New Zealand Gazette – 2016 – No. 15

Page 102

✨ Food Standards Residue Limits

NEW ZEALAND GAZETTE, No. 15 — 22 FEBRUARY 2016

Milks T1.5
Poultry kidney T10
Poultry liver T0.5
Poultry meat T0.5

Agvet chemical: Netobimin
see Albendazole

Agvet chemical: Nicarbazin
Permitted residue: 4,4′-dinitrocarbanilide (DNC)
Chicken fat/skin 10
Chicken kidney 20
Chicken liver 35
Chicken muscle 5

Agvet chemical: Nitrothal-isopropyl
Permitted residue: Nitrothal-isopropyl
Apple 1

Agvet chemical: Nitroxynil
Permitted residue: Nitroxynil
Cattle, edible offal of 1
Cattle meat 1
Cattle milk T0.5
Goat, edible offal of 1
Goat meat 1
Sheep, edible offal of 1
Sheep meat 1

Agvet chemical: Norflurazon
Permitted residue: Norflurazon
Asparagus 0.05
Citrus fruits 0.2
Cotton seed 0.1
Grapes 0.1
Pome fruits 0.2
Stone fruits 0.2
Tree nuts *0.2

Agvet chemical: Norgestomet
Permitted residue: Norgestomet
Edible offal (mammalian) 0.0001
Meat (mammalian) 0.0001

Agvet chemical: Novaluron
Permitted residue: Novaluron
Cranberry 0.45
Cotton seed T1
Cotton seed oil, crude T2
Pome fruits T1

Agvet chemical: Novobiocin
Permitted residue: Novobiocin
Cattle, edible offal of 0.1
Cattle meat 0.1
Cattle milk *0.1

102

Gazette.govt.nz — NZ Gazette 2016, No 15

The General Assembly Library (on the right) was completed in 1899 and survived the 1907 fire. Now the oldest remaining original Parliament building, still used as the Parliamentary Library.

✨ LLM interpretation of page content

🏥 Food Standards (Proposal M1013 - Maintenance of Schedule 20 - Maximum Residue Limits) Variation — Amendment No. 161 — Part Two (continued from previous page)

Domain🏥 Health & Social Welfare
KeywordsFood Standards, Residue Limits, Variation, Amendment, Schedule 20, Agvet Chemicals, Netobimin, Nicarbazin, Nitrothal-isopropyl, Nitroxynil, Norflurazon, Norgestomet, Novaluron, Novobiocin

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Additional Sources

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Gazette Extraordinary No. 1 (1840), held at the Alexander Turnbull Library, Wellington, New Zealand. Imaged by Luke Howison at the National Library reading rooms; PDF released into the public domain.

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