What is an MRL ?
In the food sector, a residue is a substance present in or on a food product due to the use of phytosanitary products. Certain products are required to be within regulatory thresholds called MRLs (or “Maximum Residue Limits”). An MRL is usually expressed in mg of active substance/kg. Maximum Residue Limits are set by the European Commission (for limits imposed in the European Union). In Europe, the food producer is responsible for this.
For further information, contact LCB food safety.