Annex

United Kingdom

Chapter 1 of Annex I to Regulation (EC) No 2073/2005 is amended as follows:

(1)

row 1.27 is replaced by the following:

‘

1.27

Fishery products, except those in food category 1.27a, which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine (¹⁷)

Histamine 9 (¹⁸) 2 200 mg/kg 400 mg/kg HPLC (¹⁹) Products placed on the market during their shelf-life

’

(2)

the following row 1.27a is inserted:

‘

1.27a

Fish sauce produced by fermentation of fishery products

Histamine 1 400 mg/kg HPLC (¹⁹) Products placed on the market during their shelf-life

’
(3)

footnote 2 is replaced by the following:

‘(²)

For points 1.1-1.25, 1.27a and 1.28 m = M.’;
(4)

footnote 18 is replaced by the following:

‘(¹⁸)

Single samples may be taken at retail level. In such a case the presumption laid down in Article 14(6) of Regulation (EC) No 178/2002, according to which the whole batch should be deemed unsafe, shall not apply, unless the result is above M.’;
(5)
under the heading ‘Interpretation of the test results’ the last paragraph of the text concerning Histamine in fishery products is replaced by the following:
‘Histamine in fishery products:
- Histamine in fishery products from fish species associated with a high amount of histidine except fish sauce produced by fermentation of fishery products:
  - satisfactory, if the following requirements are fulfilled:
    
    1..
    
    the mean value observed is ≤ m
    
    2..
    
    a maximum of c/n values observed are between m and M
    
    3..
    
    no values observed excess the limit of M.
  - unsatisfactory, if the mean value observed exceeds m or more than c/n values are between m and M or one or more of the values observed are > M.
- Histamine in fish sauce produced by fermentation of fishery products:
  - satisfactory, if the value observed is ≤ the limit,
  - unsatisfactory, if the value observed is > the limit.’