✨ Maximum Residue Limits for Pesticides




20 JUNE

NEW ZEALAND GAZETTE 1817

SPECTINOMYCIN

INHIBITORY SUBSTANCE, IDENTIFIED AS SPECTINOMYCIN

EDIBLE OFFAL (MAMMALIAN)
[EXCEPT SHEEP, EDIBLE OFFAL OF] 1
GOAT MILK
2
MEAT (MAMMALIAN) [EXCEPT
SHEEP MEAT] 1
POULTRY, EDIBLE OFFAL OF
1
POULTRY MEAT *1

TEMEPHOS

SUM OF TEMEPHOS AND TEMEPHOS SULFOXIDE, EXPRESSED AS TEMEPHOS

CATTLE MEAT (IN THE FAT) T5

TERBACIL

TERBACIL

PEPPERMINT OIL *0.1

SPINOSAD

SUM OF SPINOSYN A AND SPINOSYN D

BRASSICA (COLE OR CABBAGE) VEGETABLES 0.5
EGG PLANT T0.1
EGGS 0.01
GRAPES T0.1
PEPPERS 0.2
POME FRUITS T0.1
POULTRY, EDIBLE OFFAL OF
0.01
POULTRY MEAT *0.01
TOMATO 0.2

TEbuconazole

TEBUCONAZOLE

BULB VEGETABLES *0.01

TEBUFENOZIDE

TEBUFENOZIDE

APPLES T2
AVOCADO T0.5
CUSTARD APPLE T0.3
DRIED GRAPES 4
GRAPES 2

THIODICARB

SUM OF THIODICARB, METHOMYL AND METHOMYLOXIME, EXPRESSED AS THIODICARB
SEE ALSO METHOMYL

POULTRY, EDIBLE OFFAL OF 0.5
POULTRY MEAT
0.5
SORGHUM T0.5

TRIADIMEFON

SUM OF TRIADIMEFON AND TRIADIMENOL, EXPRESSED AS TRIADIMEFON
SEE ALSO TRIADIMENOL

POULTRY, EDIBLE OFFAL OF 0.05
POULTRY MEAT
0.05

TRITICONAZOLE

TRITICONAZOLE

CEREAL GRAINS 0.05
EDIBLE OFFAL (MAMMALIAN)
0.05
EGGS 0.05
MEAT (MAMMALIAN)
0.05

UNICONAZOLE-P

NO RESIDUE DEFINITION

AVOCADO *0.02

[21.10] omitting from columns 1 and 2 respectively of Schedule 1, the following chemicals,
residue definitions, all associated foods and maximum residue limit entries -

Azinphos-ethyl
Bromuconazole
3-(2-chloro-thiazol-5-ylmethyl)-5-methyl-[1,3,5]oxadiazinan-4-ylidene-N-nitroamine
Chloroxuron
DEF see Tribufos
Demeton-S-methyl
EDB
Flufenoxuron
Formothion
Lenacil
Lindane
Naphthoxyacetic acid
Pirimiphos-ethyl
Poloxalene
Pyrifenox
Tribufos



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Online Sources for this page:

VUW Te Waharoa PDF NZ Gazette 2002, No 68


Gazette.govt.nz PDF NZ Gazette 2002, No 68





✨ LLM interpretation of page content

πŸ₯ Maximum Residue Limits for Various Pesticides in Food (continued from previous page)

πŸ₯ Health & Social Welfare
Maximum Residue Limits, Pesticides, Food Standards, Chemical Groups, Food Classes