| 中文名 | 大肠杆菌(5) |
| 英文名 | E. coli(5) |
| 国别 | 欧盟 |
| 食品中文名称 | 用生牛奶或用低于巴氏杀菌温度处理牛奶制成的黄油和奶油 |
| 食品英文名称 | Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation |
| 食品分类号 | 2.2.6 |
| 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.(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. 纠偏行动(Action in case of unsatisfactory results):[改善加工卫生和对原材料的选择](Improvements in production hygiene and selection of raw materials.). 监控点：成品(End of the manufacturing process) |