| Processed commodity | Number of valid studiesa | Processing Factor (PF) | Comment/Source | |
|---|---|---|---|---|
| Individual values | Median PF | |||
| Citrus, peeled | 3 | Oranges: 0.04; 0.06; 0.22; | 0.06 | Austria (2021) |
| Citrus, juice | 3 | Oranges: < 0.01; < 0.02; 0.05 | < 0.02 | Austria (2021) |
| Citrus, dry pomace | 3 | Oranges: 0.65; 1.33; 1.38 | 1.33 | Austria (2021) |
| Citrus, wet pomace | 2 | Oranges: 0.27; 0.42 | 0.35 | Austria (2021)b |
| Orange, marmalade | 1 | < 0.56 | < 0.56 | Tentativec (EFSA, 2009) |
| Grapes, raisins | 4 | 1.52; 2.08; 2.30;4.03 | 2.19 | EFSA (2009), Austria (2021) |
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
Robust PF derived since the calculated processing factors (based on two studies) do not deviate by more than 50%.
c
A tentative PF is derived based on a limited dataset.