β¨ Food Standards
NEW ZEALAND GAZETTE, No. 51 β 8 MAY 2015
Peas 1
Poppy seed 0.02
Potato 0.02
Shallot T0.5
Spring onion 2
Agvet chemical: Dinitolmide
Permitted residue: Sum of dinitolmide and its metabolite 3-amino-5-nitro-o-toluamide, expressed as dinitolmide equivalents
Poultry, edible offal of 6
Poultry fats 2
Poultry meat 3
Agvet chemical: Dinitro-o-toluamide
see Dinitolmide
Agvet chemical: Dinotefuran
Permitted residue: Sum of dinotefuran and its metabolites DN, 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine and UF, 1-methyl-3-(tetrahydro-3-furylmethyl)urea expressed as dinotefuran
Grapes 0.9
Agvet chemical: Diphenylamine
Permitted residue: Diphenylamine
Apple 10
Edible offal (mammalian) [except liver] 0.01
Eggs 0.05
Liver of cattle, goats, pigs and sheep 0.05
Meat (mammalian) (in the fat) 0.01
Milks (in the fat) 0.01
Pear 7
Poultry, edible offal of 0.01
Poultry meat (in the fat) *0.01
Agvet chemical: Diquat
Permitted residue: Diquat cation
Anise myrtle leaves T0.5
Barley 5
Beans [except broad bean and soya bean] 1
Broad bean (green pods and immature seeds) 1
Edible offal (mammalian) 0.05
Eggs 0.01
Fruit 0.05
Hops, dry T0.2
Lemon myrtle leaves T0.5
Linseed 0.01
Maize 0.1
Meat (mammalian) 0.05
Milks 0.01
Native pepper (Tasmannia lanceolata) leaves T0.5
Oats 5
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β¨ LLM interpretation of page content
π₯
Permitted residue limits for Dinitolmide
(continued from previous page)
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Dinitolmide, Poultry
π₯ Permitted residue limits for Dinitro-o-toluamide
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Dinitro-o-toluamide
π₯ Permitted residue limits for Dinotefuran
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Dinotefuran, Grapes
π₯ Permitted residue limits for Diphenylamine
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Diphenylamine, Apple, Pear
π₯ Permitted residue limits for Diquat
π₯ Health & Social WelfareFood Standards, Maximum Residue Limits, Diquat, Anise myrtle leaves, Barley, Beans
NZ Gazette 2015, No 51