The Meeting was informed of the following national MRLs (next page) for DDT in animal products.
Definition of the residue: sum of p,p'-DDT, o,p'-DDT, p,p'-DDE and p.p'-TDE (p,p'-DDD).
|
Country |
Commodity |
MRL, mg/kg |
|
Australia |
Meat (fat) |
5 |
|
European Union
|
Meat1,2 |
1 |
|
Milk3 |
0.04 |
|
|
Eggs4 |
0.1 |
|
|
Norway
|
Young bovine animal (fat) |
1 |
|
Pig (fat) |
1 |
|
|
Sheep (fat) |
1 |
|
|
Lamb (fat) |
1 |
|
|
Hen (fat) |
1 |
|
|
Reindeer (fat) |
1 |
|
|
Moose (fat) |
1 |
|
|
Poland
|
Meat and meat products (fat) |
1 |
|
Milk and milk products |
0.04 |
|
|
Eggs |
0.1 |
1 In fat2 The maximum level of the residues in meat and meat products are expressed on the basis of fat. In the case of foodstuffs with a fat content of 10% or less by weight, the residue is related to the total weight of the boned foodstuff. In such cases, the maximum level is one-tenth of the value related to the fat content, but must be no less than 0.01 mg/kg.
3 In determining the residues in raw cow's milk and whole cream cow's milk, a fat content of 4% by weight should be taken as a basis. For raw milk and whole cream milk of other animal origin the residues are expressed on the basis of the fat.
For other foodstuffs
- with a fat content of less than 2% by weight, the maximum level is taken as half that set for raw milk and whole cream milk,
- with a fat content of 2% or more by weight, the maximum level is expressed in mg/kg of fat. In such cases, the maximum level is 25 times that set for raw milk and whole cream milk
4 For eggs and egg products with a fat content higher than 10% the maximum level is expressed in mg/kg fat. In such cases the maximum level is 10 times the maximum level for fresh eggs
