Division 3 Information to be included in the individual detailed data for each sample

Type of sample:

1. (i)

   packaged soft and semi-soft cheeses,

2. (ii)

   packaged smoked and gravad fish,

3. (iii)

   packaged heat-treated meat products;

Subtype of the sample:

1. (i)

   cheeses made from raw/thermised/pasteurised milk,

2. (ii)

   cheeses made from cow/goat/sheep/buffalo/mixed milk,

3. (iii)

   smear-ripened, mould-ripened, brine-matured or other ripened cheeses,

4. (iv)

   sliced and non-sliced products,

5. (v)

   cold/hot smoked or gravad fish,

6. (vi)

   species of the fish;

Preservatives used in smoked or gravad fish (as indicated in the label);

Cheese rind included in the specimen analyses (yes/no, if yes then also proportion if available);

Code of the laboratory involved in initial analysis;

Date of sample collection;

Use by date of the sampled product;

Production/packaging date (if available);

Surface temperature of the sample in the retail outlet;

Storage temperature in the laboratory up to the end of shelf-life;

Analysis immediately after sampling (only for smoked and gravad fish)/end of shelf-life;

Date of beginning of the analysis at the laboratory;

Detection of Listeria monocytogenes:

qualitative results (absence/presence in 25 g);

Quantification of Listeria monocytogenes:

quantitative results (cfu/g);

pH (only smoked and gravad fish);

Water activity (a_w) (only smoked and gravad fish);

Code of the city/town;

Code of the outlet;

Type of retailer:

1. (i)

   supermarket,

2. (ii)

   small shop/independent retailer,

3. (iii)

   speciality delis,

4. (iv)

   street market/farmers’ market;

Country of production:

as ascertained with reference to the identification mark on packaging or commercial documentation;

Pre-packaged:

1. (i)

   modified atmosphere packaged,

2. (ii)

   vacuum packaged,

3. (iii)

   packed at retail level (only for cheeses);

Organoleptic quality of the sample.