| 中文名 | 大肠杆菌 |
| 英文名 | E. coli (8) |
| 国别 | 欧盟 |
| 食品中文名称 | 预制肉 |
| 食品英文名称 | Meat preparations |
| 食品分类号 | 2.1.8 |
| 残留限量 | 加工过程标准：m=500，M=5000 (n=5, c=2) (1)cfu/g or cm |
| 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. (3) [使用最新修订的标准] The most recent edition of the standard shall be used.(8) [大肠杆菌在此作为排泄物污染指示菌。] E. coli is used here as an indicator of faecal contamination. 纠偏行动(Action in case of unsatisfactory results):改善加工卫生，同时改善原料的挑选和/或来源(Improvements in production hygiene and improvements in selection and/or origin of raw materials). 监控点：成品(End of the manufacturing process) |