COMMISSION RECOMMENDATION
of 1 March 2005
concerning a coordinated programme for the official control of foodstuffs for 2005
(Text with EEA relevance)
(2005/175/EC)
5. Bacteriological safety of cheeses made from pasteurised milk
5.1. Scope of the coordinated programme for 2005
5.2. Sampling and method of analysis
6. Bacteriological safety of mixed salads as regards
Listeria monocytogenes
6.1. Scope of the coordinated programme for 2005
6.2. Sampling and method of analysis
7. Safety, quality and labelling of poultrymeat as regards the use of water retention agents
7.1. Scope of the coordinated programme for 2005
7.2. Sampling and method of analysis
8. Safety of certain foods for infants and young children as regards the levels for nitrate and patulin
8.1. Scope of the coordinated programme for 2005
8.2. Sampling and method of analysis
ANNEX I
Bacterial groups/criteria(1) |
Sampling stage |
Product identification |
Number of samples |
Analysis results(2) |
Measures taken (number and kind)(3) |
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S |
A |
U |
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Salmonella spp. n=5 c=0 Absent in 25 g |
Production |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Retail |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Staphylococcus aureus n=5 c=2 m=100 cfu/g M=1 000 cfu/g |
Production |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Retail |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Escherichia coli n=5 c=2 m=100 cfu/g M=1 000 cfu/g |
Production |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Retail |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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A |
P |
≤ 100 cfu/g |
> 100 cfu/g |
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Listeria monocytogenes n=5 c=0 Absent in 25 g |
Production |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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Retail |
unripened soft (fresh) cheese |
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ripened soft cheese |
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semi-hard cheese |
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ANNEX II
Bacterial pathogens |
Product identification(1) |
Number of samples |
Analysis results |
Measures taken (number and kind)(2) |
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Detection in 25 g |
Enumeration cfu/g |
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Absence |
Presence |
<10 |
10-99 |
100-999 |
≥1 000 |
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Listeria monocytogenes |
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ANNEX III
Sample code |
Name of product and label description |
Packer/processor and health mark |
Ingredient list |
Label: chicken declaration |
% moisture |
% fat |
% nitrogen |
% protein |
% ASH |
Hydroxyproline g/100g |
Excess hydroxy proline g/100g |
% Carbo hydrate |
Calculated chicken content Using 3.85 factor |
Corrected chicken content Where hydrxiproline greater than 0,08 |
Measures taken (number and kind)(1) |
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ANNEX IV
SAFETY OF CERTAIN FOODS FOR INFANT AND YOUNG CHILDREN AS REGARDS THE LEVELS FOR NITRATE AND PATULIN
Member State: _
1. NITRATE
Sampling stage |
Product identification |
Number of samples |
Analysis results (mg/kg) |
Measures taken (number and kind)(1) |
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<100 |
100-150 |
151-200 |
>200 |
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Retail |
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Production |
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Import (if any) |
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2. PATULIN
Sampling stage |
Product identification |
Number of samples |
Analysis results (μg/kg) |
Measures taken (number and kind)(1) |
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<10 |
10-25 |
>25 |
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Retail |
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Production |
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Import (if any) |
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