EFSA Supporting PublicationsVolume 12, Issue 4 786E Technical reportOpen Access Monitoring results on residues of oxadixyl in food products European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author First published: 09 April 2015 https://doi.org/10.2903/sp.efsa.2015.EN-786 Published date: 9 April 2015 Question number: EFSA-Q-2015-00195 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References EFSA (European Food Safety Authority), 2012; Modification of the existing MRLs for oxadixyl in parsley, celery and leek. EFSA Journal 2012; 10(2):2565, 27 pp. doi:10.2903/j.efsa.2012.2565 EFSA (European Food Safety Authority), 2013. Data Collection Framework (DCF) guidelines for Data Providers for the 2013 Reporting Season. EFSA supporting publication 2013:EN-444. 21 pp. EFSA (European Food Safety Authority), 2014a. Use of the EFSA Standard Sample Description (SSD) for the reporting of data on the control of pesticide residues in food and feed according to Regulation (EC) No 396/2005 (Version: 2013 Data Collection). EFSA Journal 2014; 12(1):3545, 60 pp. doi:10.2903/j.efsa.2014.3545 EFSA (European Food Safety Authority), 2014b. The 2012 European Union Report on pesticide residues in food, EFSA Journal 2014; 12(12):3942, 156 pp. doi:10.2903/j.efsa.2014.3942 EFSA (European Food Safety Authority), 2015. The 2013 European Union report on pesticide residues in food, EFSA Journal 2015; 13(3):4038, 169 pp. doi:10.2903/j.efsa.2015.4038 Volume12, Issue4April 2015786E ReferencesRelatedInformation