北京食药食品基础数据数据库

农药限量数据兽药限量数据食品添加剂使用限量数据污染物限量数据生物毒素限量数据微生物限量数据

中文名	大肠杆菌⁽⁵⁾
英文名	E. coli⁽⁵⁾
国别	欧盟
食品中文名称	经过热处理的牛奶或乳清制成的干酪
食品英文名称	Cheeses made from milk or whey that has undergone heat treatment
食品分类号	2.2.2
残留限量	加工过程标准：m=100，M=1 000 (n=5,c=2) ⁽¹⁾cfu/g
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.⁽⁵⁾ [大肠杆菌在此作为卫生水平评价指示菌] E. coli is used here as an indicator for the level of hygiene.⁽⁶⁾ [对于不适合大肠杆菌繁殖的干酪，在成熟初期是大肠杆菌最高的阶段，而对于适合大肠杆菌繁殖的干酪而言，其最高阶段是成熟末期] For cheeses which are not able to support the growth of E. coli, the E. coli count is usually the highest at the beginning of the ripening period, and for cheeses which are able to support the growth of E. coli, it is normally at the end of the ripening period. 纠偏行动(Action in case of unsatisfactory results):[改善加工卫生和对原材料的控制](Improvements in production hygiene and selection of raw materials.). 监控点：加工过程中预计大肠杆菌量最高的阶段(At the time during the manufacturing process when the E. coli count is expected to be highest ⁽⁶⁾)