# Commission Regulation (EU) 2017/644 of 5 April 2017 laying down methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs and repealing Regulation (EU) No 589/2014 (Text with EEA relevance), Annex V


For the purposes of this Annex the following definitions apply—
“Dioxins + furans (WHO-TEQ)” means the sum of polychlorinated dibenzo-para-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), expressed as World Health Organisation (WHO) toxic equivalent using the WHO-toxic equivalency factors (WHO-TEFs);
“Dioxin-like PCBs (WHO-TEQ)” means the sum of polychlorinated biphenyls (PCBs), expressed as WHO toxic equivalent using the WHO-TEFs;
“WHO-TEFs” means the World Health Organisation toxic equivalence factors for human risk assessment based on the conclusions of the World Health Organization (WHO) — International Programme on Chemical Safety (IPCS) expert meeting which was held in Geneva in June 2005 (Martin van den Berg et al., The 2005 World Health Organization Re-evaluation of Human and Mammalian Toxic Equivalency Factors for Dioxins and Dioxin-like Compounds. Toxicological Sciences 93(2), 223–241 (2006)).
1 Upperbound concentrations: Upperbound concentrations are calculated assuming that all the values of the different congeners less than the limit of quantification are equal to the limit of quantification.
2 Foodstuffs listed in this category as defined in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.
3 The action levels are not applicable for food products containing < 2 % fat.
4 For dried fruits and dried vegetables (including dried herbs), Article 2 of Regulation (EC) No 1881/2006 is applicable. For dried herbs, a concentration factor as the consequence of drying of 7 has to be taken into account.
Food
Action level for dioxins and furans (WHO-TEQ)1
Action level for dioxin-like PCBs (WHO-TEQ)1
Meat and meat products (excluding edible offal)2 of the following animals
—bovine animals and sheep
1,75 pg/g fat 3
1,75 pg/g fat 3
— poultry
1,25 pg/g fat 3
0,75 pg/g fat 3
— pigs
0,75 pg/g fat 3
0,50 pg/g fat 3
—Mixed fats
1,00 pg/g fat 3
0,75 pg/g fat 3
Muscle meat of farmed fish and farmed fishery products
1,50 pg/g wet weight
2,50 pg/g wet weight
Raw milk 2 and dairy products 2, including butter fat
1,75 pg/g fat 3
2,00 pg/g fat 3
Hen eggs and egg products 2
1,75 pg/g fat 3
1,75 pg/g fat 3
Clays as food supplement
0,50 pg/g wet weight
0,50 pg/g wet weight
Cereals and oilseeds
0,50 pg/g wet weight
0,35 pg/g wet weight
Fruits and vegetables (including fresh herbs) 4
0,30 pg/g wet weight
0,10 pg/g wet weight

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Source: https://www.legislation.gov.uk/eur/2017/644/annex/V (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-644/annex-V
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.