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Document 32007L0039

    Commission Directive 2007/39/EC of 26 June 2007 amending Annex II to Council Directive 90/642/EEC as regards maximum residue levels for diazinon (Text with EEA relevance)

    SL L 165, 27.6.2007, p. 25–32 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

    Legal status of the document No longer in force, Date of end of validity: 31/08/2008; Implicitno stavljeno izvan snage 32005R0396

    ELI: http://data.europa.eu/eli/dir/2007/39/oj

    Date of document:
    26/06/2007
    Date of effect:
    17/07/2007; Stupanje na snagu Datum objavljivanja + 20 Vidi čl. 3
    Date of transposition:
    27/12/2007; Najkasnije Vidi čl. 2
    Date of end of validity:
    31/08/2008; Implicitno stavljeno izvan snage 32005R0396
    Author:
    Europska komisija
    Form:
    Direktiva
    Addressee:
    Dvadeset sedam država članica: Belgija, Bugarska, Češka, Danska, Njemačka, Estonija, Irska, Grčka, Španjolska, Francuska, Italija, Cipar, Latvija, Litva, Luksemburg, Mađarska, Malta, Nizozemska, Austrija, Poljska, Portugal, Rumunjska, Slovenija, Slovačka, Finska, Švedska, Ujedinjena Kraljevina
    Additional information:
    Značajno za EGP
    Treaty:
    Ugovor o osnivanju Europske zajednice
    Legal basis:
    Link
    Link
    Link
    Select all documents mentioning this document
    Modifies:
    Relation Act Comment Subdivision concerned From To
    Modifies 31990L0642 Izmjena prilog 2 17/07/2007
    Modified by:
    Relation Act Comment Subdivision concerned From To
    Implicitly repealed by 32005R0396 01/09/2008
    Link

    27.6.2007   

    EN

    Official Journal of the European Union

    L 165/25

    COMMISSION DIRECTIVE 2007/39/EC

    of 26 June 2007

    amending Annex II to Council Directive 90/642/EEC as regards maximum residue levels for diazinon

    (Text with EEA relevance)

    THE COMMISSION OF THE EUROPEAN COMMUNITIES,

    Having regard to the Treaty establishing the European Community,

    Having regard to Council Directive 90/642/EEC of 27 November 1990 on the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and vegetables (1), and in particular Article 7 thereof,

    Whereas:

    (1)

    The rapporteur Member State informed the Commission that it might be necessary to revise the MRLs for diazinon in Directive 90/642/EEC in the light of concerns about consumer intake. Proposals for the review of Community MRLs were submitted to the Commission.

    (2)

    Community MRLs and the levels recommended by the Codex Alimentarius are fixed and evaluated following similar procedures. There are a number Codex MRLs for diazinon. The Community MRLs based on Codex MRLs have also been evaluated by the rapporteur Member State in the light of the new information on the risk for the consumers.

    (3)

    The lifetime and short-term exposure of consumers to diazinon via food products has been reassessed and evaluated in accordance with Community procedures and practices, taking account of guidelines published by the World Health Organisation (2). On that basis, it is appropriate to fix new MRLs, which will ensure that there is no unacceptable consumer exposure.

    (4)

    Where relevant, the acute exposure of consumers to diazinon via each of the food products that may contain residues has been assessed and evaluated in accordance with Community procedures and practices, taking account of guidelines published by the World Health Organisation. It is concluded that the presence of pesticide residues at or below the new MRLs will not cause acute toxic effects.

    (5)

    It is therefore necessary to modify the MRLs set out in Annex II to Directive 90/642/EEC, to allow for proper surveillance and control of the prohibition of their uses and to protect the consumer.

    (6)

    Through the World Trade Organisation, the Community’s trading partners have been consulted about the new MRLs and their comments on these levels have been taken into account.

    (7)

    Annex II to Directive 90/642/EEC should therefore be amended accordingly.

    (8)

    The measures provided for in this Directive are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,

    HAS ADOPTED THIS DIRECTIVE:

    Article 1

    Directive 90/642/EEC is amended in accordance with the Annex to this Directive.

    Article 2

    Member States shall adopt and publish, by 27 December 2007 at the latest, the laws, regulations and administrative provisions necessary to comply with this Directive. They shall forthwith communicate to the Commission the text of those provisions and a correlation table between those provisions and this Directive.

    They shall apply those provisions from 28 December 2007.

    When Member States adopt those provisions, they shall contain a reference to this Directive or be accompanied by such a reference on the occasion of their official publication. Member States shall determine how such reference is to be made.

    Article 3

    This Directive shall enter into force on the 20th day following that of its publication in the Official Journal of the European Union.

    Article 4

    This Directive is addressed to the Member States.

    Done at Brussels, 26 June 2007.

    For the Commission

    Markos KYPRIANOU

    Member of the Commission

    (1)   OJ L 350, 14.12.1990, p. 71. Directive as last amended by Commission Directive 2007/28/EC (OJ L 135, 26.5.2007, p. 6).

    (2)  Guidelines for predicting dietary intake of pesticide residues (revised), prepared by the GEMS/Food Programme in collaboration with the Codex Committee on Pesticide Residues, published by the World Health Organisation 1997 (WHO/FSF/FOS/97.7).

    ANNEX

    In Part A of Annex II to Directive 90/642/EEC, the lines for diazinon are replaced by the following:

    Pesticide residues and maximum residue levels (mg/kg)

    ‘Groups and examples of individual products to which the MRLs apply

    Diazinon
    1.   

    Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts

    (i)

    CITRUS FRUIT

    0,01  (*1)

    Grapefruit

     

    Lemons

     

    Limes

     

    Mandarins (including clementines and other hybrids)

     

    Oranges

     

    Pomelos

     

    Others

     

    (ii)

    TREE NUTS (shelled or unshelled)

     

    Almonds

    0,05

    Brazil nuts

     

    Cashew nuts

     

    Chestnuts

     

    Coconuts

     

    Hazelnuts

     

    Macadamia

     

    Pecans

     

    Pine nuts

     

    Pistachios

     

    Walnuts

     

    Others

    0,01  (*1)

    (iii)

    POME FRUIT

    0,01  (*1)

    Apples

     

    Pears

     

    Quinces

     

    Others

     

    (iv)

    STONE FRUIT

    0,01  (*1)

    Apricots

     

    Cherries

     

    Peaches (including nectarines and similar hybrids)

     

    Plums

     

    Others

     

    (v)

    BERRIES AND SMALL FRUIT

     

    (a)

    Table and wine grapes

    0,01  (*1)

    Table grapes

     

    Wine grapes

     

    (b)

    Strawberries (other than wild)

    0,01  (*1)

    (c)

    Cane fruit (other than wild)

    0,01  (*1)

    Blackberries

     

    Dewberries

     

    Loganberries

     

    Raspberries

     

    Others

     

    (d)

    Other small fruit and berries (other than wild)

     

    Bilberries

     

    Cranberries

    0,2

    Currants (red, black and white)

     

    Gooseberries

     

    Others

    0,01  (*1)

    (e)

    Wild berries and wild fruit

    0,01  (*1)

    (vi)

    MISCELLANEOUS

     

    Avocados

     

    Bananas

     

    Dates

     

    Figs

     

    Kiwi

     

    Kumquats

     

    Litchis

     

    Mangoes

     

    Olives (table consumption)

     

    Olives (oil extraction)

     

    Papaya

     

    Passion fruit

     

    Pineapples

    0,3

    Pomegranate

     

    Others

    0,01  (*1)

    2.   

    Vegetables, fresh or uncooked, frozen or dry

    (i)

    ROOT AND TUBER VEGETABLES

     

    Beetroot

     

    Carrots

     

    Cassava

     

    Celeriac

     

    Horseradish

     

    Jerusalem artichokes

     

    Parsnips

     

    Parsley root

     

    Radishes

    0,1

    Salsify

     

    Sweet potatoes

     

    Swedes

     

    Turnips

     

    Yam

     

    Others

    0,01  (*1)

    (ii)

    BULB VEGETABLES

     

    Garlic

     

    Onions

    0,05

    Shallots

     

    Spring onions

     

    Others

    0,01  (*1)

    (iii)

    FRUITING VEGETABLES

     

    (a)

    Solanacea

     

    Tomatoes

     

    Peppers

    0,05

    Aubergines

     

    Okra

     

    Others

    0,01  (*1)

    (b)

    Cucurbits — edible peel

    0,01  (*1)

    Cucumbers

     

    Gherkins

     

    Courgettes

     

    Others

     

    (c)

    Cucurbits — inedible peel

    0,01  (*1)

    Melons

     

    Squashes

     

    Watermelons

     

    Others

     

    (d)

    Sweet corn

    0,02

    (iv)

    BRASSICA VEGETABLES

     

    (a)

    Flowering brassica

    0,01  (*1)

    Broccoli

     

    Cauliflower

     

    Others

     

    (b)

    Head brassica

     

    Brussels sprouts

     

    Head cabbage

    0,5

    Others

    0,01  (*1)

    (c)

    Leafy brassica

     

    Chinese cabbage

    0,05

    Kale

     

    Others

    0,01  (*1)

    (d)

    Kohlrabi

    0,2

    (v)

    LEAF VEGETABLES AND FRESH HERBS

    0,01  (*1)

    (a)

    Lettuce and similar

     

    Cress

     

    Lamb's lettuce

     

    Lettuce

     

    Scarole (broad-leaf endive)

     

    Ruccola

     

    Leaves and stems of brassica

     

    Others

     

    (b)

    Spinach and similar

     

    Spinach

     

    Beet leaves (chard)

     

    Others

     

    (c)

    Water cress

     

    (d)

    Witloof

     

    (e)

    Herbs

     

    Chervil

     

    Chives

     

    Parsley

     

    Celery leaves

     

    Others

     

    (vi)

    LEGUME VEGETABLES (fresh)

    0,01  (*1)

    Beans (with pods)

     

    Beans (without pods)

     

    Peas (with pods)

     

    Peas (without pods)

     

    Others

     

    (vii)

    STEM VEGETABLES (fresh)

    0,01  (*1)

    Asparagus

     

    Cardoons

     

    Celery

     

    Fennel

     

    Globe artichokes

     

    Leek

     

    Rhubarb

     

    Others

     

    (viii)

    FUNGI

    0,01  (*1)

    (a)

    Cultivated mushrooms

     

    (b)

    Wild mushrooms

     

    3.

    		 Pulses

    0,01  (*1)

    Beans

     

    Lentils

     

    Peas

     

    Lupines

     

    Others

     

    4.

    		 Oil seed

    0,02  (*1)

    Linseed

     

    Peanuts

     

    Poppy seeds

     

    Sesame seeds

     

    Sunflower seed

     

    Rape seed

     

    Soya bean

     

    Mustard seed

     

    Cotton seed

     

    Hemp seed

     

    Others

     

    5.

    		 Potatoes

    0,01  (*1)

    Early potatoes

     

    Ware potatoes

     

    6.

    		 Tea (leaves and stems, dried, fermented or otherwise, from the leaves of Camellia sinensis)

    0,02  (*1)

    7.

    		 Hops (dried), including hop pellets and unconcentrated powder

    0,5

    (*1)  Indicates the lower limit of analytical determination.’

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