natgillin/translations-raw huggingface dataset:
Information on the label shall include the following:
Podatki na nalepki vključujejo naslednje:
details of the country of production;
podrobnosti o državi proizvodnje;
batch number;
številko serije;
durability date;
rok trajanja;
instructions on temperature storage conditions, if available;
navodila o temperaturnih pogojih shranjevanja, če so na voljo;
other information which is normally on the label of packaged ready-to-eat food.
druge podatke, ki se običajno navajajo na nalepkah pakiranih živil za neposredno uživanje.
If not all the information referred to in points (a) to (d) is present on the label, the sampler shall ask the owner or manager of the retail outlet for the missing information on the product and labelling details and/or refer to the wholesale pack for that information.
Če na nalepki ni vseh podatkov iz točk (a) do (d), oseba, ki izvaja vzorčenje, pridobi manjkajoče podatke na izdelku in na nalepki od lastnika ali vodje maloprodajne prodajalne in/ali jih poišče na veleprodajnem pakiranju.
If the label on the ready-to-eat food is not clear or is otherwise damaged, then the product shall not be collected for sampling.
Če nalepka na živilu za neposredno uživanje ni jasna ali je kako drugače poškodovana, se izdelek ne izbere za vzorčenje.
Two samples shall be collected from each batch of smoked or gravad fish sampled.
Iz vsake serije vzorčenih dimljenih ali mariniranih rib se zbereta po dva vzorca.
Labelling information, such as batch numbers, date until which the product may be sold must be examined to ensure that the two samples are from the same batch.
Podatke na nalepki, kakor sta številka serije ter datum, do katerega je izdelek dovoljeno prodajati, je treba dobro pregledati in se prepričati, da oba vzorca izvirata iz iste serije.
One of those two samples must be analysed on the day of receipt of the sample at the laboratory and the other at the end of shelf-life.
Enega od teh dveh vzorcev je treba analizirati na dan prejema vzorca v laboratoriju, drugega pa ob izteku roka uporabnosti.
For soft and semi-soft cheeses and heat-treated meat products, only one sample is taken from a batch that must be analysed at the end of shelf-life.
Pri mehkih in polmehkih sirih ter toplotno obdelanih mesnih izdelkih se odvzame samo po en vzorec iz serije in se analizira ob izteku roka uporabnosti.
The samples must be placed in a separate sampling bag and sent immediately to the laboratory for analysis
Vzorce je treba shraniti v ločenih vrečkah za vzorčenje in jih takoj poslati v laboratorij za analize.
Precautions must be taken at all stages to ensure that the equipment used during sampling, transport and storage is not contaminated with Listeria monocytogenes.
Na vseh stopnjah je treba izvajati previdnostne ukrepe za preprečevanje kontaminacije opreme, uporabljene med vzorčenjem, prevozom in shranjevanjem, z bakterijo Listeria monocytogenes.
All relevant information available concerning the sample shall be recorded on a sampling form, the model of which shall be drawn up by the competent authority.
Vsi pomembni razpoložljivi podatki o vzorcu se evidentirajo na obrazcu za vzorčenje, za katerega pristojni organ pripravi vzorčni obrazec.
The sampling form shall accompany the sample at all times.
Obrazec za vzorčenje vedno spremlja vzorec.
In the case of cheese samples packaged at the retail outlet, it may be necessary to ask for the information on the required product and labelling details and/or refer to the wholesale pack for this information.
Za vzorce sira, zapakirane v maloprodajni prodajalni, se po potrebi zaprosi za zahtevane podatke na izdelku ter na nalepki in/ali pa se ti podatki poiščejo na veleprodajnem pakiranju.
When samples are collected, the surface temperature of the packaged samples shall be measured and recorded on the sampling form.
Ko so vzorci zbrani, se izmeri temperatura na površini pakiranih vzorcev in evidentira na obrazcu za vzorčenje.
Each sample and its sample form shall be labelled with a unique number which shall be used from sampling to testing.
Vsak vzorec na pripadajočem obrazcu za vzorčenje mora biti označen z neponovljivo številko, ki se uporablja od vzorčenja do preskušanja.
The competent authority shall use for this purpose a unique numbering system.
Za te namene uporabi pristojni organ sistem edinstvenega številčenja.
The samples shall be transported in refrigerated containers and must be kept at between 2 to 8 °C and free from external contamination during transportation.
Vzorci se prevažajo v hladilnih posodah in hranijo pri temperaturi 2 do 8 °C ter so zaščiteni pred zunanjo kontaminacijo med prevozom.
All ready-to-eat food samples must reach the laboratory within 24 hours of the time of sampling.
Vsi vzorci živil za neposredno uživanje morajo biti dostavljeni v laboratorij v 24 urah po vzorčenju.
SAMPLE PREPARATION AND ANALYTICAL METHODS
PRIPRAVA VZORCA IN ANALITIČNE METODE
On receipt of the samples, laboratories shall check the information recorded by the sampler on the sampling form and complete the relevant sections of that form.
Laboratoriji pri sprejemu vzorca pregledajo podatke, ki jih je na obrazcu za vzorčenje zabeležila oseba, ki je vzorčila, in izpolnijo ustrezne oddelke obrazca.
All samples received shall be examined to ensure that the packaging used for transportation is intact before storing.
Vsi prejeti vzorci se pregledajo za zagotovitev, da je embalaža, uporabljena za prevoz, pred shranjevanjem nepoškodovana.
Samples received at a temperature higher than 8 °C shall be rejected unless the temperature at retail was higher than 8 °C.
Vzorci, ki imajo ob prejemu temperaturo, višjo od 8 °C, se zavrnejo, razen, če je bila temperatura v prodajalni višja od 8 °C.
Without prejudice to point 1.2, all samples are kept refrigerated until the end of their shelf-life.
Brez poseganja v točko 1.2 se vsi vzorci do izteka njihovega roka uporabnosti hranijo na hladnem.
In cases where samples must be stored until the end of their shelf-life, they shall be refrigerated:
Kadar je treba vzorce hraniti do izteka njihovega roka uporabnosti, morajo biti hranjeni na hladnem:
at the storage temperature indicated on the label of the packaging.
pri temperaturi shranjevanja, navedeni na nalepki embalaže.
If the label indicates a temperature interval, the sample must be stored at the upper limit of the temperature interval;
Če je na nalepki navedeno temperaturno območje, mora biti vzorec shranjen na zgornji meji temperaturnega območja;
if there is no specific storage temperature indicated on the label of the packaging, the sample must be kept at:
če na nalepki ni navedena določena temperatura shranjevanja, mora biti vzorec hranjen pri:
the maximum refrigeration temperatures defined by the legislation or guidance in force in the Member State where the sample is collected, with a tolerance of ± 2 °C,
najvišjih temperaturah hlajenja, ki jih določa veljavna zakonodaja ali smernice v državi članici, v kateri je bil vzet vzorec, s toleranco ± 2 °C;
8 °C (± 2 °C) where no such legislation or guidance exists.
8 °C (± 2 °C), kjer takšna zakonodaja ali smernice ne obstajajo.
If the shelf-life of the product sampled ends during a weekend or a national holiday, the sample must be analyzed on the last working day before the end of the shelf-life.
Če se rok uporabnosti izdelka izteče med koncem tedna ali nacionalnim praznikom, mora biti vzorec analiziran zadnji delovni dan pred iztekom roka uporabnosti.
Special rules concerning smoked and gravad fish
Posebna pravila glede dimljenih in mariniranih rib
One of the two samples is analyzed within 24 hours from the time of arrival at the laboratory.
Eden izmed dveh vzorcev se analizira v 24 urah po sprejemu v laboratoriju.
If that sample is not analysed immediately upon arrival, it must be kept refrigerated at 3 °C (± 2 °C) in the laboratory before analysis.
Če vzorec ni analiziran takoj po sprejemu, mora biti pred analizo hranjen na hladnem v laboratoriju pri 3 °C (± 2 °C).
The second sample shall be kept refrigerated until the end of its shelf-life.
Drugi vzorec se hrani na hladnem do izteka roka uporabnosti.
Sample preparation and initial suspension preparation
Priprava vzorca in začetne suspenzije
Cross contamination between samples and from the surrounding environment shall be avoided at all stages.
V vseh fazah se je treba izogniti navzkrižni kontaminaciji med vzorci in okoljem.
Samples are discarded once laboratory analyses have been initiated.
Vzorce se po opravljenih laboratorijskih analizah zavrže.
If the analysis is stopped, for example due to unacceptable deviations in the analysis process, new samples must be obtained.
Če je analiza prekinjena, na primer zaradi nesprejemljivih odstopanj v postopku analize, je treba pridobiti nove vzorce.
Either the entire product, or a representative test portion of 100 to 150 g, shall be taken to the initial dilution. Food shall be sampled to include surfaces reflecting the proportion that would be consumed (such as 20 % rind/surface and 80 % inside).
Za začetno redčenje se vzame celoten vzorec ali reprezentativen del vzorca, težek 100 do 150 g. Vzorec živila se vzame tako, da zajema površino, ki odraža delež, ki bi bil zaužit (npr. 20 % skorje/površine in 80 % notranjosti).
When a packaged product is sliced, the respective sample is taken from more than one slice of the product.
Če je zapakiran izdelek narezan, se reprezentativni vzorec vzame iz več kot ene rezine.
The test portion shall be cut in small pieces and placed into a stomacher bag, using a sterile instrument and an aseptic technique.
Testni vzorec se nareže na majhne koščke in z uporabo sterilnega instrumenta in aseptično tehniko prenese v gnetilno vrečko.
From that mixture, a test portion of 10 g shall be taken for enumeration and a test portion of 25 g shall be taken for detection.
Iz te zmesi se za štetje uporabi 10 gramov, za prisotnost pa 25 gramov vzorca.
To the volume of the test portion (10 g), 9 volumes (90 ml) of diluent are added and subsequently the mixture is homogenized using a stomacher or a pulsifier for 1 to 2 min.
K volumnu preiskovanega vzorca (10g) se doda 9-kratni volumen (90 ml) raztopine za redčenje in vsebino 1 do 2 minuti homogenizira v peristaltičnem gnetilniku.
Buffered peptone water, as described in EN ISO 11290-2 ‘Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of Listeria monocytogenes — Part 2: Colony-count technique’, may be applied as a diluent for general use.
Puferirana peptonska voda, kot je opisana v EN ISO 11290-2 „Mikrobiologija živil in krme – Horizontalna metoda za ugotavljanje prisotnosti in števila bakterij Listeria monocytogenes – del 2: tehnika štetja kolonij“, se lahko uporabi kot raztopina za redčenje za splošno uporabo.
For the dilution of cheese, a sodium citrate solution, as described in EN ISO 6887-5 ‘Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products’ shall be used.
Za redčenje sira se uporabi raztopina natrijevega citrata, kot je opisana v EN ISO 6887-5 „Mikrobiologija živil in krme – priprava vzorcev, začetnih suspenzij in desetkratnih razredčin za mikrobiološke preiskave – del 5: posebna pravila za pripravo mleka in mlečnih izdelkov“.
Detection and enumeration analyses of Listeria monocytogenes shall be performed in accordance with the following:
Ugotavljanje prisotnosti in števila bakterij Listeria monocytogenes se izvaja v skladu z:
for smoked and gravad fish samples two sets of analyses must be carried out:
pri vzorcih dimljenih in mariniranih rib je treba izvesti dva sklopa analize:
immediately after sample collection at retail level and
takoj po odvzemu vzorca na maloprodajni ravni in
at the end of shelf-life;
ob izteku roka uporabnosti;
for soft and semi-soft cheese samples and heat-treated meat product samples the analyses must be carried out only at the end of shelf-life.
pri vzorcih mehkih in polmehkih sirov in toplotno obdelanih mesnih izdelkih mora biti analiza izvedena samo ob izteku roka uporabnosti.
Detection of Listeria monocytogenes
Ugotavljanje prisotnosti bakterije Listeria monocytogenes
Detection of Listeria monocytogenes shall be performed according to the amended version of EN ISO 11290-1:1996 ‘Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 1: Detection method’.
Ugotavljanje prisotnosti bakterije Listeria monocytogenes se izvaja v skladu s spremenjeno različico EN ISO 11290-1:1996 „Mikrobiologija živil in krme – Horizontalna metoda za ugotavljanje prisotnosti in števila bakterij Listeria monocytogenes – del 1: metoda ugotavljanja prisotnosti“.
Enumeration of Listeria monocytogenes
Ugotavljanje števila bakterij Listeria monocytogenes
The enumeration of Listeria monocytogenes shall be performed according to EN ISO 11290-2:1998 ‘Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 2: Enumeration method’ and its modification EN ISO 11290-2:1998/Amd 1:2004 ‘Modification of the enumeration medium’.
Ugotavljanje števila bakterij Listeria monocytogenes se izvaja v skladu z EN ISO 11290-2:1998 „Mikrobiologija živil in krme – Horizontalna metoda za ugotavljanje prisotnosti in števila bakterij Listeria monocytogenes – del 2: metoda štetja“ in njene spremembe EN ISO 11290-2:1998/Amd 1:2004 „Sprememba gojišča za ugotavljanje števila“.
If the sample is found to be contaminated, it is assumed that the majority of products would contain low contamination levels of Listeria monocytogenes.
Če je vzorec kontaminiran, se za večino izdelkov pričakuje, da je stopnja kontaminacije z bakterijo Listeria monocytogenes nizka.
To enable the estimation of low numbers in samples (between 10 and 100 cfu/g), 1 ml of the primary dilution shall be tested in duplicate as indicated in EN ISO 11290-2:1998/Amd 1:2004:
Da se omogoči ocena nizkih številk v vzorcih (med 10 in 100 cfu/g), se po 1 ml osnovne razredčine testira dvakrat, kot je navedeno v EN ISO 11290-2:1998/Amd 1:2004:
spread onto the surface of three 90-mm diameter plates, or
razporedite po površini treh plošč s premerom 90 mm ali
spread onto the surface of one 140-mm diameter plate.
razporedite po površini ene plošče s premerom 140 mm.
Because of the possibility of higher contamination levels of Listeria monocytogenes, 0,1 ml of the primary dilution must be spread onto the surface of one plate to allow the enumeration of up to 1,5 × 104 cfu/g.
Zaradi možnosti višje stopnje kontaminacije z bakterijo Listeria monocytogenes je treba 0,1 ml osnovne razredčine razporediti po površini ene plošče, da se omogoči štetje do 1,5 × 104 cfu/g.
This plating must be performed in single as provided in ISO 7218:2007 ‘Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations’.
Uporabiti je treba eno ploščo, kot določa ISO 7218:2007 „Mikrobiologija živil in krme – splošne zahteve in smernice za mikrobiološke preiskave“.
pH and water activity (aw) analyses of smoked and gravad fish
Analiza pH in aktivnosti vode (aw) dimljenih in mariniranih rib
Determination of the pH
Določanje pH
The determination of the pH of the sample shall be performed according to EN ISO 2917:1999 ‘Meat and meat products — Measurement of pH — Reference method’.
Določanje pH vzorca se izvaja v skladu z EN ISO 2917:1999 „Meso in mesni izdelki – meritve pH – referenčna metoda“.
The analysis must be carried out on the sample tested on the arrival at the laboratory.
Analiza mora biti izvedena na vzorcu, testiranem ob sprejemu v laboratorij.
The non-destructive technique listed in the ISO method is recommended for measuring the pH of the sample.
Za merjenje pH vzorca se priporoča nedestruktivna tehnika, navedena v metodi ISO.
The result must be reported to the nearest 0,05 unit of pH.
Rezultat mora biti poročan zaokrožen na 0,05 enote pH.
Determination of the water activity (aw)
Določanje aktivnosti vode (aw)
The determination of the water activity (aw) of the sample shall be performed according to EN ISO 21807:2004 ‘Microbiology of food and animal feeding stuffs — Determination of water activity’.
Določanje aktivnosti vode v vzorcu (aw) se izvaja v skladu z EN ISO 21807:2004 „Mikrobiologija živil in krme – določanje aktivnosti vode“.
The method shall be able of operating in the range 0,999 to 0,9000 and the repeatability limit shall correspond to a standard deviation of 0,002.
Metoda je uporabna v območju od 0,999 do 0,9000 in meja ponovljivosti ustreza standardnemu odklonu 0,002.
The reported value should contain at least two significant figures.
Poročana vrednost vsebuje vsaj dvomestno število.
Storage of isolates
Shranjevanje izolatov
One confirmed Listeria monocytogenes strain per positive sample shall be stored for possible further typing studies.
En potrjen sev bakterije Listeria monocytogenes iz pozitivnega vzorca se shrani za morebitno nadaljnjo študijo tipizacije.
If Listeria monocytogenes strains are recovered both from the detection and enumeration methods, only the isolates from the enumeration method shall be stored.
Če so sevi bakterije Listeria monocytogenes pridobljeni tako pri metodi ugotavljanja prisotnosti kot pri metodi štetja, se shranijo samo izolati iz metode štetja.
Isolates shall be stored by the national reference laboratories using appropriate methods for culture collection as long as it ensures viability of the strains for a minimum of two years for the typing.
Izolate hranijo nacionalni referenčni laboratoriji z uporabo ustreznih metod za zbiranje kultur, da zagotavljajo obstoj sevov za tipizacijo vsaj dve leti.
The information to be reported by Member States, as far as it is available or accessible, consists of two broad categories:
Podatki, ki jih morajo sporočati države članice, če so na voljo ali dostopni, so sestavljeni iz dveh obsežnih kategorij:
an overview of the coordinated monitoring programme and results; the overview must take the form of a textual account;
pregleda usklajenega programa spremljanja in rezultatov; pregled mora imeti obliko besednega poročila;
individual detailed data for each sample tested as part of the sampling plan; that information must be submitted in as raw data using the ‘Data Dictionary’ and the data collection forms provided for in Article 5(2).
posameznih podrobnih podatkov za vsak vzorec, preskušan kot del načrta vzorčenja; ti podatki morajo biti predloženi kot neobdelani podatki, pri čemer se uporabijo „podatkovni katalog“ in obrazci za zbiranje podatkov iz člena 5(2).
Information to be included in the overview of the coordinated monitoring programme and results
Podatki, vključeni v pregled usklajenega programa spremljanja in rezultati:
Member State name;
ime države članice;
Date of start and end of the sampling and analysis;
datum začetka in konca vzorčenja in analize;
Number of ready-to-eat food samples collected and analysed from retail outlets:
število analiziranih vzorcev živil za neposredno uživanje, zbranih v maloprodajnih prodajalnah:
soft and semi-soft cheeses,
mehki in polmehki siri;
packaged smoked and gravad fish,
pakirane dimljene in marinirane ribe;
packaged heat-treated meat products;
pakirani toplotno obdelani mesni izdelki;
Overall results:
splošni rezultati:
prevalence and proportion of samples exceeding the limit of 100 cfu/g of Listeria monocytogenes in soft and semi-soft cheeses, smoked and gravad fish as well as in heat-treated meat products covered by the coordinated monitoring programme;
razširjenost in delež vzorcev, ki presegajo mejo 100 cfu/g bakterije Listeria monocytogenes v mehkih in polmehkih sirih, dimljenih in mariniranih ribah ter toplotno obdelanih mesnih izdelkih, zajetih v usklajenem programu spremljanja;
Description of the markets in soft and semi-soft cheeses, smoked and gravad fish as well as in heat-treated meat products in the Member State:
opis trgov za mehke in polmehke sire, dimljene in marinirane ribe ter toplotno obdelane mesne izdelke v državi članici:
overall absolute market size (if available),
skupna absolutna velikost trga (če je na voljo);
market share of different types of retail outlets, such as supermarket, small shops, speciality delis, street markets (if available),
tržni delež različnih vrst maloprodajnih prodajaln, kot so supermarketi, majhne prodajalne, specializirane delikatesne prodajalne in ulične tržnice (če je na voljo);
market share of imported (trade within the Union and imports from third countries) and domestic production (if available),
tržni delež uvoženih (trgovina znotraj Unije in uvoz iz tretjih držav) in domačih izdelkov (če je na voljo);
market share of different types of products, (if available);
tržni delež različnih vrst izdelkov (če je na voljo);
Retail outlets sampled:
vzorčene maloprodajne prodajalne:
type of outlet categories covered: e.g. supermarkets, small shops etc.;
vrsta zajetih kategorij prodajaln: npr. supermarketi, majhne prodajalne itd.;
Geographical distribution of sampling — cities/towns covered (% of human population covered);
geografska porazdelitev vzorčenja – zajeta velemesta/mesta (% zajetih prebivalcev);
Description of randomisation procedure for retail sampling:
opis postopka naključnega vzorčenja maloprodajnih prodajaln:
month randomisation;
naključna izbira meseca;
Comment on overall representativeness of the sampling programme;
pripombe o splošni reprezentativnosti programa vzorčenja;
Preparation of test sample used for pH measurement;
priprava preskusnega vzorca, uporabljenega za merjenje pH;
Analytical method used for water activity (aw) determination.
analitska metoda, uporabljena za določanje aktivnosti vode (aw).
Information to be included in the individual detailed data for each sample
Podatki, ki jih je treba vključiti v posamezne podrobne podatke za vsak vzorec:
Type of sample:
vrsta vzorca:
packaged soft and semi-soft cheeses,
pakirani mehki in polmehki siri;
Subtype of the sample:
podvrsta vzorca:
cheeses made from raw/thermised/pasteurised milk,
siri, pridobljeni iz surovega/toplotno obdelanega/pasteriziranega mleka;
cheeses made from cow/goat/sheep/buffalo/mixed milk,
siri, pridobljeni iz kravjega/kozjega/ovčjega/bivoljega/mešanega mleka;
smear-ripened, mould-ripened, brine-matured or other ripened cheeses,
siri, zoreni pod plastjo skorje, zoreni s plesnijo, zoreni v razsolu ali drugi zoreni siri;
sliced and non-sliced products,
narezani in nenarezani izdelki;
cold/hot smoked or gravad fish,
hladno/vroče dimljene ali marinirane ribe;
species of the fish;
vrsta rib;
Preservatives used in smoked or gravad fish (as indicated in the label);
konzervansi, uporabljeni pri dimljenih ali mariniranih ribah (kakor je navedeno na nalepki);
Cheese rind included in the specimen analyses (yes/no, if yes then also proportion if available);
sirova skorja, vključena v analizo vzorca (da/ne, če da, potem tudi delež);
Code of the laboratory involved in initial analysis;
koda laboratorija, vključenega v začetno analizo;
Date of sample collection;
datum zbiranja vzorcev;
Use by date of the sampled product;
rok uporabe vzorčenega izdelka;
Production/packaging date (if available);
datum proizvodnje/pakiranja (če je na voljo);
Surface temperature of the sample in the retail outlet;
temperatura na površini vzorca v maloprodajni prodajalni;
Storage temperature in the laboratory up to the end of shelf-life;
temperatura shranjevanja v laboratoriju do izteka roka uporabnosti;
Analysis immediately after sampling (only for smoked and gravad fish)/end of shelf-life;
analiza takoj po vzorčenju (samo za dimljene in marinirane ribe) / po izteku roka uporabnosti;
Date of beginning of the analysis at the laboratory;
datum pričetka analize v laboratoriju;
Detection of Listeria monocytogenes:
ugotavljanje prisotnosti bakterije Listeria monocytogenes:
qualitative results (absence/presence in 25 g);
kvalitativni rezultati (odsotnost/prisotnost v 25 g);
Quantification of Listeria monocytogenes:
ugotavljanje števila bakterije Listeria monocytogenes:
quantitative results (cfu/g);
kvantitativni rezultati (cfu/g);
pH (only smoked and gravad fish);
pH (samo dimljene in marinirane ribe);
Water activity (aw) (only smoked and gravad fish);
aktivnost vode (aw) (samo dimljene in marinirane ribe);