180.510—Pyriproxyfen; tolerances for residues.
(a) General.
(1)
Tolerances are established for residues of the insecticide pyriproxyfen 2-[1-methyl-2-(4-phenoxyphenoxy)ethoxypyridine in or on the following food commodities:
| Commodity | Parts per million |
|---|---|
| Acerola | 0.10 |
| Almond, hulls | 2.0 |
| Animal feed, nongrass, group 18, forage | 0.70 |
| Animal feed, nongrass, group 18, hay | 1.1 |
| Animal feed, nongrass, group 18, seed | 2.0 |
| Apple, wet pomace | 0.8 |
| Artichoke, globe | 2.0 |
| Asparagus | 2.0 |
| Atemoya | 0.20 |
| Avocado | 1.0 |
|
Code of Federal Regulations
583
|
|
| Banana | 0.20 |
| Beet, sugar, dried pulp | 3.0 |
| Biriba | 0.20 |
| Brassica, head and stem, subgroup 5A | 0.70 |
| Brassica, leafy greens, subgroup 5B | 2.0 |
| Bushberry subgroup 13B | 1.0 |
| Cacao bean, dried | 0.02 |
| Caneberry, subgroup 13-A | 1.0 |
| Canistel | 1.0 |
| Canola, seed | 0.20 |
| Cherimoya | 0.20 |
| Citrus, oil | 20 |
| Citrus, dried pulp | 2.0 |
| Citrus hybrids | 0.30 |
| Coffee, instant | 0.10 |
| Coffee, green bean | 0.02 |
| Cotton, gin byproducts | 2.0 |
| Cotton, undelinted seed | 0.05 |
| Cranberry | 1.0 |
| Custard apple | 0.20 |
| Date | 0.30 |
| Feijoa | 0.10 |
| Fig | 0.30 |
| Fig, dried fruit | 1.0 |
| Fruit, citrus | 0.3 |
| Fruit, pome | 0.2 |
| Fruit, small, vine climbing, except grape, subgroup 13-07E | 0.35 |
| Fruit, stone, group 12 | 1.0 |
| Grain, cereal, group 15 | 1.1 |
| Grain, cereal, forage, fodder and straw, group 16 | 1.1 |
| Grape | 2.5 |
| Grass, forage, fodder, and hay, group 17, forage | 0.70 |
| Grass, forage, fodder, and hay, group 17, hay | 1.1 |
| Guava | 0.10 |
| Ilama | 0.20 |
| Jaboticaba | 0.10 |
| Juneberry | 1.0 |
| Lingonberry | 1.0 |
| Loganberry | 0.30 |
| Lychee | 0.30 |
| Mango | 1.0 |
| Nut, tree, group 14 | 0.02 |
| Okra | 0.02 |
| Olive | 1.0 |
| Olive, oil | 2.0 |
| Onion, bulb | 0.15 |
| Papaya | 1.0 |
| Passionfruit | 0.10 |
| Pawpaw | 1.0 |
| Peanut | 0.20 |
| Pineapple | 0.30 |
| Pineapple, process residue | 1.1 |
| Pistachio | 0.02 |
| Pomegranate | 0.20 |
| Potato, chips | 0.75 |
| Potato, granules/flakes | 0.75 |
| Potato, wet peel | 0.75 |
| Pulasan | 0.30 |
| Rambutan | 0.30 |
| Rice, hulls | 5.5 |
| Safflower, seed | 0.20 |
| Salal | 1.0 |
| Sapodilla | 1.0 |
| Sapote, black | 1.0 |
| Sapote, mamey | 1.0 |
| Sapote, white | 0.30 |
| Sesame, seed | 0.02 |
| Soursop | 0.20 |
| Spanish lime | 0.30 |
| Star apple | 1.0 |
| Starfruit | 0.10 |
| Strawberry | 0.30 |
| Sugar apple | 0.20 |
| Sugarcane | 1.1 |
| Tea | 0.02 |
| Vegetable, bulb, group 3, except onion, bulb | 0.70 |
| Vegetable, cucurbit, group 9 | 0.10 |
| Vegetable, foliage of legume, group 7 | 2.0 |
| Vegetable, fruiting, group 8 | 0.2 |
| Vegetable, leafy, except Brassica, group 4 | 3.0 |
| Vegetable, leaves of root and tuber, group 2 | 2.0 |
| Vegetable, legume, group 6 | 0.20 |
| Vegetable, root and tuber, group 1 | 0.15 |
| Walnut | 0.02 |
| Watercress | 2.0 |
| Wax jambu | 0.10 |
(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.