Poultry, edible offal of T*0.05 Poultry meat T*0.05 Agvet chemical: Fluopicolide Permitted residue: Fluopicolide Brassica (cole or cabbage) vegetables, T5 head cabbages, flowerhead brassicas Leafy vegetables [except lettuce, head T30 and lettuce, leaf] Agvet chemical: Fluroxypyr Permitted residue: Fluroxypyr All other foods except animal food 0.02 commodities Onion, bulb 0.2 Agvet chemical: Imazalil Permitted residue: Imazalil All other foods except animal food 0.05 commodities Tomato 0.5 Agvet chemical: Metribuzin Permitted residue: Metribuzin All other foods except animal food 0.05 commodities Ginger root T*0.05 Agvet chemical: Myclobutanil Permitted residue: Myclobutanil Edible offal (mammalian) *0.01 Meat (mammalian) *0.01 Milks *0.01 Agvet chemical: Oxathiapiprolin Permitted residue: Oxathiapiprolin Basil T10 Basil, dry T90 Agvet chemical: Prosulfocarb Permitted residue: Prosulfocarb Carrot T*0.01 [1.3] omitting for each of the following chemicals, the maximum residue limit for the food and substituting
Poultry, edible offal of T*0.05 Poultry meat T*0.05 Agvet chemical: Fluopicolide Permitted residue: Fluopicolide Brassica (cole or cabbage) vegetables, head cabbages, flowerhead brassicas T5 Leafy vegetables [except lettuce, head and lettuce, leaf] T30 Agvet chemical: Fluroxypyr Permitted residue: Fluroxypyr All other foods except animal food commodities 0.02 Onion, bulb 0.2 Agvet chemical: Imazalil Permitted residue: Imazalil All other foods except animal food commodities 0.05 Tomato 0.5 Agvet chemical: Metribuzin Permitted residue: Metribuzin All other foods except animal food commodities 0.05 Ginger root T*0.05 Agvet chemical: Myclobutanil Permitted residue: Myclobutanil Edible offal (mammalian) *0.01 Meat (mammalian) *0.01 Milks *0.01 Agvet chemical: Oxathiapiprolin Permitted residue: Oxathiapiprolin Basil T10 Basil, dry T90 Agvet chemical: Prosulfocarb Permitted residue: Prosulfocarb Carrot T*0.01 [1.3] omitting for each of the following chemicals, the maximum residue limit for the food and substituting
gazette_24042018rft_2.docx