# Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance), Division 2.4: Fishery products

Extent: E+W+S+N.I.

n = 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
Sampling plan
Limits
Analytical reference method
Stage where the criterion applies
Action in case of unsatisfactory results
n
c
m
M
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

---
Source: https://www.legislation.gov.uk/eur/2005/2073/annex/I/chapter/2/division/2.4 (the official version)
Page: https://openlegislation.uk/eu-regulation-2005-2073/annex-I/chapter-2/division-2.4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.