natgillin/translations-raw huggingface dataset:
Coagulase-positive staphylococci
Koagulaza pozitivni stafilokoki
At the time during the manufacturing process when the number of staphylococci is expected to be highest
Med proizvodnim procesom, ko se predvideva, da bo število stafilokokov najvišje
Cheeses made from milk that has undergone a lower heat treatment than pasteurisation [35] and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment [35]
Siri, izdelani iz mleka, ki je bilo toplotno obdelano z nižjo temperaturo kot pri pasterizaciji [35], in zorjeni siri, izdelani iz mleka ali sirotke, ki je bila pasterizirana ali toplotno obdelana z višjo temperaturo [35]
EN/ISO 6888-1 or 2
EN/ISO 6888-1 ali 2
Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment [35]
Nezreli mehki siri (sveži siri), izdelani iz mleka ali sirotke, ki je bila pasterizirana ali toplotno obdelana z višjo temperaturo [35]
Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation
Maslo in smetana, izdelana iz surovega mleka ali mleka, ki je bilo toplotno obdelano z nižjo temperaturo kot pri pasterizaciji
Milk powder and whey powder [32]
Mleko v prahu in sirotka v prahu [32]
Check on the efficiency of heat treatment and prevention of recontamination
Kontrola učinkovitosti termične obdelave in preprečitve naknadne kontaminacije
Ice cream [36] and frozen dairy desserts
Sladoled [36] in zamrznjeni mlečni deserti
Improvements in production hygiene
Izboljšanje higiene proizvodnje
Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age
Posušene formule za dojenčke in živila za posebne zdravstvene namene, namenjena dojenčkom, mlajšim od šest mesecev
The limits given refer to each sample unit tested.
Navedene vrednosti veljajo za vsako preskušeno vzorčno enoto.
Enterobacteriaceae in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age:
Enterobakterije v posušenih formulah za dojenčke in živilih za posebne zdravstvene namene namenjenih dojenčkom, mlajšim od šest mesecev:
unsatisfactory, if the presence of the bacterium is detected in any of the sample units
rezultat je nezadovoljiv, če so v kateri koli enoti vzorca ugotovljene bakterije.
coli, enterobacteriaceae (other food categories) and coagulase-positive staphylococci:
coli, enterobakterije (druge kategorije živil) in koagulaza pozitivni stafilokoki:
Sampling plan [37]
Načrt vzorčenja [37]
Analytical reference method [38]
Referenčna analizna metoda [38]
10 cfu/g or ml
10 cfu/g ali ml
100 cfu/g or ml
100 cfu/g ali ml
Checks on the efficiency of the heat treatment and prevention of recontamination
Kontrola učinkovitosti termične obdelave in preprečevanja naknadne kontaminacije
Enterobacteriaceae in egg products:
Enterobakterije v jajčnih proizvodih:
Sampling plan [39]
Načrt vzorčenja [39]
Analytical reference method [40]
Referenčna analizna metoda [40]
Shelled and shucked products of cooked crustaceans and molluscan shellfish
Proizvodi iz kuhanih rakov in mehkužcev lupinarjev z odstranjenim oklepom ali lupino
coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:
coli v proizvodih iz kuhanih rakov in mehkužcev lupinarjev z odstranjenim oklepom ali lupino:
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
rezultat je sprejemljiv, če so najvišje vrednosti c/n med m in M ter ostale ugotovljene vrednosti < m,
Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:
Koagulaza pozitivni stafilokoki v kuhanih rakih in mehkužcih lupinarjih z odstranjenim oklepom:
Sampling plan [41]
Načrt vzorčenja [41]
Analytical reference method [42]
Referenčna analizna metoda [42]
Manufacturing process
Postopek predelave
Improvements in production hygiene, selection of raw materials
Izboljšanje proizvodne higiene, izbora surovin
coli in pre-cut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):
coli v vnaprej narezanem sadju in zelenjavi (za neposredno uživanje) ter v nepasteriziranih sadnih in zelenjavnih sokovih (za neposredno uživanje):
In the absence of more specific rules on sampling and preparation of test samples, the relevant standards of the ISO (International Organisation for Standardisation) and the guidelines of the Codex Alimentarius shall be used as reference methods.
Če ni posebnih pravil za vzorčenje in pripravo vzorcev, se kot referenčne metode uporabljajo ustrezni standardi ISO (Mednarodne organizacije za standardizacijo) in smernice Codexa Alimentariusa.
Sampling rules for carcases of cattle, pigs, sheep, goats and horses
Pravila vzorčenja za klavne trupe goved, prašičev, ovac, koz in konjev
The destructive and non-destructive sampling methods, the selection of the sampling sites and the rules for storage and transport of samples are described in standard ISO 17604.
Destruktivna in nedestruktivna metoda vzorčenja, določitev mest za vzorčenje ter zahteve glede skladiščenja in prevoza vzorcev so opisani v standardu ISO 17604.
Five carcases shall be sampled at random during each sampling session.
Pri vsakem vzorčenju se naključno vzorči pet klavnih trupov.
Sample sites should be selected taking into account the slaughter technology used in each plant.
Pri izbiri mest za vzorčenje je treba upoštevati tehnologijo klanja, ki se uporablja v posameznem obratu.
When sampling for analyses of enterobacteriaceae and aerobic colony counts, four sites of each carcase shall be sampled.
Pri vzorčenju na enterobakterije in skupno število aerobnih mikroorganizmov se vsak klavni trup vzorči na štirih mestih.
Four tissue samples representing a total of 20 cm2 shall be obtained by the destructive method.
Z destruktivno metodo se odvzame štiri vzorce tkiva v skupni površini 20 cm2.
When using the non-destructive method for this purpose, the sampling area shall cover a minimum of 100 cm2 (50 cm2 for small ruminant carcases) per sampling site.
Pri nedestruktivni metodi jemanja vzorcev se z vsakega mesta za vzorčenje odvzame vzorec v velikosti najmanj 100 cm2 (50 cm2 za pri klavnih trupih drobnice).
When sampling for Salmonella analyses, an abrasive sponge sampling method shall be used.
Pri vzorčenju na salmonele se vzorčenja opravi z metodo abrazivne gobe.
The sampling area shall cover a minimum of 100 cm2 per site selected.
Posamezno mesto vzorčenja obsega najmanj 100 cm2 površine.
When samples are taken from the different sampling sites on the carcase, they shall be pooled before examination.
Če so vzorci na klavnem trupu odvzeti na različnih mest, se jih pred preiskavo združi v skupni vzorec.
Sampling rules for poultry carcases
Pravila vzorčenja za klavne trupe perutnine
For the Salmonella analyses, a minimum of 15 carcases shall be sampled at random during each sampling session and after chilling.
Pri vsakem vzorčenju na salmonele se naključno vzorči najmanj 15 ohlajenih klavnih trupov.
Guidelines for sampling
Smernice za vzorčenje
More detailed guidelines on the sampling of carcases, in particular concerning the sampling sites, may be included in the guides to good practice referred to in Article 7 of Regulation (EC) No 852/2004.
Podrobnejše smernice za vzorčenje klavnih trupov, še posebej glede določanja mest za vzorčenja, so lahko vključene v smernice za dobro prakso, kot jih določa člen 7 Uredbe (ES) št. 852/2004. Pogostnost vzorčenja klavnih trupov, mletega mesa, mesnih pripravkov in mehansko izkoščenega mesa
Sampling frequencies for carcases, minced meat, meat preparations and mechanically separated meat
Nosilci živilske dejavnosti v klavnicah in obratih, kjer se proizvaja mleto meso, mesni pripravki ali mehansko izkoščeno meso, odvzemajo vzorce za mikrobiološke analize vsaj enkrat tedensko.
However, when justified on the basis of a risk analysis and consequently authorised by the competent authority, small slaughterhouses and establishments producing minced meat and meat preparations in small quantities may be exempted from these sampling frequencies.
Dan vzorčenja je treba vsak teden spremeniti z namenom, da se zajamejo vsi dnevi v tednu. Pogostnost vzorčenja mletega mesa in mesnih pripravkov na E. coli in skupno število aerobnih mikroorganizmov ter vzorčenja klavnih trupov na enterobakterije ter skupno število aerobnih mikroorganizmov je dovoljeno zmanjšati na izvajanje testov vsakih štirinajst dni, če so v šestih zaporednih tednih doseženi ugodni rezultati.
In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, the frequency can be reduced to fortnightly if satisfactory results have been obtained for 30 consecutive weeks. The salmonella sampling frequency may also be reduced if there is a national or regional salmonella control programme in place and if this programme includes testing that replaces the described sampling.
V primeru vzorčenja mletega mesa, mesnih pripravkov in klavnih trupov na prisotnost salmonel se pogostnost izvajanja testov lahko zmanjša na vsakih štirinajst dni, če so bili rezultati za 30 zaporednih tednov zadovoljivi.
The sampling frequency may be further reduced if the national or regional salmonella control programme demonstrates that the salmonella prevalence is low in animals purchased by the slaughterhouse.
Pogostnost vzorčenja na salmonele se lahko zmanjša, če obstaja nacionalni ali regionalni program za nadzor nad salmonelami, ki vključuje preskušanje, ki nadomešča opisan sistem vzorčenja.
As regards the sampling of minced meat and meat preparations for E. coli and aerobic colony count analyses and the sampling of carcases for enterobacteriaceae and aerobic colony count analyses, the frequency may be reduced to fortnightly testing if satisfactory results are obtained for six consecutive weeks.
Pogostnost vzorčenja se lahko dodatno zmanjša, če se z nacionalnim ali regionalnim programom za nadzor nad salmonelami dokaže, da je razširjenost salmonel pri klavnih živalih majhna.
n = number of units comprising the sample; c = number of sample units giving values over m or between m and M.
n = število enot v vzorcu; c = število vzorčnih enot, kjer je vrednost večja od m ali med m in M.
For points 1.1-1.24 m=M.
Za točke 1.1–1.24 m = M.
The most recent edition of the standard shall be used.
Uporablja se najnovejša izdaja standarda.
Regular testing against the criterion is not useful in normal circumstances for the following ready-to-eat foods:those which have received heat treatment or other processing effective to eliminate L. monocytogenes, when recontamination is not possible after this treatment (e.g. products heat treated in their final package),fresh, uncut and unprocessed vegetables and fruits, excluding sprouted seeds,bread, biscuits and similar products,bottled or packed waters, soft drinks, beer, cider, wine, spirits and similar products,sugar, honey and confectionery, including cocoa and chocolate products,live bivalve molluscs.
Redno preskušanje glede merila v običajnih okoliščinah ni smiselno pri naslednjih živilih za neposredno uživanje:živilih, ki so bila toplotno obdelana ali drugače obdelana s postopkom, ki zanesljivo uničiL. monocytogenes, če ponovna kontaminacija po takšni obdelavi ni mogoča (npr. proizvodi, ki se toplotno obdelajo v končni embalaži),svežem, nenarezanem in nepredelanem sadju in zelenjavi, razen semenih, ki kalijo,kruhu, piškotih in podobnih proizvodih,ustekleničeni ali predpakirani vodi, brezalkoholnih pijačah, pivu, jabolčnemu moštu, vinu, žganju in podobnih proizvodih,sladkorju, medu in sladkornih proizvodih, vključno s kakavovimi in čokoladnimi proizvodi,živih školjkah.
This criterion applies if the manufacturer is able to demonstrate, to the satisfaction of the competent authority, that the product will not exceed the limit 100 cfu/g throughout the shelf-life.
To merilo se uporablja, če proizvajalec pristojnemu organu dokaže, da mejna vrednost 100 cfu/g v živilu med rokom uporabnosti ne bo presežena.
The operator may fix intermediate limits during the process that should be low enough to guarantee that the limit of 100 cfu/g is not exceeded at the end of the shelf-life.
Nosilec lahko med proizvodnim postopkom določi mejne vrednosti, ki morajo biti dovolj nizke, da se zagotovi, da mejna vrednost 100 cfu/g ob koncu roka uporabnosti ne bo presežena.
1 ml of inoculum is plated on a Petri dish of 140 mm diameter or on three Petri dishes of 90 mm diameter.
1 ml inokuluma se nanese na petrijevko s premerom 140 mm ali na tri petrijevke s premerom 90 mm.
This criterion applies to products before they have left the immediate control of the producing food business operator, when he is not able to demonstrate, to the satisfaction of the competent authority, that the product will not exceed the limit of 100 cfu/g throughout the shelf-life.
To merilo se uporablja za živila, ki jih nosilec živilske dejavnosti še ni dal v promet in pristojnemu organu zanje ne more dokazati, da mejna vrednost 100 cfu/g v živilu med rokom uporabnosti ne bo presežena.
Products with pH ≤ 4,4 or aw ≤ 0,92, products with pH ≤ 5,0 and aw ≤ 0,94, products with a shelf-life of less than five days are automatically considered to belong to this category.
V to kategorijo spadajo živila s pH ≤ 4,4 ali aw ≤ 0,92, živila s pH ≤ 5,0 in aw ≤ 0,94 ter živila z rokom uporabnosti, krajšim kot 5 dni.
Other categories of products can also belong to this category, subject to scientific justification.
Če je to znanstveno upravičeno, lahko v to kategorijo spadajo tudi druge kategorije živil.
This criterion applies to mechanically separated meat (MSM) produced with the techniques referred to in Chapter III, paragraph 3, in section V of Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.
To merilo velja za mehansko izkoščeno meso (MIM), proizvedeno s postopki iz odstavka 3 poglavja III oddelka V Priloge III k Uredbi (ES) št. 853/2004, ki določa posebna higienska pravila za živila živalskega izvora.
Excluding products when the manufacturer can demonstrate to the satisfaction of the competent authorities that, due to the ripening time and aw of the product where appropriate, there is no salmonella risk.
Razen živil, za katere lahko proizvajalec pristojnim organom zadovoljivo dokaže, da zaradi časa zorenja, in kjer je to smiselno, aw živila ne predstavljajo tveganja prisotnosti salmonel.
Only ice creams containing milk ingredients.
Samo sladoledi, ki vsebujejo mlečne sestavine.
Preliminary testing of the batch of seeds before starting the sprouting process or the sampling to be carried out at the stage where the highest probability of finding Salmonella is expected.
Preskušanje serije semen pred pričetkom kaljenja ali vzorčenje v fazi, kjer je največja verjetnost, da se odkrije prisotnost salmonel.
Reference: Hennekinne et al., J. AOAC Internat.
Vir: Hennekinne idr., J. AOAC Internat.
coli is used here as an indicator of faecal contamination.
coli je indikator fekalne kontaminacije.
A pooled sample comprising a minimum of 10 individual animals.
Zbirni vzorec je sestavljen iz najmanj 10 posameznih živali.
Particularly fish species of the families: Scombridae, Clupeidae, Engraulidae, Coryfenidae, Pomatomidae, Scombresosidae.
Zlasti vrste rib iz družin: Scombridae, Clupeidae, Engraulidae, Coryfenidae, Pomatomidae, Scombresosidae.
Single samples may be taken at retail level.
Posamezni vzorci se lahko vzamejo v maloprodaji.
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.
V tem primeru določba člena 14(6) Uredbe (ES) št. 178/2002, na podlagi katere se celotno serijo ne šteje za varno, ne velja.
References: 1.
Vir: 1.
Malle P., Valle M., Bouquelet S. Assay of biogenic amines involved in fish decomposition.
Malle P., Valle M., Bouquelet S. Assay of biogenic amines involved in fish decomposition (Analiza biogenih aminov, vključenih v razkroj rib).
Duflos G., Dervin C., Malle P., Bouquelet S. Relevance of matrix effect in determination of biogenic amines in plaice (Pleuronectes platessa) and whiting (Merlangus merlangus).
1996, 79, str. 43–49.Duflos G., Dervin C., Malle P., Bouquelet S. Relevance of matrix effect in determination of biogenic amines in plaice (Pleuronectes platessa) and whiting (Merlangus merlangus) (Pomembnost vpliva matriksa pri določanju biogenih aminov pri morski plošči (Pleuronectes platessa) in molu (Merlangus merlangus)).
The test results can be used also for demonstrating the effectiveness of the HACCP or good hygiene procedure of the process.
Rezultate preskusov se lahko uporabi tudi za prikaz učinkovitosti delovanja HACCP sistema ali dobre higienske prakse.
n = number of units comprising the sample; c = number of sample units giving values between m and M.
n = število enot v vzorcu; c = število vzorčnih enot, kjer so vrednosti med m in M.
For points 2.1.3 — 2.1.5 m=M.
Za točke 2.1.3–2.1.5 m = M.
The limits (m and M) apply only to samples taken by the destructive method.
Mejne vrednosti (m in M) se uporabljajo le za vzorce, odvzete z destruktivno metodo.
The daily mean log is calculated by first taking a log value of each individual test result and then calculating the mean of these log values.
Logaritem dnevnega povprečja se izračuna tako, da se najprej vzame logaritemska vrednost vsakega posameznega rezultata, nato pa se izračuna povprečje teh logaritemskih vrednosti.
The 50 samples are derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation.
50 vzorcev se pridobi iz 10 zaporednih serij vzorčenja v skladu s pravili vzorčenja in pogostnostjo, kot je določeno v tej uredbi.
The number of samples where the presence of salmonella is detected.
Število vzorcev, v katerih je odkrita salmonela.
The c value is subject to review in order to take into account the progress made in reducing the salmonella prevalence.
Vrednost c se bo ponovno ocenila ob upoštevanju napredka pri zmanjševanju razširjenosti salmonele.
Member States or regions having low salmonella prevalence may use lower c values even before the review.
Države članice ali regije z majhno razširjenostjo salmonele lahko uporabijo nižje vrednosti c že pred ponovno oceno.
This criterion does not apply to minced meat produced at retail level when the shelf-life of the product is less then 24 hours.
To merilo se ne uporablja za mleto meso, proizvedeno v prodaji na drobno, če je rok uporabnosti živila krajši od 24 ur.
These criteria apply to mechanically separated meat (MSM) produced with the techniques referred to in Chapter III, paragraph 3, in section V of Annex III of Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.
To merilo velja za mehansko izkoščeno meso (MIM), proizvedeno s postopki iz odstavka 3 poglavja III oddelka V Priloge III k Uredbi (ES) št. 853/2004, ki določa posebna higienska pravila za živila živalskega izvora.
For point 2.2.7 m=M.
Za točko 2.2.7 m = M.
The criterion does not apply to products intended for further processing in the food industry.
To merilo se ne uporablja za proizvode, namenjene za nadaljnjo predelavo v živilski industriji.
coli is used here as an indicator for the level of hygiene.
coli je indikator higiene.
For cheeses which are not able to support the growth of E. coli, the E. coli count is usually the highest at the beginning of the ripening period, and for cheeses which are able to support the growth of E. coli, it is normally at the end of the ripening period.
Pri sirih, ki ne omogočajo rast E. coli, je število E. coli ponavadi največje na začetku zoritvene dobe, pri sirih, ki omogočajo rast E. coli, pa na koncu zoritvene dobe.
Excluding cheeses where the manufacturer can demonstrate, to the satisfaction of the competent authorities, that the product does not pose a risk of staphylococcal enterotoxins.
Razen sirov, za katere proizvajalec pristojnim organom dokaže, da proizvod ne predstavlja tveganja zaradi stafilokoknih enterotoksinov.
The studies referred to in Article 3(2) shall include:
Študije iz odstavka 2 člena 3 vključujejo:
specifications for physico-chemical characteristics of the product, such as pH, aw, salt content, concentration of preservatives and the type of packaging system, taking into account the storage and processing conditions, the possibilities for contamination and the foreseen shelf-life, and
podroben opis fizikalno-kemijskih lastnosti živila, kot so pH, aw, vsebnost soli, koncentracija konzervansov, vrsta pakiranja ob upoštevanju pogojev skladiščenja in obdelave, možnosti za nastanek kontaminacije ter predvidenega roka uporabe živila, in
consultation of available scientific literature and research data regarding the growth and survival characteristics of the micro-organisms of concern.
strokovne podatke pridobljene iz razpoložljive znanstvene literature in iz raziskav opravljenih glede rasti in preživetja določenih mikroorganizmov.
When necessary on the basis of the abovementioned studies, the food business operator shall conduct additional studies, which may include:
Če je na osnovi zgoraj omenjenih študij potrebno, nosilec živilske dejavnosti izvede dodatne študije, ki lahko vključujejo:
predictive mathematical modelling established for the food in question, using critical growth or survival factors for the micro-organisms of concern in the product,
matematično modulirane napovedi, upoštevajoč kritične dejavnike rasti ali preživetja določenih mikroorganizmov v živilu,
tests to investigate the ability of the appropriately inoculated micro-organism of concern to grow or survive in the product under different reasonably foreseeable storage conditions,
preskuse za ugotavljanje sposobnosti rasti ali preživetja določenih v živila inokuliranih mikroorganizmov pri različnih pogojih skladiščenja,
studies to evaluate the growth or survival of the micro-organisms of concern that may be present in the product during the shelf-life under reasonably foreseeable conditions of distribution, storage and use.
študije za oceno rasti ali preživetja določenih mikroorganizmov, ki so lahko prisotni v živilu med rokom uporabnosti, upoštevajoč pri tem različne možnosti distribucije, skladiščenja in uporabe živila.
The above mentioned studies shall take into account the inherent variability linked to the product, the micro-organisms in question and the processing and storage conditions.
Zgoraj omenjene študije morajo upoštevati naravno variabilnost živil, mikroorganizmov ter pogojev obdelave in skladiščenja.
Improvements in production hygiene and selection of raw materials.
Izboljšanje higiene proizvodnje in izbire surovin.
If values >105 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins.
Če so ugotovljene vrednosti >105 cfu/g, je treba serijo sira preskusiti na prisotnost stafilokoknih enterotoksinov.
Improvements in production hygiene.
Izboljšanje higiene proizvodnje.
If values > 105 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins.
Če so ugotovljene vrednosti > 105 cfu/g, je treba serijo sira preskusiti na prisotnost stafilokoknih enterotoksinov.
If values > 105 cfu/g are detected, the batch has to be tested for staphylococcal enterotoxins.
Če so ugotovljene vrednosti > 105 cfu/g, je treba serijo preskusiti na prisotnost stafilokoknih enterotoksinov.
Improvements in production hygiene to minimise contamination.
Izboljšanje higiene proizvodnje z namenom zmanjšanja kontaminacije.
If Enterobacteriaceae are detected in any of the sample units, the batch has to be tested for E. sakazakii and Salmonella
Če so enterobakterije odkrite v kateri koli od vzorčnih enot, je treba serijo preskusiti na prisotnost E. sakazakii in Salmonella
On each occasion the neck skin samples from three carcases shall be pooled before examination in order to form 5 x 25 g final samples.
Vzorce s treh klavnih trupov se pred preiskavo združi v skupni vzorec tako, da na koncu dobimo 5 skupnih vzorcev po 25 g.