
1 
These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2005 and shall come into force on 23rd June 2005.
2 

(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2000 are amended in accordance with this regulation.
(2) In Schedule 1, for the entries in column 1 for the pesticides Metalaxyl and Metalaxyl-M, together with the corresponding entries in column 2, substitute the following entries:–

Column 1 Column 2
Pesticide Residues
Metalaxyl 
(1) for products of plant origin other than cereals: metalaxyl including other mixtures of constituent isomers including metalaxyl-m (sum of isomers)
(2) for cereals and foodstuffs of animal origin: metalaxyl
Metalaxyl-M for cereals: metalaxyl-m.
(3) In Part 2 of Schedule 2 for the existing maximum permitted levels for residues of the pesticides Azoxystrobin, Fenhexamid, Fenpropimorph, Iprovalicarb, Maneb Mancozeb Metiram Propineb Zineb, Metalaxyl, Metalaxyl-M, Methomyl thiodicarb, Myclobutanil and Penconazole substitute the maximum permitted levels for residues of those pesticides specified in Schedule 1 to these Regulations in relation to the products so specified.
(4) For Schedule 5, substitute the Schedule set out in Schedule 2 to these Regulations.
3 
Regulation 1(3) of, and Schedule 2 to, the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2005 are hereby revoked.
ROSS FINNIE
A member of the Scottish Executive
St Andrew’s House, Edinburgh
25th May 2005
SCHEDULE 1
Regulation 2(3)

Group to which food belongs Groups include the following products Azoxystrobin Fenhexamid Fenpropimorph Iprovalicarb ManebMancozebMetiramPropinebZineb Metalaxyl Metalaxyl-M Methomyl thiodicarb Myclobutanil Penconazole
1.
FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS

i) 
CITRUS FRUIT
 Grapefruit 1 0.05* 0.05* 0.05* 5 0.5  0.5 3 0.05*
 Lemons 1 0.05* 0.05* 0.05* 5 0.5  1 3 0.05*
 Limes 1 0.05* 0.05* 0.05* 5 0.5  1 3 0.05*
 Mandarins (inc clementines & similar hybrids) 1 0.05* 0.05* 0.05* 5 0.5  1 3 0.05*
 Oranges 1 0.05* 0.05* 0.05* 5 0.5  0.5 3 0.05*
 Pomelos 1 0.05* 0.05* 0.05* 5 0.5  0.5 3 0.05*
 Others 1 0.05* 0.05* 0.05* 5 0.5  0.05* 3 0.05*

ii) 
TREE NUTS (shelled or unshelled)
 Almonds 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Brazil nuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Cashew nuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Chestnuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Coconuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Hazelnuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Macadamia nuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Pecans 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Pine nuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Pistachios 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Walnuts 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*
 Others 0.1* 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.05* 0.05*

iii) 
POME FRUIT
 Apples 0.05* 0.05* 0.05* 0.05* 3 1  0.2 0.5 0.2
 Pears 0.05* 0.05* 0.05* 0.05* 3 1  0.2 0.5 0.2
 Quinces 0.05* 0.05* 0.05* 0.05* 3 1  0.2 0.5 0.2
 Others 0.05* 005* 0.05* 0.05* 3 1  0.2 0.5 0.2

iv) 
STONE FRUIT
 Apricots 0.05* 5 0.05* 0.05* 2 0.05*  0.2 0.3 0.1
 Cherries 0.05* 5 0.05* 0.05* 1 0.05*  0.1 1 0.05*
 Peaches (incl nectarines & similar hybrids 0.05* 5 0.05* 0.05* 2 0.05*  0.2 0.5 0.1
 Plums 0.05* 1 0.05* 0.05* 1 0.05*  0.5 0.5 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

v) 
BERRIES AND SMALL FRUIT
 
(a) Table & wine grapes
 Table grapes 2 5 0.05* 2 2 2  0.05* 1 0.2
 Wine grapes 2 5 0.05* 2 2 1  1 1 0.2
 
(b) Strawberries (other than wild) 2 5 1 0.05* 2 0.5  0.05* 1 0.05*
 
(c) Cane Fruit (other than wild)
 Blackberries 3 10 1 0.05* 0.05* 0.05*  0.05* 1 0.05*
 Dewberries 0.05* 10 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Loganberries 0.05* 10 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Raspberries 3 10 1 0.05* 0.05* 0.05*  0.05* 1 0.05*
 Others 0.05* 10 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 
(d) Other small fruit & berries (other than wild)
 Bilberries 0.05* 5 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Cranberries 0.05* 5 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Currants (red, black & white) 0.05* 5 1 0.05* 5 0.05*  0.05* 1 0.5
 Gooseberries 0.05* 5 1 0.05* 5 0.05*  0.05* 1 0.05*
 Others 0.05* 5 1 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 
(e) Wild berries & wild fruit 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

vi) 
MISCELLANEOUS FRUIT
 Avocados 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Bananas 2 0.05* 2 0.05* 0.05* 0.05*  0.05* 2 0.05*
 Dates 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Figs 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Kiwi fruit 0.05* 10 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Kumquats 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Litchis 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Mangoes 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Olives (table consumption) 0.05* 0.05* 0.05* 0.05* 5 0.05*  0.05* 0.02* 0.05*
 Olives (oil extract) 0.05* 0.05* 0.05* 0.05* 5 0.05*  0.05* 0.02* 0.05*
 Papaya 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Passion fruit 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Pineapples 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Pomegranates 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
2.
VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY

i) 
ROOT AND TUBER VEGETABLES
 Beetroot 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Carrots 0.2 0.05* 0.05* 0.05* 0.2 0.1  0.05* 0.2 0.05*
 Celeriac 0.3 0.05* 0.05* 0.05* 0.2 0.05*  0.05* 0.02* 0.05*
 Horseradish 0.2 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.2 0.05*
 Jerusalem artichokes 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Parsnips 0.2 0.05* 0.05* 0.05* 0.05* 0.1  0.05* 0.2 0.05*
 Parsley root 0.2 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.2 0.05*
 Radishes 0.05* 0.05* 0.05* 0.05* 2 0.05*  0.5 0.02* 0.05*
 Salsify 0.2 0.05* 0.05* 0.05* 0.2 0.05*  0.05* 0.02* 0.05*
 Sweet potatoes 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Swedes 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Turnips 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Yams 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

ii) 
BULB VEGETABLES
 Garlic 0.05* 0.05* 0.05* 0.05* 0.5 0.5  0.05* 0.02* 0.05*
 Onions 0.05* 0.05* 0.05* 0.1 0.5 0.5  0.05* 0.02* 0.05*
 Shallots 0.05* 0.05* 0.05* 0.05* 0.5 0.5  0.05* 0.02* 0.05*
 Spring onions 2 0.05* 0.05* 0.05* 1 0.2  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

iii) 
FRUITING VEGETABLES
 
(a) Solanacea
 Tomatoes 2 1 0.05* 1 3 0.2  0.5 0.3 0.05*
 Peppers 2 2 0.05* 0.05* 2 0.5  0.05* 0.5 0.05*
 Chili peppers 2 2 0.05* 0.05* 2 0.5  0.05* 0.5 0.05*
 Aubergines 2 1 0.05* 0.05* 2 0.05*  0.5 0.3 0.05*
 Others 2 0.05* 0.05* 0.05* 2 0.05*  0.05* 0.02* 0.05*
 
(b) Cucurbits-edible peel
 Cucumbers 1 1 0.05* 0.1 0.5 0.5  0.05* 0.1 0.05*
 Gherkins 1 1 0.05* 0.1 2 0.05*  0.05* 0.1 0.05*
 Courgettes 1 1 0.05* 0.1 2 0.05*  0.05* 0.1 0.05*
 Others 1 1 0.05* 0.05* 0.05* 0.05*  0.05* 0.1 0.05*
 
(c) Cucurbits-inedible peel
 Melons 0.5 0.05* 0.05* 0.2 0.5 0.2  0.05* 0.2 0.1
 Squashes 0.5 0.05* 0.05* 0.05* 0.5 0.05*  0.05* 0.2 0.1
 Watermelons 0.5 0.05* 0.05* 0.2 0.5 0.2  0.05* 0.2 0.1
 Others 0.5 0.05* 0.05* 0.05* 0.5 0.05*  0.05* 0.2 0.1
 
(d) Sweet corn 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

iv) 
BRASSICA VEGETABLES
 
(a) Flowering Brassicas
 Broccoli 0.5 0.05* 0.05* 0.05* 1 0.1  0.2 0.02* 0.05*
 Cauliflower 0.5 0.05* 0.05* 0.05* 1 0.1  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 1 0.1  0.05* 0.02* 0.05*
 
(b) Head Brassicas
 Brussels sprouts 0.1 0.05* 0.5 0.05* 1 0.05*  0.05* 0.02* 0.05*
 Head cabbage 0.3 0.05* 0.05* 0.05* 1 1  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 1 0.05*  0.05* 0.02* 0.05*
 
(c) Leafy Brassicas
 Chinese cabbage 5 0.05* 0.05* 0.05* 0.5 0.05*  0.05* 0.02* 0.05*
 Kale 5 0.05* 0.05* 0.05* 2 0.2  0.05* 0.02* 0.05*
 Others 5 0.05* 0.05* 0.05* 0.5 0.05*  0.05* 0.02* 0.05*
 
(d) Kohlrabi 0.2 0.05* 0.05* 0.05* 0.1* 0.05*  0.05* 0.02* 0.05*

v) 
LEAF VEGETABLES AND FRESH HERBS
 
(a) Lettuce & similar
 Cress 3 0.05* 0.05* 1 5 0.05*  0.05* 0.02* 0.05*
 Lamb’s lettuce 3 0.05* 0.05* 1 5 0.05*  0.05* 5 0.05*
 Lettuce 3 30 0.05* 1 5 2  2 0.02* 0.05*
 Scarole 3 0.05* 0.05* 1 5 1  0.05* 0.02* 0.05*
 Others 3 0.05* 0.05* 1 5 0.05*  0.05* 0.02* 0.05*
 
(b) Spinach & similar
 Spinach 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  2 0.02* 0.05*
 Beet leaves (chard) 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  2 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  2 0.02* 0.05*
 
(c) Watercress 0.05* 0.05* 0.05* 0.05* 0.3 0.05*  0.05* 0.02* 0.05*
 
(d) Witloof 0.2 0.05* 0.05* 0.05* 0.2 0.3  0.05* 0.02* 0.05*
 
(e) Herbs
 Chervil 3 0.05* 0.05* 0.05* 5 1  2 0.02* 0.05*
 Chives 3 0.05* 0.05* 0.05* 5 1  2 0.02* 0.05*
 Parsley 3 0.05* 0.05* 0.05* 5 1  2 0.02* 0.05*
 Celery leaves 3 0.05* 0.05* 0.05* 5 1  2 0.02* 0.05*
 Others 3 0.05* 0.05* 0.05* 5 1  2 0.02* 0.05*

vi) 
LEGUME VEGETABLES (fresh)
 Beans (with pods) 1 0.05* 0.05* 0.05* 1 0.05*  0.05* 0.02* 0.05*
 Beans (without pods) 0.2 0.05* 0.05* 0.05* 0.1 0.05*  0.05* 0.02* 0.05*
 Peas (with pods) 0.5 0.05* 0.05* 0.05* 1 0.05*  0.05* 0.02* 0.05*
 Peas (without pods) 0.2 0.05* 0.05* 0.05* 0.1 0.05*  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

vii) 
STEM VEGETABLES
 Asparagus 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Cardoons 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Celery 5 0.05* 0.05* 0.05* 0.5 0.05*  0.05* 0.02* 0.05*
 Fennel 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Globe artichokes 1 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.5 0.2
 Leeks 0.1 0.05* 0.5 0.05* 3 0.2  0.05* 0.02* 0.05*
 Rhubarb 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*

viii) 
FUNGI
 
(a) Cultivated mushrooms 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 
(b) Wild mushrooms 0.05* 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
3.
PULSES
 Beans 0.1 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Lentils 0.1 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Peas 0.1 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
 Others 0.1 0.05* 0.05* 0.05* 0.05* 0.05*  0.05* 0.02* 0.05*
4.
OILSEEDS
 Linseed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
 Peanuts 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.1 0.05* 0.05*
 Poppy seed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
 Sesame seed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
 Sunflower seed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
 Rape seed 0.5 0.1* 0.05* 0.1* 0.5 0.1*  0.05* 0.05* 0.05*
 Soya bean 0.5 0.1* 0.05* 0.1* 0.1* 0.1*  0.1 0.05* 0.05*
 Mustard seed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
 Cotton seed 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.1 0.05* 0.05*
 Others 0.05* 0.1* 0.05* 0.1* 0.1* 0.1*  0.05* 0.05* 0.05*
5.
POTATOES
 Early potatoes 0.05* 0.05* 0.05* 0.05* 0.1 0.05*  0.05* 0.02* 0.05*
 Ware potatoes 0.05* 0.05* 0.05* 0.05* 0.1 0.05*  0.05* 0.02* 0.05*
6.
TEA
 (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1*  0.1* 0.05* 0.1*
7.
HOPS (dried)
 including hop pellets & unconcentrated powder 20 0.1* 10 0.1* 25 10  10 2 0.5
8.
CEREALS
 Wheat 0.3 0.05* 0.5(52) 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.05*
 Rye 0.3 0.05* 0.5 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.05*
 Barley 0.3 0.05* 0.5 0.05* 2 0.05* 0.02* 0.05* 0.02* 0.05*
 Sorghum 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Oats 0.3 0.05* 0.5 0.05* 2 0.05* 0.02* 0.05* 0.02* 0.05*
 Triticale 0.3 0.05* 0.5 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Maize 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Buckwheat 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Millet 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Rice (1) 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
 Other cereals 0.05* 0.05* 0.05*(53) 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.05*
9.
PRODUCTS OF ANIMAL ORIGIN
 Meat, edible offal, fat & preparations of meat and edible offal (2) 0.05* 0.05* 0.3 (46)0.05 (47)0.01* (48)0.02 (49)0.01 (17)  0.05* 0.05*  0.02 0.01* 0.05*
 Milk (3) & Dairy Produce (4) 0.01* 0.05* 0.01  0.05* 0.05*  0.02 0.01* 0.01*
 Eggs (5) 0.05* 0.05* 0.01*  0.05* 0.05*  0.02 0.01* 0.05*UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme 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 
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 of a combination, the following levels apply: – if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; – if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk
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.
7 
All meat except poultrymeat.
8 
Kidney except of poultry.
9 
All other meat, edible offal, fat and preparations of meat and edible offal.
10 
All meat.
11 
All liver and kidney.
12 
Liver of bovine animals.
13 
Meat of poultry.
14 
Meat of bovine animals.
15 
Fat of bovine animals.
16 
Except poultry.
17 
Broccoli includes calabrese.
18 
Liver of chicken.
19 
Kidney of bovine animals.
20 
Liver of bovine animals, sheep and goats.
21 
Except foodstuffs of ovine origin.
22 
Meat of bovinr animals, sheep and goats.
23 
Except meet and liver of bovine animals, sheep and poultry or meat of poultry.
24 
This MRL also applies to spelt.
25 
Except spelt.
26 
Liver of bovine animals, sheep, goats, and swine.
27 
Kidney of bovine animals, sheep, goats, and swine.
28 
Meat of poultry, fat and edible offal.
29 
Meat of bovine animals, sheep, goats, and swine.
30 
All kidney.
31 
Kidney of swine
32 
Kidney of bovine animals sheep and goats.
33 
This figure is the sum of the alpha and beta isomers. For meat, fat & preparations of meat MRL for aplha isomer is 0.2 mg/kg and MRL for beta isomer is 0.1 mg/kg. For milk and dairy produce MRL for alpha isomer is 0.004 mg/kg and MRL for beta isomer is 0.003 mg/kg. For eggs MRL for alpha isomer is 0.02 mg/kg and MRL for beta isomer is 0.01 mg/kg.
34 
All meat, liver and fat.
35 
1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell.
36 
Ruminant liver.
37 
Fat liver and kidney.
38 
With the exception of meat and other ovine, bovine and caprine products.
39 
Seed without shell.
SCHEDULE 2
Regulation 2(4)
“
SCHEDULE 5
Regulation 2(1)

“The Residue Directives” means Council Directive 1986/362/EEC as amended by–

Directive Reference
Council Directive 1988/298/EEC O.J. No. L 126, 20.5.88, p.53
Council Directive 1990/654/EEC O.J. No. L 353, 17.12.90, p.48
Council Directive 1993/57/EEC O.J. No. L 211, 23.8.93, p.1
Council Directive 1994/29/EC O.J. No. L 189, 23.7.94, p.67
Council Directive 1995/39/EC O.J. No. L 197, 22.8.95, p.29
Council Directive 1996/33/EC O.J. No. L 144, 18.6.96, p.35
Council Directive 1997/41/EC O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/65/EC O.J. No. L 172, 8.7.99, p.40
Commission Directive 1999/71/EC O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/42/EC O.J. No. L 158, 30.6.00, p.51
Commission Directive 2000/48/EC O.J. No. L 197, 3.8.00, p.26
Commission Directive 2000/58/EC O.J. No. L 244, 29.9.00, p.78
Commission Directive 2000/81/EC O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/39/EC O.J. No. L 148, 1.6.01, p.70
Commission Directive 2001/48/EC O.J. No. L 180, 3.7.01, p.26
Commission Directive 2001/57/EC O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/23/EC O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/76/EC O.J. No. L 240, 7.9.02, p.45
Commission Directive 2002/79/EC O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC O.J. No. L 343, 18.12.02, p.23
Commission Directive 2003/60/EC O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/62/EC O.J. No. L 154, 21.6.03, p.70
Commission Directive 2003/113/EC O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC O.J. No. L 14, 21.1.04, p.10together with Council Directive 1986/363/EEC as amended by–

Directive Reference
Council Directive 1993/57/EEC O.J. No. L 211, 23.8.93, p.1
Council Directive 1994/29/EEC O.J. No. L 189, 23.7.94, p.67
Council Directive 1995/39/EC O.J. No. L 197, 22.8.95, p.29
Council Directive 1996/33/EC O.J. No. L 144, 18.6.96, p.35
Council Directive 1997/41/EC O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/71/EC O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/81/EC O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/39/EC O.J. No. L 148, 1.6.01, p.70
Commission Directive 2001/57/EC O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/23/EC O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/79/EC O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC O.J. No. L 343, 18.12.02, p.23
Commission Directive 2003/60/EC O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/113/EC O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC O.J. No. L 14, 21.1.04, p.10and Council Directive 1990/642/EEC as amended by—

Directive Reference
Council Directive 1993/58/EEC O.J. No. L 211, 23.8.93, p.6
Council Directive 1994/30/EC O.J. No. L 189, 23.7.94, p.70
Council Directive 1995/38/EC O.J. No. L 197, 22.8.95, p.14
Council Directive 1995/61/EC O.J. No. L 292, 7.12.95, p.27
Council Directive 1996/32/EC O.J. No. L 144, 18.6.96, p.12
Council Directive 1997/41/EC O.J. No. L 184, 12.7.97, p.33
Commission Directive 1997/71/EC O.J. No. L 347, 18.12.97, p.42
Commission Directive 1998/82/EC O.J. No. L 290, 29.10.98, p.25
Commission Directive 1999/65/EC O.J. No. L 172, 8.7.99, p.40
Commission Directive 1999/71/EC O.J. No. L 194, 27.7.99, p.36
Commission Directive 2000/24/EC O.J. No. L 107, 4.5.00, p.28
Commission Directive 2000/42/EC O.J. No. L 158, 30.6.00, p.51
Commission Directive 2000/48/EC O.J. No. L 197, 3.8.00, p.26
Commission Directive 2000/57/EC O.J. No. L 244, 29.9.00, p.76
Commission Directive 2000/58/EC O.J. No. L 244, 29.9.00, p.78
Commission Directive 2000/81/EC O.J. No. L 326, 22.12.00, p.56
Commission Directive 2000/82/EC O.J. No. L 3, 6.1.01, p.18
Commission Directive 2001/35/EC O.J. No. L 136, 18.5.01, p.42
Commission Directive 2001/48/EC O.J. No. L 180, 3.7.01, p.26
Commission Directive 2001/57/EC O.J. No. L 208, 1.8.01, p.36
Commission Directive 2002/5/EC O.J. No. L 34, 5.2.02, p.7
Commission Directive 2002/23/EC O.J. No. L 64, 7.3.02, p.13
Commission Directive 2002/42/EC O.J. No. L 134, 22.5.02, p.29
Commission Directive 2002/66/EC O.J. No. L 192, 20.7.02, p.47
Commission Directive 2002/71/EC O.J. No. L 225, 22.8.02, p.21
Commission Directive 2002/76/EC O.J. No. L 240, 7.9.02, p.45
Commission Directive 2002/79/EC O.J. No. L 291, 28.10.02, p.1
Commission Directive 2002/97/EC O.J. No. L 343, 18.12.02, p.23
Commission Directive 2002/100/EC O.J. No. L 2, 7.1.03, p.33
Commission Directive 2003/60/EC O.J. No. L 155, 24.6.03, p.15
Commission Directive 2003/62/EC O.J. No. L 154, 21.6.03, p.70
Commission Directive 2003/69/EC O.J. No. L 175, 15.7.03, p.37
Commission Directive 2003/113/EC O.J. No. L 324, 11.12.03, p.24
Commission Directive 2003/118/EC O.J. No. L 327, 16.12.03, p.25
Commission Directive 2004/2/EC O.J. No. L 14, 21.1.04, p.10
Commission Directive 2004/95/EC O.J. No. L 301, 28.9.04, p.42
Commission Directive 2004/115/EC O.J. No. L 374, 22.12.04, p.64
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