| Processed commodity | Number of valid studiesa | Processing Factor (PF) | Comment/Source | |
|---|---|---|---|---|
| Individual values | Median PF | |||
| Fosetyl – Processing factors derived according to the residue definition for monitoring set as phosphonic acid and its salts expressed as phosphonic acid | ||||
| Oranges, pomace (wet) | 4 | 0.1, 0.1, 0.9, 1.1, | 0.5 | Processing studies on oranges extrapolated to all citrus fruits (EFSA, 2018e; France, 2018a) |
| Oranges, juice | 5 | 0.9, 1.1, 1.1, 1.3, 1.75 | 1.1 | Processing studies on oranges extrapolated to all citrus fruits (EFSA, 2018e; France, 2018a) |
| Oranges, marmalade | 2 | 0.5, 1 | 0.75 | Tentativeb (EFSA, 2018e; France, 2018a) |
| Citrus fruits, peeled | 33 | 0.18, 0.21, 0.24, 0.33, 0.48, 0.48, 0.5, 0.52, 0.54, 0.57, 0.59, 0.62, 0.76, 0.79, 0.79, 0.8, 0.82, 0.85, 1, 1, 1, 1, 1, 1.1, 1.1, 1.1, 1.1, 1.1, 1.1, 1.2, 1.3, 2, 3.8 | 0.82 | Processing studies on oranges and mandarins extrapolated to all citrus fruits (EFSA, 2018e; France, 2018a) |
| Apples, pomace (wet) | 4 | 0.5, 1, 1.8, 2 | 1.40 | France, 2018a; EFSA, 2018e |
| Apples, juice | 4 | 0.6, 1.5, 2.8, 3.57 | 2.15 | France, 2018a; EFSA, 2018e |
| Apples, puree | 4 | 0.44, 0.8, 1, 2 | 0.90 | France, 2018a; EFSA, 2018e |
| Grapes, juice | 8 | 0.5, 0.66, 0.93, 0.96, 1, 1.1, ‐, 1.3, 1.4 | 0.98 | France, 2018a; EFSA, 2018e |
| Grapes, red wine | 12 | 0.1, 0.51, 0.62, 0.69, 0.80, 0.84, 1.24, 1.30, 1.43, 1.50, 1.92, 2.50 | 1.04 | France, 2018a; EFSA, 2018e |
| Grapes, white wine | 9 | 0.33, 0.4, 0.5, 0.54, 0.64, 1.15, 1.3, 1.46, 1.65 | 0.64 | France, 2018a; EFSA, 2018e |
| Cucurbits with inedible peel, peeled | 4 | Not available. | 0.93 | Processing studies on melons extrapolated to all cucurbits with inedible peel (EFSA, 2012b) |
| Pineapples, peeled | 1 | 0.83 | 0.83 | Tentativeb (EFSA, 2012b) |
| Disodium phosphonates | ||||
| Wine grapes, must | 2 | 1.01; 1.79 | 1.40 | Tentativeb (France, 2009) |
| Wine grapes, wine (red and white) | 4 | 1.25; 1.56; 1.95; 2.51 | 1.80 | Two processing studies were available for red wine and two for white wine. Since the processing factors for red and white wine were not significantly different, the peer review combined them to derive a robust processing factor (EFSA, 2013) |
| Potassium Phosphonates | ||||
| Citrus fruits, peeled | 24 | Oranges: 1.06; 1.67; 0.6; 0.88; 0.67; 0.51; 0.90; 0.86; 0.55; 0.55; 0.66; 0.88 Tangerines: 0.55; 0.57; 0.83; 1.03; 0.90; 0.72; 0.89; 0.20; 0.65; 0.59; 0.28; 0.52 | 0.66 | Processing studies on oranges and tangerines extrapolated to all citrus fruits (France, 2020c; EFSA, 2021f) |
| Citrus fruits, juice | 6 | 0.44; 0.44; 0.46; 0.91; 0.78; 0.51 | 0.485 | Processing studies on oranges extrapolated to all citrus fruits (France, 2020c; EFSA, 2021f) |
| Citrus fruits, wet pomace | 2 | 1.48; 1.85 | 1.67 | Tentativeb Processing studies on oranges extrapolated to all citrus fruits (France, 2020c) |
| Oranges, marmalade | 6 | 0.62; 0.43; 0.27; 0.53; 0.33; 0.27 | 0.38 | France (2020c), EFSA (2021f) |
| Oranges, canned fruit | 6 | 0.54; 0.35; 0.32; 0.52; 0.41; 0.30 | 0.38 | France (2020c), EFSA (2021f) |
| Orange, dried pomace | 1 | 3.19 | 3.19 | Tentativeb (EFSA, 2021f) |
| Apples and pears, juice | 5 | Apples: 0.54; 0.84; 1.04 Pears: 0.89; 1.15 | 0.89 | Processing studies on apples (EFSA, 2020a) and pears (EFSA, 2018b) |
| Apples and pears, dry pomace | 5 | Apples: 3.00; 3.96; 4.53 Pears: 3.19; 4.49 | 3.96 | Processing studies on apples (EFSA, 2020a) and pears (EFSA, 2018b) |
| Apples and pears, wet pomace | 7 | Apples: 0.87; 0.92; 1.40 Pears: 1.0; 1.18; 1.23; 1.06 | 1.06 | Processing studies on apples (EFSA, 2020a) and pears (EFSA, 2018b) |
| Apples, sauce | 1 | 0.54 | 0.54 | Tentativeb (EFSA, 2020a) |
| Apples, canned | 1 | 0.66 | 0.66 | Tentativeb (EFSA, 2020a) |
| Apples, dried | 1 | 4.37 | 4.37 | Tentativeb (EFSA, 2020a) |
| Apples, fruits syrup | 1 | 0.36 | 0.36 | Tentativeb (EFSA, 2020a) |
| Pears, dried | 2 | 2.28; 3.92 | 3.10 | Tentativeb (EFSA, 2018b) |
| Pears, puree | 2 | 1.22; 0.88 | 1.05 | Tentativeb (EFSA, 2018b) |
| Pears, canned | 2 | 1.0; 0.79 | 0.9 | Tentativeb (EFSA, 2018b) |
| Table grapes, dried (raisins) | 3 | 1.30; 1.58; 2.51 | 1.58 | (France, 2020c) |
| Wine grapes, juice | 4 | 0.93; 0.98; 1.00; 1.1 | 1 | (France, 2020c) |
| Wine grapes, dry pomace | 3 | 0.40; 0.46; 0.84 | 0.46 | (France, 2020c) |
| Wine grapes, wet pomace | 3 | 1.21; 1.29; 1.46 | 1.29 | (France, 2020c) |
| Wine grapes, wine | 5 | 1.1; 1.21; 1.25; 1.3; 1.8 | 1.25 | Median PF for wine calculated pooling individual PF from red, white, young, bottled, not specified wine (EFSA, 2012b; France, 2020c). |
| Avocados, peeled | 4 | 0.94; 1.10; 1.12; 1.14 | 1.1 | (EFSA, 2020c) |
| Potatoes, peeled and boiled | 4 | 0.5; 0.7; 1.2; 3.4 | 1 | Tentativec (EFSA, 2019a) |
| Potatoes, unpeeled and microwaved | 4 | 0.6; 0.7; 2.8; 3.3 | 1.8 | Tentativec (EFSA, 2019a) |
| Potatoes, fried | 4 | 1.1; 1.9; 2.3; 3.1 | 2.1 | Tentativec (EFSA, 2019a) |
| Potatoes, granules or flakes (dehydrated tuber/dry pulp) | 4 | 2.4; 4.7; 4.8; 6.3 | 4.8 | Tentativec (EFSA, 2019a) |
| Potatoes, process waste (dried peel) | 2 | 1.7; 2.6 | 2.15 | Tentativeb,c (EFSA, 2019a) |
| Potatoes, baked tuber (no peel) | 4 | 1.1; 1.4; 1.6; 1.7 | 1.5 | Tentativec (EFSA, 2019a) |
| Tomatoes, peeled and canned | 1 | 2.5 | 2.5 | Tentativeb (France, 2020c) |
| Tomatoes, paste | 1 | 2.3 | 2.3 | Tentativeb (France, 2020c) |
| Tomatoes, ketchup | 1 | 3.1 | 3.1 | Tentativeb (France, 2020c) |
| Tomatoes, juice | 1 | 2.6 | 2.6 | Tentativeb (France, 2020c) |
| Olives for oil production, virgin oil after cold press | 6 | < 0.031; < 0.037; < 0.041; < 0.059; < 0.063; < 0.266 | < 0.05 | Residues in processed commodities always below the LOQ of 0.01 mg/kg. (EFSA, 2020c) |
| Wheat, whole‐meal flour | 2 | 1.0; 1.1 | 1.1 | Tentativeb,c (EFSA, 2019a) |
| Wheat, whole‐meal bread | 2 | 0.7; 0.9 | 0.8 | Tentativeb,c (EFSA, 2019a) |
| Wheat, white flour | 2 | 0.8; 1.0 | 0.9 | Tentativeb,c (EFSA, 2019a) |
| Wheat, dry milled by‐products (incl. bran) | 2 | 1.0; 1.2 | 1.1 | Tentativeb,c (EFSA, 2019a) |
| Wheat, gluten meal (wet milling) | 2 | 0.2; 0.2 | 0.2 | Tentativeb,c (EFSA, 2019a) |
| Wheat germs | 2 | 1.2; 1.4 | 1.3 | Tentativeb,c (EFSA, 2019a) |
PF: Processing factor (=Residue level in processed commodity expressed according to RD‐Mo/ Residue level in raw commodity expressed according to RD‐Mo).
a
Studies with residues in the RAC at or close to the LOQ were disregarded (unless concentration may occur).
b
A tentative PF is derived based on a limited data set.
c
A tentative PF is derived as the analytical method used in the study was not sufficiently validated.