| 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 | 经过低于巴氏杀菌温度的牛奶制成的干酪和经过巴氏杀菌或更高温度处理的牛奶或乳清制成的熟干酪 |
| 食品英文名称 | Cheeses made from milk that has undergone a lower heat treatment than pasteurisation (7) and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment (7) |
| 食品分类号 | 2.2.4 |
| 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.(7) [除非生产商能充分证明并让主管当局满意，干酪不能有产生葡萄球菌肠毒素的风险] Excluding cheeses where the manufacturer can demonstrate, to the satisfaction of the competent authorities, that the product does not pose a risk of staphylococcal enterotoxins. 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.) |