| 中文名 | 沙门氏菌 |
| 英文名 | Salmonella |
| 国别 | 欧盟 |
| 食品中文名称 | 经低于巴氏灭菌温度处理的牛乳或生乳制成的干酪、黄油和奶油 |
| 食品英文名称 | Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation (10) |
| 食品分类号 | 1.11 |
| 残留限量 | 不得检出(Absence) in 25 g (n=5, c=0) (1)(2) |
| 有效性 |  |
| 来源 | Commission Regulation (EC) No 1441/2007 of 5 December 2007 |
| 实施日期 | 2007-12-27 |
| 备注 | (1) [n：指一批产品采样个数，c：指该批样品中检测值超过m或在m和M之间的检样数。] n = number of units comprising the sample; c = number of sample units giving values between m and M. (2) For points 1.1-1.25, 1.27a and 1.28 m = M. (3) [使用最新修订的标准] The most recent edition of the standard shall be used. (10) [排除以下食品：食品生产商能保证食品有最佳的收获时间、合适的水活度及不存在沙门氏菌风险并得到主管当局的批准。] Excluding products when the manufacturer can demonstrate to the satisfaction of the competent authorities that, due to the ripening time and aw of the product where appropriate, there is no salmonella risk. 适用范围：市场上流通的保质期内的食品Products placed on the market during their shelf-life |