{
  "url": "https://openlegislation.uk/eu-regulation-2006-199/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2006-199/annex.json",
  "legislation": "eur/2006/199",
  "legislation_title": "Commission Regulation (EC) No 199/2006 of 3 February 2006 amending Regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs as regards dioxins and dioxin-like PCBs (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2006-199",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Section 5 of Annex I to Regulation (EC) No 466/2001 is replaced by the following:\n‘Section 5.\nDioxins (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))\nUpperbound 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.\nMeat 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.\nThe maximum levels are not applicable for food products containing < 1 % fat.\nOJ L 209, 6.8.2002, p. 5. Directive as last amended by Directive 2004/44/EC (OJ L 113, 20.4.2004, p. 17).\nMuscle 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.\nWhere fish are intended to be eaten whole, the maximum level applies to the whole fish.\nMilk (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).\nHen eggs and egg products as defined in Annex I to Regulation (EC) No 853/2004.\nFood\nMaximum levelsSum of dioxins and furans (WHO-PCDD/F-TEQ)\nMaximum levelsSum of dioxins, furans and dioxin-like PCBs (WHO-PCDD/F-PCB-TEQ)\nMethods of sampling and performance criteria for methods of analysis\n5.1.1.\nMeat and meat products\nDirective 2002/69/EC\n–\nof ruminants (bovine animals, sheep)\n3,0 pg/g fat\n4,5 pg /g fat\n–\nof poultry and farmed game\n2,0 pg/g fat\n4,0 pg/g fat\n–\nof pigs\n1,0 pg/g fat\n1,5 pg/g fat\n5.1.2.\nLiver of terrestrial animals and derived products thereof\n6,0 pg/g fat\n12,0 pg/g fat\n5.2.\nMuscle meat of fish and fishery products and products thereof with the exception of eel\n4,0 pg/g fresh weight\n8,0 pg/g fresh weight\nDirective 2002/69/EC\n–\nMuscle meat of eel (Anguilla anguilla) and products thereof\n4,0 pg/g fresh weight\n12,0 pg/g fresh weight\n5.3.\nMilk and milk products, including butter fat\n3,0 pg/g fat\n6,0 pg/g fat\nDirective 2002/69/EC\n5.4.\nHen eggs and egg products\n3,0 pg/g fat\n6,0 pg/g fat\nDirective 2002/69/EC\n5.5.\nOils and fats\nDirective 2002/69/EC\n–\nAnimal fat\n– –\nof ruminants\n3,0 pg/g fat\n4,5 pg/g fat\n– –\nof poultry and farmed game\n2,0 pg/g fat\n4,0 pg/g fat\n– –\nof pigs\n1,0 pg/g fat\n1,5 pg/g fat\n– –\nmixed animal fats\n2,0 pg/g fat\n3,0 pg/g fat\n–\nVegetable oil and fats\n0,75 pg/g fat\n1,5 pg/g fat\n–\nmarine oil (fish body oil, fish liver oil and oils of other marine organisms intended for human consumption)\n2,0 pg/g fat\n10,0 pg/g fat\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "WHO TEFs for human risk assessment based on the conclusions of the World Health Organisation meeting in Stockholm, Sweden, 15 to 18 June 1997 (Van den Berg et al., (1998) Toxic Equivalency Factors (TEFs) for PCBs, PCDDs, PCDFs for Humans and for Wildlife. Environmental Health Perspectives, 106(12), 775)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "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)."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "The maximum levels are not applicable for food products containing < 1 % fat."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "Where fish are intended to be eaten whole, the maximum level applies to the whole fish."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "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)."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "Hen eggs and egg products as defined in Annex I to Regulation (EC) No 853/2004."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2006/199/annex",
    "retrieved_at": "2026-11-01T14:53:56.213072+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}