{
  "url": "https://openlegislation.uk/eu-regulation-2011-420/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-420/annex.json",
  "legislation": "eur/2011/420",
  "legislation_title": "Commission Regulation (EU) No 420/2011 of 29 April 2011 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2011-420",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "The Annex to Regulation (EC) No 1881/2006 is amended as follows:\n(1) In Section 3.1 on lead, points 3.1.6, 3.1.9, 3.1.10 and 3.1.11 are replaced by the following:\nFoodstuffs (1)\nMaximum levels (mg/kg wet weight)\n‘3.1.6\nCrustaceans (26): muscle meat from appendages and abdomen (44). In case of crabs and crab-like crustaceans (Brachyura and Anomura) muscle meat from appendages.\n0,5’\n‘3.1.9\nLegume vegetables (27), cereals and pulses\n0,2’\n‘3.1.10\nVegetables, excluding brassica vegetables, leaf vegetables, fresh herbs, fungi and seaweed (27). For potatoes the maximum level applies to peeled potatoes.\n0,1’\n‘3.1.11\nBrassica vegetables, leaf vegetables (43) and the following fungi (27): Agaricus bisporus (common mushroom), Pleurotus ostreatus (Oyster mushroom), Lentinula edodes (Shiitake mushroom)\n0,3’\n(2) In section 3.2 on cadmium, points 3.2.9, 3.2.15, 3.2.16, 3.2.17 and 3.2.20 are replaced by the following:\nFoodstuffs (1)\nMaximum levels (mg/kg wet weight)\n‘3.2.9\nCrustaceans (26): muscle meat from appendages and abdomen (44). In case of crabs and crab-like crustaceans (Brachyura and Anomura) muscle meat from appendages.\n0,5’\n‘3.2.15\nVegetables and fruit, excluding leaf vegetables, fresh herbs, leafy brassica, fungi, stem vegetables, root and tuber vegetables and seaweed (27)\n0,05’\n‘3.2.16\nStem vegetables, root and tuber vegetables excluding celeriac (27). For potatoes the maximum level applies to peeled potatoes.\n0,1’\n‘3.2.17\nLeaf vegetables, fresh herbs, leafy brassica, celeriac and the following fungi (27): Agaricus bisporus (common mushroom), Pleurotus ostreatus (Oyster mushroom), Lentinula edodes (Shiitake mushroom)\n0,2’\n‘3.2.20\nFood supplements (39) consisting exclusively or mainly of dried seaweed, products derived from seaweed, or of dried bivalve molluscs\n3,0’\n(3) In Section 3.3 on mercury, point 3.3.1 is replaced by the following:\nFoodstuffs (1)\nMaximum levels (mg/kg wet weight)\n‘3.3.1\nFishery products (26) and muscle meat of fish (24) (25), excluding species listed in 3.3.2. The maximum level for crustaceans applies to muscle meat from appendages and abdomen (44). In case of crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.\n0,5’\n(4) In Section 5 on dioxins and PCBs, point 5.3 is replaced by the following:\nFoodstuffs\nMaximum levels\nSum of dioxins (WHO-PCDD/F-TEQ) (32)\nSum of dioxins and dioxin-like PCBs (WHO-PCDD/F-PCB-TEQ) (32)\n‘5.3\nMuscle meat of fish and fishery products and products thereof, excluding eel (25) (34). The maximum level for crustaceans applies to muscle meat from appendages and abdomen (44). In case of crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.\n4,0 pg/g wet weight\n8,0 pg/g wet weight’\n(5) In Section 6 on polycyclic aromatic hydrocarbons, points 6.1.3 and 6.1.5 are replaced by the following:\nFoodstuffs (1)\nMaximum levels (μg/kg wet weight)\n‘6.1.3\nMuscle meat of smoked fish and smoked fishery products (25) (36), excluding bivalve molluscs. The maximum level for smoked crustaceans applies to muscle meat from appendages and abdomen (44). In case of smoked crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.\n5,0’\n‘6.1.5\nCrustaceans, cephalopods, other than smoked (26). The maximum level for crustaceans applies to muscle meat from appendages and abdomen (44). In case of crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.\n5,0’\n(6) Endnote (3) is replaced by the following:\n‘(3)\nFoodstuffs listed in this category as defined in Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).’;\n(7) Endnote (16) is replaced by the following:\n‘(16)\nInfants and young children as defined in Directive 2006/141/EC (OJ L 401, 30.12.2006, p. 1) and Directive 2006/125/EC.’;\n(8) The following endnotes (43) and (44) are added:\n‘(43)\nThe maximum level for leaf vegetables does not apply to fresh herbs (falling under Code number 0256000 in Annex I to Regulation (EC) No 396/2005).\n(44)\nThis definition excludes the cephalothorax of crustaceans.’.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "X",
      "label": "X1",
      "text": "Substituted by Corrigendum to Commission Regulation (EU) No 420/2011 of 29 April 2011 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs (Official Journal of the European Union L 111 of 30 April 2011)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2011/420/annex",
    "retrieved_at": "2026-11-01T14:50:11.021141+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."
}