OpenLegislation

Division 2.4 Fishery productsF1

United Kingdom

Food category	Micro-organisms	Sampling plan ^f1		Limits		Analytical reference method ^f2	Stage where the criterion applies	Action in case of unsatisfactory results
X1n = number of units comprising the sample; c = number of sample units giving values between m and M.
The most recent edition of the standard shall be used.
Food category	Micro-organisms	n	c	m	M	Analytical reference method ^f2	Stage where the criterion applies	Action in case of unsatisfactory results
2.4.1. Shelled and shucked products of cooked crustaceans and molluscan shellfish	E. coli	5	2	1 MPN/g	10 MPN/g	ISO TS 16649-3	End of the manufacturing process	Improvements in production hygiene
	Coagulase-positive staphylococci	5	2	100 cfu/g	1 000 cfu/g	EN/ISO 6888-1 or 2	End of the manufacturing process	Improvements in production hygiene

Interpretation of the test results

Annotations

Textual amendments

F1: Substituted by Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs (Text with EEA relevance).

Editorial notes

X1: Substituted by Corrigendum to Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs (Official Journal of the European Union L 322 of 7 December 2007).

Footnotes

f1: n = number of units comprising the sample; c = number of sample units giving values between m and M.
f2: The most recent edition of the standard shall be used.