| 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 | 经过巴氏杀菌或更高温度处理的牛奶或乳清制成的未成熟软干酪 (生干酪) |
| 食品英文名称 | Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment (7) |
| 食品分类号 | 2.2.5 |
| 残留限量 | 加工过程标准：m=10, M=100 (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,同时如果检出结果数据大于105 cfu/g，应检测葡萄球菌肠毒素](Improvements in production hygiene. If values > 105 cfu/g are detected, the batch has to be tested for staphylococcal enterotoxins.). 监控点：成品(End of the manufacturing process). |