Vegetables, fruit, animal products, and other food products

Proposals to Amend the New Zealand (Maximum Residue Levels for Agricultural Compounds) Food Notice. Language(s): English. Number of pages: 18

The document contains technical details on proposals to amend the current Notice issued under the Food Act 2014 that lists the maximum residue levels (MRLs) for agricultural compounds in New Zealand.

MPI proposes the following amendments to the Notice:

a)    The amendment of existing entries in Schedule 1, Maximum Residue Levels for Agricultural Compounds, for the following compounds and commodities:

-       An amendment of the entry for carbendazim, to revise the residue definition;

-       An amendment of the entry for cyromazine, to revise the residue definition and set new MRLs at 0.2 mg/kg for eggs, 0.05 mg/kg for poultry meat, 0.05 mg/kg for poultry offal, 0.3 mg/kg for sheep edible offal, 0.3 mg/kg for sheep fat, and 0.01 mg/kg for sheep milk;

-       A new entry for fluoxapiprolin, to set MRLs at 0.09 mg/kg for tomatoes and 0.01(*) mg/kg for potatoes; and

-       An amendment of the entry for fluralaner, to set new MRLs at 0.01(*) mg/kg in sheep fat, 0.01(*) mg/kg in sheep kidney, 0.01(*) mg/kg in sheep liver, and 0.005(*) mg/kg in sheep meat.

Note: (*) indicates that the maximum residue level has been set at or about the limit of analytical quantification;

b)    The addition of two new entries in Schedule 2, for Agricultural Chemicals for which No Maximum Residue Level Applies, for 1-aminocyclopropane-carboxylic acid (ACC), when used as a plant growth regulator, and for Flg22-Bt peptide, when used as an agricultural chemical;

c)    The addition of a new entry in Schedule 3, for Veterinary Medicines for which No Maximum Residue Level Applies, for adrenaline acid tartrate, when used in calves following disbudding, in lambs following tail docking, and in calves and lambs following castration.

The amendment of an existing entry in Schedule 3 for oxalic acid, to add reference to oxalic acid dihydrate.