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United Kingdom Statutory Instruments
You are here: BAILII >> Databases >> United Kingdom Statutory Instruments >> The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008 No. 665
URL: http://www.bailii.org/uk/legis/num_reg/2008/uksi_20080665_en_1.html

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The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008

Made

10th March 2008

Laid before Parliament

13th March 2008

Laid before National Assembly for Wales

13th March 2008

Coming into force in accordance with regulation 1(2)

The Secretary of State and the Welsh Ministers are designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy.

Acting jointly, the Secretary of State and the Welsh Ministers (the Welsh Ministers acting in relation to Wales only), in exercise of the powers conferred on them by that section, make the following Regulations.

Citation, commencement and interpretation

1.–(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) Regulations 2008.

(2) These Regulations come into force on 9th April 2008, except for–

(a) regulation 4, which comes into force on 15th June 2008; and

(b) regulation 5, which comes into force on 15th September 2008.

(3) The footnotes to the Schedule to these Regulations replicate the footnotes to Schedule 2 to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005(3) and are included for ease of reference by the reader.

Amendments

2. The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 are amended in accordance with these Regulations.

Amendment coming into force on 9th April 2008

3. In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Deltamethrin, substitute the entries in the column relating to that pesticide set out in the Schedule to these Regulations.

Amendments coming into force on 15th June 2008

4. In Schedule 2 (maximum residue levels), for the entries in the columns relating to the pesticides Acetamiprid, Indoxacarb, Pendimethalin, Pymetrozine, Pyraclostrobin, Thiacloprid and Trifloxystrobin, substitute the entries in the columns relating to those pesticides set out in the Schedule to these Regulations.

Amendment coming into force on 15th September 2008

5. In Schedule 2 (maximum residue levels), for the entry in the column relating to the pesticide Imazalil, substitute the entries in the column relating that that pesticide set out in the Schedule to these Regulations.

Phil Woolas

Minister of State

Department for Environment, Food and Rural Affairs

10th March 2008

Elin Jones

Minister for Rural Affairs, one of the Welsh Ministers

3rd March 2008

Regulations 3, 4 and 5

SCHEDULE Entries substituted in Schedule 2

Acetamiprid to Indoxacarb

Group to which food belongs Groups include the following products Acetamiprid Deltamethrin Imazalil Indoxacarb
(1)

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2)

Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(3)

These levels are for fresh raw cow´s milk and fresh whole cream cow´s milk expressed on the whole milk.
(4)

For preserved, concentrated or sweetened cow´s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd.
Whether made from cow´s milk or other milk or a combination, the following levels apply:
-if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;
-if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(5)

Birds´ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6)

Scarole includes broad-leaf endive.
(9)

All other meat, edible offal, fat and preparations of meat and edible offal.
(10)

All meat.
(11)

All liver and kidney.
(13)

Broccoli includes calabrese.
(30)

All kidney.
(42)

All liver.
(47)

Poultry and poultry products.
(49)

All fat.
(50)

All other meat, edible offal and preparations of meat and edible offal.
(51)

Milk except cream of milk.
(52)

Cream of milk.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 1 0.05* 5 0.02*
Lemons 1 0.05* 5 0.02*
Limes 1 0.05* 5 0.02*
Mandarins (inc clementines & similar hybrids) 1 0.05* 5 0.02*
Oranges 1 0.05* 5 0.02*
Pomelos 1 0.05* 5 0.02*
Others 1 0.05* 5 0.02*
ii) TREE NUTS (shelled or unshelled)
Almonds 0.01* 0.05* 0.05* 0.05
Brazil nuts 0.01* 0.05* 0.05* 0.05
Cashew nuts 0.01* 0.05* 0.05* 0.05
Chestnuts 0.01* 0.05* 0.05* 0.05
Coconuts 0.01* 0.05* 0.05* 0.05
Hazelnuts 0.01* 0.05* 0.05* 0.05
Macadamia nuts 0.01* 0.05* 0.05* 0.05
Pecans 0.01* 0.05* 0.05* 0.05
Pine nuts 0.01* 0.05* 0.05* 0.05
Pistachios 0.01* 0.05* 0.05* 0.05
Walnuts 0.01* 0.05* 0.05* 0.05
Others 0.01* 0.05* 0.05* 0.05
iii) POME FRUIT
Apples 0.1 0.2 2 0.5
Pears 0.1 0.1 2 0.3
Quinces 0.1 0.1 2 0.3
Others 0.1 0.1 2 0.3
iv) STONE FRUIT
Apricots 0.1 0.1 0.05* 0.3
Cherries 0.2 0.2 0.05* 0.02*
Peaches (incl nectarines & similar hybrids) 0.1 0.1 0.05* 0.3
Plums 0.02 0.1 0.05* 0.02*
Others 0.01* 0.1 0.05* 0.02*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.01* 0.2 0.05* 2
Wine grapes 0.01* 0.2 0.05* 2
b) Strawberries (other than wild) 0.01* 0.2 0.05* 0.02*
c) Cane fruit (other than wild)
Blackberries 0.01* 0.5 0.05* 0.02*
Dewberries 0.01* 0.05* 0.05* 0.02*
Loganberries 0.01* 0.05* 0.05* 0.02*
Raspberries 0.01* 0.5 0.05* 0.02*
Others 0.01* 0.05* 0.05* 0.02*
d) other small fruit & berries (other than wild)
Bilberries 0.01* 0.05* 0.05* 0.02*
Cranberries 0.01* 0.05* 0.05* 0.02*
Currants (red, black & white) 0.01* 0.5 0.05* 1
Gooseberries 0.01* 0.2 0.05* 1
Others 0.01* 0.05* 0.05* 0.02*
e) Wild berries & wild fruit 0.01* 0.05* 0.05* 0.02*
vi) MISCELLANEOUS FRUIT
Avocados 0.01* 0.05* 0.05* 0.02*
Bananas 0.01* 0.05* 2 0.2
Dates 0.01* 0.05* 0.05* 0.02*
Figs 0.01* 0.05* 0.05* 0.02*
Kiwi fruit 0.01* 0.2 0.05* 0.02*
Kumquats 0.01* 0.05* 0.05* 0.02*
Litchis 0.01* 0.05* 0.05* 0.02*
Mangoes 0.01* 0.05* 0.05* 0.02*
Olives (table consumption) 0.01* 1 0.05* 0.02*
Olives (oil extract) 0.01* 1 0.05* 0.02*
Papaya 0.01* 0.05* 0.05* 0.02*
Passion fruit 0.01* 0.05* 0.05* 0.02*
Pineapples 0.01* 0.05* 0.05* 0.02*
Pomegranates 0.01* 0.05* 0.05* 0.02*
Others 0.01* 0.05* 0.05* 0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.01* 0.05* 0.05* 0.02*
Carrots 0.01* 0.05* 0.05* 0.02*
Cassava 0.01* 0.05* 0.05* 0.02*
Celeriac 0.01* 0.05* 0.05* 0.02*
Horseradish 0.01* 0.05* 0.05* 0.02*
Jerusalem artichokes 0.01* 0.05* 0.05* 0.02*
Parsnips 0.01* 0.05* 0.05* 0.02*
Parsley root 0.01* 0.05* 0.05* 0.02*
Radishes 0.01* 0.05* 0.05* 0.2
Salsify 0.01* 0.05* 0.05* 0.02*
Sweet potatoes 0.01* 0.05* 0.05* 0.02*
Swedes 0.01* 0.05* 0.05* 0.02*
Turnips 0.01* 0.05* 0.05* 0.02*
Yams 0.01* 0.05* 0.05* 0.02*
Others 0.01* 0.05* 0.05* 0.02*
ii) BULB VEGETABLES
Garlic 0.01* 0.1 0.05* 0.02*
Onions 0.01* 0.1 0.05* 0.02*
Shallots 0.01* 0.1 0.05* 0.02*
Spring onions 0.01* 0.1 0.05* 0.02*
Others 0.01* 0.05* 0.05* 0.02*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 0.1 0.3 0.5 0.5
Peppers 0.3 0.2 0.05* 0.3
Chilli Peppers 0.3 0.2 0.05* 0.3
Aubergines 0.1 0.3 0.05* 0.5
Okra 0.01* 0.3 0.05* 0.02*
Others 0.01* 0.2 0.05* 0.02*
b) Cucurbits-edible peel
Cucumbers 0.3 0.2 0.2 0.2
Gherkins 0.3 0.2 0.2 0.2
Courgettes 0.3 0.2 0.2 0.2
Others 0.3 0.2 0.2 0.2
c) Cucurbits-inedible peel
Melons 0.01* 0.2 2 0.1
Squashes 0.01* 0.2 0.05* 0.1
Watermelons 0.01* 0.2 0.05* 0.1
Others 0.01* 0.2 0.05* 0.1
d) Sweet corn 0.01* 0.05* 0.05* 0.02*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.01*(13) 0.1(13) 0.05*(13) 0.3(13)
Cauliflower 0.01* 0.1 0.05* 0.3
Others 0.01* 0.1 0.05* 0.3
b) Head Brassicas
Brussels sprouts 0.01* 0.1 0.05* 0.02*
Head cabbage 0.01* 0.1 0.05* 3
Others 0.01* 0.1 0.05* 0.02*
c) Leafy Brassicas
Chinese cabbage 0.01* 0.5 0.05* 0.2
Kale 0.01* 0.5 0.05* 0.2
Others 0.01* 0.5 0.05* 0.02*
d) Kohlrabi 0.01* 0.05 0.05* 0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.01* 0.5 0.05* 0.02*
Lamb´s lettuce 5 0.5 0.05* 1
Lettuce 5 0.5 0.05* 2
Scarole 5(6) 0.5(6) 0.05*(6) 2(6)
Ruccola 0.01* 0.5 0.05* 0.02*
Leaves and stems of brassica, including turnip greens 0.01* 0.5 0.05* 0.02*
Others 0.01* 0.5 0.05* 0.02*
b) Spinach & similar
Spinach 0.01* 0.5 0.05* 2
Beet leaves (chard) 0.01* 0.5 0.05* 0.02*
Others 0.01* 0.5 0.05* 0.02*
c) Watercress 0.01* 0.05* 0.05* 0.02*
d) Witloof 0.01* 0.05* 0.05* 0.02*
e) Herbs
Chervil 0.01* 0.5 0.05* 2
Chives 0.01* 0.5 0.05* 2
Parsley 5 0.5 0.05* 2
Celery leaves 0.01* 0.5 0.05* 2
Others 0.01* 0.5 0.05* 2
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.01* 0.2 0.05* 0.02*
Beans (without pods) 0.01* 0.2 0.05* 0.02*
Peas (with pods) 0.01* 0.2 0.05* 0.02*
Peas (without pods) 0.01* 0.2 0.05* 0.02*
Others 0.01* 0.2 0.05* 0.02*
vii) STEM VEGETABLES
Asparagus 0.01* 0.05* 0.05* 0.02*
Cardoons 0.01* 0.05* 0.05* 0.02*
Celery 0.01* 0.05* 0.05* 0.02*
Fennel 0.01* 0.05* 0.05* 0.02*
Globe artichokes 0.01* 0.1 0.05* 0.1
Leeks 0.01* 0.2 0.05* 0.02*
Rhubarb 0.01* 0.05* 0.05* 0.02*
Others 0.01* 0.05* 0.05* 0.02*
viii) FUNGI
a) Cultivated mushrooms 0.01* 0.05 0.05* 0.02*
b) Wild mushrooms 0.01* 0.05 0.05* 0.02*
3. PULSES
Beans 0.01* 1 0.05* 0.02*
Lentils 0.01* 1 0.05* 0.02*
Peas 0.01* 1 0.05* 0.02*
Lupins 0.01* 1 0.05* 0.02*
Others 0.01* 1 0.05* 0.02*
4. OILSEEDS
Linseed 0.01* 0.05* 0.05* 0.05*
Peanuts 0.01* 0.05* 0.05* 0.05*
Poppy seed 0.01* 0.05* 0.05* 0.05*
Sesame seed 0.01* 0.05* 0.05* 0.05*
Sunflower seed (with shell) 0.01* 0.05* 0.05* 0.05*
Rape seed 0.01* 0.1 0.05* 0.05*
Soya bean 0.01* 0.05* 0.05* 0.5
Mustard seed 0.01* 0.1 0.05* 0.05*
Cotton seed 0.02 0.05* 0.05* 0.05*
Hemp seed 0.01* 0.05* 0.05* 0.05*
Pumpkin seed 0.01* 0.05* 0.05* 0.05*
Others 0.01* 0.05* 0.05* 0.05*
5. POTATOES
Early potatoes 0.01* 0.05* 3 0.02*
Ware potatoes 0.01* 0.05* 3 0.02*
6. TEA
Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 5 0.1* 0.05*
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 5 0.1* 0.05*
8. CEREALS
Wheat 0.01* 2 0.02* 0.02*
Rye 0.01* 2 0.02* 0.02*
Barley 0.01* 2 0.02* 0.02*
Sorghum 0.01* 2 0.02* 0.02*
Oats 0.01* 2 0.02* 0.02*
Triticale 0.01* 2 0.02* 0.02*
Maize 0.01* 2 0.02* 0.02*
Buckwheat 0.01* 2 0.02* 0.02*
Millet 0.01* 2 0.02* 0.02*
Rice(1) 0.01* 2 0.02* 0.02*
Others 0.01* 2 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & 0.05*(10) 0.03(11) 0.02* 0.3(49)
preparations of meat and 0.1(42) 0.1(47) 0.01(50)
edible offal(2) 0.2(30) 0.5(9)
0.05*(49)
Milk(3) and dairy produce(4) 0.05* 0.05 0.02* 0.02(51)
0.3(52)
Eggs(5) 0.05* 0.05* 0.02* 0.01*
10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

Pendimethalin to Trifloxystrobin

Group to which food belongs Groups include the following products Pendimethalin Pymetrozine Pyraclostrobin Thiacloprid Trifloxystrobin
(1)

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.
(2)

Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.
(3)

These levels are for fresh raw cow´s milk and fresh whole cream cow´s milk expressed on the whole milk.
(4)

For preserved, concentrated or sweetened cow´s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd.
Whether made from cow´s milk or other milk or a combination, the following levels apply:
-if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;
-if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.
(5)

Birds´ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).
(6)

Scarole includes broad-leaf endive.
(9)

All other meat, edible offal, fat and preparations of meat and edible offal.
(10)

All meat.
(11)

All liver and kidney.
(13)

Broccoli includes calabrese.
(49)

All fat.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
Grapefruit 0.05* 0.3 1 0.02* 0.3
Lemons 0.05* 0.3 1 0.02* 0.3
Limes 0.05* 0.3 1 0.02* 0.3
Mandarins (inc clementines & similar hybrids) 0.05* 0.3 1 0.02* 0.3
Oranges 0.05* 0.3 1 0.02* 0.3
Pomelos 0.05* 0.3 1 0.02* 0.3
Others 0.05* 0.3 1 0.02* 0.3
ii) TREE NUTS (shelled or unshelled)
Almonds 0.05* 0.02* 0.02* 0.02* 0.02*
Brazil nuts 0.05* 0.02* 0.02* 0.02* 0.02*
Cashew nuts 0.05* 0.02* 0.02* 0.02* 0.02*
Chestnuts 0.05* 0.02* 0.02* 0.02* 0.02*
Coconuts 0.05* 0.02* 0.02* 0.02* 0.02*
Hazelnuts 0.05* 0.02* 0.02* 0.02* 0.02*
Macadamia nuts 0.05* 0.02* 0.02* 0.02* 0.02*
Pecans 0.05* 0.02* 0.02* 0.02* 0.02*
Pine nuts 0.05* 0.02* 0.02* 0.02* 0.02*
Pistachios 0.05* 0.02* 1 0.02* 0.02*
Walnuts 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
iii) POME FRUIT
Apples 0.05* 0.02* 0.3 0.3 0.5
Pears 0.05* 0.02* 0.3 0.3 0.5
Quinces 0.05* 0.02* 0.3 0.3 0.5
Others 0.05* 0.02* 0.3 0.3 0.5
iv) STONE FRUIT
Apricots 0.05* 0.05 0.2 0.3 1
Cherries 0.05* 0.02* 0.3 0.3 1
Peaches (incl nectarines & similar hybrids) 0.05* 0.05 0.2 0.3 1
Plums 0.05* 0.02* 0.1 0.1 0.2
Others 0.05* 0.02* 0.02* 0.02* 0.02*
v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
Table grapes 0.05* 0.02* 1 0.02* 5
Wine grapes 0.05* 0.02* 2 0.02* 5
b) Strawberries (other than wild) 0.05* 0.5 0.5 0.5 0.5
c) Cane fruit (other than wild)
Blackberries 0.05* 3 1 1 0.02*
Dewberries 0.05* 0.02* 0.02* 1 0.02*
Loganberries 0.05* 0.02* 0.02* 1 0.02*
Raspberries 0.05* 3 1 1 0.02*
Others 0.05* 0.02* 0.02* 1 0.02*
d) other small fruit & berries (other than wild)
Bilberries 0.05* 0.02* 0.5 1 0.02*
Cranberries 0.05* 0.02* 0.5 1 0.02*
Currants (red, black & white) 0.05* 0.5 2 1 1
Gooseberries 0.05* 0.5 0.5 1 1
Others 0.05* 0.02* 0.5 1 0.02*
e) Wild berries & wild fruit 0.05* 0.02* 0.02* 0.02* 0.02*
vi) MISCELLANEOUS FRUIT
Avocados 0.05* 0.02* 0.02* 0.02* 0.02*
Bananas 0.05* 0.02* 0.02* 0.02* 0.05
Dates 0.05* 0.02* 0.02* 0.02* 0.02*
Figs 0.05* 0.02* 0.02* 0.02* 0.02*
Kiwi fruit 0.05* 0.02* 0.02* 0.02* 0.02*
Kumquats 0.05* 0.02* 0.02* 0.02* 0.02*
Litchis 0.05* 0.02* 0.02* 0.02* 0.02*
Mangoes 0.05* 0.02* 0.05 0.02* 0.5
Olives (table consumption) 0.05* 0.02* 0.02* 0.02* 0.02*
Olives (oil extract) 0.05* 0.02* 0.02* 0.02* 0.02*
Papaya 0.05* 0.02* 0.05 0.5 1
Passion fruit 0.05* 0.02* 0.02* 0.02* 0.02*
Pineapples 0.05* 0.02* 0.02* 0.02* 0.02*
Pomegranates 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
Beetroot 0.05* 0.02* 0.02* 0.02* 0.02*
Carrots 0.2 0.02* 0.1 0.02* 0.05
Cassava 0.05* 0.02* 0.02* 0.02* 0.02*
Celeriac 0.1 0.02* 0.02* 0.02* 0.02*
Horseradish 0.2 0.02* 0.3 0.02* 0.02*
Jerusalem artichokes 0.05* 0.02* 0.02* 0.02* 0.02*
Parsnips 0.2 0.02* 0.3 0.02* 0.02*
Parsley root 0.2 0.02* 0.1 0.02* 0.02*
Radishes 0.05* 0.02* 0.02* 0.02* 0.02*
Salsify 0.05* 0.02* 0.1 0.02* 0.02*
Sweet potatoes 0.05* 0.02* 0.02* 0.02* 0.02*
Swedes 0.05* 0.02* 0.02* 0.02* 0.02*
Turnips 0.05* 0.02* 0.02* 0.02* 0.02*
Yams 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
ii) BULB VEGETABLES
Garlic 0.05* 0.02* 0.2 0.02* 0.02*
Onions 0.05* 0.02* 0.2 0.02* 0.02*
Shallots 0.05* 0.02* 0.2 0.02* 0.02*
Spring onions 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
iii) FRUITING VEGETABLES
a) Solanacea
Tomatoes 0.05* 0.5 0.2 0.5 0.5
Peppers 0.05* 1 0.5 1 0.3
Chilli Peppers 0.05* 1 0.5 1 0.3
Aubergines 0.05* 0.5 0.2 0.5 0.02*
Okra 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
b) Cucurbits-edible peel
Cucumbers 0.05* 0.5 0.02* 0.3 0.2
Gherkins 0.05* 0.5 0.02* 0.3 0.2
Courgettes 0.05* 0.5 0.02* 0.3 0.2
Others 0.05* 0.5 0.02* 0.3 0.2
c) Cucurbits-inedible peel
Melons 0.05* 0.2 0.02* 0.2 0.3
Squashes 0.05* 0.2 0.02* 0.02* 0.02*
Watermelons 0.05* 0.2 0.02* 0.2 0.2
Others 0.05* 0.2 0.02* 0.02* 0.02*
d) Sweet corn 0.05* 0.02* 0.02* 0.02* 0.02*
iv) BRASSICA VEGETABLES
a) Flowering Brassicas
Broccoli 0.05*(13) 0.02*(13) 0.1(13) 0.02*(13) 0.05(13)
Cauliflower 0.05* 0.02* 0.1 0.02* 0.05
Others 0.05* 0.02* 0.1 0.02* 0.02*
b) Head Brassicas
Brussels sprouts 0.05* 0.02* 0.2 0.02* 0.2
Head cabbage 0.05* 0.05 0.2 0.02* 0.2
Others 0.05* 0.02* 0.02* 0.02* 0.2
c) Leafy Brassicas
Chinese cabbage 0.05* 0.2 0.02* 0.02* 0.02*
Kale 0.05* 0.2 0.02* 0.02* 0.02*
Others 0.05* 0.2 0.02* 0.02* 0.02*
d) Kohlrabi 0.05* 0.02* 0.02* 0.02* 0.02*
v) LEAF VEGETABLES AND FRESH HERBS
a) Lettuce & similar
Cress 0.05* 2 2 2 0.02*
Lamb´s lettuce 0.05* 2 10 2 0.02*
Lettuce 0.05* 2 2 2 0.02*
Scarole 0.05*(6) 2(6) 2(6) 2(6) 0.02*(6)
Ruccola 0.05* 2 2 2 0.02*
Leaves and stems of brassica, including turnip greens 0.05* 2 2 2 0.02*
Others 0.05* 2 2 2 0.02*
b) Spinach & similar
Spinach 0.05* 0.02* 0.02* 0.02* 0.02*
Beet leaves (chard) 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
c) Watercress 0.05* 0.02* 0.02* 0.02* 0.02*
d) Witloof 0.05* 0.02* 0.02* 0.02* 0.02*
e) Herbs
Chervil 0.05* 1 2 3 0.02*
Chives 0.05* 1 2 3 0.02*
Parsley 0.05* 1 2 3 0.02*
Celery leaves 0.05* 1 2 3 0.02*
Others 0.05* 1 2 3 0.02*
vi) LEGUME VEGETABLES (Fresh)
Beans (with pods) 0.2 1 0.02* 1 0.5
Beans (without pods) 0.2 1 0.02* 0.02* 0.02*
Peas (with pods) 0.2 1 0.02* 0.02* 0.02*
Peas (without pods) 0.2 1 0.02* 0.02* 0.02*
Others 0.2 1 0.02* 0.02* 0.02*
vii) STEM VEGETABLES
Asparagus 0.05* 0.02* 0.02* 0.02* 0.02*
Cardoons 0.05* 0.02* 0.02* 0.02* 0.02*
Celery 0.1 0.02* 0.02* 0.02* 0.02*
Fennel 0.05* 0.02* 0.02* 0.02* 0.02*
Globe artichokes 0.05* 0.02* 0.02* 0.02* 0.02*
Leeks 0.05* 0.02* 0.5 0.02* 0.2
Rhubarb 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
viii) FUNGI
a) Cultivated mushrooms 0.05* 0.02* 0.02* 0.02* 0.02*
b) Wild mushrooms 0.05* 0.02* 0.02* 0.02* 0.02*
3. PULSES
Beans 0.2 0.02* 0.3 0.02* 0.02*
Lentils 0.2 0.02* 0.3 0.02* 0.02*
Peas 0.2 0.02* 0.3 0.02* 0.02*
Lupins 0.2 0.02* 0.3 0.02* 0.02*
Others 0.2 0.02* 0.3 0.02* 0.02*
4. OILSEEDS
Linseed 0.1* 0.02* 0.02* 0.05* 0.05*
Peanuts 0.1* 0.02* 0.02* 0.05* 0.05*
Poppy seed 0.1* 0.02* 0.02* 0.05* 0.05*
Sesame seed 0.1* 0.02* 0.02* 0.05* 0.05*
Sunflower seed (with shell) 0.1* 0.02* 0.02* 0.05* 0.05*
Rape seed 0.1* 0.02* 0.02* 0.3 0.05*
Soya bean 0.1* 0.02* 0.02* 0.05* 0.05*
Mustard seed 0.1* 0.02* 0.02* 0.2 0.05*
Cotton seed 0.1* 0.05 0.02* 0.05* 0.05*
Hemp seed 0.1* 0.02* 0.02* 0.05* 0.05*
Pumpkin seed 0.1* 0.02* 0.02* 0.05* 0.05*
Others 0.1* 0.02* 0.02* 0.05* 0.05*
5. POTATOES
Early potatoes 0.05* 0.02* 0.02* 0.02* 0.02*
Ware potatoes 0.05* 0.02* 0.02* 0.02* 0.02*
6. TEA
Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.05* 0.05* 0.05*
7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1* 15 10 0.05* 30
8. CEREALS
Wheat 0.05* 0.02* 0.1 0.02* 0.05
Rye 0.05* 0.02* 0.1 0.02* 0.05
Barley 0.05* 0.02* 0.3 0.02* 0.3
Sorghum 0.05* 0.02* 0.02* 0.02* 0.02*
Oats 0.05* 0.02* 0.3 0.02* 0.02*
Triticale 0.05* 0.02* 0.1 0.02* 0.05
Maize 0.05* 0.02* 0.02* 0.02* 0.02*
Buckwheat 0.05* 0.02* 0.02* 0.02* 0.02*
Millet 0.05* 0.02* 0.02* 0.02* 0.02*
Rice(1) 0.05* 0.02* 0.02* 0.02* 0.02*
Others 0.05* 0.02* 0.02* 0.02* 0.02*
9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & 0.05* 0.01* 0.05* 0.05(10)
preparations of meat and 0.3(11)
edible offal(2) 0.05(49)
0.01(9)
Milk(3) and dairy produce(4) 0.05* 0.01* 0.01* 0.03
Eggs(5) 0.05* 0.01* 0.05* 0.01*
10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

EXPLANATORY NOTE

(This note is not part of these Regulations)

These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286) ("the 2005 Regulations") in order to transpose Commission Directive 2007/73/EC amending certain Annexes to Council Directives 86/362/EEC and 90/642/EEC as regards maximum residue levels for acetamiprid, atrazine, deltamethrin, imazalil, indoxacarb, pendimethalin, pymetrozine, pyraclostrobin, thiacloprid and trifloxystrobin (OJ No L 329, 14.12.2007, p. 40).

These Regulations substitute maximum residue levels for certain pesticides in Schedule 2 to the 2005 Regulations.

A Regulatory Impact Assessment (RIA) was prepared for the 2005 Regulations and provides a basis for establishing the impact of amendments of the kind made by these Regulations. A consultation in 2003 indicated that compliance costs were virtually unchanged from those quoted in an RIA prepared in 1999. Copies of the RIA prepared in 2005 can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York, YO1 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament.

(1)

In relation to England by S.I. 1972/1811 and in relation to Wales by S.I. 2005/2766. By virtue of sections 59(1) and 162 of, and paragraphs 28 and 30 of Schedule 11 to, the Government of Wales Act 2006 (c. 32), functions conferred on the National Assembly for Wales are exercisable by the Welsh Ministers. Back [1]

(3)

S.I. 2005/3286 as amended by S.I. 2006/985, 2006/1742, 2006/2922, 2007/971, 2007/2083, 2007/2998 and 2007/3297. Back [3]


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