| 中文名 | 沙门氏菌属 |
| 英文名 | Salmonella spp. (10) |
| 国别 | 欧盟 |
| 食品中文名称 | 供烤焙的小鸡(broilers)和火鸡的眮体 |
| 食品英文名称 | Poultry carcases of broilers and turkeys |
| 食品分类号 | 2.1.5 |
| 残留限量 | 加工过程标准：不得检出(Absence) in 25 g of a pooled sample of neck skin.(n=50 (5), c=7 (6) From 1.1.2012 c = 5 for broilers, From 1.1.2013 c = 5 for turkeys) (1)(2) |
| 有效性 |  |
| 来源 | Commission Regulation (EU) No 1086/2011 of 27 october 2011 |
| 实施日期 | 2011-12-01 |
| 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 2.1.3-2.1.5 m = M. (3) [使用最新修订的标准] The most recent edition of the standard shall be used. (5) [50个样品是从10次连续取样时间段中取得，取样必须遵从此条例中制定的取样规则和频次。] The 50 samples shall be derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation. (6) {检出沙门氏菌的样品数目。如果有效的降低了沙门氏菌的流行，c值可以重新修订。如果成员国或地方沙门氏菌的流行性很低，他们就可以在修订前使用低的c值。] The number of samples where the presence of salmonella is detected. The c value is subject to review in order to take into account the progress made in reducing the salmonella prevalence. Member States or regions having low salmonella prevalence may use lower c values even before the review. (10) Where Salmonella spp. is found, the isolates shall be further serotyped for Salmonella typhimurium and Salmonella enteritidis in order to verify compliance with the microbiological criterion set out in Row 1.28 of Chapter 1. 纠偏行动(Action in case of unsatisfactory results):改进屠宰卫生，同时对加工过程控制、原料来源和源头农场的生物安全措施进行追溯检查(Improvement in slaughter hygiene and review of process controls, origin of animals and biosecurity measures in the farms of origin). 监控点：急冻后的眮体Carcases after chilling |