WORKING DOCUMENT SANTE 10684/2015 Rev0 [AnnexIIIA] Pesticide residues and maximum residue levels (mg/kg)
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1 FRUITS, FRESH or FROZEN; TREE NUTS Citrus fruits Grapefruits Oranges Lemons Limes Mandarins Others Tree nuts 0.01* Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts/cobnuts Macadamias Pecans Pine nut kernels Pistachios Walnuts Others Pome fruits Apples Pears Quinces Medlars Loquats/Japanese medlars Others Stone fruits Apricots Cherries (sweet) Peaches Plums Others Berries and small fruits (a) grapes Table grapes Wine grapes (b) strawberries (c) cane fruits Blackberries Dewberries Raspberries (red and yellow) Others (d) other small fruits and berries Blueberries Cranberries Currants (black, red and white) Gooseberries (green, red and yellow) Rose hips Mulberries (black and white) Azaroles/Mediterranean medlars Elderberries Others Miscellaneous fruits with (a) edible peel Dates Figs Table olives Kumquats Carambolas Kaki/Japanese persimmons Jambuls/jambolans Others (b) inedible peel, small Kiwi fruits (green, red, yellow) Litchis/lychees Passionfruits/maracujas Prickly pears/cactus fruits Star apples/cainitos American persimmons/virginia kaki Others (c) inedible peel, large Avocados Bananas Mangoes Papayas Granate apples/pomegranates Cherimoyas Guavas Pineapples Breadfruits Durians Soursops/guanabanas Others VEGETABLES, FRESH or FROZEN Root and tuber vegetables (a) potatoes 0.01* (b) tropical root and tuber vegetables Cassava roots/manioc Sweet potatoes Yams Arrowroots Others (c) other root and tuber vegetables except sugar beets Beetroots 0.01* Carrots Celeriacs/turnip rooted celeries 0.01* page 1/5
2 Horseradishes 0.01* Jerusalem artichokes 0.01* Parsnips 0.01* Parsley roots/hamburg roots parsley 0.01* Radishes 0.01* Salsifies 0.01* Swedes/rutabagas 0.01* Turnips 0.01* Others 0.01* Bulb vegetables Garlic Onions Shallots Spring onions/green onions and Welsh onions Others Fruiting vegetables (a) solanacea Tomatoes Sweet peppers/bell peppers Aubergines/eggplants Okra/lady's fingers Others (b) cucurbits with edible peel Cucumbers Gherkins Courgettes Others (c) cucurbits with inedible peel Melons Pumpkins Watermelons Others (d) sweet corn (e) other fruiting vegetables Brassica vegetables (excluding brassica roots and brassica baby leaf crops) (a) flowering brassica Broccoli Cauliflowers Others (b) head brassica Brussels sprouts Head cabbages Others (c) leafy brassica Chinese cabbages/pe-tsai Kales Others (d) kohlrabies Leaf vegetables, herbs and edible flowers (a) lettuces and salad plants Lamb's lettuces/corn salads Lettuces Escaroles/broad-leaved endives Cresses and other sprouts and shoots Land cresses Roman rocket/rucola Red mustards Baby leaf crops (including brassica species) Others 0, (b) spinaches and similar leaves Spinaches Purslanes Chards/beet leaves Others (c) grape leaves and similar species (d) watercresses (e) witloofs/belgian endives (f) herbs and edible flowers Chervil Chives Celery leaves Parsley Sage Rosemary Thyme Basil and edible flowers Laurel/bay leave Tarragon Others Legume vegetables Beans (with pods) Beans (without pods) Peas (with pods) Peas (without pods) Lentils Others Stem vegetables Asparagus Cardoons Celeries Florence fennels Globe artichokes Leeks Rhubarbs Bamboo shoots Palm hearts Others 0.03 page 2/5
3 Fungi, mosses and lichens Cultivated fungi Wild fungi Mosses and lichens Algae and prokaryotes organisms 0.01* PULSES Beans Lentils Peas Lupins/lupini beans Others OILSEEDS AND OIL FRUITS Oilseeds Linseeds Peanuts/groundnuts Poppy seeds Sesame seeds Sunflower seeds Rapeseeds/canola seeds Soyabeans Mustard seeds Cotton seeds Pumpkin seeds Safflower seeds Borage seeds Gold of pleasure seeds Hemp seeds Castor beans Others Oil fruits Olives for oil production Oil palms kernels Oil palms fruits Kapok Others CEREALS Barley Buckwheat and other pseudo-cereals Maize/corn Common millet/proso millet Oat Rice Rye Sorghum Wheat Others TEAS, COFFEE, HERBAL INFUSIONS, COCOA AND CAROBS Teas Coffee beans Herbal infusions from (a) flowers Chamomile Hibiscus/roselle Rose Jasmine Lime/linden Others (b) leaves and herbs Strawberry Rooibos Mate/maté Others (c) roots Valerian Ginseng Others (d) any other parts of the plant Cocoa beans Carobs/Saint John's breads HOPS 0.05* SPICES Seed spices Anise/aniseed Black caraway/black cumin Celery Coriander Cumin Dill Fennel Fenugreek Nutmeg Others Fruit spices Allspice/pimento Sichuan pepper Caraway Cardamom Juniper berry Peppercorn (black, green and white) Vanilla Tamarind Others Bark spices Cinnamon Others Root and rhizome spices Liquorice Ginger 0.08 page 3/5
4 Turmeric/curcuma Horseradish (+) Others Bud spices Cloves Capers Others Flower pistil spices Saffron Others Aril spices Mace Others SUGAR PLANTS Sugar beet roots Sugar canes Chicory roots Others PRODUCTS OF ANIMAL ORIGIN -TERRESTRIAL ANIMALS Tissues from (a) swine Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* (b) bovine Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* (c) sheep Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* d) goat Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* (e) equine Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* (f) poultry Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* (g) other farmed terrestrial animals Muscle 0.01* Fat tissue Liver 0.01* Kidney 0.01* Edible offals (other than liver and kidney) Others 0.01* Milk Cattle Sheep Goat Horse Others Birds eggs 0.01* Chicken Duck Geese Quail Others Honey and other apiculture products 0.05* Amphibians and Reptiles 0.01* Terrestrial invertebrate animals 0.01* Wild terrestrial vertebrate animals 0.01* (*) Indicates lower limit of analytical determination (a) For the complete list of products of plant and animal origin to which MRLs apply, reference should be made to Annex I. Chlorate (chlorates (including page 4/5
5 (+) The applicable maximum residue level for horseradish (Armoracia rusticana) in the spice group (code ) is the one set for horseradish (Armoracia rusticana) in the Vegetables category, root and tuber vegetables group (code ) taking into account changes in the levels by processing (drying) according to Art. 20 (1) of Regulation (EC) No 396/ Horseradish page 5/5
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