MRL – Chemical Residues

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Generally, all fresh fruit and vegetable items should be tested at least annually for chemical residues. Chemical residues are measured to Maximum Residue Limits (MRL’s) which are defined in the Australian Food Standards Code. Limits differ for compounds used on different produce commodities.

Not all chemicals are registered for use on all crops. Any chemical residue found on an item for which there is no defined MRL or levels of chemical residues are found to be above the prescribed MRL are treated as adverse detections and will require immediate corrective action.

Standard Test Types

  • AT3 – Full Residue Analysis (Industry standard test)
  • AT4 – Dithiocarbamates
  • AT5 – Extended Screen
  • AT7 – Full Residue Analysis plus Extended Screen

Additional Tests

  • AT2 – Organophosphates and Organochlorides
  • AT6 – Full Residue Analysis plus Dithiocarbamates plus Extended Screen