国际食品微生物限量标准(1).pdf

22.12.2005
Official Journal of the Europcan Union
L338/1
(Acts whose publication is obligatory)
COMMISSION REGULATION (EC)No 2073/2005
of 15 November 2005
on microbiological criteria for foodstuffs
th EEA relevance
THE COMMISSION OF THE EUROPEAN COMMUNITIE
(4) Microbiological criteria also give guidance on the
acceptability of foodstuffs and their manufacturing
handling and distribution processes. The use of micro-
Having regard to the Treaty establishing the European
biological criteria should form an integral part of the
Community,
implementation of Haccp-based procedures and other
hygiene control mcasurcs
Has ament and of the Co C)No 852 2004 of the
rcgard to Regulation
Europe
Incil of 29 April 2004
the hygiene of foodstuffs(), and in particular Articles 4(4)
and 12 thereof.
(5)The safety of foodstuffs is mainly ensured by a preventive
approach, such as implementation of good hygiene
ereas
Id applic
dures based on hazard
analysis and critical control point(HACCP) principles
Microbiological criteria can be used in validation and
(1) A high Ievel of protection of public health is onc of tho
verification of HACCP proccdurcs and other hygicnc
fundamcntal obicctivcs of food law, as laid down in
control measures. It is therefore appropriate to set
Regulation (EC)No 178/2002 of the European Parlia
microbiological critcria defi
ment and of the Council of 28 January 2002 laying
processes, and also food safety microbiological criteria
down the general principles and requirements of food
sctting a limit aboye which a foodstuff should bc
law, establishing the European Food Safety Authority and
considered unacceptably contaminated with the micro
laying down proccdurcs in matters of food safety(
organisms for which the criteria are set
Microbiological hazards in foodstuffs form a major
sourcc of food-borne diseases in humans
2) Foodstuffs should not contain micro-organisms or their
toxins or metabolites in quantities that present an
unacceptable risk for human health
(6)According to Article 4 of Regulation(EO)No 852/2004,
food business operators are to comply with microbiolo-
gical criteria. This should include testing against the
(3)Regulation(EC)No 178/2002 lays down gcncral food
values set for the criteria through the taking of samples
safety requirements, according to which food must not
lalyses and the implementation of
be placed on the market if it is unsafe. Food business
corrective actions. in accordance with food law and the
operators have an obligation to withdraw unsafe food
instructions given by the competent authority. It is
from the market. In ordcr to contribute to the protcction
therefore appropriate to ay down implementing mea
of public health and to prevent differing interpretations,
g
where necessary, the measurement uncertainty, the
it is appropriate to cstablish harmonised safcty critcria on
the acceptability of food, in parti
sampling plan, the microbiological limits, the number
Clar as
egards the
of analytical units that should comply with these limits
prcsencc of ccrtain pathogenic micro-organisms
Furthcrmorc, it is appropriate to lay down implemcnting
measures con