S.I. No. 256/2001 - European Communities (Pesticide Residues) (Products of Plant Origin, Including Fruit and Vegetables) (Amendment) (No. 2) Regulations, 2001

I, Joe Walsh, Minister for Agriculture, Food and Rural Development, 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 1990¹ , 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 Commission Directive 98/82/EC of 27 October 1998¹¹ , Commission Directive 1999/65/EC of 24 June 1999¹² , Commission Directive 1999/71/EC of 14 July 1999¹³ , Commission Directive 2000/24/EC of 28 April 2000¹⁴ , Commission Directive 2000/48/EC of 25 July 2000¹⁵ , Commission Directive 2000/57/EC of 22 September 2000¹⁶ ; Commission Directive 2000/58/EC of 22 September 2000¹⁷ , Commission Directive 2000/42/EC of 22 June 2000¹⁸ and the corrigenda to Commission Directive 2000/42/EC of 22 June 2000¹⁹ , Commission Directive 2000/81/EC of 18 December 2000²⁰ , Commission Directive 2000/82/EC of 20 December 2000²¹ and Commission Directive 2001/35/EC of 11 May 2001²² , 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) (Amendment) (No. 2) Regulations, 2001.

(2) These Regulations shall come into operation on the 1st day of July 2001.

2. In these Regulations -

“the Principal Regulations” means the European Communities (Pesticide Residues) (Products of Plant Origin, including Fruit and Vegetables) Regulations, 1999 ( S.I. No. 179 of 1999 ).

“the Directive” means Council Directive 90/642/EEC of 27 November 1990¹ , 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 , Commission Directive 98/82/EC of 27 October 1998¹¹ , Commission Directive 1999/65/EC of 24 June 1999¹² , Commission Directive 1999/71/EC of 14 July 1999¹³ , Commission Directive 2000/24/EC of 28 April 2000¹⁴ , Commission Directive 2000/48/EC of 25 July 2000¹⁵ , Commission Directive 2000/57/EC of 22 September 2000¹⁶ , and Commission Directive 2000/58/EC of 22 September 2000¹⁷ , Commission Directive 2000/42/EC of 22 June 2000¹⁸ and the corrigenda to Commission Directive 2000/42/EC of 22 June 2000¹⁹ , Commission Directive 2000/81/EC of 18 December 2000²⁰ , Commission Directive 2000/82/EC of 20 December 2000²¹ and Commission Directive 2001/35/EC of 11 May 2001²² .

3. First Schedule, Part 2, Annex II of the Principal Regulations is hereby amended by the replacement of the following entries to Annex II.

First Schedule

Part 2 Annex II

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Benomyl/ Carbendazim thiophanate-methyl (sum expressed as carbendazim)	Chlorothalonil	Quinalphos	Chlormequat	Fenbutatinoxide
1. Fruit, fresh, dried or uncooked,			0.05(*)
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT					5
Grapefruit
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges
Pomelos
Others
(ii) TREE NUTS (SHELLED
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT				0.05(*)
Apples
Pears				0.5(t)
Quinces
Others				0.05(*)
(iv) STONE FRUIT					0.05(*)
Apricots
Cherries
Peaches (including
Nectarines and similar hybrids)
Plums
Others
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine
grapes
Table grapes
Wine grapes
(b) Strawberries (other	0.1(*)				1
than wild)
(c) Cane fruit (other than wild)
Blackberries		10
Dewberries
Loganberries
Raspberries
Others		0.01(*)
(d) Other small fruit and
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and
White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS
Avocados
Bananas					3
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or			0.05(*)	0.05(*)
Uncooked, frozen or dry
(I) ROOT AND TUBER				0.05(*)
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES				0.05(*)
Garlic
Onions
Shallots
Spring onions
Others		0.01(*)
(iii) FRUITING				0.05(*)
VEGETABLES
(a) Solanacea
Tomatoes					1
Peppers
Aubergines					1
Others					0.05(*)
(b) Cucurbits - edible peel
Cucumbers
Gherkins
Courgettes					0.5
Others					0.05(*)
(c) Cucurbits - inedible peel					0.05(*)
Melons
Squashes
Watermelons
Others
(d) Sweetcorn
(iv) BRASSICA VEGETABLES				0.05(*)
(a) Flowering brassica
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage
Others
(c) Leafy brassica
Chinese cabbage
Kale
Others
(d) Kohlrabi
(v) LEAF VEGETABLES				0.05(*)
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME				0.05(*)
VEGETABLES (fresh)					0.05(*)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)		0.3
Others
(vii) STEM VEGETABLES				0.05(*)
(fresh)
Asparagus
Cardoons
Celery	2	10
Fennel
Globe artichokes
Leeks
Rhubarb
Others
(viii) FUNGI
(a) Cultivated mushrooms				10
(b) Wild mushrooms				0.05(*)
3. Pulses			0.05(*)	0.05(*)
Beans

Lentils
Peas
Others


4. Oil seeds			0.05(*)	0.1(*)	0.05(*)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed
Others

5. Potatoes	0.1(*)		0.05(*)	0.05(*)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,			0.1(*)	0.1(*)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop			0.1(*)	0.1(*)	0.1(*)
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Fenvalerate and esfenvalerate		Diazinon	Disulfoton (sum of disulfoton, disulfoton sulfoxide and disulfoton sulfone expressed as disulfoton)	Endosulfan (sum of alpha- and beta- isomers and endosulfansulfate expressed as endosulfan)	Mecarbam
	Sum of	Sum of
	RR & SS	RS & SR
	Isomers	Isomers

1. Fruit, fresh, dried or uncooked,				0.02(*)		0.05(*)
preserved by freezing, not
containing added sugar, nuts
(i) CITRUS FRUIT	0.02(*)	0.02(*)			0.5
Grapefruit			1
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges			1
Pomelos			1
Others			0.02(*)
(ii) TREE NUTS (SHELLED	0.02(*)	0.02(*)			0.1(*)
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT	0.05	0.02(*)			0.3
Apples			0.3
Pears			0.3
Quinces
Others			0.02(*)
(iv) STONE FRUIT	0.02(*)	0.02(*)
Apricots
Cherries			0.3
Peaches (including					0.5
Nectarines and similar hybrids)
Plums			0.1
Others			0.02(*)		0.05(*)
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine	0.1	0.02(*)	0.02(*)		0.5
grapes
Table grapes
Wine grapes
(b) Strawberries (other	0.02(*)	0.02(*)	0.02(*)		0.05(*)
than wild)
(c) Cane fruit (other than wild)	0.02(*)	0.02(*)	0.02(*)		0.05(*)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and	0.02(*)	0.02(*)			0.05(*)
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and
White)
Gooseberries
Others
(e) Wild berries and wild	0.02(*)	0.02(*)
fruit
(iv) MISCELLANEOUS	0.02(*)	0.02(*)			0.05(*)
Avocados
Bananas
Dates
Figs
Kiwi			0.2
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others			0.02(*)
2. Vegetables, fresh or				0.02(*)
Uncooked, frozen or dry
(I) ROOT AND TUBER	0.02(*)	0.02(*)			0.05(*)
VEGETABLES
Beetroot
Carrots			0.2
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others			0.02(*)
(ii) BULB VEGETABLES	0,02(*)	0.02(*)	0.02(*)		0.05(*)
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING
VEGETABLES
(a) Solanacea			0.5
Tomatoes	0.05	0.02(*)			0.5
Peppers					1
Aubergines
Others	0.02(*)	0.02(*)			0.05(*)
(b) Cucurbits - edible peel	0.02(*)	0.02(*)	0.02(*)		0.05(*)
Cucumbers
Gherkins
Courgettes
Others
(c) Cucurbits -	0.02(*)	0.02(*)	0.02(*)		0.3
inedible peel
Melons
Squashes
Watermelons
Others
(d) Sweetcorn	0.02(*)	0.02(*)	0.02(*)		0.05(*)
(iv) BRASSICA VEGETABLES			0.02(*)		0.05(*)
(a) Flowering brassica	0.02(*)	0.02(*)
Broccoli
Cauliflower
Others
(b) Head brassica		0.02(*)
Brussels sprouts	0.05
Head cabbage	0.05
Others	0.02(*)
(c) Leafy brassica	0.02(*)	0.02(*)
Chinese cabbage
Kale
Others
(d) Kohlrabi	0.02(*)	0.02(*)
(v) LEAF VEGETABLES	0.02(*)	0.02(*)	0.02(*)		0.05(*)
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME	0.02(*)	0.02(*)	0.02(*)		0.05(*)
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES	0.02(*)	0.02(*)	0.02(*)		0.05(*)
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks
Rhubarb
Others
(viii) FUNGI	0.02(*)	0.02(*)	0.02(*)		0.05(*)
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses	0.02(*)	0.02(*)	0.02(*)	0.02(*)	0.05(*)
Beans
Lentils
Peas
Others


4. Oil seeds	0.05(*)	0.05(*)	0.05(*)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean					0.5
Mustard seed
Cotton seed
Others					0.1(*)

5. Potatoes	0.02(*)	0.02(*)	0.02(*)	0.02(*)	0.05(*)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,	0.05(*)	0.05(*)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop	0.05(*)	0.05(*)	0.05(*)	0.05(*)	0.1(*)
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Phorate (sum of phorate, its oxygen analogue and their sulphoxides and sulphones expressed as phorate)	Propoxur	Propyzamide	Triazophos	Triforine
1. Fruit, fresh, dried or uncooked,	0.05(*)			0.02(*)
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT
Grapefruit
Lemons		0.3
Limes		0.3
Mandarins (including		0.3
Clementines and other hybrids)
Oranges
Pomelos
Others		0.05(*)
(ii) TREE NUTS (SHELLED					0.05(*)
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT		0.05(*)
Apples
Pears
Quinces
Others
(iv) STONE FRUIT		0.05(*)
Apricots					2
Cherries
Peaches (including					2
Nectarines and similar hybrids)
Plums					1
Others
(v) BERRIES AND SMALL			0.02(*)
FRUIT
(a) Table and wine		0.05(*)			0.05(*)
grapes
Table grapes
Wine grapes
(b) Strawberries (other		0.05(*)			0.05(*)
than wild)
(c) Cane fruit (other than wild)		0.05(*)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and White)
Gooseberries		0.2
Others					0.05(*)
(e) Wild berries and wild fruit
(iv) MISCELLANEOUS		0.05(*)
Avocados
Bananas
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or	0.05(*)
Uncooked, frozen or dry
(I) ROOT AND TUBER		0.05(*)		0.02(*)	0.05(*)
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES		0.05(*)		0.02(*)	0.05(*)
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING		0.05(*)		0.02(*)
VEGETABLES
(a) Solanacea					0.05(*)
Tomatoes
Peppers
Aubergines
Others
(b) Cucurbits - edible peel
Cucumbers
Gherkins
Courgettes
Others
(c) Cucurbits -
inedible peel					0.05(*)
Melons
Squashes
Watermelons
Others
(d) Sweetcorn
(iv) BRASSICA VEGETABLES			0.02(*)	0.02(*)	0.05(*)
(a) Flowering brassica		0.5
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage		0.5
Others		0.05(*)
(c) Leafy brassica		0.05(*)
Chinese cabbage
Kale
Others
(d) Kohlrabi		0.05(*)
(v) LEAF VEGETABLES		0.05(*)			0.05(*)
AND FRESH HERBS
(a) Lettuce and similar			1
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs			1
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME		0.05(*)	0.02(*)	0.02(*)	0.05(*)
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES			0.02(*)	0.02(*)	0.05(*)
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks
Rhubarb
Others		0.05(*)
(viii) FUNGI				0.02(*)
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses	0.05(*)			0.02(*)
Beans

Lentils
Peas
Others


4. Oil seeds
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds			0.1
Soya bean
Mustard seed
Cotton seed
Others	0.05(*)		0.05(*)	0.02(*)

5. Potatoes				0.02(*)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,				0.05(*)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop			0.05(*)	0.05(*)
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Methidathion	Methomyl/ thiodicarb (sum expressed as methomyl)	Pirimiphos-methyl	Thiabendazole	Carbofuran (sum of carbofuran and 3-hydroxy-carbofuran expressed as carbofuran)
1. Fruit, fresh, dried or uncooked,
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT				5	0.3
Grapefruit		0.5
Lemons		1
Limes		1
Mandarins (including		1
Clementines and other hybrids)
Oranges		0.5
Pomelos		0.5
Others		0.05(*)
(ii) TREE NUTS (SHELLED			0.05(*)		0.1(*)
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT		0.2	0.05(*)		0.1(*)
Apples				5
Pears				5
Quinces
Others				0.05(*)
(iv) STONE FRUIT			0.05(*)	0.05(*)	0.1(*)
Apricots		0.2
Cherries	0.02(*)	0.1
Peaches (including		0.2
Nectarines and similar hybrids)
Plums		0.5
Others
(v) BERRIES AND SMALL				0.05(*)	0.1(*)
FRUIT
(a) Table and wine
grapes
Table grapes		0.05(*)	0.05(*)
Wine grapes		1	2
(b) Strawberries (other			0.05(*)
than wild)
(c) Cane fruit (other than wild)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and		0.05(*)
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and
White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS		0.05(*)			0.1(*)
Avocados				15
Bananas				5
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes				5
Olives
Passion fruit
Pineapples
Papaya				10
Others			0.05(*)
2. Vegetables, fresh or
Uncooked, frozen or dry
(I) ROOT AND TUBER				0.05(*)
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes		0.5
Salsify
Sweet potatoes
Swedes					0.2
Turnips					0.2
Yam
Others					0.1(*)
(ii) BULB VEGETABLES	0.02(*)		0.05(*)	0.05(*)
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING	0.02(*)			0.05(*)
VEGETABLES
(a) Solanacea
Tomatoes		0.5	1
Peppers			1
Aubergines		0.5
Others		0.05(*)	0.05(*)
(b) Cucurbits - edible peel		0.05(*)
Cucumbers			0.1
Gherkins
Courgettes
Others			0.05(*)
(c) Cucurbits -		0.05(*)			0.2
inedible peel
Melons			1
Squashes
Watermelons
Others			0.05(*)
(d) Sweetcorn		0.05(*)			0.1(*)
(iv) BRASSICA VEGETABLES		0.05(*)
(a) Flowering brassica
Broccoli
Cauliflower
Others
(b) Head brassica				0.05(*)	0.1(*)
Brussels sprouts
Head cabbage
Others			0.05(*)
(c) Leafy brassica			0.05(*)		0.1(*)
Chinese cabbage
Kale
Others
(d) Kohlrabi			0.05(*)
(v) LEAF VEGETABLES			0.05(*)	0.05(*)
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce		2
Scarole
Others		0.05(*)
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs		2
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME		0.05(*)	0.05(*)	0.05(*)	0.1(*)
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES	0.02(*)	0.05(*)	0.05(*)	0.05(*)	0.1(*)
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks
Rhubarb
Others
(viii) FUNGI
(a) Cultivated mushrooms				10
(b) Wild mushrooms
3. Pulses
Beans

3. Pulses			0.05(*)		0.1(*)
Lentils
Peas
Others


4. Oil seeds			0.05(*)		0.1(*)
Linseed
Peanuts		0.1
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean		0.1
Mustard seed
Cotton seed		0.1
Others	0.02(*)	0.05(*)

5. Potatoes					0.1(*)
Early potatoes				0.05(*)
Ware potatoes				15

6. Tea (leaves and stems dried,
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Carbosulfan	Benfuracarb	Furathiocarb	Benalaxyl	Metalaxyl
1. Fruit, fresh, dried or uncooked,
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT	0.05(*)	0.05(*)
Grapefruit					0.5
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges					0.5
Pomelos					0.5
Others					0.05(*)
(ii) TREE NUTS (SHELLED		0.05(*)
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT	0.05(*)
Apples
Pears
Quinces
Others
(iv) STONE FRUIT	0.05(*)				0.05(*)
Apricots
Cherries
Peaches (including
Nectarines and similar hybrids)
Plums
Others
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine
grapes
Table grapes
Wine grapes
(b) Strawberries (other
than wild)
(c) Cane fruit (other than wild)					0.05(*)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and
White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS					0.05(*)
Avocados
Bananas
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or
Uncooked, frozen or dry
(I) ROOT AND TUBER				0.05(*)
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others	0.05(*)
(ii) BULB VEGETABLES	0.05(*)
Garlic
Onions					0.5
Shallots					0.5
Spring onions
Others					0.05(*)
(iii) FRUITING	0.05(*)	0.05(*)
VEGETABLES
(a) Solanacea					0.05(*)
Tomatoes
Peppers
Aubergines
Others
(b) Cucurbits - edible peel
Cucumbers					0.5
Gherkins
Courgettes
Others					0.05(*)
(c) Cucurbits -
inedible peel
Melons				0.1	0.2
Squashes
Watermelons				0.1	0.2
Others
(d) Sweetcorn
(iv) BRASSICA VEGETABLES	0.05(*)	0.05(*)
(a) Flowering brassica					0.1
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage
Others
(c) Leafy brassica					0.05(*)
Chinese cabbage
Kale
Others
(d) Kohlrabi
(v) LEAF VEGETABLES
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce				0.5	1
Scarole
Others					0.05(*)
(b) Spinach and similar					0.05(*)
Spinach
Beet leaves (chard)
Others
(c) Watercress					0.05(*)
(d) Witloof					0.05(*)
(e) Herbs					0.05(*)
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME			0.05(*)
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES	0.05(*)		0.05(*)
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks					0.2
Rhubarb
Others					0.05(*)
(viii) FUNGI
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses
Beans

3. Pulses			0.05(*)
Lentils
Peas
Others


4. Oil seeds	0.05(*)		0.05(*)	0.05(*)	0.05(*)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed
Others

5. Potatoes
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop	1
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Lambda-cybalothrin	Propiconazole	Cyfluthrin and b-cyfluthrin (sum of isomers)	Ethephon	Fenarimol
1. Fruit, fresh, dried or uncooked,
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT	0.02(*)			0.05(*)
Grapefruit
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges
Pomelos
Others
(ii) TREE NUTS (SHELLED
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT
Apples
Pears
Quinces
Others
(iv) STONE FRUIT
Apricots					0.5
Cherries					1
Peaches (including					0.5
Nectarines and similar hybrids)
Plums
Others		0.05(*)	0.02(*)		0.02(*)
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine				0.05(*)
grapes
Table grapes
Wine grapes
(b) Strawberries (other	0.5		0.02(*)
than wild)
(c) Cane fruit (other than wild)
Blackberries
Dewberries
Loganberries
Raspberries					0.1
Others
(d) Other small fruit and			0.02(*)
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and
White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS
Avocados
Bananas		0.1
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples				0.5
Papaya
Others		0.05(*)		0.05(*)
2. Vegetables, fresh or
Uncooked, frozen or dry
(I) ROOT AND TUBER
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES	0.02(*)			0.05(*)
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING
VEGETABLES
(a) Solanacea
Tomatoes	0.5				0.5
Peppers	0.1		0.3		0.5
Aubergines	0.5
Others	0.02(*)		0.02(*)		0.02(*)
(b) Cucurbits - edible peel		0.05(*)			0.2
Cucumbers			0.1
Gherkins
Courgettes
Others			0.02(*)
(c) Cucurbits -	0.05
inedible peel
Melons
Squashes
Watermelons
Others
(d) Sweetcorn				0.05(*)
(iv) BRASSICA VEGETABLES
(a) Flowering brassica	0.1		0.05
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage
Others
(c) Leafy brassica	0.02(*)		0.3
Chinese cabbage
Kale
Others
(d) Kohlrabi	0.02(*)
(v) LEAF VEGETABLES
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar	0.02(*)
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof	0.02(*)
(e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME					0.02(*)
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES		0.05(*)	0.02(*)		0.02(*)
(fresh)
Asparagus
Cardoons
Celery	0.3
Fennel
Globe artichokes
Leeks
Rhubarb
Others	0.02(*)
(viii) FUNGI	0.02(*)
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses
Beans

Lentils
Peas
Others


4. Oil seeds		0.05(*)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed				2
Others				0.05(*)

5. Potatoes
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,			0.1(*)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Aldicarb (sum of aldicarb, its sulfoxide and its sulfone expressed as aldicarb)	Amitraz (sum of amitraz plus all its metabolites containing 2,4 dimethylaniline expressed as amitraz	Dicofol (sum of p.p¹ and o.p¹ isomers)	Acephate	Spiroxamine
1. Fruit, fresh, dried or uncooked,
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT			2	1	0.05(P) (*)
Grapefruit
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges
Pomelos
Others		0.02(*)
(ii) TREE NUTS (SHELLED				0,02(*)	0.05(P) (*)
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT			0.02(*)	# 1	0.05(P) (*)
Apples
Pears
Quinces
Others
(iv) STONE FRUIT			0.02(*)		0.05(P) (*)
Apricots				0.02(*)
Cherries				0.02(*)
Peaches (including				0.02(*)
Nectarines and similar hybrids)
Plums				# 2
Others		0.02(*)		0.02(*)
(v) BERRIES AND SMALL		0.02(*)
FRUIT
(a) Table and wine			2	0.02(*)	1(P)
grapes
Table grapes			0.02(*)
Wine grapes			2
(b) Strawberries (other	0.05(*)		0.02(*)	0.02(*)	0.05(P) (*)
than wild)
(c) Cane fruit (other than wild)			0.02(*)	0.02(*)	0.05(P) (*)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and			0.02(*)	0.02(*)	0.05(P) (*)
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and White)
Gooseberries
Others
(e) Wild berries and wild			0.02(*)	0.02(*)	0.05(P) (*)
fruit
(iv) MISCELLANEOUS			0.02(*)	0.02(*)	0.05(P) (*)
Avocados
Bananas	0.1
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or					0.05(P) (*)
Uncooked, frozen or dry
(I) ROOT AND TUBER				0.02(*)
VEGETABLES
Beetroot
Carrots	0.1
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips	0.1
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES			0.02(*)	0.02(*)
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING	0.05(*)
VEGETABLES
(a) Solanacea			0.02(*)
Tomatoes			1	0.5
Peppers
Aubergines				# 0.5
Others		0.02(*)	0.02(*)	0.02(*)
(b) Cucurbits - edible peel		0.02(*)	0.2
Cucumbers				# 0.02(*)
Gherkins
Courgettes
Others				0.02(*)
(c) Cucurbits -		0.02(*)	0.5	0.02(*)
inedible peel
Melons
Squashes
Watermelons
Others
(d) Sweetcorn				0.02(*)
(iv) BRASSICA VEGETABLES
(a) Flowering brassica				# 2
Broccoli
Cauliflower
Others	0.05(*)
(b) Head brassica				2
Brussels sprouts
Head cabbage
Others	0.05(*)
(c) Leafy brassica				# 0.02(*)
Chinese cabbage
Kale
Others
(d) Kohlrabi				0.02(*)
(v) LEAF VEGETABLES
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce				1
Scarole
Others				0.02(*)
(b) Spinach and similar				0.02(*)
Spinach
Beet leaves (chard)
Others
(c) Watercress				0.02(*)
(d) Witloof				0.02(*)
(e) Herbs				0.02(*)
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME			0.02(*)
VEGETABLES (fresh)
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(*)
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes				# 0.2
Leeks				# 0.02(*)
Rhubarb
Others				0.02(*)
(viii) FUNGI			0.02(*)	0.02(*)
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses			0.02(*)		0.05(P) (*)
Beans				# 0.02(*)

Lentils				0.02(*)
Peas				# 0.02(*)
Others				0.02(*)


4. Oil seeds	0.05(*)			0.02(*)	0.05(P) (*)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed		1
Others

5. Potatoes	0.5			0.02(*)	0.05(P) (*)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,				0.1(*)	0.1(P) (*)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop				# 0.1(*)	0.1(P) (*)
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Azinphos-ethyl	Dinoterb	Propham	DNOC	Pyrazophos
1. Fruit, fresh, dried or uncooked,	0.05(*)	0.05(*)	0.05(*)	0.05(*) (+)	0.05(*) (+)
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT
Grapefruit
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges
Pomelos
Others
(ii) TREE NUTS (SHELLED
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT
Apples
Pears
Quinces
Others
(iv) STONE FRUIT
Apricots
Cherries
Peaches (including
Nectarines and similar hybrids)
Plums
Others
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine
grapes
Table grapes
Wine grapes
(b) Strawberries (other
than wild)
(c) Cane fruit (other than wild)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS
Avocados
Bananas
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or	0.05(*)	0.05(*)	0.05(*)	0.05(*) (+)	0.05(*) (+)
Uncooked, frozen or dry
(I) ROOT AND TUBER
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING
VEGETABLES
(a) Solanacea
Tomatoes
Peppers
Aubergines
Others
(b) Cucurbits - edible peel
Cucumbers
Gherkins
Courgettes
Others
(c) Cucurbits -
inedible peel
Melons
Squashes
Watermelons
Others
(d) Sweetcorn
(iv) BRASSICA VEGETABLES
(a) Flowering brassica
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage
Others
(c) Leafy brassica
Chinese cabbage
Kale
Others
(d) Kohlrabi
(v) LEAF VEGETABLES
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks
Rhubarb
Others
(viii) FUNGI
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses	0.05(*)	0.05(*)	0.05(*)	0.05(*) (+)	0.05(*) (+)
Beans

Lentils
Peas
Others

4. Oil seeds	0.05(*)	0.05(*)	0.05(*)	0.05(*) (+)	0.05(*) (+)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed
Others

5. Potatoes	0.05(*)	0.05(*)	0.05(*)	0.05(*) (+)	0.05(*) (+)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,	0.1(*)	0.1(*)	0.1(*)	0.1(*) (+)	0.1(*) (+)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop	0.1(*)	0.1(*)	0.1(*)	0.1(*) (+)	0.1(*) (+)
pellets and unconcentrated
powder

Groups and examples of individual	Pesticide residues and maximum residue levels
Products to which the MRLs apply	(mg/kg)
	Monolinuron	Chlozolinate	Tecnazene
1. Fruit, fresh, dried or uncooked,	0.05(*) (+)	0.05(*) (#)	0.05(*) (#)
Preserved by freezing, not
Containing added sugar, nuts
(i) CITRUS FRUIT
Grapefruit
Lemons
Limes
Mandarins (including
Clementines and other hybrids)
Oranges
Pomelos
Others
(ii) TREE NUTS (SHELLED
OR UNSHELLED)
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT
Apples
Pears
Quinces
Others
(iv) STONE FRUIT
Apricots
Cherries
Peaches (including
Nectarines and similar hybrids)
Plums
Others
(v) BERRIES AND SMALL
FRUIT
(a) Table and wine
grapes
Table grapes
Wine grapes
(b) Strawberries (other
than wild)
(c) Cane fruit (other than wild)
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d) Other small fruit and
berries (other than wild)
Bilberries
Cranberries
Currants (red, black and White)
Gooseberries
Others
(e) Wild berries and wild
fruit
(iv) MISCELLANEOUS
Avocados
Bananas
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Papaya
Others
2. Vegetables, fresh or	0.05(*) (+)	0.05(*) (#)	0.05(*) (#)
Uncooked, frozen or dry
(I) ROOT AND TUBER
VEGETABLES
Beetroot
Carrots
Celeriac
Horseradish
Jerusalem Artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii) BULB VEGETABLES
Garlic
Onions
Shallots
Spring onions
Others
(iii) FRUITING
VEGETABLES
(a) Solanacea
Tomatoes
Peppers
Aubergines
Others
(b) Cucurbits - edible peel
Cucumbers
Gherkins
Courgettes
Others
(c) Cucurbits -
inedible peel
Melons
Squashes
Watermelons
Others
(d) Sweetcorn
(iv) BRASSICA VEGETABLES
(a) Flowering brassica
Broccoli
Cauliflower
Others
(b) Head brassica
Brussels sprouts
Head cabbage
Others
(c) Leafy brassica
Chinese cabbage
Kale
Others
(d) Kohlrabi
(v) LEAF VEGETABLES
AND FRESH HERBS
(a) Lettuce and similar
Cress
Lamb's lettuce
Lettuce
Scarole
Others
(b) Spinach and similar
Spinach
Beet leaves (chard)
Others
(c) Watercress
(d) Witloof
(e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME
VEGETABLES (fresh)
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others
(vii) STEM VEGETABLES
(fresh)
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leeks
Rhubarb
Others
(viii) FUNGI
(a) Cultivated mushrooms
(b) Wild mushrooms
3. Pulses	0.05(*) (+)	0.05(*) (#)	0.05(*) (#)
Beans

Lentils
Peas
Others


4. Oil seeds	0.05(*) (+)	0.05(*) (#)	0.05(*) (#)
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seeds
Soya bean
Mustard seed
Cotton seed
Others

5. Potatoes	0.05(*) (+)	0.05(*) (#)	0.05(*) (#)
Early potatoes
Ware potatoes

6. Tea (leaves and stems dried,	0.1(*) (+)	0.1(*) (#)	0.1(*) (#)
from the leaves of Camellia
sinensis)
fermented or otherwise,

7. Hops (dried), including hop	0.1(*) (+)	0.1(*) (#)	0.1(*) (#)
pellets and unconcentrated
powder

	GIVEN under my Official Seal, this 31st day of May 2001.

	Joe Walsh
	Minister for Agriculture, Food and Rural Development.

Explanatory Note

(This note is not part of the Instrument and does not purport to be a legal interpretation)

These Regulations amend existing regulations on the maximum residue levels for pesticide residues in and on products of plant origin, including fruit and vegetables.

¹ O.J. No. L350 of 14/12/1990

² O.J. No. L211 of 23/81993

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 7/12/1995

⁸ O.J. No. L1144 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. L172 of 8/7/1999

¹³ O.J. No. L194 of 27/7/1999

¹⁴ O.J. No. L107/28 of 4/5/2000

¹⁵ O.J. No. L197/26 of 3/8/2000

¹⁶ O.J. No. L244/76 of 29/9/2000

¹⁷ O.J. No. L244/78 of 29/9/2000

¹⁸ O.J. No. L158/51 of 30/6/2000

¹⁹ O.J. No. L262/46 of 17/10/2000

²⁰ O.J. No. L326/56 of 22/12/2000

²¹ O.J. No. L3/18 of 6/1/2001

²² O.J. No. L136/42 of 18/5/2001