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Division Interpretation of the test resultsF1

United Kingdom

Original text. Later amendments are not shown.

The limits given refer to each sample unit tested.

The test results demonstrate the microbiological quality of the process tested.

E. coli in precut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):

  • satisfactory, if all the values observed are ≤ m,

  • acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,

  • unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.

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).

Notes on Division 2.5

Textual amendments

F2

Inserted by Commission Regulation (EU) 2019/229 of 7 February 2019 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs as regards certain methods, the food safety criterion for Listeria monocytogenes in sprouted seeds, and the process hygiene criterion and food safety criterion for unpasteurised fruit and vegetable juices (ready-to-eat) (Text with EEA relevance).

F3

Substituted by Commission Regulation (EU) 2019/229 of 7 February 2019 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs as regards certain methods, the food safety criterion for Listeria monocytogenes in sprouted seeds, and the process hygiene criterion and food safety criterion for unpasteurised fruit and vegetable juices (ready-to-eat) (Text with EEA relevance).

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.

f3

The term unpasteurised means that the juice has not been subjected to pasteurisation obtained by time-temperature combinations or to other processes validated to achieve an equivalent bactericidal effect to pasteurisation as regards its effect on E.coli .