Key to Abbreviations used in the Appendix
| T | - | Codex Tolerance |
| PRL | - | Practical Residue Limit |
| JMPR | - | Joint FAO/WHO Meeting on Pesticide Residues |
| TT | - | Temporary Codex Tolerance |
| TPRL | - | Temporary Practical Residue Limit |
| CCPR | - | Codex Committee on Pesticide Residues |
| CAC | - | Codex Alimentarius Commission |
(Note: Definitions of these terms are given in Appendix II, to ALINORM 74/24 or in the General Principles of the Codex Alimentarius (see Manual of the Codex Alimentarius Commission, 3rd Edition). The numbering of the individual recommendations at Step 6 corresponds to that in Appendix II, ALINORM 74/24).
Changes Proposed by the Tenth Session of the Commission to Codex Maximum Limits for Pesticide Residues at Step 9 of the Procedure
Those marked by means of asterisks are, in the opinion of the Commission, not substantive and, therefore, need not follow the Procedure for the Amendment of Codex Standards.
ALDRIN and DIELDRIN (HHDN and HEOD)
Residue: Aldrin and dieldrin, singly or in combination, expressed as dieldrin.
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Milk and Milk products | 0.125 on a fat basis | PRL | 0.15 on a fat basis |
| • Carrots | 0.1 | TT | PRL |
| • Lettuce | 0.1 | TT | PRL |
| • Potatoes | 0.1 | TT | T |
CARBARYL
Residue: Carbaryl
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Rice | 2.5 | TT | Rice in the husk 3 T |
CHLORDANE
Residue: Combined residues of cis- and trans-chlordane and, in the case of animal products, combined residues of cis- and trans-chlordane and “oxychlordane”.
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| Raw cereals | 0.1 | TPRL | wheat, rye, oats, rice (polished) sorghum: 0.05 T |
| Sweet corn | 0.1 | TT | maize: 0.05 T |
| Popcorn | 0.1 | TT | 0.05 T |
| Pineapple | 0.2 | TT | 0.1 T |
| Pod vegetables | 0.1 on a whole pod basis | TT | beans, peas: 0.02 T |
| Tomatoes | 0.1 | TT | 0.02 T |
| Peppers | 0.1 | TT | 0.02 T |
| Eggplant (aubergine) | 0.1 | TT | 0.02 T |
| Pimento | 0.1 | TT | 0.02 T |
DIAZINON
Residue: Diazinon 1
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Fruit | 0.5 | T | cherries are included 2 |
| • Cole crops | 0.7 | TT | withdrawn |
1 Residues decline rapidly during storage and shipment; the Codex maximum residue limits are based on residues likely to be found at harvest or slaughter.
2 “Fruit” includes cherries as the Step 3 tolerance of 0.7 mg/kg in cherries has been deleted by the 7th session of the Codex Committee on Pesticide Residues.
DICHLORVOS
Residue: Dichlorvos, including, where present, dichloroacetaldehyde 3
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Raw cereals | 2 | TT | T |
| • Cereal products (milled and intended for human consumption) | 0.3 | TT | milled products from raw grain: 0.5 T |
| • Fruit (except Citrus fruit) | 0.1 | TT | Fruit (apples, pears, peaches, strawberries, etc.): 0.1T |
HEPTACHLOR
Residue: Combined residues of heptachlor and its epoxide, expressed as heptachlor.
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Root vegetables | 0.1 | TT | withdrawn |
| • Potatoes | 0.05 | TPRL | |
| • Cole crops | 0.1 | TT | |
| • Leafy vegetables | 0.1 | TT | |
| • Milk and milk products | 0.125 on a fat basis | PRL | 0.15 on a fat basis |
LINDANE
Residue: Lindane
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Milk and milk products | 0.2 on a fat basis | PRL | TPRL |
PIPERONYL BUTOXIDE
Residue: Piperonyl butoxide
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Fruit for canning | 8 | TT | Fruit |
PYRETHRINS
Residue: Sum of Pyrethrins I and II and other structurally related insecticidal ingredients of pyrethrum.
| Food | Limit (mg/kg) | Type of Limit | Change proposed by CAC |
| • Fruit for canning | 1 | TT | Fruit |
Codex Maximum Pesticide Residue Limits Advanced to Step 9
ALDRIN and DIELDRIN (HHDN and HEOD)
Residue: Aldrin and dieldrin, singly or in combination, expressed as dieldrin.
| Food | Limit (mg/kg) | Type of Limit |
| Rice in the husk | 0.02 | T |
| Eggs 1 | 0.1 on a shell-free basis | PRL |
BINAPACRYL
Residue: Binapacryl
| Food | Limit (mg/kg) | Type of Limit |
| Peaches | 1 | T |
| Apples | 0.5 | T |
| Grapes | 0.5 | T |
| Pears | 0.5 | T |
| Plums | 0.3 | T |
| Nectarines | 0.3 | T |
CAPTAFOL
Residue: Captafol
| Food | Limit (mg/kg) | Type of Limit |
| Peaches | 15 | TT |
| Cherries (sour) | 10 | TT |
| Cherries (sweet) | 2 | TT |
| Tomatoes | 5 | TT |
| Melons | 2 | TT |
| Cucumbers | 2 | TT |
CAPTAN
Residue: Captan
| Food | Limit (mg/kg) | Type of Limit |
| Apricots | 20 | T |
| Citrus fruit | 15 | |
| Plums | 15 | |
| Rhubarb | 15 | |
| Tomatoes | 15 | |
| Cranberries | 10 | |
| Cucumbers | 10 | |
| Lettuce | 10 | |
| Green beans | 10 | |
| Peppers | 10 |
CARBARYL
Residue: Carbaryl
| Food | Limit (mg/kg) | Type of Limit |
| Apricots | 10 | T |
| Asparagus | 10 | |
| Blackberries | 10 | |
| Boysenberries | 10 | |
| Leafy vegetables | 10 | |
| Brassica | 5 | |
| Nectarines | 10 | |
| Nuts (whole in the shell) | 10 | |
| Okra | 10 | |
| Olives (unprocessed) | 10 | |
| Peaches | 10 | |
| Raspberries | 10 | |
| Blueberries 1 | 7 | |
| Citrus fruit | 7 | |
| Strawberries | 7 | |
| Apples | 5 | |
| Bananas | 5 in the pulp | |
| Beans | 5 | |
| Eggplant (aubergine) | 5 | |
| Grapes | 5 | |
| Peas (in the pod) | 5 | |
| Peppers | 5 | |
| Tomatoes | 5 | |
| Cucumbers | 3 | |
| Melons, cantaloupes | 3 | |
| Pumpkins | 3 | |
| Squash | 3 | |
| Cotton seed (whole) | 1 | |
| Nuts (shelled) | 1 | |
| Olives (processed) | 1 | |
| Poultry skin | 5 | |
| Poultry | 0.5 in the total edible portions | |
| Meat of cattle, goat and sheep | 0.2 | |
| Sweet corn | 1 in the kernels | |
| Potatoes | 0.2 |
CHLORDANE
Residue: Combined residues of cis- and trans-chlordane and, in the case of animal products, combined residues of cis- and trans-chlordane and “oxychlordane”.
| Food | Limit (mg/kg) | Type of Limit |
| Sugar beets | 0.3 | T |
CHLOROBENZILATE
Residue: Chlorobenzilate
| Food | Limit (mg/kg) | Type of Limit |
| Citrus fruit | 1 | T |
| Melons, cantaloupes | 1 | |
| Almonds | 0.2 on a shell-free basis | |
| Walnuts | 0.2 on a shell-free basis |
CRUFOMATE
Residue: Crufomate
| Food | Limit (mg/kg) | Type of Limit |
| Milk (whole) | 0.05 | T |
| Meat | 1 |
DDT
Residue: DDT, DDD and DDE, singly or in any combination 1
| Food | Limit (mg/kg) | Type of Limit |
| Eggs 2 | 0.5 on a shell-free basis | PRL |
1 Codex maximum residue limits are subject to regular review.
2 The term “eggs” covers egg white plus egg yolk and, therefore, includes products such as fresh whole eggs or whole egg pulp.
DIAZINON
Residue: Diazinon 3
| Food | Limit (mg/kg) | Type of Limit |
| Meat of cattle, sheep and pigs | 0.7 4 | T |
| Leafy vegetables | 0.7 |
3 Residues decline rapidly during storage and shipment; the Codex maximum residue limits are based on residues likely to be found at harvest or slaughter.
4 To be determined and expressed on the rendered or extracted fat.
DICHLORVOS
Residue: Dichlorvos, including, where present, dichloroacetaldehyde 5
| Food | Limit (mg/kg) | Type of Limit |
| Coffee beans (green) | 2 | T |
| Soya beans | 2 | |
| Lentils | 2 | |
| Peanuts | 2 | |
| Mushrooms | 0.5 | |
| Lettuce | 1 | |
| Tomatoes | 0.5 | |
| Meat of cattle, sheep, goats and pigs | 0.05 | |
| Poultry | 0.05 | |
| Eggs 6 | 0.05 on a shell-free basis | |
| Milk (whole) | 0.02 | |
| Miscellaneous food items not otherwise specified (e.g. bread, cakes, cheese, cooked meat, etc.) 7 | 0.1 |
5 Residues decline rapidly during storage and shipment; the Codex maximum residue limits are based on residues likely to be found at harvest or slaughter.
6 The term “eggs” covers egg white plus egg yolk and, therefore, includes products such as fresh whole eggs or whole egg pulp.
7 The tolerance is intended to cover residues resulting from use of dichlorvos in storage warehouses.
DIOXATHION
Residue: cis- and trans-isomers of principal active ingredient, determined and expressed as sum of both.
| Food | Limit (mg/kg) | Type of Limit |
| Citrus fruit | 3 | T |
| Meat of cattle, goat, sheep and pig | 1 1 | |
| Apples, pears, quinces | 5 | |
| Grapes | 2 |
1 To be determined and expressed on the rendered or extracted fat.
DIQUAT 2
Residue: Diquat cation
| Food | Limit (mg/kg) | Type of Limit |
| Sorghum | 2 | T |
| Peas | 0.1 | |
| Onions | 0.1 | |
| Maize | 0.1 |
2 As dichloride, dibromide or possibly other salts.
ETHION
Residue: Determined as ethion and its oxygen analogue and expressed as ethion.
| Food | Limit (mg/kg) | Type of Limit |
| Grapes | 2 | T |
| Tea (dry, manufactured) | 5 | |
| Meat of cattle | 2.5 3 |
3 To be determined and expressed on the rendered or extracted fat.
ETHOXYQUIN
Residue: Ethoxyquin
| Food | Limit (mg/kg) | Type of Limit |
| Apples | 3 | T |
| Pears | 3 |
FOLPET
Residue: Folpet
| Food | Limit (mg/kg) | Type of Limit |
| Currants (fresh) | 30 | T |
| Grapes | 25 | |
| Blueberries4 | 25 | |
| Cherries | 15 | |
| Raspberries | 15 | |
| Apples | 10 | T |
| Citrus fruit | 10 | |
| Tomatoes | 5 | |
| Cantaloupe | 2 | |
| Cucumbers | 2 | |
| Onions | 2 | |
| Water melons | 2 |
HEPTACHLOR
Residue: Combined residues of heptachlor and its epoxide, expressed as heptachlor.
| Food | Limit (mg/kg) | Type of Limit |
| Pineapple | 0.01 in the total edible portion | T |
| Tomatoes | 0.02 | PRL |
| Cotton seed | 0.02 | PRL |
| Soya bean | 0.02 | PRL |
| Edible soya bean oil | 0.02 | PRL |
| Eggs 1 | 0.05 on a shell-free basis | PRL |
| Crude soya bean oil | 0.5 | PRL |
| Citrus fruit | 0.01 | PRL |
HYDROGEN PHOSPHIDE (Syn.: Phosphine)
Residue: Hydrogen phosphide
| Food | Limit (mg/kg) | Type of Limit |
| Breakfast cereals | 0.01 | T |
| Nuts | 0.01 | |
| Peanuts | 0.01 | |
| Dried fruit | 0.01 | |
| Cocoa beans | 0.01 | |
| Dried foods | 0.01 |
INORGANIC BROMIDE
Residue: Determined and expressed as total bromide ion from all sources.
| Food | Limit (mg/kg) | Type of Limit |
| Whole meal flour | 50 | T |
LINDANE (Syn.: gamma-BHC or gamma-HCH)
Residue: Lindane
| Food | Limit (mg/kg) | Type of Limit |
| Eggs 2 | 0.1 on a shell-free basis | TPRL |
| Poultry | 0.7 on a fat basis | TPRL |
| Meat of cattle, pigs and sheep | 2 3 | TT |
| Raw cereals (including rice) | 0.5 | TT |
| Cherries | 3 | |
| Cranberries | 3 | |
| Grapes | 3 | |
| Plums | 3 | |
| Strawberries | 3 |
2 The term “eggs” covers egg white plus egg yolk and, therefore, includes products such as fresh whole eggs or whole egg pulp.
3 Determined and expressed on the rendered or extracted fat.
MALATHION
Residue: Combined residues of malathion and malaoxon.
| Food | Limit (mg/kg) | Type of Limit |
| Whole meal and flour from rye and wheat | 2 | T |
| Tomatoes | 3 | |
| Kale | 3 | |
| Green beans | 2 | |
| Strawberries | 1 | |
| Pears | 0.5 | |
| Blueberries 1 | 0.5 | |
| Peas (in the pod) | 0.5 | |
| Cauliflower | 0.5 | |
| Peppers | 0.5 | |
| Eggplant (aubergine) | 0.5 | |
| Kohlrabi | 0.5 | |
| Root vegetables (except turnips) | 0.5 | |
| Swiss chard (chard) | 0.5 | |
| Collards | 0.5 |
ORTHO-PHENYLPHENOL AND SODIUM SALT
Residue: 2-phenylphenol and sodium 2-phenylphenate, expressed as 2-phenylphenol.
| Food | Limit (mg/kg) | Type of Limit |
| Pears | 25 | T |
| Peaches | 20 | |
| Plums | 15 | |
| Prunes | 15 | |
| Sweet potatoes | 15 | |
| Cantaloupe | 10 in edible portion | |
| Citrus fruit | 10 | |
| Cucumbers | 10 | |
| Pineapple | 10 | |
| Tomatoes | 10 | |
| Cherries | 3 | |
| Nectarines | 3 | |
| Peppers | 10 |
PARATHION
Residue: Combined residues of parathion and paraoxon.
| Food | Limit (mg/kg) | Type of Limit |
| Vegetables (except carrots) | 0.7 | T |
| Peaches | 1 | |
| Apricots | 1 | |
| Fruit | 0.5 |
PARATHION-METHYL
Residue: Combined residues of parathion-methyl and its oxygen analogue.
| Food | Limit (mg/kg) | Type of Limit |
| Cottonseed oil | 0.05 | TT |
PHOSPHAMIDON
Residue: Expressed as the sum of phosphamidon and its desethyl derivate.
| Food | Limit (mg/kg) | Type of Limit |
| Raw cereals | 0.1 | T |
| Apples | 0.5 | |
| Pears | 0.5 | |
| Citrus fruit | 0.4 | |
| Cole crops | 0.2 | |
| Water melons | 0.1 | |
| Tomatoes | 0.1 | |
| Lettuce | 0.1 | |
| Cucumbers | 0.1 | |
| Root vegetables | 0.05 | |
| Potatoes | 0.05 |
PYRETHRINS
Residue: Sum of Pyrethrins I and II and other structurally related insecticidal ingredients of pyrethrum.
| Food | Limit (mg/kg) | Type of Limit |
| Vegetables | 1 | TT |
QUINTOZENE
Residue: Quintozene
| Food | Limit (mg/kg) | Type of Limit |
| Bananas | 1 in the whole product | TT |
| Tomatoes | 0.1 | |
| Cotton seed | 0.03 | |
| Broccoli | 0.02 | |
| Cabbage | 0.02 | |
| Bananas | 0.01 in the pulp | |
| Beans (other than navy beans) | 0.01 | |
| Pepper (bell type) | 0.01 |
THIABENDAZOLE
Residue: Thiabendazole
| Food | Limit (mg/kg) | Type of Limit |
| Citrus fruit | 10 | T |
| Bananas | 3 | |
| Bananas | 0.4 in the pulp |
Codex Maximum Residue Limits Returned to Step 7
PARATHION METHYL
Residue: Combined residues of parathion-methyl and its oxygen analogue.
| Food | Limit (mg/kg) | Type of Limit |
| Cole crops | 0.2 | TT |
| Cantaloupes | 0.2 | |
| Melons | 0.2 | |
| Cucumbers | 0.2 |
Codex Maximum Residue Limits Advanced or Returned to Step 6
7. CAPTAN
Residue: Captan
| Food | Limit (mg/kg) | Type of Limit |
| 7.2 Cherries | 40 | T |
| 7.11 Raspberries | 10 | |
| 7.12 Strawberries | 20 | |
| 7.6 Peaches | 15 | |
| 7.17 Raisins | 5 |
12. CHLORDANE
Residue: Combined residues of cis- and trans-chlordane and, in the case of animal products, combined residues of cis- and trans-chlordane and “oxychlordane”.
| Food | Limit (mg/kg) | Type of Limit |
| 12.32 Milk and milk products | 0.05 on a fat basis | PRL PRL PRL PRL |
| 12.33 Meat | 0.05 1 | |
| 12.34 Poultry | 0.05 on a fat basis | |
| 12.35 Eggs 2 | 0.02 on a shell-free basis | |
| 12.36 Almonds | 0.1 | |
| 12.37 Bananas | 0.1 | |
| 12.38 Figs | 0.1 | |
| 12.39 Filberts | 0.1 | |
| 12.40 Guavas | 0.1 | |
| 12.41 Mangoes | 0.1 | |
| 12.42 Olives | 0.1 | |
| 12.43 Passion fruit | 0.1 | |
| 12.44 Papayas | 0.1 | |
| 12.45 Pecans | 0.1 | |
| 12.46 Pomegranates | 0.1 | T |
| 12.47 Strawberries | 0.1 | |
| 12.48 Walnuts | 0.1 | |
| 12.49 Citrus fruit | 0.02 | |
| 12.50 Pome fruit | 0.02 | |
| 12.51 Stone fruit | 0.02 | |
| 12.52 Crude soya bean oil | 0.5 | |
| 12.53 Crude linseed oil | 0.5 | |
| 12.54 Crude cottonseed oil | 0.1 | |
| 12.55 Edible cottonseed oil | 0.02 | |
| 12.56 Edible soya bean oil | 0.02 |
1 To be determined and expressed on the rendered or extracted fat.
2 The term “eggs” covers egg white plus egg yolk and, therefore, includes products such as fresh whole eggs or whole egg pulp.
13. CHLORDIMEFORM
Residue: Sum of chlordimeform and its metabolites determined as 4-chloro-otoluidine and expressed as chlordimeform.
| Food | Limit (mg/kg) | Type of Limit |
| 13.1 Pears | 5 | TT |
| 13.2 Peaches | 5 | |
| 13.3 Prunes | 5 | |
| 13.4 Apples | 3 | |
| 13.5 Grapes | 3 | |
| 13.6 Plums | 3 | |
| 13.7 Strawberries | 3 | |
| 13.8 Cherries | 2 | |
| 13.9 Citrus fruit | 2 | |
| 13.10 Brassica | 2 | |
| 13.11 Cottonseed oil (crude or refined) | 2 | |
| 13.12 Cottonseed | 2 | |
| 13.13 Beans | 0.5 | |
| 13.14 Fat, meat and meat products of cattle | 0.5 | |
| 13.15 Milk (whole) | 0.05 | |
| 13.16 Milk products | 0.5 |
14. CHLORFENVINPHOS
Residue: Expressed as the sum of the alpha and beta isomers of chlorfenvinphos.
| Food | Limit (mg/kg) | Type of Limit |
| 14.1 Carrots | 0.4 | |
| 14.2 Celery | 0.4 | |
| 14.3 Meat | 0.2 1 | |
| 14.4 Milk and milk products | 0.2 on a fat basis | |
| 14.5 Cauliflower | 0.1 | |
| 14.6 Radish | 0.1 | |
| 14.7 Horseradish | 0.1 | |
| 14.8 Tomatoes | 0.1 | |
| 14.9 Brussels sprouts | 0.05 | |
| 14.10 Cabbage | 0.05 | |
| 14.11 Broccoli | 0.05 | |
| 14.12 Swedes (Rutabagas) | 0.05 | |
| 14.13 Turnips | 0.05 | |
| 14.14 Potatoes | 0.05 | |
| 14.15 Sweet potatoes | 0.05 | |
| 14.16 Onions | 0.05 | |
| 14.17 Leeks | 0.05 | |
| 14.18 Eggplant (aubergine) | 0.05 | |
| 14.19 Mushrooms | 0.05 | |
| 14.20 Peanuts (shelled) | 0.05 | |
| 14.21 Maize (grain) | 0.05 | |
| 14.22 Wheat | 0.05 | |
| 14.23 Cottonseed | 0.05 | |
| 14.24 Rice (in the husk or polished) (*) | 0.05 |
1 To be determined and expressed on the rendered or extracted fat.
(*) Note by the Secretariat: The 1971 Evaluations of the JMPR do not appear to support the inclusion of rice in the husk in the tolerance.
20. 2,4-D
Residue: 2,4-D
| Food | Limit (mg/kg) | Type of Limit |
| 20.1 Barley | 0.02 1 | T |
| 20.2 Oats | 0.02 1 | |
| 20.3 Rye | 0.02 1 | |
| 20.4 Wheat | 0.02 1 |
1 Erroneously given as 0.2 ppm in the 1971 Report of the JMPR.
22. DIAZINON
Residue: Diazinon 3
| Food | Limit (mg/kg) | Type of Limit |
| 22.9 Wheat, barley, rice | T | |
| (polished) | 0.1 | |
| 22.10 Almonds | 0.1 on a shell-free basis 2 | |
| 22.11 Walnuts | 0.1 on a shell-free basis 2 | |
| 22.12 Filberts | 0.1 on a shell-free basis 2 | |
| 22.13 Pecans | 0.1 on a shell-free basis 2 | |
| 22.14 Peanuts | 0.1 on a shell-free basis 2 | |
| 22.15 Cottonseed | 0.1 2 | |
| 22.16 Safflower seed | 0.1 2 | |
| 22.17 Sunflower seed | 0.1 2 | |
| 22.18 Sweet corn | 0.7 in the kernels | |
| 22.19 Olives (unprocessed) | 2 | |
| 22.20 Olive oil | 2 |
2 Changed from 0.5 to 0.1 by the 7th session of the CCPR.
3 Residues decline rapidly during storage and shipment; the Codex maximum residue limits are based on residues likely to be found at harvest.
25. DICHLORVOS
Residue: Dichlorvos, including, where present, dichloroacetaldehyde. 4
| Food | Limit (mg/kg) | Type of Limit |
| 25.5 Cocoa beans | 5 | T |
31. DIQUAT 4
Residue: Diquat cation
| Food | Limit (mg/kg) | Type of Limit |
| 31.1 Rice in the husk | 5 | T |
| 31.2 Rape seed | 2 | |
| 31.11 Edible oils (sesame seed, rape seed, sunflower seed, cottonseed oils) | 0.1 |
4 As dichloride, dibromide or possibly other salts.
32. ENDOSULFAN
Residue: Determined and expressed as total endosulfan A and B and endosulfan sulphate.
| Food | Limit (mg/kg) | Type of Limit |
| 32.3 Tea (dry manufactured) | 30 | T |
| 32.4 Cottonseed | 0.5 | |
| 32.5 Cottonseed oil (crude) | 0.2 | |
| 32.6 Raw rice (paddy) (*) | 0.1 |
33. ENDRIN
Residue: Combined residues of endrin and delta-keto-endrin.
| Food | Limit (mg/kg) | Type of Limit |
| 33.1 Cottonseed | 0.1 | T |
| 33.2 Cottonseed oil (crude) | 0.1 | |
| 33.3 Cottonseed oil (edible) | 0.02 | |
| 33.4 Apples | 0.02 | |
| 33.5 Wheat | 0.02 | |
| 33.6 Barley | 0.02 | |
| 33.7 Sorghum | 0.02 | |
| 33.8 Rice (husked or polished) | 0.02 | |
| 33.9 Milk and milk products | 0.02 on a fat basis | PRL |
| 33.10 Poultry | 1 on a fat basis | PRL |
| 33.11 Eggs 1 | 0.2 on a shell-free basis | PRL |
| 33.12 Sweet corn | 0.02 | T |
36. FENCHLORFOS
Residus: To be determined as fenchlorfos and its oxygen analogue and expressed as fenchlorfos.
| Food | Limit (mg/kg) | Type of Limit |
| 36.2 Eggs 2 | 0.03 on a shell-free basis 3 4 | TT |
2 The term “eggs” covers egg white plus egg yolk and, therefore, includes products such as fresh whole eggs or whole egg pulp.
3 Corresponds to 0.05 in egg yolk.
4 Change proposed by the JMPR: 0.05 T.
39. FENTHION
Residue: Fenthion and its major metabolites, determined separately or together and expressed as fenthion.
| Food | Limit (mg/kg) | Type of Limit |
| 39.1 Apples | 2 | TT |
| 39.2 Peaches | 2 | |
| 39.3 Cherries | 2 | |
| 39.4 Lettuce | 2 | |
| 39.5 Meat | 2 1 |
1 To be determined and expressed on the rendered or extracted fat.
| Food | Limit (mg/kg) | Type of Limit |
| 39.6 Cabbage | 1 | TT |
| 39.7 Cauliflower | 1 | |
| 39.8 Olives | 1 | |
| 39.9 Olive oil | 1 | |
| 39.10 Grapes | 0.5 | |
| 39.11 Citrus fruit 1 | 0.5 | |
| 39.12 Peas | 0.5 | |
| 39.14 Squash | 0.2 | |
| 39.15 Wheat | 0.1 | |
| 39.16 Rice | 0.1 | |
| 39.17 Milk products | 0.1 on a fat basis | |
| 39.18 Milk (whole) | 0.05 |
1 Changed from “oranges” to “Citrus fruit” by the 1974 CCPR.
40. FENTIN
Residue: Total fentin, excluding inorganic tin, expressed as fentin hydroxide.
| Food | Limit (mg/kg) | Type of Limit |
| 40.1 Celery | 1 | T |
| 40.2 Sugar beet | 0.2 on a soil-free basis | |
| 40.3 Carrots | 0.2 on a soil-free basis | |
| 40.4 Potatoes | 0.1 on a soil-free basis | |
| 40.5 Celeriac | 0.1 on a soil-free basis | |
| 40.6 Peanuts | 0.05 on a shell-free basis 2 |
2 Level at or about the limit of determination.
44. HEXACHLOROBENZENE
Residue: Hexachlorobenzene
| Food | Limit (mg/kg) | Type of Limit |
| 44.1 Meat of cattle, sheep, goat and pig | 1 3 | PRL |
| 44.2 Poultry | 1 on a fat basis | |
| 44.3 Eggs 4 | 1 on a shell-free basis | |
| 44.4 Milk and milk products | 0.5 on a fat basis 5 | |
| 44.5 Raw cereals | 0.05 | |
| 44.6 Flour and similar milled cereal products | 0.01 |
3 To be determined and expressed on the rendered or extracted fat.
4 The term “eggs” covers egg white plus egg yolk and, therefore, includes product ssuch as fresh whole eggs or whole egg pulp.
5 Changed from 0.3 to 0.5 by the 7th session of the CCPR.
48. LINDANE (Syn.: gamma-BHC or gamma-HCH)
Residue: Lindane
| Food | Limit (mg/kg) | Type of Limit |
| 48.12 Beans, dried | 1 | TT |
50. MANCOZEB
Residue: Mancozeb
| Food | Limit (mg/kg) | Type of Limit |
| 50.1 Potatoes | 1 | TT |
55. OMETHOATE (*)
Residue: Omethoate
| Food | Limit (mg/kg) | Type of Limit |
| 55.1 Apples | 2 | TT |
| 55.2 Apricots | 2 | |
| 55.3 Cherries | 2 | |
| 55.4 Grapes | 2 | |
| 55.5 Peaches | 2 | |
| 55.6 Pears | 2 | |
| 55.7 Plums | 2 |
(*) See also dimethoate and formothion.
56. ORTHO-PHENYLPHENOL AND SODIUM SALT
Residue: 2-phenylphenol and sodium 2-phenylphenate, expressed as 2-phenylphenol.
| Food | Limit (mg/kg) | Type of Limit |
| 56.3 Carrots | 20 | T |
57. PARAQUAT 1
Residue: Paraquat cation
| Food | Limit (mg/kg) | Type of Limit |
| 57.1 Cottonseed | 0.2 | T |
| 57.3 Cottonseed oil (edible and refined) | 0.05 |
1 As dichloride, di-(methylsulphate) and possibly other salts.
64. QUINTOZENE
Residue: Quintozene
| Food | Limit (mg/kg) | Type of Limit |
| 64.6 Potatoes | 0.2 | TT |
65. THIABENDAZOLE
Residue: Thiabendazole
| Food | Limit (mg/kg) | Type of Limit |
| 65.4 Apples | 10 | T |
| 65.5 Pears | 10 |
66. TRICHLORFON
Residue: Trichlorfon
| Food | Limit (mg/kg) | Type of Limit |
| 66.1 Peppers | 1 | TT |
| 66.2 Bananas | 0.2 | |
| 66.3 Peaches | 0.2 | |
| 66.4 Brussels sprouts | 0.2 | |
| 66.5 Cauliflowers | 0.2 | |
| 66.6 Kale | 0.2 | |
| 66.7 Sweet corn (see 66.12) | 0.2 in kernels plus cob | |
| 66.8 Celery | 0.2 | |
| 66.9 Beet root (beet) | 0.2 | |
| 66.10 Wheat | 0.2 | |
| 66.11 Barley | 0.1 | |
| 66.12 Maize (except sweet corn) | 0.1 | |
| 66.13 Apples | 0.1 | |
| 66.14 Cherries | 0.1 | |
| 66.15 Oranges | 0.1 | |
| 66.16 Strawberries | 0.1 | |
| 66.17 Artichokes | 0.1 | |
| 66.18 Cabbage | 0.1 | |
| 66.19 Cow peas | 0.1 | |
| 66.20 Beans (black eyed, green, lima) | 0.1 | |
| 66.21 Mustard greens | 0.1 | |
| 66.22 Pumpkins | 0.1 | |
| 66.23 Tomatoes | 0.1 | |
| 66.24 Turnips | 0.1 | |
| 66.25 Cottonseed | 0.1 | |
| 66.26 Linseed | 0.1 | |
| 66.27 Rape seed 1 | 0.1 | |
| 66.28 Safflower seed | 0.1 | |
| 66.29 Soya beans | 0.1 | |
| 66.30 Peanuts | 0.1 on a shell-free basis | |
| 66.31 Meat, fat and offal of cattle and pigs | 0.1 | |
| 66.32 Milk (whole) | 0.05 | |
| 66.33 Sugar beet | 0.05 |
1 Listed as flax seed in the 1971 Monographs of the JMPR.
67. TRICYCLOHEXYLTIN (Syn.: Tricyclohexylhydroxystannate)
Residue: Tricyclohexyltin hydroxide
| Food | Limit (mg/kg) | Type of Limit |
| 67.1 Apples | 2 | TT |
| 67.2 Pears | 2 |
