Food Standards Maximum Residue Limits




NEW ZEALAND GAZETTE, No. 44 — 19 MAY 2016

Commodity Maximum Residue Limit (mg/kg)
Beans (dry) 0.3
Berries and other small fruits [except
blackberries; blueberries; boysenberry; 3
grapes]
Brussels sprouts 0.3
Cabbages, head 0.2
Cereal grains [except barley; oats; rye;
triticale; wheat] *0.01
Coffee beans 0.3
Corn salad (lamb’s lettuce) 10
Cress, garden 10
Endive 0.4
Flowerhead brassicas (including
broccoli; broccoli, Chinese; cauliflower) 0.1
Fruiting vegetables, cucurbits 0.5
Fruiting vegetables, other than cucurbits
[except peppers] 0.3
Garlic 0.3
Leek 0.7
Lentil (dry) 0.5
Lettuce, head 2
Lettuce, leaf 2
Meat (mammalian) (in the fat) 0.5
Oats 1
Oilseed [except peanut] 0.4
Onion, bulb 1.5
Onion, Welsh 1.5
Peanut 0.04
Peas (dry) 0.3
Peppers 0.5
Root and tuber vegetables 0.5
Rucola 10
Rye 0.2
Shallot 0.3
Sorghum 0.5
Spinach 0.5
Spring onion 1.5
Triticale 0.2
Wheat 0.2

Agvet chemical: Spinetoram
Permitted residue: Sum of Ethyl-spinosyn-J and Ethyl-spinosyn-L
| Hops, dry | 22 |

Agvet chemical: Spinosad
Permitted residue: Sum of spinosyn A and spinosyn D
| Hops, dry | 22 |

Agvet chemical: Tebuconazole
Permitted residue: Tebuconazole
| Citrus fruits | T0.05 |
| Hops, dry | 40 |

Agvet chemical: Thiamethoxam
Permitted residue—commodities of plant origin:
Thiamethoxam
| | 145 |



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Online Sources for this page:

Gazette.govt.nz PDF NZ Gazette 2016, No 44





✨ LLM interpretation of page content

🏥 Food Standards (Proposal M1011 – Maximum Residue Limits (2015)) Variation (continued from previous page)

🏥 Health & Social Welfare
11 May 2016
Food Standards, Maximum Residue Limits, Agvet Chemicals, Beans, Berries, Brussels sprouts, Cabbages, Cereal grains, Coffee beans, Corn salad, Cress, Endive, Flowerhead brassicas, Fruiting vegetables, Garlic, Leek, Lentil, Lettuce, Meat, Oats, Oilseed, Onion, Peanut, Peas, Peppers, Root and tuber vegetables, Rucola, Rye, Shallot, Sorghum, Spinach, Spring onion, Triticale, Wheat, Spinetoram, Spinosad, Tebuconazole, Thiamethoxam