40 C.F.R. § 180.510

Current through October 31, 2024
Section 180.510 - Pyriproxyfen; tolerances for residues
(a)General.
(1) Tolerances are established for residues of pyriproxyfen, including its metabolites and degradates, in or on the commodities in the following table. Compliance with the tolerance levels specified is determined by measuring only pyriproxyfen, 2-[1-methyl-2-(4-phenoxyphenoxy) ethoxy]pyridine, in or on the commodity.

Table 1 to Paragraph (a)(1)

CommodityParts per million
Acerola0.10
Almond, hulls2.0
Animal feed, nongrass, group 18, forage0.70
Animal feed, nongrass, group 18, hay1.1
Animal feed, nongrass, group 18, seed2.0
Apple, wet pomace0.8
Artichoke, globe2.0
Asparagus2.0
Atemoya0.20
Avocado1.0
Banana0.20
Beet, sugar, dried pulp3.0
Berry, low growing, except strawberry, subgroup 13-07H1.0
Biriba0.20
Brassica, head and stem, subgroup 5A0.70
Brassica, leafy greens, subgroup 5B2.0
Bushberry subgroup 13-07B1.0
Cacao bean, dried0.02
Caneberry subgroup 13-07A1.0
Canistel1.0
Canola, seed0.20
Cherimoya0.20
Citrus, oil20
Citrus, dried pulp2.0
Coffee, instant0.10
Coffee, green bean0.02
Cotton, gin byproducts2.0
Cotton, undelinted seed0.05
Custard apple0.20
Date0.30
Egg0.1
Feijoa0.10
Fig0.30
Fig, dried fruit1.0
Fruit, citrus, group 10-100.50
Fruit, pome, group 11-100.20
Fruit, small, vine climbing, except grape, subgroup 13-07E0.35
Fruit, stone, group 121.0
Grain, cereal, group 151.1
Grain, cereal, forage, fodder and straw, group 161.1
Grape2.5
Grass, forage, fodder, and hay, group 17, forage0.70
Grass, forage, fodder, and hay, group 17, hay1.1
Guava0.10
Herb subgroup 19A100
Ilama0.20
Jaboticaba0.10
Lychee0.30
Mango1.0
Nut, tree, group 140.02
Olive1.0
Olive, oil2.0
Papaya1.0
Passionfruit0.10
Pawpaw1.0
Peanut0.20
Pineapple0.30
Pineapple, process residue1.1
Pistachio0.02
Pomegranate0.20
Potato, chips0.75
Potato, granules/flakes0.75
Potato, wet peel0.75
Poultry, fat0.1
Poultry, meat0.1
Poultry, meat byproducts0.1
Pulasan0.30
Rambutan0.30
Rice, hulls5.5
Safflower, seed0.20
Sapodilla1.0
Sapote, black1.0
Sapote, mamey1.0
Sapote, white0.30
Sesame, seed0.02
Soursop0.20
Spanish lime0.30
Star apple1.0
Starfruit0.10
Strawberry0.30
Sugar apple0.20
Sugarcane1.1
Tea15
Vegetable, bulb, group 3-070.70
Vegetable, cucurbit, group 90.10
Vegetable, foliage of legume, group 72.0
Vegetable, fruiting, group 8-100.80
Vegetable, leafy, except Brassica, group 43.0
Vegetable, leaves of root and tuber, group 22.0
Vegetable, legume, group 60.20
Vegetable, root and tuber, group 10.15
Walnut0.02
Watercress2.0
Wax jambu0.10

(2) A tolerance of 0.10 parts per million is established for all food commodities as a result of the proposed use of NYLAR in food handling establishments where food and food products are held, prepared, processed or served. Application is limited to space, general surface, spot, and/or crack and crevice treatment in food handling establishments where food and food products are held, processed, prepared and served. Space and general surface application may be used only when the facility is not in operation provided exposed food is covered or removed from the area being treated prior to application. Spot, and/or crack and crevice treatment may be used while the facility is in operation provided exposed food is covered or removed from the area being treated prior to application. Food contact surfaces should be thoroughly washed with an effective cleaning compound and rinced with potable water after use of the product. To assure safe use of this additive, its label and labeling shall conform to that registered with the U.S. Environmental Protection Agency, and shall be used in accordance with such label and labeling.
(b)Section 18 emergency exemptions. [Reserved]
(c)Tolerances with regional registrations. [Reserved]
(d)Indirect or inadvertent residues. [Reserved]

40 C.F.R. §180.510

64 FR 10233, Mar. 3, 1999
81 FR 8663, 2/22/2016; 86 FR 62925, 11/15/2021

For FEDERAL REGISTER citations affecting §180.510, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at www.govinfo.gov.