* 0.05* Blackberries Dewberries Loganberries Raspberries Others (
  5. d)Other small fruit and berries (other than wild) 0.02* 0.05* 0.05* Bilberries (fruit of species Vaccinium mprtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  6. e)Wild berries and wild fruit 0.02* 0.05* 0.05* (VI) MISCELLANEOUS FRUIT 0.05* (except figs) 0.05* Avocades Bananas Dates Figs Kiwis 1 Kumquats Litchis Mangoes Olives 1 Passion fruit Pineapples Pomegranates Others 0.02* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.05* 0.05* Beetroot Carrots 0.1 Celeriac Horseradish Jerusalem artichokes Parsnips Parsley root Radishes 0.1 Salsify Sweet potatoes Swedes Turnips Yams Others 0.05* (II) BULB VEGETABLES 0.05* 0.05* 0.05* Garlic Onions (
  7. b)Shallots (
  8. b)Spring onions Others 0.02* (III) FRUITING VEGETABLES 0.05* 0.05* (
  9. a)Solanacea 0.02* 0.5 Tomatoes Peppers Aubergines Others (
  10. b)Cucurbits — edible peel 0.02* 0.1 Cucumbers Gherkins Courgettes Others (
  11. c)Cucuroits — inedible peel 0.02* 0.1 Melons Squashes Watermelons Others (
  12. d)Sweet corn 0.02* 0.1 (IV) BRASSICA VEGETABLES 0.05* 0.05* (
  13. a)Flowering brassica 0.02* Broccoli Cauliflower 0.1 Others 0.05* (
  14. b)Head brassica 0.02* Brussels sprouts Head cabbage 1 Others 0.05* (
  15. c)Leafy brassica 0.02* 1 Chinese cabbage Kale Others (
  16. d)Kohlrabi 0.02* 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* 0.05* (
  17. a)Lettuce and similar 0.02* 2 Cress Lamp's lettuce Lettuce Scarole Others (
  18. b)Spinach and similar 0.02* 1 Spinach Beet leaves (chard) Others (
  19. c)Watercress 0.02* 0.05* (
  20. d)Witloof 0.02* 0.05* (
  21. e)Herbs 0.02* 2 Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.02* 0.05* 0.05* Beans (with pods) 0.5 Beans (without pods) Peas (with pods) 0.1 Peas (without pods) Others 0.05* (VII) STEM VEGETABLES 0.05* 0.05* Asparagus Cardoons Celery 2 Fennel Globe artichokes Leek (
  22. b)0.5 Rhubaro 2 Others 0.02* 0.05* (VIII) FUNGI 0.02* 0.05* 0.05* 0.05* (
  23. a)Cultivated mushrooms (
  24. b)Wila mushrooms 3. Pulses 0.02* 0.05* 0.05* Beans Lentils Peas Others 4. Oil seed 0.1* 0.05* Linseed Peanuts 0.1 Poppy seeds Sesame seed Sunflower seed Rape seed 0.05 0.1 Soya bean Mustard seed 0.1 Cotton seed (
  25. b)0.2 Others 0.02* 0.05* 5. Potatoes 0.02* 0.05* 0.05* 0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) (
  26. c)0.05* 0.1* 2 7. Hops (dried), including hop pellets and unconcentrated powder 3 0.05* 0.1* 0.1* (
  27. a)(
  28. b)(
  29. c)(
  30. d)Should levels not be adopted by 1 July 2000 for methidathion, the following maximum levels shall apply as indicated thereafter: (
  31. a)0.01* (
  32. b)0.02* (
  33. c)0.05* (
  34. d)0.1* Pesticide residues and maximum residue levels (mg/
  35. kg)Groups and examples of individual products to which the MRLs apply Phorate (Sum of phorate, its oxygen analogue and their sulphoxides and sulphones expressed as phorate) Pirimiphosmethyl Procymidone Propiconazole
(1)
(56)
(57)
(58)
(59)1. Fruit, fresh dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 0.05* 0.02* 0.05* Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) 2 Oranges Pomelos Others 1 (II) TREE NUTS (shelled or unshelled) 0.05* 0.05* 0.05* Almonds (
  1. c)Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts (
  2. c)Macadamia Pecans Pine nuts Pistachios (
  3. c)Walnuts (
  4. c)Others 0.05* (III) POME FRUIT 0.05* (
  5. c)0.05* Apples Pears 1 Quinces Others 0.02* (IV) STONE FRUIT 0.05* (
  6. c)Apricots 0.2 Cherries 0.02* (
  7. c)Peaches (including nectarines and similar hybrids) 0.2 Plums (
  8. c)Others 2 0.05* (V) BERRIES AND SMALL FRUIT (
  9. a)Table and wine grapes 0.05* (
  10. c)5 0.5 (
  11. b)Strawberries (other than wild) (
  12. c)(
  13. c)5 0.05* (
  14. c)Care fruit (other than wild) 0.05* 0.05* 0.05* Blackberries Dewberries Loganberries Raspberries 10 Others 0.02* (
  15. d)Other small fruit and berries (other than wild) 0.05* 0.05* 0.02* 0.05 Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) Gooseberries Others (
  16. e)Wild berries and wild fruit 0.05* 0.05* 0.02* 0.05* (VI) MISCELLANEOUS FRUIT 0.05* Avocados Bananas Dates Figs Kiwis 2 5 Kumquats 2 5 Litchis Mangoes Olives (
  17. c)Passion fruit Pineapples Pomegranates Others 0.05* 0.02* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.05* Beetroot (
  18. c)Carrots (
  19. c)1 Celeriac Horseradish Jerusalem artichokes Parsnips (
  20. c)Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others 0.05* 0.05* (II) BULB VEGETABLES 0.05* (
  21. c)0.05* Garlic 0.2 Onions 0.2 Shallots 0.2 Spring onions Others 0.02* (III) FRUITING VEGETABLES (
  22. a)Solanacea (
  23. c)(
  24. c)2 Tomatoes Peppers Aubergines (
  25. c)Others 0.05* (
  26. b)Cucurbits — edible peel (
  27. c)1 (
  28. c)Cucumbers 0.05* Cherkins Courgettes Others (
  29. c)(
  30. c)Cucurbits — inedible peel 0.05* (
  31. c)1 (
  32. c)Melons Squashes Watermelons Others (
  33. d)Sweet corn (
  34. c)0.05* 0.02* 0.05* (IV) BRASSICA VEGETABLES 0.05* (
  35. a)Flowering brassica (
  36. c)1 0.02* Broccoli Cauliflower Others (
  37. b)Head brassica (
  38. c)0.02* Brussels sprouts 2 Head cabbage Others (
  39. c)(
  40. c)Leafy brassica (
  41. c)(
  42. c)0.02* Chinese cabbage Kale Others (
  43. d)Kohlrabi 0.05* (
  44. c)0.02* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* (
  45. a)Lettuce and similar (
  46. c)(
  47. c)5 Cress Lamb's lettuce Lettuce Scarole Others (
  48. b)Spinach and similar 0.05* (
  49. c)0.02* Spinach Beet leaves (chard) Others (
  50. c)Watercress 0.05* 0.05* 0.02* (
  51. d)Witloof 0.05* 0.05* 2 (
  52. e)Herbs (
  53. c)(
  54. c)0.02* Chervil Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) (
  55. c)0.05* Beans (with pods) 2 Beans (without pods) Peas (with pods) 1 Peas (without pods) 0.05* 0.3 Others (
  56. c)0.02* (VII) STEM VEGETABLES (
  57. c)0.02* Asparagus Cardoons (
  58. c)Celery (
  59. c)Fennel (
  60. c)Globe artichokes Leek Rhubarb Others 0.05* 0.05* (VIII) FUNGI 0.05* 0.02* 0.05* (
  61. a)Cultivated mushrooms 2 (
  62. b)Wild mushrooms 0.05* 3. Pulses (
  63. c)0.05* Beans (
  64. c)Lentils Peas 0.2 Others 0.05* 0.02* 4. Oil seed Linseed (
  65. c)(
  66. c)(
  67. c)Peanuts 0.1 (
  68. c)Poppy seeds Sesame seed Sunflower seed (with shell) 1 Rape seed (
  69. c)(
  70. c)1 Soya bean (
  71. c)1 Mustard seed Cotton seed (
  72. c)Others 0.05* 0.05* 0.05* 0.05* 5. Potatoes (
  73. c)0.05* 0.02* 0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.1* 0.05* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* 0.05* 0.1* 0.1* (
  74. a)(
  75. b)(
  76. c)(
  77. d)Should levels not be adopted by 30 June 1999 for propiconazole, by 30 April 2000 for phorate and by 1 pirimiphosmethyl, the following maximum levels shall apply as indicated thereafter: (
  78. a)0.01* (
  79. b)0.02* (
  80. c)0.05* (
  81. d)0.1* Pesticide residues and maximum residue levels (mg/
  82. kg)Groups and examples of individual products to which the MRLs apply Propoxur Propyzamide 2,4,5-T TEPP Thiabendazole
(1)
(60)
(61)
(62)
(63)
(64)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT 3(
  1. c)0.02* 0.05* 0.01* 6 Grapefruit Lemons Limes Mandarins (including clementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) 0.05* 0.02* 0.05* 0.01* 0.1* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia Pecans Pine nuts Pistachios Walnuts Others (III) POME FRUIT 3(
  2. c)0.02* 0.05* 0.01* 5 Apples Pears Quinces Others (IV) STONE FRUIT 3(
  3. c)0.02* 0.05* 0.01* Apricots Cherries (
  4. c)Peaches (including nectarines and similar hybrids) Plums Others 0.05* (V) BERRIES AND SMALL FRUIT 0.05* 0.01* (
  5. a)Table and wine grapes 3 (
  6. c)0.02* (
  7. c)(
  8. b)Strawberries (other than wild) 3 (
  9. c)(
  10. b)5 (
  11. c)Cane fruit (other than wild) 0.02* Blackberries 3 (
  12. c)Dewberries Loganberries Raspberries 3 (
  13. c)(
  14. c)Others 0.05* 0.05* (
  15. d)Other small fruit and berries (other than wild) Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) 0.2 (
  16. b)(
  17. c)Gooseberries 0.2 (
  18. b)(
  19. c)Others 0.05* 0.02* 0.05* (
  20. e)Wild berries and wild fruit 0.05* 0.02* 0.05* (VI) MISCELLANEOUS FRUIT 0.02* 0.05* 0.01* Avocados Bananas 3 Dates Figs Kiwis Kumquats Litchis Mangoes Olives 3 (
  21. c)Passion fruit Pineapples Pomegranates Others 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES 0.02* 0.05* 0.01* Beetroot 3 (
  22. c)(
  23. c)Carrots Celeriac 3 (
  24. c)Horseradish Jerusalen artichokes Parsnips Parsley root Radishes Salsify Sweet potatoes Swedes Turnips Yams Others 0.05* 0.05* (II) BULB VEGETABLES 0.05* 0.02* 0.05* 0.01* Garlic (
  25. c)Onions (
  26. c)Shallots (
  27. c)Spring onions Others 0.05* (III) FRUITING VEGETABLES 0.02* 0.05* 0.01* (
  28. a)Solanacea Tomatoes (
  29. c)(
  30. c)Peppers 3 (
  31. c)(
  32. c)Aubergines 3 (
  33. c)Others 3(
  34. c)0.05* (
  35. b)Cucurbits — edible peel Cucumbers (
  36. c)(
  37. c)Gherkins 3 (
  38. c)Courgettes (
  39. c)Others 0.05* (
  40. c)Cucurbits — inedible peel 3 (
  41. c)Melons (
  42. c)Squashes (
  43. c)Watermelons (
  44. c)Others 0.05* (
  45. d)Sweet corn 0.05* 0.05* (IV) BRASSICA VEGETABLES 3 (
  46. c)0.05* 0.01* (
  47. a)Flowering brassica 0.02* Broccoli 5 Caul flower 0.05* Others 0.05* (
  48. b)Head brassica Brussels sprouts Head cabbage (
  49. b)(
  50. c)Others 0.02* 0.05* (
  51. c)Leafy brassica 0.02* 0.05* Chinese cabbage Kale Others (
  52. d)Kohlrabi 0.02* 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.05* 0.01* (
  53. a)Lettuce and similar (
  54. b)Cress 0.05* Lamb's lettuce Lettuce (
  55. c)Scarole 0.05 Others 3 (
  56. c)0.05* (
  57. b)Spinach and similar 3(
  58. c)0.02* 0.05* Beet leaves (chard) Others (
  59. c)Watercress 0.05* 0.02* 0.05* (
  60. d)Witloof 0.05* 0.02* 0.05* (
  61. e)Herbs (
  62. b)Chervil 3(
  63. c)0.05 Chives Parsley Celery leaves Others (VI) LEGUME VEGETABLES (fresh) 0.05* 0.01* Beans (with pods) 3 (
  64. c)(
  65. b)(
  66. c)Beans (without pods) (
  67. b)(
  68. c)Peas (with pods) 3 (
  69. c)Peas (without pods) Others 0.05* 0.02* 0.05* (VII) STEM VEGETABLES 0.05* 0.01* Asparagus (
  70. c)Cardoons 3 (
  71. c)(
  72. c)Celery 3 (
  73. c)(
  74. c)Fennel 3 (
  75. c)Globe artichokes 3 (
  76. c)(
  77. b)Leek 1 (
  78. c)Rhubarb Others 0.05* 0.02* 0.05* (VIII) FUNGI 0.05* 0.02* 0.05* 0.01* (
  79. a)Cultivated mushrooms (
  80. c)(
  81. b)Wild mushrooms 0.05* 3. Pulses 0.05* 0.02* 0.05* 0.01* 0.05* Beans Lentils Peas Others 4. Oil seed 0.05* 0.05* 0.01* 0.05* Linseed 0.05* Peanuts (
  82. b)Poppy seeds Sesame seed Sunflower seed Rape seed (
  83. b)Soya bean Mustard seed Cotton seed (
  84. b)Others 0.02* 5. Potatoes 0.05* 0.02* 0.05* 0.01* Early and ware potatoes (
  85. c)&5 6. Tea (Black Tea processed from the leaves of Camellia sinensis) 0.1* 0.05* 0.05* 0.02* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.1* (
  86. c)0.05* 0.02* 0.1* (
  87. a)(
  88. b)(
  89. c)(
  90. d)Should levels not be adopted by 30 April 2000 for propyzamide and propoxur and by 1 July 2000 for thiabend zole, the following maximum levels shall apply as indicated thereafter: (
  91. a)0.01* (
  92. b)0.02* (
  93. c)0.05* (
  94. d)0.1* Pesticide residues and maximum residue levels (mg/
  95. kg)Groups and examples of individual products to which the MRLs apply Triazophos Triforine Vinclozolin (sum of vinclozolins and all metabolites containing the 3,5 dicloroanilane moiety, expressed as vinclozolin)
(1)
(65)
(66)
(67)1. Fruit, fresh, dried or uncooked preserved by freezing, not containing added sugar; nuts (I) CITRUS FRUIT (
  1. b)0.05* 0.05* Grapefruit Lemons Limes Mandarins (including elementines and other hybrids) Oranges Pomelos Others (II) TREE NUTS (shelled or unshelled) Almonds (
  2. b)(
  3. c)Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts (
  4. b)Macadamia Pecans Pine nuts Pistachios (
  5. b)Walnuts Others 0.02* 0.05* (III) POME FRUIT 2 1 Apples (
  6. b)Pears Quinces Others (IV) STONE FRUIT Apricots (
  7. b)(
  8. c)2 Cherries 2 0.5 Peaches (including nectarines and similar hybrids) (
  9. b)(
  10. c)2 Plums 1 # 2 Others 0.02* 0.05* 0.05* (V) BERRIES AND SMALL FRUIT (
  11. a)Table and wine grapes 0.02* (
  12. c)5 (
  13. b)Strawberries (other than wild) (
  14. b)(
  15. c)5 (
  16. c)Cane fruit (other than wild) 0.02* 0.05* 5 Blackberries Dewberries Loganberries Raspberries Others (
  17. d)Other small fruit and berries (other than wild) 0.02* Bilberries (fruit of species Vaccinium myrtyllus) Cranberries Currants (red, black and white) 2 # 10 Gooseberries 2 Others 0.05* 0.05* (
  18. e)Wild berries and wild fruit 0.02* 0.05* 0.05* (VI) MISCELLANEOUS FRUIT 0.05* 0.05* (except kiwi) Avocados Bananas Dates Figs Kiwis # 10 Kumquats Litchis Mangoes Olives (
  19. b)Passion fruit Pineapples Pomegranates Others 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (I) ROOT AND TUBER VEGETABLES Beetroot (
  20. b)Carrots 1 # 0.5 Celeriac (
  21. b)Horseradish Jerusalem artichokes Parsnips 1 Parsley root Radishes Salsify Sweet potatoes Swedes (
  22. c)Turnips Yams Others 0.02* 0.05* 0.05* (II) BULB VEGETABLES (
  23. c)1 Garlic (
  24. b)Onions (
  25. b)Shallots (
  26. b)Spring onions Others 0.02* (III) FRUITING VEGETABLES (
  27. a)Solanacea 0.02* (
  28. c)3 Tomatoes Peppers Aubergines Others (
  29. b)Cucurbits — edible peel (
  30. b)0.5 1 Cucumbers Gherkins Courgettes Others (
  31. c)Cucurbits — inedible peel (
  32. b)(
  33. c)1 Melons Squashes Watermelons Others (
  34. d)Sweet corn 0.02* 0.05* 0.05* (IV) BRASSICA VEGETABLES (
  35. c)(
  36. a)Flowering brassica (
  37. b)0.05* Broccoli Cauliflower Others (
  38. b)Head brassica (
  39. b)0.05* Brussels sprouts Head cabbage Others (
  40. c)Leafy brassica (
  41. b)Chinese cabbage 2 Kale Others 0.05* (
  42. d)Kohlrabi 0.02* 0.05* (V) LEAF VEGETABLES AND FRESH HERBS 0.02* (
  43. a)Lettuce and similar 5 Cress (
  44. c)Lamb's lettuce Lettuce Scarole Others 0.05* (
  45. b)Spinach and similar 0.05* Spinach (
  46. c)Beet leaves (chard) Others 0.05* (
  47. c)Watercress 0.05* 0.05* (
  48. d)Witloof 0.05* 2 (
  49. e)Herbs 0.05* Chervil Chives Parsley (
  50. c)Celery leaves Others 0.05* (VI) LEGUME VEGETABLES (fresh) (
  51. c)Beans (with pods) (
  52. b)2 Beans (without pods) (
  53. b)# 0.5 Peas (with pods) (
  54. b)2 Peas (without pods) (
  55. b)# 0.3 Others 0.02* 0.05* (VII) STEM VEGETABLES Asparagus (
  56. b)(
  57. c)Cardoons Celery (
  58. b)(
  59. c)0.05* Fennel (
  60. b)Globe artichokes (
  61. b)(
  62. c)Leek (
  63. b)(
  64. c)Rhubarb (
  65. b)Others 0.02* 0.05* 0.05* (VIII) FUNGI 0.02* 0.05* 0.05* (
  66. a)Cultivated mushrooms (
  67. b)Wild mushrooms 3. Pulses 0.02* 0.05* Beans # 0.5 Lentils Peas # 0.5 Others # 0.05* 4. Oil seed 0.05* Linseed (
  68. b)Peanuts Poppy seeds Sesame seed Sunflower seed Rape seed (
  69. b)1 Soya bean Mustard seed (
  70. b)Cotton seed 0.1 Others 0.02* 0.05* 5. Potatoes (
  71. b)0.05* 0.05* Early and ware potatoes 6. Tea (Black tea processed from the leaves of Camellia sinensis) 0.05* 0.1* 0.1* 7. Hops (dried), including hop pellets and unconcentrated powder 0.05* [illegible]0 40 (
  72. a)(
  73. b)(
  74. c)(
  75. d)Should levels not be adopted by or and by 30 April 2000 for triazophos and triforine, the following maximum levels shall apply as indicated thereafter: (
  76. a)0.01* (
  77. b)0.02* (
  78. c)0.05* (
  79. d)0.1* Pesticide residues and maximum residue levels specifically in respect of tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis) Pesticide residues Maximum levels in mg/kg (ppm) 1. Aldrin singly or combined expressed as dieldrin (HOED) 0.02 2. Dieldrin 3. Endosulfan (sum of alpha- and beta- isomers and of endosulfan sulphate, expressed as endosulfan) 30 4. Hexachlorocyclohexane (HCH) 0.2 5. Biphentrin 5 6. Bromopropylate 0.1* 7. Cartap 20 8. Chlordane (sum of cis- and trans-isomers) 0.02* 9. Dichlorvos 0.1* 10. Dicofol 20 11. Dimethoate 0.2 12. Omethoate 0.1 13. Ethion 2 14. Fenitrothion 0.5 15. Flucythrinate (sum of isomers) 0.1* 16. Hexachlorobenzene (HCB) 0.01* 17. Malathion (sum of malathion and malaoxon expressed as malathion) 0.5 18. Methidathion 0.1* 19. Monocrotophos 0.1* 20. Phoxim 0.1* 21. Profenophos 0.1* 22. Propargite 5 23. Quinalphos 2x 24. Phosmet (sum of phosmet and phosmet oxon expressed as phosmet) 0.1* SECOND SCHEDULE CERTIFICATE OF RESULT OF ANALYSIS Regulation5
(6)Laboratory Ref. No. ......................... Sample of ............................................................ ............................................................ ................................................... received by the designated analyst on ............................................................ ............................................................ .... from ............................................................ ............................................................ ............................................................ . Methods of analysis used ............................................................ ............................................................ ......................... This is to certify that the above mentioned sample, which was duly fastened and sealed, has been analysed under the provisions of the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999 ( S.I. No. 179 of 1999 ) and that the results of the analysis are as follows:— ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... This certificate is issued under the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999 ( S.I. No. 179 of 1999 ). Date ............................................................ ...................................... Signed ............................................................ ....... Designated Analyst Signed ............................................................ ....... Designated Analyst Signed ............................................................ ....... Designated Analyst THIRD SCHEDULE CERTIFICATE OF RESULT OF ANALYSIS Regulation 10
(2)Laboratory Ref. No. ......................... Sample of ............................................................ ............................................................ ................................................... taken at the premises of ............................................................ ..................................................... on ............................ Date ............................................................ ...................................... Signed ............................................................ ........ Authorised Officer received by the State Chemist on ............................................................ ............................................................ ........... from ............................................................ ............................................................ ............................................................ . methods of analysis used ............................................................ ............................................................ ......................... This is to certify that the above mentioned sample, which was duly fastened and sealed, has been analysed under the provisions of the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999 ( S.I. No. 179 of 1999 ) and that the results of the analysis are as follows:— ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... ............................................................ ............................................................ ............................................................ ......... This certificate is issued under the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999 ( S.I. No. 179 of 1999 ). Date ............................................................ ...................................... Signed ............................................................ ....... State Chemist GIVEN under my Official Seal, this 17th day of June 1999. JOE WALSH, Minister for Agriculture and Food. EXPLANATORY NOTE. (This note is not part of the Instrument and does not purport to be a legal interpretation.) These Regulations: (
  1. i)provide that a person shall not put into circulation any product of plant origin, including fruit and vegetables dried and/or processed products and composite foodstuffs, to which these Regulations apply, if it contains the residue of a pesticide specified in the Regulations in a quantity greater than the maximum laid down; (
  2. ii)substitutes new maximum residue levels for a number of substances; and (iii) serve to consolidate the provisions of the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations 1997 to 1998 ( S.I. No. 221 of 1997 ), ( S.I. No. 71 of 1998 ) and ( S.I. No. 564 of 1998 ). 1 O.J. No. L350 of 14/12/1990. 2 O.J. No. L211 of 23/8/1993. 3 O.J. No. L219 of 24/8/1994. 4 O.J. No. L189 of 23/7/1994. 5 O.J. No. L197 of 22/8/1995. 6 O.J. No. L155 of 28/6/1996. 7 O.J. No. L292 of 07/12/1995. 8 O.J. No. L144 of 18/6/1996. 9 O.J. No. L184 of 12/7/1997. 10 O.J. No. L347 of 18/12/1997. 11 O.J. No. L290 of 29/10/1998. 1 O.J. No. L350 of 14/12/1990. 2 O.J. No. L211 of 23/8/1993. 3 O.J. No. L219 of 24/8/1994. 4 O.J. No. L189 of 23/7/1994. 5 O.J. No. L197 of 22/8/1995. 6 O.J. No. L155 of 28/6/1996. 7 O.J. No. L292 of 07/12/1995. 8 O.J. No. L144 of 18/6/1996. 9 O.J. No. L184 of 12/7/1997. 10 O.J. No. L347 of 18/12/1997. 11 O.J. No. L290 of 29/10/1998. 12 O.J. No. L207 of 15/8/1979. 13 O.J. No. L 230/1 19.08.1991. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. (
  3. x)Should this level not be confirmed or amended by a Directive, with effect from 1 July 2000, the appropriate lower limit of analytical determinatioion shall apply. # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination # The maximum residue level is fixed on a temporary basis for acephate in advance of the adoption of reviewed maximum residue levels at the latest before 30 April 2001. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination (
  4. x)Should this level not be confirmed or amended by a Directive, with effect from 1 July 2000, the appropriate lower limit of analytical determinatioion shall apply. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination (
  5. x)Should this level not be confirmed or amended by a Directive, with effect from 1 July 2000, the appropriate lower limit of analytical determination shall apply. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination 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  6. x)Should this level not be confirmed or amended by a Directive, with effect from 1 July 2000, the appropriate lower limit of analytical determinatioion shall apply. * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates lower limit of analytical determination * Indicates

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AI explanation based on the official legal text. Indicative, not a substitute for legal advice.