(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): ------------------------------------------------------------------------
Expiration/
Commodity Parts per Revocation
million Date------------------------------------------------------------------------Alfalfa, hay, postharvest....................... 50.0 10/31/11Almond, postharvest............................. 200.0 NoneApple, postharvest.............................. 5.0 NoneApricot, postharvest............................ 20.0 NoneArtichoke, jerusalem, postharvest............... 30.0 NoneAsparagus, postharvest.......................... 100.0 NoneAvocado, postharvest............................ 75.0 NoneBarley, grain, postharvest...................... 50.0 NoneBean, lima, postharvest......................... 50.0 NoneBean, postharvest............................... 50.0 NoneBean, snap, succulent, postharvest.............. 50.0 NoneBean, succulent, postharvest.................... 50.0 NoneBeet, garden, roots, postharvest................ 30.0 NoneBeet, sugar, roots, postharvest................. 30.0 NoneBlueberry, postharvest.......................... 20.0 NoneButternut, postharvest.......................... 200.0 NoneCabbage, postharvest............................ 50.0 NoneCacao bean, roasted bean, postharvest........... 50.0 NoneCantaloupe, postharvest......................... 20.0 NoneCarrot, roots, postharvest...................... 30.0 NoneCashew, postharvest............................. 200.0 NoneCherry, sweet, postharvest...................... 20.0 NoneCherry, tart, postharvest....................... 20 NoneChestnut, postharvest........................... 200.0 NoneCippolini, bulb, postharvest.................... 50.0 NoneCitron, citrus, postharvest..................... 30.0 NoneCoconut, copra, postharvest..................... 100.0 NoneCoffee, bean, green, postharvest................ 75.0 NoneCorn, field, grain, postharvest................. 50.0 NoneCorn, pop, postharvest.......................... 240.0 NoneCorn, sweet, kernel plus cob with husks removed, 50.0 None
postharvest....................................Cotton, undelinted seed, postharvest............ 200.0 10/31/11Cucumber, postharvest........................... 30.0 NoneCumin, seed, postharvest........................ 100.0 NoneEggplant, postharvest........................... 20.0 NoneGarlic, postharvest............................. 50.0 NoneGinger, postharvest............................. 100.0 NoneGrape, postharvest.............................. 20.0 NoneGrapefruit, postharvest......................... 30.0 NoneHazelnut, postharvest........................... 200.0 NoneHorseradish, postharvest........................ 30.0 NoneKumquat, postharvest............................ 30.0 NoneLemon, postharvest.............................. 30.0 NoneLime, postharvest............................... 30.0 NoneMelon, honeydew, postharvest.................... 20.0 NoneMuskmelon, postharvest.......................... 20.0 NoneNectarine, postharvest.......................... 20.0 NoneNut, brazil, postharvest........................ 200.0 NoneNut, hickory, postharvest....................... 200.0 NoneNut, macadamia, postharvest..................... 200.0 NoneOat, postharvest................................ 50.0 NoneOkra, postharvest............................... 30.0 NoneOnion, bulb, postharvest........................ 20.0 NoneOnion, green, postharvest....................... 20.0 NoneOrange, postharvest............................. 30.0 NoneParsnip, roots, postharvest..................... 30.0 NonePeach, postharvest.............................. 20.0 NonePeanut, postharvest............................. 200.0 NonePear, postharvest............................... 5.0 NonePea, blackeyed, postharvest..................... 50.0 NonePea, postharvest................................ 50.0 NonePecan, postharvest.............................. 200.0 NonePepper, postharvest............................. 30.0 NonePimento, postharvest............................ 30.0 NonePineapple, postharvest.......................... 20.0 NonePistachio, postharvest.......................... 200.0 NonePlum, postharvest............................... 20.0 NonePomegranate, postharvest........................ 100.0 NonePotato, postharvest............................. 75.0 NonePumpkin, postharvest............................ 20.0 NoneQuince, postharvest............................. 5.0 NoneRadish, postharvest............................. 30.0 NoneRice, grain, postharvest........................ 50.0 NoneRutabaga, roots, postharvest.................... 30.0 NoneRutabaga, tops, postharvest..................... 30.0 NoneRye, grain, postharvest......................... 50.0 NoneSalsify, roots, postharvest..................... 30.0 NoneSorghum, grain, grain, postharvest.............. 50.0 NoneSoybean, postharvest............................ 200.0 NoneSquash, summer, postharvest..................... 30.0 NoneSquash, winter, postharvest..................... 20.0 NoneSquash, zucchini, postharvest................... 20.0 NoneStrawberry, postharvest......................... 60.0 NoneSweet potato, postharvest....................... 75.0 NoneTangerine, postharvest.......................... 30.0 NoneTimothy, hay, postharvest....................... 50.0 10/19/10Tomato, postharvest............................. 20.0 NoneTurnip, roots, postharvest...................... 30.0 NoneWalnut, postharvest............................. 200.0 NoneWatermelon, postharvest......................... 20.0 NoneWheat........................................... 50.0 None------------------------------------------------------------------------
(2) Inorganic bromide may be present as a residue in certain processed food in accordance with the following conditions:
(i) When inorganic bromide residues are 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 part, the total residues of inorganic bromides (calculated as Br) shall not exceed the following levels:
(A) 400 parts per million in or on egg, dried and herb, processed and spice.
(B) 325 parts per million in or on cheese, parmesan and cheese, roquefort cheese.
(C) 250 parts per million in or on tomato, concentrated products and fig, dried fruit.
(D) 125 parts per million in or on processed food other than those listed above.
(ii) When inorganic bromide residues are present in malt beverage, fermented 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 food 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 processed commodities for animal feedstuffs from barley, corn, grain sorghum, oat, 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(l), 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, postharvest......................................... 100------------------------------------------------------------------------
(d) Indirect or inadvertent residues. [Reserved] [71 FR 74812, Dec. 13, 2006, as amended at 75 FR 60239, Sept. 29, 2010] Sec. 180.123a Inorganic bromide residues in peanut hay and peanut hulls;statement of policy.
(a) Investigations by the Food and Drug Administration show that peanut hay and peanut shells have been used as feed for meat and dairy animals. While many growers now harvest peanuts with combines and leave the hay on the ground to be incorporated into the soil, some growers follow the practice of curing peanuts on the vines in a stack and save the hay for animal feed. Peanut shells or hulls have been used to a minor extent as roughage for cattle feed. It has been established that the feeding to cattle of peanut hay and peanut hulls containing residues of inorganic bromides will contribute considerable residues of inorganic bromides to the meat and milk.
(b) There are no tolerances for inorganic bromides in meat and milk to cover residues from use of such peanut hulls as animal feed. Peanut hulls containing residues of inorganic bromides from the use of methyl bromide are unsuitable as an ingredient in the feed of meat and dairy animals and should not be represented, sold, or used for that purpose. [58 FR 65555, Dec. 15, 1993]