Table 4.
Overview of the available residue trial data
| Crop (GAPs) | Region/Indoora | Residue levels observed in the supervised residue trialsb (mg/kg) | Comments; result of MRL calculation based on OECD calculatorc | MRL proposal (mg/kg) | HRd (mg/kg) | STMRe (mg/kg) |
|---|---|---|---|---|---|---|
| Celeriacs | NEU | 0.07; 0.09; 0.16; 0.19; 0.23 | MRLOECD: 0.44/0.50 | 0.5 | 0.23 | 0.16 |
| SEU | – | Intended use in SEU not supported | – | – | – | |
| Spinaches | NEU | < 0.01; 0.02; 0.02; 0.04; 0.05; 0.13; 0.13; 0.28; 0.31 |
Part of NEU trials (in italics) already assessed (EFSA, 2011b). MRLOECD: NEU 0.57/0.60 MRLOECD: SEU 0.17/0.20 Extrapolation to chards/beet leaves |
0.6 | 0.31 | 0.05 |
| SEU | 0.02; 0.05; 0.05; 0.09 | 0.2 | 0.09 | 0.05 | ||
| Witloof/Belgian endives | Indoor | 0.02; 0.03; 0.03; 0.04 | MRLOECD: 0.09/0.09 | 0.09 | 0.04 | 0.03 |
| Beans with pods | NEU | 0.03; 0.06; 0.07; 0.12; 0.13; 0.24; 0.26; 0.37 |
Data pooled (U‐test, 5%). MRLOECD: NEU 0.63/0.70; SEU 0.51/0.60 MRLOECD: NEU/SEU 0.56/0.60 Extrapolation to peas with pods |
0.6 | 0.37 | 0.13 |
| SEU | 2 × 0.03; 0.04; 0.06; 0.13; 0.14; 0.21; 0.24; 0.28 | |||||
| Peas without pods | NEU | 4 × < 0.01; 3 × 0.01; 0.01 | MRLOECD: 0.02/0.03 | 0.03 | 0.01 | 0.01 |
| SEU | 5 × < 0.01; 0.01; 0.02; 0.07 | MRLOECD: 0.11/0.15 | 0.15 | 0.07 | 0.01 | |
| Celeries | NEU | 0.05; 0.11; 0.12; 0.21; 0.24; 2.63 |
MRLOECD: NEU 4.63/5.00 MRLOECD: SEU 1.37/1.50 Extrapolation to fennels |
5 | 2.63 | 0.17 |
| SEU | 0.15; 0.21; 0.59; 0.61 | 1.5 | 0.61 | 0.40 | ||
| Leeks | NEU | 0.05; 0.12; 0.16; 0.16; 0.19; 2 × 0.22; 0.24; 0.25; 0.29; 0.42 |
NEU trials already assessed (EFSA, 2011b). MRLOECD: 0.63/0.70 |
0.7 | 0.42 | 0.22 |
| SEU | 0.14; 0.18; 0.20; 0.53 | MRLOECD: 0.98/1.00 | 1 | 0.53 | 0.19 |
NEU: outdoor trials conducted in northern Europe; SEU: outdoor trials conducted in southern Europe; Indoor: indoor EU trials or Country code: if non‐EU trials.
Individual residue levels considered for MRL calculation are reported in ascending order.
Underlined values: samples taken at a PHI (20–21 days for celeriac, spinach and leek; 14 days for bean) longer than the intended PHI.
Result of OECD MRL calculation (unrounded/rounded values).
HR: highest residue level according to the residue definition for risk assessment.
STMR: Median residue level according to residue definition for risk assessment.