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Anlage 1A Lebensmittel Pflanzlicher Herkunft

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Anlage 1A Lebensmittel Pflanzlicher Herkunft 3782 BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 Anlage 1A Lebensmittel pflanzlicher Herkunft Höchst- In oder auf folgenden Stoff *) Chemische Bezeichnung wert 1 mg/kg Lebensmitteln ) Acephate O,S-Dimethyl-N-acetyl-amido-monothiophosphat 3,0 frische Bohnen mit Hülse, frische Erbsen mit Hülse 2,0 Kohlgemüse ohne Blattkohle, Pflaumen 1,0 Zitrusfrüchte, Kernobst,Salat 0,5 Paradeiser, Melanzani 0,2 Artischocken, Pfirsiche 0,1 Hopfen,Tee 0,02 sonstige Aclonifen 2-Chlor-6-nitro-3-phenoxyanilin 0,05 alle Alachlor 2-Chlor-2′,6′-diethyl-N-(methoxymethyl)- 0,02 alle acetanilid Aldicarb 2-Methyl-2-(methylthio)- 0,5 Erdäpfel propionaldehyd-O-(methyl- Summe aus 0,2 Karfiol, Pekan-Nüsse, Kohl- carbamoyl)-oxim Aldicarb, sprossen, Zitrusfrüchte 0,1 Bananen, Karotten, Pastinaken Aldicarbsulfoxid 2-Methyl-2-(methylsulfinyl)- seinem Sulf- 0,05 sonstige propionaldehyd-O-(methyl- oxid und Sul- carbamoyl)-oxim fon, berech- Aldicarbsulfon 2-Methyl-2-(methylsulfonyl)- net als Aldi- propionaldehyd-O-(methyl- carb carbamoyl)-oxim Aldrin 1,2,3,4,10,10-Hexachlor- 0,02 Tee 1,4,4a,5,8,8a-hexahydro- einzeln oder 1,4-endo-5, 8-exo- dimethanonaphthalin insgesamt, berechnet als Dieldrin (HEOD) 1,2,3,4,10,10-Hexachlor-6,7- Dieldrin expoxy-1,4,4a,5,6,7,8,8a- (HEOD) octahydro-1,4-endo-5,8- exo-dimethano-naphthalin Allethrin Ester der 2,2-Dimethyl-3-(2-methyl-l-propenyl)- 0,05 alle cyclopropan-carbonsäure mit 2-Allyl-4- hydroxy-3-methyl-2-cyclopenten-l-on Allidochlor N,N-Diallylchloracetamid 0,01 alle Alloxydim 2-(1-Allyloxy-amino-butyliden)-4-methoxy- 0,1 Zuckerrüben carbonyl-5,5-dimethyl-cyclohexan-1,3-dion- Na-Salz Aluminiumfosetyl (siehe Fosetyl) Ametryn 2-Ethylamino-4-isopropylamino-6-methylthio- 0,05 alle 1,3,5-triazin Amidosulfuron 1-(4,6-Dimethoxypyrimidin- insgesamt 0,05 Gerste, Hafer, Roggen, Tritica- 2-yl)-3-mesyl(methyl)- berechnet als le, Weizen sulfamoylurea inkl. Mono- Amidosulfu- O-desmethylamidosulfu- ron ron BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 3783 Höchst- In oder auf folgenden Stoff *) Chemische Bezeichnung wert 1) mg/kg Lebensmitteln 2-Aminobutan 2-Aminobutan 0,01 alle Aminocarb 4-Dimethylamino-3-methylphenyl-N-methyl- 0,01 alle carbamat 4-Aminopyridin 4-Aminopyridin 0,01 alle Amitraz N,N-di-(2,4-Xylylimino- Summe von 20,0 Hopfen methyl)-methylamin Amitraz und 1,0 Baumwollsamen, seine Meta- 0,5 Kernobst, Melanzanie, Para- boliten, so- deiser fern sie die 0,1 Tee 2,4-Dime- 0,05 sonstige thylanilin- gruppe ent- halten be- rechnet als Amitraz Amitrol 3-Amino-1H-1,2,4-triazol 0,1 Hopfen, Tee 0,05 sonstige Anilazine 2,4-Dichlor-6-(2-chloranilino)-1,3,5-triazin 1,0 Gemüse, Getreide, Obst 0,02 sonstige Anthrachinon Anthrachinon 0,05 alle Aramite O-[2-(4-tert.Butyl-phenoxy)-l-methyl-ethyl]-O- 0,1 Hopfen, Tee (2-chlor-ethy)-sulfit Asulam N-(4-Amino-benzolsulfonyl)-carbaminsäure- 0,5 Spinat methylester 0,05 sonstige Atrazin 2-Chlor-4-ethylamino-6-isopropylamino- 0,1 alle 1,3,5-triazin Azimsulfuron 1-(4,6-(dimethoxypyrimidin-2-yl)-3-[1-methyl-4- 0,1 Ölsaaten, Hopfen, Tee (2-methyl-2H-tetrazol-5-yl)pyrazol-5- 0,02 sonstige ylsulfonyl]urea Azinphosethyl O,O-Diethyl-S-(4-oxo-3H-1,2,3-benzotriazin-3- 0,1 Hopfen, Tee yl)-methyl-dithiophosphat 0,05 sonstige Azinphosmethyl O,O-Dimethyl- S-(4-oxo-3H-1,2,3-benzotriazin- 1,0 Trauben, Zitrusfrüchte 3-yl)-methyl-dithiophosphat 0,5 Gemüse, sonstige Obst 0,1 Tee 0,05 sonstige Aziprotryn 2-Azido-4-isopropylamino-6-methylthio- 0,2 Erbsen, Kohlgemüse, Zwie- 1,3,5-triazin beln 0,1 sonstige Azoxystrobin Methyl (E)-2-{2[6-(2-cyanophenoxy)-pyrimidin- 20,0 Hopfen 4-yloxy]phenyl}-3-methoxyacrylate 5,0 Reis, Spinat, Stangensellerie 3,0 Salatarten 2,0 Trauben, Bananen, Paradeiser, Paprika, Melanzani, Erdbee- ren 1,0 Curcurbitaceen mit genießba- rer Schale, Zitrusfrüchte, Artischocken, Bohnen mit Hülsen 3784 BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 Höchst- In oder auf folgenden Stoff *) Chemische Bezeichnung wert 1 mg/kg Lebensmitteln ) 0,5 Curcurbitaceen mit ungenieß- barer Schale, Erbsen mit Hülsen 0,3 Gerste, Roggen, Triticale, Weizen, Hafer 0,2 Erbsen ohne Hülsen, Chicorre, Karotten, Kren, Pastinaken, Petersilienwurzel, Schwarzwurzel 0,1 Schalenfrüchte, Tee, Poree, Hülsenfrüchte 0,05 sonstige Barban (4-Chlor-2-butinyl)-N-(3-chlorphenyl)-carbamat 0,1 Hopfen, Tee 0,05 sonstige Benalaxyl Methyl-N-phenylacetyl-N-2, 6-xylyl-DL-alaninat 0,5 Salat 0,2 Paprika, Paradeiser, Melanza- ni, Trauben, Zwiebeln 0,1 Hopfen, Melonen, Tee, Was- sermelone 0,05 sonstige Benazolin 4-Chlor-2-oxo-3-benzthiazolinylessigsäure 0,01 alle Bendiocarb 2,3-Isopropylidendioxyphenyl-N-methylcarbamat 0,05 Mais einschließlich Metaboliten 2,2-Dimethyl-1,3- 0,02 sonstige benzodioxol-4-ol; insgesamt berechnet als Bendiocarb Benfluralin 4-Trifluormethyl-2,6-di-nitro-N-ethyl-N-butyl- 0,05 Erdnüsse, Salat anilin Benfuracarb 2,3-Dihydro-2,2-dimethyl-7-benzofuranyl-N-(N- 5,0 Hopfen [2-(ethoxycarbonyl]-ethyl)-N-isopropylsulfen- 0,1 Tee amoyl)-N-methylcarbamat 0,05 sonstige Benodanil 2-Jod-benzoesäureanilid 0,01 alle Benomyl Methyl-1-(butylcarbamoyl) 5,0 Zitrusfrüchte, Kopfsalat benzimidazol-2-yl- 3,0 Erdäpfel (Kartoffel), Kopf- carbamat insgesamt kohle außer Kohlsprossen 2,0 Bohnen getrocknet, Kernobst, Carbendazim Methyl-benzimidazol-2-yl- berechnet als carbamat Carbendazim Rhabarbar, Stangensellerie, Trauben Thiophanate- Dimethyl-4,4-0-phenylen 1,0 Bananen, Marillen, Pfirsich, methyl bis-(3-thioallophanat) Zuchtpilze 0,5 Gurken, Kohlsprossen, Kür- bisse, Melanzani, Melonen, Paradeiser, Pflaumen 0,3 Zucchini 0,2 Sojabohnen 0,1 sonstige Bensulide N-(2-Ethylthio)-benzolsulfonamid-S-(O,O-diiso- 0,01 alle propyldithiophosphat) BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 3785 Höchst- In oder auf folgenden Stoff *) Chemische Bezeichnung wert 1) mg/kg Lebensmitteln Bentazone 3-Isopropyl-2,1,3- insgesamt 1,5 Leinsamen benzothiadiazin-4-on-2,2- berechnet als 0,5 frische Bohnen, frische Erbsen, dioxid Bentazone Hülsenfrüchte, Mais 6-Hydroxy- bentazone 6-Hydroxy-3-isopropyl- 0,1 sonstige 2,1,3-benzothiadiazin-4- on-2,2-dioxid 8-Hydroxy- 8-Hydroxy-3-isopropyl- bentazone 2,1,3-benzothiadiazin-4- on-2,2-dioxid Benzoximate Ethyl-O-benzoyl-3-chlor-2,6-dimethoxy- 0,01 alle benzhydroximat Benzoylpropethyl Ethyl-2-(N-benzoyl-3,4-dichloranilin)-propionat 0,01 alle Benzthiazuron 1-(2-Benzthiazolyl)-3-methyl-harnstoff 0,05 alle Bifenox Methyl-5-(2′,4′-dichlor-phenoxy)-2-nitrobenzoat 0,05 alle Bifenthrin [lα,3α(Z)]-(±)-(2-Methyl[l,l′-biphenyl]-3- 10,0 Hopfen yl)methyl-3-(2-chlor-3,3,3-trifluor-l-propenyl)- 5,0 Tee 2,2-dimethyl-cyclopropancarboxylat 0,05 sonstige Binapacryl [2-(1-Methyl-propyl)-4,6-dinitrophenyl]-3,3- 0,1 Tee, Hopfen dimethylacrylat 0,05 sonstige Bitertanol all-rac-1-(Biphenyl-4-yloxy)-3,3-dimethyl-1- 1,0 Kernobst (1H-1,2,4-triazol-2-yl)-2-butanol 0,2 Zuckerrüben 0,1 Getreide 0,05 sonstige Blausäure ein- Cyanwasserstoff insgesamt 15,0 Getreide, Gewürze schließlich Salze Cyanide berechnet als 6,0 Äpfel, Erdnüsse, Getreideer- Cyanwasser- zeugnisse, Hülsenfrüchte, stoff Kakaokerne, Ölsaat, Roh- kaffee, Tee, teeähnliche Er- zeugnisse, Trockengemüse, Trockenkartoffeln, Trocken- obst 1,0 Salatarten 0,2 Frucht-, Hülsengemüse, Pilze 0,1 sonstige Brom aus Bodenbe- Anorganisches Bromid, berechnet als Brom 400,0 Gewürze, Trockenpilze gasungs- und 200,00 Paranüsse -entseuchungs- 150,00 Kamille mitteln bzw. Vor- 100,00 Hibiscus, Mate ratsschutzmitteln 50,0 Getreide, Hülsenfrüchte, Ka- kaokerne, Ölsaat, Rettich, Rohkaffee, Salat, Tee, Tapi- oka, sonstige teeähnliche Produkte, sonstige Schalen- früchte, Trockengemüse, Trockenkartoffeln, Trocken- obst 30,0 Gemüse, Zitrusfrüchte 20,0 Erdbeeren 5,0 sonstige 3786 BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 Höchst- In oder auf folgenden Stoff *) Chemische Bezeichnung wert 1 mg/kg Lebensmitteln ) Bromacil 5-Brom-3-sec.butyl-6-methyl-uracil 0,1 Kernobst 0,05 sonstige Bromofenoxim 3,5-Dibrom-4-hydroxy-benzaldehyd-(2,4-dinitro- 0,1 Getreide, Zuckerrüben phenyl)-oxim 0,05 sonstige Bromophos O-(4-Brom-2,5-dichlorphenyl)-O,O-dimethyl- 2,0 Wurzel- und Knollengemüse, monothiophosphat Zwiebelgemüse, Blattgemü- se und frische Kräuter, Stengelgemüse, Kernobst, Pflaumen 1,0 Beerenobst, Getreide außer Mais, Kohl, sonstiges Stein- obst 0,5 sonstiges Gemüse, Erdäpfel (Kartoffeln) 0,2 Mais, Rapssamen, Rüben 0,1 sonstige Bromophosethyl O-(2,5-Dichlor-4-brom-phenyl)-O,O-diethyl- 0,1 Tee, Hopfen monothiophosphat 0,05 sonstige Bromopropylate 4,4′-Dibrom-benzilsäureisopropylester 5,0 Hopfen 3,0 Zitrusfrüchte, Bananen 2,0 Kern- und Steinobst, Erdbee- ren, Trauben 1,0 Gemüse 0,5 teeähnliche Produkte 0,1 Tee 0,05 sonstige Bromoxynil ein- 3,5-Dibrom-4-hydroxy-benzonitril 0,1 alle schließlich Ester einschließlich Ester und Salze, insgesamt be- und Salze rechnet als Bromoxynil Brompyrazon 5-Amino-4-brom-2-phenyl-3(2H)-pyridazinon 0,01 alle Bufencarb 3-(1-Ethylpropyl)-phenyl-methylcarbamat und 3- 0,01 alle (1-Methylbutyl)-phenyl-methylcarbamat Bupirimate 5-Butyl-2-ethylamino-6-methyl-4-pyrimidinyl- 1,0 Obst dimethylsulfamat Buprofezin 2-tert-Butylimino-3-isopropyl-5-phenyl-1,3,5- 0,5 Fruchtgemüse thiadiazinan-4-on Butocarboxim 3-Methylthio-2-butanon- 0,1 alle O-methylcarbamoyl-oxim insgesamt Butocarboxim- 3-Methylsulfinyl-2-butanon- berechnet als sulfoxid O-methylcarbamoyl-oxim Butocar- Butoxycarboxim 3-Methylsulfonyl-2-butanon- boxim O-methylcarbamoyl-oxim Butonate O,O-Dimethyl-1-butyryloxy-2,2,2-trichlorethyl- 0,01 alle phosphonat Butralin N-sec.Butyl-4-tert.butyl-2,6-dinitroanilin 0,1 Baumwollsaat, Sojabohnen, Wassermelonen BGBl. II – Ausgegeben am 6. Dezember 2002 – Nr. 441 3787 Höchst- In oder auf folgenden Stoff
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