The Regulation sets down the microbiological criteria for foodstuffs with regard to food hygiene rules which become applicable as from 1 January 2006.
As regards this Regulation, annex I lays down both the food safety criteria for some food categories with regard to Listeria monocytogenes, Salmonella, staphylococcal enterotoxins, Enterobacter sakazakii, E.coli, histamine together with the related interpretation of the results, and the process hygiene criteria (which depend on the type of products: meat, milk and derivatives, eggs, fish, fruits and vegetables and derivatives).
As necessary, the food business operators responsible for the manufacture of the product shall conduct studies, according to annex II, in order to investigate compliance with the criteria throughout the shelf-life. In particular, this applies to read-to-eat foods that are able to support the growth of Listeria monocytogenesand that may pose a Listeria monocytogenes risk for public health.
It's interesting what stated in Article 9 which lays down that food business operators shall analyse trends in the test results and, when they observe a trend towards unsatisfactory results, they shall take appropriate actions.
This Regulation become applicable as from 1 January 2006, with a transitional derogation until 31 December 2009 for Salmonella in minced meat, meat preparations and meat products intended to be eaten cooked placed on the national market of a Member State.
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HYGIENE AND MOLECULAR BIOLOGY
