| 中文名 | 肠杆菌科 |
| 英文名 | Enterobacteriaceae |
| 国别 | 欧盟 |
| 食品中文名称 | 蛋制品 |
| 食品英文名称 | Egg products |
| 食品分类号 | 2.3.1 |
| 残留限量 | 加工过程标准：m=10, M=100 (n=5,c=2) (1)cfu/g(mL) |
| 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. (2) [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):检查热处理效果，同时检查防止二次污染的效果(Checks on the efficiency of the heat treatment and prevention of recontami)nation.. 监控点：成品(End of the manufacturing process) |