40 CFR 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):

Commodity Parts per million Expiration/Revocation Date

Alfalfa, hay, postharvest 50.0 10/31/11

Almond, postharvest 200.0 None

Apple, postharvest 5.0 None

Apricot, postharvest 20.0 None

Artichoke, jerusalem, postharvest 30.0 None

Asparagus, postharvest 100.0 None

Avocado, postharvest 75.0 None

Barley, grain, postharvest 50.0 None

Bean, lima, postharvest 50.0 None

Bean, postharvest 50.0 None

Bean, snap, succulent, postharvest 50.0 None

Bean, succulent, postharvest 50.0 None

Beet, garden, roots, postharvest 30.0 None

Beet, sugar, roots, postharvest 30.0 None

Blueberry, postharvest 20.0 None

Butternut, postharvest 200.0 None

Cabbage, postharvest 50.0 None

Cacao bean, roasted bean, postharvest 50.0 None

Cantaloupe, postharvest 20.0 None

Carrot, roots, postharvest 30.0 None

Cashew, postharvest 200.0 None

Cherry, sweet, postharvest 20.0 None

Cherry, tart, postharvest 20 None

Chestnut, postharvest 200.0 None

Cippolini, bulb, postharvest 50.0 None

Citron, citrus, postharvest 30.0 None

Coconut, copra, postharvest 100.0 None

Coffee, bean, green, postharvest 75.0 None

Corn, field, grain, postharvest 50.0 None

Corn, pop, postharvest 240.0 None

Corn, sweet, kernel plus cob with husks removed, postharvest 50.0 None

Cotton, undelinted seed, postharvest 200.0 10/31/11

Cucumber, postharvest 30.0 None

Cumin, seed, postharvest 100.0 None

Eggplant, postharvest 20.0 None

Garlic, postharvest 50.0 None

Ginger, postharvest 100.0 None

Grape, postharvest 20.0 None

Grapefruit, postharvest 30.0 None

Hazelnut, postharvest 200.0 None

Horseradish, postharvest 30.0 None

Kumquat, postharvest 30.0 None

Lemon, postharvest 30.0 None

Lime, postharvest 30.0 None

Melon, honeydew, postharvest 20.0 None

Muskmelon, postharvest 20.0 None

Nectarine, postharvest 20.0 None

Nut, brazil, postharvest 200.0 None

Nut, hickory, postharvest 200.0 None

Nut, macadamia, postharvest 200.0 None

Oat, postharvest 50.0 None

Okra, postharvest 30.0 None

Onion, bulb, postharvest 20.0 None

Onion, green, postharvest 20.0 None

Orange, postharvest 30.0 None

Parsnip, roots, postharvest 30.0 None

Peach, postharvest 20.0 None

Peanut, postharvest 200.0 None

Pear, postharvest 5.0 None

Pea, blackeyed, postharvest 50.0 None

Pea, postharvest 50.0 None

Pecan, postharvest 200.0 None

Pepper, postharvest 30.0 None

Pimento, postharvest 30.0 None

Pineapple, postharvest 20.0 None

Pistachio, postharvest 200.0 None

Plum, postharvest 20.0 None

Pomegranate, postharvest 100.0 None

Potato, postharvest 75.0 None

Pumpkin, postharvest 20.0 None

Quince, postharvest 5.0 None

Radish, postharvest 30.0 None

Rice, grain, postharvest 50.0 None

Rutabaga, roots, postharvest 30.0 None

Rutabaga, tops, postharvest 30.0 None

Rye, grain, postharvest 50.0 None

Salsify, roots, postharvest 30.0 None

Sorghum, grain, grain, postharvest 50.0 None

Soybean, postharvest 200.0 None

Squash, summer, postharvest 30.0 None

Squash, winter, postharvest 20.0 None

Squash, zucchini, postharvest 20.0 None

Strawberry, postharvest 60.0 None

Sweet potato, postharvest 75.0 None

Tangerine, postharvest 30.0 None

Timothy, hay, postharvest 50.0 10/19/10

Tomato, postharvest 20.0 None

Turnip, roots, postharvest 30.0 None

Walnut, postharvest 200.0 None

Watermelon, postharvest 20.0 None

Wheat 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 § 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.

Commodity Parts per million

Ginger, postharvest 100

(d) Indirect or inadvertent residues. [Reserved]