What is the maximum residue level in food?
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4 min read
According to a 1996 report by the UK Working Party on Pesticide Residues, less than 1% of food samples had residues exceeding the Maximum Residue Level (MRL), demonstrating the general effectiveness of these legal limits. An MRL is a critical component of global food safety, defining the highest concentration of a pesticide or other chemical legally permitted in or on a food product.
