| 中文名 | 凝固酶阳性的葡萄球菌 |
| 英文名 | Coagulase-positive staphylococci |
| 国别 | 欧盟 |
| 食品中文名称 | 未加工牛奶制成的干酪 |
| 食品英文名称 | Cheeses made from raw milk |
| 食品分类号 | 2.2.3 |
| 残留限量 | 加工过程标准：m=10 4, M=105 (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. 纠偏行动(Action in case of unsatisfactory results):[改善加工卫生和对原材料的选择，同时如果检出结果数据大于105cfu/g，此批干酪应检测葡萄球菌肠毒素](Improvements in production hygiene and selection of raw materials. If values > 105 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins..). 监控点：加工过程中预计葡萄球菌量最高的阶段(At the time during the manufacturing process when the number of staphylococci is expected to be highest.) |