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Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (EEC Limits) (Amendment No. 2) Regulations (Northern Ireland) 1999

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Regulation 5

SCHEDULE 3

Group to which food belongsGroups include the following productsAcephateCarbendazimChlorothalonilChlorpyrifosChlorpyrifos methylCypermethrinDeltamethrin
Units: Maximum residue levels (MRLs) are expressed in milligrams of residue per kilogram of food
Key: * Level at or about the limit of determination

Footnotes:

1.

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

2.

Other cereals do not include rice.

3.

Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.

4.

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

5.

Poultrymeat only.

6.

Other meat products.

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
Lemons0.20.3
Mandarins (inc clementines & similar hybrids)21
Oranges0.5
(ii) POME FRUITApples11
Pears11
Quinces11
Others11
(iii) STONE FRUIT
Apricots11
Cherries0.1*0.01*0.3
Peaches (inc nectarines & similar hybrids)0.2110.20.5
Plums20.5
(iv) BERRIES AND SMALL FRUIT
(a) Table & wine grapes
Table grapes2
Wine grapes23
(b) Strawberries (other than wild)30.05*
(c) Cane Fruit (other than wild)
Blackberries0.1*100.50.5
Dewberries0.1*100.05*0.05*
Loganberries0.1*100.05*0.05*
Raspberries0.1*100.50.5
Others0.1*100.05*0.05*
(d) Other small fruit & berries (other than wild)
Cranberries0.05*
Currants (red, black & white)0.1*101
Gooseberries0.1*101
(v) Miscellaneous Fruit
Bananas0.23
Figs0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) Root and Tuber Vegetables
Carrots0.1*1
Celeriac0.1*0.5
Radishes0.2
Salsify0.1*
Swedes0.1*
Turnips0.1*
(ii) Bulb Vegetables
Onions0.1*0.2
Spring onions50.05*0.1
(iii) Fruiting Vegetables
(a) Solanacea
Tomatoes0.5
Peppers0.02*0.1*
Aubergines0.5
(b) Cucurbits-edible peel
Cucumbers0.02*0.5
Gherkins0.1*5
Courgettes0.01*
Others0.01*
(c) Cucurbits-inedible peel
Melons10.2
Squashes10.2
Watermelons10.2
Others10.2
(d) Sweet corn0.05*
(iv) BRASSICA VEGETABLES
(a) Flowering Brassicas
Broccoli20.1*30.05*
Cauliflower20.1*30.05*
Others20.1*30.05*
(b) Head Brassicas
Brussels sprouts0.50.05*
Head cabbage331
Others30.05*
(c) Leafy Brassicas
Chinese cabbage0.02*0.01*0.5
Kale0.02*0.01*0.05*
Others0.02*0.01*0.05*
(v) Leaf Vegetables and Fresh Herbs
(a) Lettuce & similar
Cress0.1*
Lamb’s lettuce0.1*0.05*
Lettuce5
Scarole0.1*0.05*
Others0.1*
(b) Spinach & similar
Spinach0.1*
Others0.1*0.01*0.05*0.05*0.50.5
(c) Witloof0.05*0.05*
(d) Herbs
Chervil50.05*
Chives50.05*
Parsley50.05*
Celery leaves50.05*
Others50.05*
(vi) Legume Vegetables (fresh)
Beans (with pods)30.1*0.01*0.05*
Beans (without pods)0.02*0.1*0.050.05*0.05*0.05*
Peas (with pods)30.1*0.05*0.5
Peas (without pods)0.02*0.1*0.01*0.05*0.05*
Others0.1*0.05*
(vii) Stem Vegetables
Asparagus0.05*
Cardoons0.05*
Celery2100.05*0.05*
Fennel0.05*
Globe artichokes0.210.05*20.1
Leeks0.02*100.05*0.2
Rhubarb0.05*
Others0.05*
(viii) Fungi
(a) Cultivated mushrooms2
3. Pulses
Beans0.02*2
Lentils0.05*
Peas0.02*0.1*0.05*
4. Oilseeds
Peanuts0.05
Rape seed0.05*
5. Potatoes
Early potatoes3
Ware potatoes30.5
6. Hops (dried)including hop pellets0.1*50
& unconcentrated powder
7. Cereals
Wheat30.05*
Rye30.05*
Barley0.1*0.230.2
Sorghum3
Oats30.2
Triticale3
Maize3
Buckwheat3
Millet3
Rice(1)3
Other cereals(2)3
8. Products of ANIMAL ORIGIN
Meat, fat & preparations of meat(3)0.05*(5)
Group to which food belongsGroups include the following productsFenvalerateGlyphosateImazalilIprodioneManeb, mancozeb, metiram, propineb, zinebMethamidophosPermethrin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
Grapefruit0.05*5
Lemons0.05*55
Limes0.05*5
Mandarins (inc clementines & similar hybrids)0.05*25
Oranges0.05*5
Pomelos0.05*5
Others0.05*5
(ii) Tree Nuts (shelled or unshelled)
Hazelnuts0.02
(iii) Pome Fruit
Apples30.05
Pears30.05
Quinces30.05
Others30.05
(iv) Stone Fruit
Apricots0.05*0.1
Peaches (inc nectarines & similar hybrids)0.05*0.05
Plums0.3
Others0.01*
(v) Berries and Small Fruit
(a) Strawberries (other than wild)0.02*1
(b) Cane Fruit (other than wild)
Dewberries0.05*
(c) Other small fruit & berries (other than wild)
Currants (red, black & white)5
Gooseberries5
(vi) Miscellaneous Fruit
Bananas3
Olives (table consumption)0.1*
Olives (oil extract)2
2. Vegetables, fresh or uncooked, frozen or dry
(i) Root and Tuber Vegetables
Beetroot0.5
Carrots0.30.2
Horseradish0.1
Parsnips0.10.05*
Radishes0.30.2
Salsify0.2
(ii) Bulb Vegetables
Onions0.05*
Shallots0.05*
Spring onions30.05*0.05*
(iii) Fruiting Vegetables
(a) Solanacea
Tomatoes0.53
Peppers0.01*
(b) Cucurbits-edible peel
Gherkins2
Courgettes2
(c)Cucurbits-inedible peel
Melons20.30.5
Squashes0.5
Watermelons0.5
Others0.5
(iv) Brassica Vegetables
(a) Flowering Brassicas
Broccoli0.0510.5
Cauliflower0.0510.5
Others0.0510.5
(b) Head Brassicas
Brussels sprouts0.05*0.510.05*
Head cabbage0.05*11
Others0.05*10.05*
(c) Leafy Brassicas
Chinese cabbage50.5
Kale0.05*0.02*0.5
Others0.02*0.5
(d) Kohlrabi0.05*0.1*
(v)Leaf Vegetables and Fresh Herbs
(a) Spinach & similar
Others0.05*0.1*0.02*0.02*0.05*1
(b)Watercress0.3
(c) Witloof2
(vi) Legume Vegetables (fresh)
Beans (with pods)0.05*510.5
Beans (without pods)0.05*0.02*0.10.01*
Peas (with pods)0.05*110.5
Peas (without pods)0.05*0.20.10.01*
Others0.05*0.05*
(vii) Stem Vegetables
Celery0.5
Fennel0.02*
Globe artichokes0.1
Leeks30.01*
3. Pulses
Beans0.05*20.05*0.01*
Lentils0.05*0.05*
Peas0.05*30.05*0.01*
Others0.05*0.05*
4. Oilseeds
Linseed0.1
Rape seed0.5
Mustard seed100.02*
5. Cereals
Wheat1
Rye0.05*1
Barley0.212
Sorghum200.05*
Oats0.22
Triticale0.05*0.05*
Buckwheat0.05*
Millet0.05*
Rice(1)3
Other cereals(2)0.05*
6. Products of ANIMAL ORIGIN
Meat, fat &0.05*(5)
preparations0.5(6)
of meat(3)
Eggs(4)0.05*
Group to which food belongsGroups include the following productsProcymidoneVinclozolin
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) POME FRUIT
Pears1
(ii) Stone Fruit
Apricots2
Cherries0.02*
Peaches (inc nectarines & similar hybrids)2
Plums22
Others2
(iii) Berries and Small Fruit
(a) Other small fruit & berries (other than wild)
Currants (red, black & white)10
(iv) Miscellaneous Fruit
Kiwi fruit10
2. Vegetables, fresh or uncooked, frozen or dry
(i) Root and Tuber Vegetables
Carrots0.5
Horseradish0.05*
Radishes0.05*
Swedes0.05*
(ii) Leaf Vegetables and Fresh Herbs
(a) Spinach & similar
Others0.02*
(b) Witloof2
(iii) Legume Vegetables (fresh)
Beans (without pods)0.02*0.5
Peas (with pods)1
Peas (without pods)0.30.3
(iv) Stem Vegetables
Celery0.05*
3. Pulses
Beans0.02*0.5
Lentils0.02*0.05*
Peas0.20.5
Others0.02*0.05*

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