Annex

Section 5 of Annex I to Regulation (EC) No 466/2001 is replaced by the following:

‘Section 5.

Dioxins (sum of polychlorinated dibenzo-para-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), expressed in World Health Organisation (WHO) toxic equivalents using the WHO-TEFs (toxic equivalency factors, 1997), and sum of dioxins and dioxin-like PCBs (sum of polychlorinated dibenzo-para-dioxins (PCDDs)), polychlorinated dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs), expressed in World Health Organisation (WHO) toxic equivalents using the WHO-TEFs (toxic equivalency factors, 1997)^f1)

Upperbound concentrations: Upperbound concentrations are calculated on the assumption that all the values of the different congeners below the limit of quantification are equal to the limit of quantification.
Meat of bovine animals, sheep, pig, poultry and farmed game as defined in Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council (OJ L 139, 30.4.2004. Corrected version in OJ L 226, 25.6.2004, p. 22) but not including edible offal as defined in that Annex.
The maximum levels are not applicable for food products containing < 1 % fat.
OJ L 209, 6.8.2002, p. 5. Directive as last amended by Directive 2004/44/EC (OJ L 113, 20.4.2004, p. 17).
Muscle meat of fish and fishery products as defined in categories (a), (b), (c), (e) and (f) of the list in Article 1 of Council Regulation (EC) No 104/2000 (OJ L 17, 21.1.2000, p. 22. Regulation as amended by the 2003 Act of Accession). The maximum level applies to crustaceans, excluding the brown meat of crab and excluding head and thorax meat of lobster and similar large crustaceans (Nephropidae and Palinuridae) and to cephalopods without viscera.
Where fish are intended to be eaten whole, the maximum level applies to the whole fish.
Milk (raw milk, milk for the manufacture of milk-based products and heat-treated milk as defined in Annex I to Regulation (EC) No 853/2004).
Hen eggs and egg products as defined in Annex I to Regulation (EC) No 853/2004.
Food	Maximum levelsSum of dioxins and furans (WHO-PCDD/F-TEQ)f2	Maximum levelsSum of dioxins, furans and dioxin-like PCBs (WHO-PCDD/F-PCB-TEQ)	Methods of sampling and performance criteria for methods of analysis
5.1.1. Meat and meat productsf3			Directive 2002/69/ECf4
– of ruminants (bovine animals, sheep)	3,0 pg/g fatf5	4,5 pg /g fat
– of poultry and farmed game	2,0 pg/g fat	4,0 pg/g fat
– of pigs	1,0 pg/g fat	1,5 pg/g fat
5.1.2. Liver of terrestrial animals and derived products thereof	6,0 pg/g fat	12,0 pg/g fat
5.2. Muscle meat of fish and fishery products and products thereof with the exception of eelf6 f7	4,0 pg/g fresh weight	8,0 pg/g fresh weight	Directive 2002/69/EC
– Muscle meat of eel (Anguilla anguilla) and products thereof	4,0 pg/g fresh weight	12,0 pg/g fresh weight
5.3. Milkf8 and milk products, including butter fat	3,0 pg/g fat	6,0 pg/g fat	Directive 2002/69/EC
5.4. Hen eggs and egg productsf9	3,0 pg/g fat	6,0 pg/g fat	Directive 2002/69/EC
5.5. Oils and fats			Directive 2002/69/EC
– Animal fat
– – of ruminants	3,0 pg/g fat	4,5 pg/g fat
– – of poultry and farmed game	2,0 pg/g fat	4,0 pg/g fat
– – of pigs	1,0 pg/g fat	1,5 pg/g fat
– – mixed animal fats	2,0 pg/g fat	3,0 pg/g fat
– Vegetable oil and fats	0,75 pg/g fat	1,5 pg/g fat
– marine oil (fish body oil, fish liver oil and oils of other marine organisms intended for human consumption)	2,0 pg/g fat	10,0 pg/g fat

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