β¨ Food Safety Standards
NEW ZEALAND GAZETTE, No. 51 β 8 MAY 2015
Eggs 0.01
Fennel, seed T50
Fennel, bulb T0.1
Fruiting vegetables, cucurbits 1
Galangal, Greater T0.1
Gooseberry T3
Grapes 2
Herbs [except as otherwise listed
under this chemical] T50
Horseradish 0.5
Kaffir lime leaves T50
Lemon grass T50
Lemon myrtle leaves T100
Lemon verbena (dry leaves) T50
Lentil (dry) T0.5
Lettuce, head 15
Lettuce, leaf 15
Maize T0.01
Mango 0.5
Meat (mammalian) 0.01
Mexican tarragon T50
Milks 0.005
Mizuna T50
Olives T2
Passionfruit 0.5
Peanut 0.05
Peanut oil, crude 0.1
Peppers 3
Poppy seed 0.02
Potato 0.05
Poultry, edible offal of 0.01
Poultry meat 0.01
Radish 0.5
Raspberries, red, black 5
Riberries T10
Rice T7
Rose and dianthus (edible flowers) T50
Spices 0.1
Stone fruits 1.5
Strawberry 10
Tea, green, black T20
Tomato T1
Tree nuts [except almonds] 2
Turmeric, root T0.1
Wheat 0.02
Agvet chemical: Bacitracin
Permitted residue: Inhibitory substance, identified as
bacitracin
Chicken, edible offal of 0.5
Chicken fat 0.5
Chicken meat 0.5
Eggs 0.5
Milks *0.5
Agvet chemical: Benalaxyl
Permitted residue: Benalaxyl
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π₯
Maximum Residue Limits Variation for Food Standards
(continued from previous page)
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Agricultural Compounds, Food Safety, Asulam, Atrazine, Avilamycin, Azaconazole, Azamethiphos, Azaperone, Azimsulfuron, Azinphos-methyl, Azoxystrobin
π₯ Permitted Residue Limits for Bacitracin
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Bacitracin, Chicken, Eggs, Milk
π₯ Permitted Residue Limits for Benalaxyl
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Benalaxyl
NZ Gazette 2015, No 51