COUNCIL DIRECTIVE 94/30/EC of 23 June 1994 amending Annex II to Directive 90/642/EEC relating to the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and vegetables and providing for the establishment of a list of maximum levels
THE COUNCIL OF THE EUROPEAN UNION,
Having regard to the Treaty establishing the European Community,
Having regard to Council Directive 90/642/EEC of 27 November 1990 relating to the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and vegetables (1), and in particular Article 1 thereof,
Having regard to the proposal from the Commission,
Whereas the Commission has received a mandate in the framework of Directive 90/642/EEC to prepare the list of pesticide residues and their maximum levels for approval by Council;
Whereas pesticide residues may arise in products of plant origin, including fruit and vegetables as a result of agricultural practices; whereas, to establish maximum levels for the former, it is necessary to take into account relevant data for both authorized pesticide uses and supervised trials; whereas, however, available data is frequently insufficient by current standards to estabish maximum levels;
Whereas, in order better to estimate dietary intake of pesticide residues, it is prudent to establish simultaneously, where possible, maximum residue levels for individual pesticides in all major components of the diet; whereas these levels represent the use of minimum quantities of pesticide to achieve adequate control, applied in such a manner that the amount of residue is the smallest practicable and is toxicologically acceptable;
Whereas, it is now appropriate that maximum levels be fixed for certain pesticides, namely, daminozide, lambda-cyhalothrin, propiconazole, carbofuran, carbosulfan, benfuracarb, furathiocarb, cyfluthrin, metalaxyl, benalaxyl, fenarimol and ethephon in products of plant origin; whereas, however, it is not possible to establish maximum pesticide residue levels for all pesticide residue product combinations due to insufficient data;
Whereas, in cases of insufficient data availability a period of time should be allowed for the generation of the necessary data; whereas a period not exceeding four years would seem reasonable for this purpose; whereas, therefore, maximum levels should be established on the basis of such data by 30 June 1999 at the latest; whereas failure to provide satisfactory data normally results in the estabishment of levels at the appropriate limit of determination;
Whereas the maximum residue levels established in this Directive will have to be reviewed in the framework of the re-evaluation of active substances provided for in the work programme established in Article 8 (2) of Council Directive 91/414/EEC of 15 July 1991 concerning the placing of plant protection products on the market (2),
HAS ADOPTED THIS DIRECTIVE:
Article 1
The following pesticide residues shall be added to Annex II to Directive 90/642/EEC:
1. Fruit, fresh, dried or uncooked preserved by freezing not containing added sugar; nuts (i) CITRUS FRUIT 0,02 (4)() (5)() 0,05 (4)() grapefruit lemons limes mandarins (including clementines and similar hybrids) oranges pommelo others (ii) TREE NUTS (shelled or unshelled) 0,05 (4)() 0,05 (4)() 0,05 (4)() almonds brazil nuts cashew nuts chestnuts coconuts hazelnuts macadamia pecans pine nuts pistachios walnuts others (iii) POME FRUIT 0,1 0,05 (4)() apples 0,02 (4)() (×) pears quinces others 0,02 (4)() (iv) STONE FRUIT 0,02 (4)() apricots 0,2 0, cherries (6)() peaches (including nectarines and similar hybrids) 0,2 0, plums (6)() others 0,1 0,05 (4)() (v) BERRIES AND SMALL FRUITS 0,02 (4)() (a) table and wine grapes 0,2 0, table grapes wine grapes (b) strawberries (other than wild) (5)() 0,05 (4)() (c) cane fruit (other than wild): 0,02 0,05 (4)() blackberries dewberries loganberries raspberries others (d) other small fruit and berries (other than wild) 0, bilberries (fruits of species vaccinium myrtyllus) cranberries currants (red, black and white) 0, gooseberries 0, others 0,02 (4)() (e) wild berries and wild fruit 0,02 (4)() 0,05 (4)() (vi) MISCELLANEOUS 0,02 (4)() 0,02 (4)() avocados bananas dates figs kiwi kumquats litchis mangoes olives passion fruit pineapples pomegranate others 0,05 (4)() 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES 0,02 (4)() 0,02 (4)() 0,05 (4)() Beetroot carrots celeriac horseradish jerusalem artichokes parsnip parsley root radishes salsify sweet potatoes swedes turnips yam others (ii) BULB VEGETABLES 0,02 (4)() 0,05 (4)() garlic onions shallots spring onions (5)() others 0,02 (4)() (iii) FRUITING 0,02 (4)() (a) Solanacea (5)() tomatoes peppers aubergines (6)() others 0,05 (4)() (b) cucurbits - edible peel 0,1 (6)() cucumbers gherkins courgettes others (c) cucurbits - inedible peel (5)() (6)() melons squashes watermelons others (d) sweet corn 0,02 (4)() 0,05 (4)() (iv) BRASSICA VEGETABLES 0,02 (4)() 0,05 (4)() (a) flowering brassicas (5)() broccoli cauliflower others (b) head brassicas brussels sprouts 0,05 head cabbage 0, others 0,02 (4)() (c) leafy brassicas (5)() chinese cabbage kale others (d) kohlrabi (5)() (v) LEAF VEGETABLES AND FRESH HERBS 0,02 (4)() 0,05 (4)() (a) lettuce and similar cress lamb's lettuce lettuce scarole others (b) spinach and similar (5)() beet leaves (chard) (c) watercress 0,02 (4)() (d) witloof (5)() (e) herbs chervil chives parsley celery leaves others (vi) LEGUME VEGETABLES (fresh) 0,02 (4)() 0,05 (4)() beans (with pods) 0, beans (without pods) peas (with pods) 0, peas (without pods) 0, others 0,02 (4)() (vii) STEM VEGETABLES 0,02 (4)() asparagus 0,02 (4)() cardoons (6)() celery fennel (6)() globe artichokes leek rhubarb others (5)() 0,05 (4)() (viii) FUNGI 0,02 (4)() 0,05 (4)() cultivated mushrooms (5)() wild mushrooms 0,02 (4)() 3. Pulses 0,02 (4)() 0,02 (4)() 0,05 (4)() beans lentils peas others 4. Oil seeds 0,05 (4)() 0, linseed (6)() peanuts poppy seed sesame seed sunflower seed (with shell) rape seed soya bean mustard cotton seed others 0,05 (4)() 5. Potatoes 0,02 (4)() 0,02 (4)() 0,05 (4)() early and ware potatoes 6. Tea (black tea processed from the leaves of camellia sinensis) 0,1 (4)() 1 0,1 (4)() 7. Hops (dried), including hop pellets and unconcentrated powder 0,1 (4)() 10 0,1 (4)()
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts (i) CITRUS FRUIT (7)() (6)() (6)() 0,05 (4)() grapefruit lemons limes mandarins (including clementines and similar hybrids) oranges pommelo others (ii) TREE NUTS (shelled or unshelled) 0,05 (4)() 0,05 (4)() almonds brazil nuts cashew nuts chestnuts coconuts hazelnuts (7)() (6)() macadamia pecans pine nuts pistachios walnuts others 0,1 (4)() 0,05 (4)() (iii) POME FRUIT (7)() (6)() 0,05 (4)() 0,05 (4)() apples pears quinces others (iv) STONE FRUIT (7)() (6)() 0,05 (4)() 0,05 (4)() apricots cherries peaches (including nectarines and similar hybrids) plums others (v) BERRIES AND SMALL FRUIT 0,05 (4)() 0,05 (4)() 0,05 (4)() (a) Table and wine grapes 0,01 (4)() table grapes wine grapes (b) strawberries (other than wild) (7)() (c) cane fruit (other than wild) 0,1 (4)() blackberries dewberries loganberries raspberries others (d) other small fruit and berries (other than wild) 0,1 (4)() bilberries (fruit of species vaccinium myrtyllus) cranberries currants (red, black and white) gooseberries (cynorrhodon) others (e) wild berries and wild fruit 0,1 (4)() (vi) MISCELLANEOUS 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() avocados bananas dates figs kiwi kumquats litchis mangoes olives (table consumption) olives (oil extraction) passion fruit pineapples pomegranate others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES 0,05 (4)() 0,05 (4)() beetroot carrots 0,3 0, celeriac (7)() horseradish jerusalem artichokes parsnip 0,3 0, parsley root radishes 0, salsify sweet potatoes swedes (7)() (6)() turnips (7)() (6)() yam others 0,1 (4)() 0,05 (4)() (ii) BULB VEGETABLES 0,05 (4)() 0,05 (4)() garlic 0, onions 0,3 (6)() shallots 0, spring onions others 0,1 (4)() 0,05 (4)() (iii) FRUITING (a) Solanacea 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() tomatoes peppers aubergines others (b) cucurbits - edible peel 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() cucumbers gherkins courgettes others (c) cucurbits - inedible peel (6)() (6)() 0,05 (4)() melons (7)() squashes watermelons others 0,1 (4)() (d) sweet corn (7)() 0,05 (4)() 0,05 (4)() 0,05 (4)() (iv) BRASSICA (a) flowering brassicas 0,2 (6)() (6)() 0, broccoli cauliflower others (b) head brassicas (7)() (6)() (6)() 0, brussels sprouts head cabbage others (c) leafy brassicas (7)() (6)() 0,05 (4)() 0,05 (4)() chinese cabbage kale others (d) kohlrabi 0,2 (6)() 0,05 (4)() 0,05 (4)() (v) LEAF VEGETABLES AND FRESH HERBS 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() (a) lettuce and similar cress lamb's lettuce lettuce scarole others (b) spinach and similar beet leaves (chard) (c) watercress (d) witloof (e) herbs chervil chives parsley celery leaves others (vi) LEGUME VEGETABLES (fresh) 0,05 (4)() 0,05 (4)() beans (with pods) (7)() (6)() beans (without pods) (7)() (6)() peas (with pods) peas (without pods) others 0,1 (4)() 0,05 (4)() (vii) STEM VEGETABLES 0,05 (4)() asparagus cardoons celery (7)() (6)() (6)() fennel globe artichokes leek (7)() (6)() rhubarb others 0,1 (4)() 0,05 (4)() 0,05 (4)() (viii) FUNGI 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() cultivates mushrooms wild mushrooms 3. Pulses 0,05 (4)() 0,05 (4)() beans (7)() (6)() lentils peas others 0,1 (4)() 0,05 (4)() 4. Oil seeds 0,05 (4)() linseed (7)() peanuts (7)() poppy seed sesame seed (7)() sunflower seed (7)() (6)() rape seed (7)() (6)() (6)() soya bean (7)() (6)() mustard cotton seed (7)() (6)() (6)() (6)() others 0,1 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() 5. Potatoes (7)() 0,05 (4)() 0,05 (4)() 0,05 (4)() Early and ware potatoes 6. Tea (black tea processed from the leaves of camellia sinensis) 0,2 (4)() 0,1 (4)() 0,1 (4)() 0,1 (4)() 7. Hops (dried), including hop pellets and unconcentrated powder 10 (6)() 5
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar; nuts (i) CITRUS FRUIT 0,02 (4)() (6)() 0,05 (4)() 0,02 (4)() (6)() grapefruit lemons limes mandarins (including clementines and similar hybrids) oranges pommelo others (ii) TREE NUTS (shelled or unshelled) 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() 0,1 (4)() almonds brazil nuts cashew nuts chestnuts coconuts hazelnuts macadamia pecans pine nuts pistachios walnuts others (iii) POME FRUIT 0,2 1 0,05 (4)() 0,3 apples pears quinces others (iv) STONE FRUIT 0,05 (4)() (5)() apricots cherries 0,2 (6)() peaches (including nectarines and similar hybrids) (6)() plums 0, others (5)() 0,05 (4)() 0,05 (4)() (v) BERRIES AND SMALL FRUIT (a) table and wine grapes 0,3 0,2 0,3 (6)() table grapes wine grapes (b) strawberries (other than wild) (5)() 0,5 0,05 (4)() 0,3 0,05 (4)() (c) cane fruit (other than wild) 0,02 (4)() (6)() 0,05 (4)() 0,05 (4)() blackberries dewberries loganberries raspberries (5)() others 0,02 (4)() (d) other small fruit and berries (other than wild) 0,05 (4)() 0,05 (4)() bilberries (fruit of species vaccinium myrtyllus) cranberries currants (red, black and white) (5)() 1 gooseberries (5)() others 0,02 (4)() 0,02 (4)() 0,05 (4)() (e) wild berries and wild fruit 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() 0,05 (4)() (vi) MISCELLANEOUS 0,02 (4)() 0,05 (4)() 0,02 (4)() avocados (6)() bananas dates figs (6)() kiwi (6)() kumquats litchis mangoes olives (table consumption) (6)() olives (oil extraction) (6)() passion fruit pineapples (6)() pomegranate others 0,05 (4)() 0,05 (4)() 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES 0,02 (4)() 0,02 (4)() 0,05 (4)() beetroot carrots 0, celeriac horseradish jerusalem artichokes parsnip 0, parsley root radishes salsify (6)() sweet potatoes swedes turnips yam others 0,05 (4)() 0,05 (4)() (ii) BULB VEGETABLES 0,02 (4)() (6)() 0,02 (4)() garlic onions 0,2 (6)() shallots spring onions others 0,05 (4)() 0,05 (4)() (iii) FRUITING (a) solanacea (5)() tomatoes 0,05 (4)() (6)() 0,2 peppers (5)() (6)() 0,2 aubergines others 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,05 (4)() (b) cucurbits - edible peel (5)() (6)() 0,05 (4)() (5)() 0,05 (4)() cucumbers gherkins courgettes others (c) cucurbits - inedible peel 0,02 (4)() (5)() 0,05 (4)() melons (6)() (6)() squashes watermelons (6)() (6)() others 0,05 (4)() 0,05 (4)() (d) sweet corn 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() (6)() (iv) BRASSICA VEGETABLES 0,05 (4)() 0,02 (4)() 0,05 (4)() (a) flowering brassicas (6)() broccoli (5)() cauliflower 0, others 0,02 (4)() (b) head brassicas 0, brussels sprouts head cabbage others 0,05 (4)() (c) leafy brassicas (5)() chinese cabbage (6)() kale (6)() others 0,05 (4)() (d) kohlrabi 0,02 (4)() 0,05 (4)() (v) LEAF VEGETABLES AND FRESH HERBS 0,02 (4)() 0,05 (4)() (a) lettuce and similar 0,5 (6)() cress lamb's lettuce lettuce (6)() scarole others 0,05 (4)() (b) spinach and similar 0,02 (4)() (6)() 0,05 (4)() beet leaves (chard) (c) watercress 0,02 (4)() (6)() 0,05 (4)() (d) witloof 0,02 (4)() (6)() 0,05 (4)() (e) herbs 0,02 (4)() (6)() 0,05 (4)() chervil chives parsley celery leaves others (vi) LEGUME VEGETABLES (fresh) 0,05 0,05 (4)() 0,05 (4)() 0,05 (4)() beans (with pods) beans (without pods) peas (with pods) (5)() peas (without pods) (5)() others 0,02 (4)() (vii) STEM VEGETABLES 0,05 (4)() 0,05 (4)() Asparagus cardoons celery fennel globe artichokes (6)() (5)() leek (5)() (6)() rhubarb others 0,02 (4)() 0,05 (4)() 0,02 (4)() (viii) FUNGI 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() 0,05 (4)() cultivated mushrooms wild mushrooms 3. Pulses 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() 0,05 (4)() beans lentils peas others 4. Oil seeds 0,02 (4)() 0,05 (4)() linseed (6)() peanuts poppy seed sesame seed sunflower seed rape seed 0,05 (6)() soya bean (6)() mustard cotton seed others 0,02 (4)() 0,05 (4)() 0,05 (4)() 5. Potatoes 0,02 (4)() 0,05 (4)() 0,05 (4)() 0,02 (4)() 0,05 (4)() early and ware potatoes 6. Tea (black tea processed from the leaves of camellia sinensis) (7)() 0,1 (4)() 0,1 (4)() 0,05 (4)() 0,1 (4)() 7. Hops (dried), including hop pellets and unconcentrated powder 20 10 0,1 (4)() 5 0,1 (4)()
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Article 2
Member States shall bring into force the laws, regulations or administrative provisions necessary to comply with this Directive not later than 30 June 1995.
When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such a reference shall be laid down by the Member States.
Article 3
This Directive shall enter into force on the day of its publication in the Official Journal of the European Communities.
Article 4
This Directive is addressed to the Member States.
Done at Luxembourg, 23 June 1994.