[Code of Federal Regulations] [Title 40, Volume 23] [Revised as of July 1, 2006] From the U.S. Government Printing Office via GPO Access [CITE: 40CFR180.123] [Page 342-343] TITLE 40--PROTECTION OF ENVIRONMENT CHAPTER I--ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) PART 180_TOLERANCES AND EXEMPTIONS FROM TOLERANCES FOR PESTICIDE CHEMICALS IN FOOD--Table of Contents Subpart C_Specific Tolerances Sec. 180.123 Inorganic bromide residues resulting from fumigation with methyl bromide; tolerances for residues. (a) General. (1) Tolerances are established for residues of inorganic bromides (calculated as Br) in or on the following food commodities which have been fumigated with the antimicrobial agent and insecticide methyl bromide after harvest (with the exception of strawberry): ------------------------------------------------------------------------ Parts per Commodity million ------------------------------------------------------------------------ Alfalfa, hay, postharvest.................................. 50.0 Almond, postharvest........................................ 200.0 Apple, postharvest......................................... 5.0 Apricot, postharvest....................................... 20.0 Artichoke, jerusalem, postharvest.......................... 30.0 Asparagus, postharvest..................................... 100.0 Avocado, postharvest....................................... 75.0 Barley, postharvest........................................ 50.0 Bean, postharvest.......................................... 50.0 Bean, succulent, postharvest............................... 50.0 Bean, lima, postharvest.................................... 50.0 Bean, snap, succulent, postharvest......................... 50.0 Beet, garden, roots, postharvest........................... 30.0 Beet, sugar, roots, postharvest............................ 30.0 Blueberry, postharvest..................................... 20.0 Bush nut, postharvest...................................... 200.0 Butternut, postharvest..................................... 200.0 Cabbage, postharvest....................................... 50.0 Cantaloupe, postharvest.................................... 20.0 Carrot, roots, postharvest................................. 30.0 Cashews, postharvest....................................... 200.0 Cherry, postharvest........................................ 20.0 Chestnut, postharvest...................................... 200.0 Cippolini, bulbs, postharvest.............................. 50.0 Citron, citrus, postharvest................................ 30.0 Cocoa bean, postharvest.................................... 50.0 Coconut, copra, postharvest................................ 100.0 Coffee bean, postharvest................................... 75.0 Corn, postharvest.......................................... 50.0 Corn (pop), postharvest.................................... 240.0 Corn, sweet, kernel plus cob with husks removed, 50.0 postharvest............................................... Cottonseed, postharvest.................................... 200.0 Cucumber, postharvest...................................... 30.0 Cumin, seed, postharvest................................... 100.0 Eggplant, postharvest...................................... 20.0 Garlic, postharvest........................................ 50.0 Ginger, roots, postharvest................................. 100.0 Grapefruit, postharvest.................................... 30.0 Grape, postharvest......................................... 20.0 Hazelnut, postharvest...................................... 200.0 Horseradish, postharvest................................... 30.0 Kumquat, postharvest....................................... 30.0 Lemon, postharvest......................................... 30.0 Lime, postharvest.......................................... 30.0 Mango, postharvest......................................... 20.0 Melon, honeydew, postharvest............................... 20.0 Muskmelon, postharvest..................................... 20.0 Nectarine, postharvest..................................... 20.0 Nut, brazil, postharvest................................... 200.0 Nut, hickory, postharvest.................................. 200.0 Oat, postharvest........................................... 50.0 Okra, postharvest.......................................... 30.0 Onion, postharvest......................................... 20.0 Oranges, postharvest....................................... 30.0 Papaya, postharvest........................................ 20.0 Parsnip, root, postharvest................................. 30.0 Peach, postharvest......................................... 20.0 Peanut, postharvest........................................ 200.0 Pear, postharvest.......................................... 5.0 Pea, postharvest........................................... 50.0 Pea, blackeyed, postharvest................................ 50.0 Pecans, postharvest........................................ 200.0 Pepper, postharvest........................................ 30.0 Pimento, postharvest....................................... 30.0 Pineapple, postharvest..................................... 20.0 Pistachio nut, postharvest................................. 200.0 Plum, postharvest.......................................... 20.0 Pomegranate, postharvest................................... 100.0 Potato, postharvest........................................ 75.0 Pumpkin, postharvest....................................... 20.0 Quince, postharvest........................................ 5.0 Radish, postharvest........................................ 30.0 Rice, postharvest.......................................... 50.0 Rutabagas, postharvest..................................... 30.0 Rye, postharvest........................................... 50.0 Salsify, roots, postharvest................................ 30.0 Sorghum, grain, postharvest................................ 50.0 Soybean, postharvest....................................... 200.0 Squash, summer, postharvest................................ 30.0 Squash, winter, postharvest................................ 20.0 Squash, zucchini, postharvest.............................. 20.0 Strawberry, postharvest.................................... 60.0 Sweet potato, postharvest.................................. 75.0 Tangerine, postharvest..................................... 30.0 Timothy, hay, postharvest.................................. 50.0 Tomato, postharvest........................................ 20.0 Turnip, roots, postharvest................................. 30.0 Walnut, postharvest........................................ 200.0 Watermelon, postharvest.................................... 20.0 Wheat...................................................... 50.0 ------------------------------------------------------------------------ (2) Inorganic bromide may be present as a residue in certain processed foods in accordance with the following conditions: (i) When inorganic bromide residues are is present as a result of fumigation of the processed food with methyl bromide or from such fumigation in addition to the authorized use of methyl bromide on the source raw agricultural commodity, as provided for in this [[Page 343]] part, the total residues of inorganic bromides (calculated as Br) shall not exceed the following levels: (A) 400 parts per million in or on dried egg and processed herbs and spices. (B) 325 parts per million in or on parmesan cheese and roquefort cheese. (C) 250 parts per million in or on concentrated tomato products and dried fig. (D) 125 parts per million in or on processed foods other than those listed above. (ii) When inorganic bromide residues are present in fermented malt beverages in accordance with 21 CFR 172.730(a)(2), the amount shall not exceed 25 parts per million (calculated as Br). (iii) Where tolerances are established on both the raw agricultural commodities and processed foods made therefrom, the total residues of inorganic bromides in or on the processed food shall not be greater than those designated in paragraph (a)(2) of this section, unless a higher level is established elsewhere in this part. (3) Tolerances are established for residues of inorganic bromides (calculated as Br) as follows: (i) 400 parts per million for residues in or on dog food, resulting from fumigation with methyl bromide. (ii) 125 parts per million for residues in or on milled fractions for animal feed from barley, corn, grain sorghum (milo), oats, rice, rye, and wheat, resulting directly from fumigation with methyl bromide or from carryover and concentration of residues of inorganic bromides from fumigation of the grains with methyl bromide. (b) Section 18 emergency exemptions. [Reserved] (c) Tolerances with regional registrations. A tolerance with regional registration, as defined in Sec. 180.1(n), is established for residues of inorganic bromides (calculated as Br) in or on the following food commodity grown in soil fumigated with methyl bromide. ------------------------------------------------------------------------ Parts per Commodity million ------------------------------------------------------------------------ Ginger, roots, postharvest................................... 100 ------------------------------------------------------------------------ (d) Indirect or inadvertent residues. [Reserved] [65 FR 33705, May 24, 2000]