natgillin/translations-raw huggingface dataset:
In food category 07.2: ‘Fine bakery wares’, the use of Sulphur dioxide — sulphites (E 220-228) should be clarified.
V kategoriji živil 07.2 „Fini pekovski izdelki“ bi bilo treba pojasniti uporabo žveplovega dioksida in sulfitov (E 220–228).
In food category 08.2: ‘Meat preparations as defined by Regulation (EC) No 853/2004’, the entry for Potassium acetate (E 261) should be corrected to Potassium acetates.
V kategoriji živil 08.2 „Mesni pripravki, kot so opredeljeni v Uredbi (ES) št. 853/2004“ bi bilo treba vnos za kalijev acetat (E 261) spremeniti v kalijevi acetati.
In food category 08.3.1: ‘Non-heat-treated meat products’, the double entries for Erythorbic acid (E 315) and Sodium erythorbate (E 316) should be removed.
V kategoriji živil 08.3.1 „Toplotno neobdelani mesni proizvodi“ bi bilo treba črtati dvojna vnosa za eritorbinsko kislino (E 315) in natrijev eritorbat (E 316).
In food categories 08.2: ‘Meat preparations as defined by Regulation (EC) No 853/2004’, 08.3.1: ‘Non-heat-treated meat products’, 08.3.2: ‘Heat-treated meat products’ and 08.3.4: ‘Traditionally cured meat products with specific provisions concerning nitrites and nitrates’, the expression of the maximum levels of Nitrites (E 249-250) and/or Nitrates (E 251-252) should be clarified.
V kategorijah živil 08.2 „Mesni pripravki, kot so opredeljeni v Uredbi (ES) št. 853/2004“, 08.3.1 „Toplotno neobdelani mesni proizvodi“, 08.3.2 „Toplotno obdelani mesni proizvodi“ in 08.3.4 „Tradicionalno soljeni mesni proizvodi s posebnimi določbami glede uporabe nitritov in nitratov“ bi bilo treba pojasniti navedbo najvišjih dovoljenih vsebnosti za nitrite (E 249–250) in/ali nitrate (E 251–252).
In food category, 08.3.2: ‘Heat-treated meat products’ the use of Gallates, TBHQ and BHA (E 310-320) should be permitted in dehydrated meat.
V kategoriji živil 08.3.2 „Toplotno obdelani mesni proizvodi“ bi bilo treba dovoliti uporabo galatov, terc-butilhidrokinona (TBHQ) in butilhidroksianizola (BHA) (E 310–320) v dehidriranem mesu.
In food category 08.3.3: ‘Casings and coatings and decorations for meat’, the number of footnote (80) should be corrected to (89).
V kategoriji živil 08.3.3 „Čreva, ovoji za meso in podobno“ bi bilo treba številko opombe (80) popraviti na (89).
In food category 08.3.4.2: ‘Traditional dry cured products’, the maximum level for nitrites (E 249-250) should be reintroduced for jamón curado, paleta curada, lomo embuchado and cecina and similar products.
V kategoriji živil 08.3.4.2 „Tradicionalni proizvodi, izdelani po postopku suhega razsoljevanja“ bi bilo treba za jamón curado, paleta curada, lomo embuchado in cecina in podobne proizvode ponovno vnesti najvišje dovoljene vsebnosti za nitrite (E 249–250).
In food categories 09.1.2: ‘Unprocessed molluscs and crustaceans’ and 09.2: ‘Processed fish and fishery products including molluscs and crustaceans’, it should be clarified that the units according to which the maximum limits for Sulphur dioxide and Sulphites (E 220-228) depend are expressed per kilogram, and the footnote related to 4-Hexylresorcinol (E 586) should be clarified and corrected.
V kategorijah živil 09.1.2 „Nepredelani mehkužci in raki“ in 09.2 „Predelani ribe in ribiški proizvodi, vključno z mehkužci in raki“ bi bilo treba pojasniti, da so enote za navajanje najvišjih dovoljenih vsebnosti žveplovega dioksida in sulfitov (E 220–228) izražene v vrednostih na kilogram, prav tako pa bi bilo treba pojasniti opombo, ki se nanaša na 4-heksilresorcinol (E 586).
In food category 09.2: ‘Processed fish and fishery products including molluscs and crustaceans’, the use of Titanium dioxide (E 171) and Iron oxides and hydroxides (E 172) should be restricted to smoked fish.
V kategoriji živil 09.2 „Predelani ribe in ribiški proizvodi, vključno z mehkužci in raki“ bi bilo treba uporabo titanovega dioksida (E 171) ter železovih oksidov in hidroksidov (E 172) omejiti na prekajene ribe.
In food category 09.2: ‘Processed fish and fishery products including molluscs and crustaceans’, it should be clarified that the maximum level for Sorbic acid — sorbates; Benzoic acid — benzoates (E 200-213), applies to the additives individually or in combination and to the sum and that the levels are expressed as the free acid.
V kategoriji živil 09.2 „Predelani ribe in ribiški proizvodi, vključno z mehkužci in raki“ bi bilo treba pojasniti, da se najvišja dovoljena vsebnost za sorbinsko kislino – sorbate; benzojsko kislino – benzoate (E 200–213) uporablja za aditive posamezno ali v kombinaciji in za vsoto, vrednosti pa so izražene kot prosta kislina.
In category 10.2: ‘Processed eggs and egg products’, the maximum level for Triethyl citrate (E 1505) should apply only to dried egg white.
V kategoriji 10.2 „Predelani jajca in jajčni proizvodi“ bi bilo treba najvišjo dovoljeno vsebnost za trietilcitrat (E 1505) uporabljati samo za posušen jajčni beljak.
In food categories 14.2.7.1: ‘Aromatised wines’ and 14.2.7.2: ‘Aromatised wine-based drinks’, the use of colours belonging to Group II and Group III should be corrected according to the uses of colours that were permitted in Directive 94/36/EC.
V kategorijah živil 14.2.7.1 „Aromatizirana vina“ in 14.2.7.2 „Aromatizirane pijače na osnovi vina“ bi bilo treba uporabo barvil iz skupine II in skupine III popraviti v skladu z uporabami barvil, ki so dovoljena z Direktivo 94/36/ES.
In food category 17.1: ‘Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms’, the number of footnote (79) should be changed and introduced in the entry for the food additive Dimethyl polysiloxane (E 900).
V kategoriji živil 17.1 „Prehranska dopolnila, dobavljena v trdni obliki, vključno s kapsulami in tabletami ter podobnimi oblikami, razen za žvečenje“ bi bilo treba spremeniti številko opombe (79) in jo vnesti v vnos za aditiv za živila dimetilpolisiloksan (E 900).
In Annex III to Regulation (EC) No 1333/2008, in Part 4, ‘Food additives including carriers in food flavourings’, the maximum limits for Octenyl succinic acid modified gum arabic (E 423) should apply to the final food.
V Prilogi III k Uredbi (ES) št. 1333/2008 bi bilo treba v delu 4 „Aditivi za živila, vključno z nosilci v aromah za živila“ navesti, da se najvišje dovoljene vsebnosti za gumi arabikum, modificiran z oktenil sukcinsko kislino (E 423), uporabljajo za končna živila.
In Part 6, ‘Definitions of groups of food additives for the purposes of Parts 1 to 5’, in Table 7 ‘Alginic acid — alginates’, Calcium alginate (E 404) should be included.
V delu 6 „Opredelitve skupin aditivov za živila za namene delov 1 do 5“ bi bilo treba v preglednico 7 „Alginska kislina – alginati“ vključiti kalcijev alginat (E 404).
Pursuant to Article 3(2) of Regulation (EC) No 1331/2008, the Commission has to seek the opinion of the European Food Safety Authority (‘the Authority’) in order to update the Union list of food additives set out in Annex II to Regulation (EC) No 1333/2008, except where the update in question is not liable to have an effect on human health.
V skladu s členom 3(2) Uredbe (ES) št. 1331/2008 se mora Komisija za posodobitev seznama Unije aditivov za živila iz Priloge II k Uredbi (ES) št. 1333/2008 posvetovati z Evropsko agencijo za varnost hrane (v nadaljnjem besedilu: Agencija), razen če zadevna posodobitev ne učinkuje na zdravje ljudi.
Since the Union list is amended in order to include uses of additives already permitted in accordance with Directive 94/35/EC, Directive 94/36/EC and Directive 95/2/EC, it constitutes an update of that list which is not liable to have an effect on human health.
Ker se seznam Unije spremeni zaradi vključitve uporab aditivov, ki so že dovoljene v skladu z direktivami 94/35/ES, 94/36/ES in 95/2/ES, gre torej za posodobitev navedenega seznama, kar ne vpliva na zdravje ljudi.
Annexes II and III to Regulation (EC) No 1333/2008 should therefore be amended and corrected accordingly.
Prilogi II in III k Uredbi (ES) št. 1333/2008 bi zato bilo treba ustrezno spremeniti in popraviti.
Annex III to Regulation (EC) No 1333/2008 is amended in accordance with Annex II to this Regulation.
Priloga III k Uredbi (ES) št. 1333/2008 se spremeni v skladu s Prilogo II k tej uredbi.
European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1).
Direktiva Evropskega parlamenta in Sveta 95/2/ES z dne 20. februarja 1995 o aditivih za živila razen barvil in sladil (UL L 61, 18.3.1995, str. 1).
Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (OJ L 119, 4.5.2012, p. 14).
Uredba Komisije (EU) št. 380/2012 z dne 3. maja 2012 o spremembi Priloge II k Uredbi (ES) št. 1333/2008 Evropskega parlamenta in Sveta v zvezi s pogoji in ravnmi uporabe za aditive za živila, ki vsebujejo aluminij (UL L 119, 4.5.2012, str. 14).
I. Part A is amended as follows:
I. del A se spremeni:
In Section 1, the first indent is replaced by the following:
prva alinea v oddelku 1 se nadomesti z naslednjim:
the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 may be used, excluding synonyms, if the named food additives have indeed been added to a certain food.
ime aditiva za živila in njegovo E-številko; kot alternativa se lahko uporabljajo bolj specifične E-številke in imena iz Uredbe Komisije (EU) št. 231/2012, razen sinonimov, če so bili navedeni aditivi za živila dodani določenemu živilu, ;
In Section 2, point 1 is replaced by the following:
točka 1 oddelka 2 se nadomesti z naslednjim:
Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.’
Kot aditivi v živilih se lahko uporabljajo samo snovi iz dela B, kot so opredeljene v Uredbi (EU) št. 231/2012, razen če so natančneje določene v delu E.“ ;
In Section 2, point 5 is replaced by the following:
točka 5 oddelka 2 se nadomesti z naslednjim:
The colours E 123, E 127, E 160b, E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.’
Barvil E 123, E 127, E 160b, E 161g, E 173 in E 180 ter njihovih mešanic se ne sme prodajati neposredno potrošnikom.“ ;
In Part C, Section 1 — Group I, the entry for E 425 is replaced by the following:
v skupini I oddelka 1 dela C se vnos za E 425 nadomesti z naslednjim:
Konjac gum
konjac glukomanan
Konjac glucomannane
10 g/kg, posamezno ali v kombinaciji (1) (2) (3)“
10 g/kg, individually or in combination (1) (2) (3)’
del E se spremeni:
Part E is amended as follows:
v kategoriji 01.7.2 – „Zorjeni sir“ se vnos za E 235 spremeni:
In category 01.7.2 — ‘Ripened cheese’, the entry for E 235 is amended as follows:
vnos za E 235 se nadomesti z naslednjim:
the entry for E 235 is replaced by the following:
„E 235
‘E 235
nakladnice
Natamycin
1 mg/dm2 površine (ni prisoten pri globini 5 mm)
1 mg/dm2 surface (not present at a depth of 5 mm)
samo za zunanjo obdelavo nenarezanih trdih, poltrdih in polmehkih sirov“
only for the external treatment of uncut hard, semi-hard and semi-soft cheese’
opomba 8 se črta;
footnote 8 is deleted.
v kategoriji 01.7.3 – „Užitna skorja sira“ se opomba 67 nadomesti z naslednjim:
In category 01.7.3 — ‘Edible cheese rind’, footnote 67 is replaced by the following:
Najvišja dovoljena vsebnost aluminija iz aluminijevih lakov aditivov E 120 (košenilja, karminska kislina, karmini) in E 180 (litolrubin BK) je 10 mg/kg.
Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg.
Drugi aluminijevi laki se ne smejo uporabljati.
No other aluminium lakes may be used.
Navedena dovoljena vsebnost se za namene člena 22(1)(g) te uredbe uporablja od 1. februarja 2013.“ ;
For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’
v kategoriji 01.7.5 – „Topljeni sir“ se opomba 66 nadomesti z naslednjim:
In category 01.7.5 — ‘Processed cheese’, footnote 66 is replaced by the following:
Najvišja dovoljena vsebnost aluminija iz aluminijevih lakov aditivov E 120 (košenilja, karminska kislina, karmini) je 1,5 mg/kg.
Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg.
v kategoriji 01.7.6 – „Sirni izdelki (razen izdelkov, ki spadajo v kategorijo 16)“ se vnos za E 235 nadomesti z naslednjim:
In category 01.7.6 — ‘Cheese products (excluding products falling in category 16)’, the entry for E 235 is replaced by the following:
samo za zunanjo obdelavo nenarezanih trdih, poltrdih in polmehkih izdelkov“
only for the external treatment of uncut hard, semi-hard and semi-soft products’
kategorija 02.1 – „Masti in olja, v glavnem brez vode (razen brezvodne mlečne maščobe)“ se spremeni:
Category 02.1 — ‘Fats and oils essentially free from water (excluding anhydrous milkfat)’ is amended as follows:
vnos za E 270 se nadomesti z naslednjim:
the entry for E 270 is replaced by the following:
„E 270
‘E 270
mlečna kislina
Lactic acid
samo za kuhanje in/ali cvrtje ali za pripravo omak, razen deviških olj in oljčnih olj“
only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils’
vnos za E 300 se nadomesti z naslednjim:
the entry for E 300 is replaced by the following:
„E 300
‘E 300
askorbinska kislina
Ascorbic acid
vnos za E 472c se nadomesti z naslednjim:
the entry for E472c is replaced by the following:
„E 472c
‘E 472c
citratni estri mono- in digliceridov maščobnih kislin
Citric acid esters of mono- and diglycerides of fatty acids
v kategoriji 04.2.3 – „Sadje in zelenjava v pločevinkah ali kozarcih“ se prvi vnos za E 220–228 nadomesti z naslednjim:
In category 04.2.3 — ‘Canned or bottled fruit and vegetables’, the first entry for E 220-228 is replaced by the following:
„E 220–228
‘E 220-228
žveplov dioksid – sulfiti
Sulphur dioxide — sulphites
samo bela zelenjava, vključno z zrnjem stročnic in predelanimi gobami“
only white vegetables, including pulses and processed mushrooms’
v kategoriji 04.2.5.2 – „Džemi, želeji in marmelade ter sladkan kostanjev pire, kot so opredeljeni v Direktivi 2001/113/ES“ se opomba 66 nadomesti z naslednjim:
In category 04.2.5.2 — ‘Jams, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC’, footnote 66 is replaced by the following:
v kategoriji 05.2 – „Drugi slaščičarski izdelki, vključno z mikro sladkornimi izdelki za osvežitev daha“ se peti vnos za E 961 nadomesti z naslednjim:
In category 05.2 — ‘Other confectionery including breath freshening microsweets’, the fifth entry for E 961 is replaced by the following:
„E 961
‘E 961
neotam
Neotame
samo slaščičarski izdelki na osnovi škroba z zmanjšano energijsko vrednostjo ali brez dodanega sladkorja; kot ojačevalec arome“
only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer’
kategorija 05.4 – „Dekoracije, premazi in nadevi, razen nadevov na osnovi sadja, ki jih zajema kategorija 4.2.4“ se spremeni:
Category 05.4 — ‘Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4’ is amended as follows:
drugi vnos za E 961 se nadomesti z naslednjim:
the second entry for E 961 is replaced by the following:
za vnosom za E 951 se vstavi naslednji novi vnos E 952:
the following new entry E 952 is inserted after the entry for E 951:
„E 952
‘E 952
ciklamna kislina ter njene natrijeve in kalcijeve soli
Cyclamic acid and its Na and Ca salts
samo aromatizirana smetana v pločevinki z razpršilom z zmanjšano energijsko vrednostjo ali brez dodanega sladkorja“
only flavoured cream spray cans energy-reduced or with no added sugar’
kategorija 06.4.4 – „Krompirjevi njoki“ se spremeni:
Category 06.4.4 — ‘Potato Gnocchi’ is amended as follows:
vnos za skupino I se nadomesti z naslednjim:
the entry for Group I is replaced by the following:
„skupina I
‘Group I
aditivi
Additives
razen svežih ohlajenih krompirjevih njokov“
except fresh refrigerated potato gnocchi’
za vnosom E 200–203 se dodajo naslednji novi vnosi:
the following new entries are added after the entry for E 200-203:
samo sveži ohlajeni krompirjevi njoki
only fresh refrigerated potato gnocchi
estri askorbinske kisline z maščobnimi kislinami
Fatty acid esters of ascorbic acid
citronska kislina
Citric acid
vinska kislina (L (+) -)
Tartaric acid (L(+)-)
mono- in digliceridi maščobnih kislin
Mono- and di-glycerides of fatty acids
samo sveži ohlajeni krompirjevi njoki“
only fresh refrigerated potato gnocchi’
kategorija 07.2 – „Fini pekovski izdelki“ se spremeni:
Category 07.2 — ‘Fine bakery wares’ is amended as follows:
vnos za E 220–228 se nadomesti z naslednjim:
the entry for E 220-228 is replaced by the following:
samo suho pecivo“
only dry biscuits’
za opombo 2 se vstavi naslednja opomba 3:
the following footnote 3 is inserted after footnote 2:
Najvišje dovoljene vsebnosti so izražene kot SO2 in se nanašajo na celotno količino, ki izvira iz vseh virov; za vsebnost SO2, ki ne presega 10 mg/kg ali 10 mg/l, se šteje, da SO2 ni prisoten v živilu.“ ;
Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.’
kategorija 8.2 „Mesni pripravki, kot so opredeljeni v Uredbi (ES) št. 853/2004“ se spremeni:
Category 08.2 — ‘Meat preparations as defined by Regulation (EC) No 853/2004’ is amended as follows:
vnosa za E 249–250 in E 261 se nadomestita z naslednjim:
the entries for E 249-250 and E 261 are replaced by the following:
„E 249–250
‘E 249-250
nitriti
Nitrites
samo lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka in tatar wołowy (danie tatarskie)
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie)
kalijevi acetati
Potassium acetates
samo predpakirani pripravki svežega mletega mesa in mesni pripravki, ki so jim bile dodane druge sestavine kot aditivi ali sol“
only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added’
opomba 7 se nadomesti z naslednjim:
footnote 7 is replaced by the following:
Največja količina, ki se lahko doda med proizvodnjo, izražena kot NaNO2 ali NaNO3.“ ;
Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3’
opomba 7′ se črta;
footnote 7′ is deleted
opomba 66 se nadomesti z naslednjim:
footnote 66 is replaced by the following:
kategorija 08.3.1 – „Toplotno neobdelani mesni proizvodi“ se spremeni:
Category 08.3.1 — ‘Non-heat-treated meat products’ is amended as follows:
vnosa za E 315 in E 316 se črtata:
the following entries for E 315 and E 316 are deleted:
„E 315
‘E 315
eritorbinska kislina
Erythorbic acid
samo soljeni mesni proizvodi in konzervirani mesni proizvodi
only cured meat products and preserved meat products
natrijev eritorbat
Sodium erythorbate
samo soljeni mesni proizvodi in konzervirani mesni proizvodi“
only cured meat products and preserved meat products’
kategorija 08.3.2 – „Toplotno obdelani mesni proizvodi“ se spremeni:
Category 08.3.2 — ‘Heat-treated meat products’ is amended as follows:
za vnosom za E 316 se vstavi naslednji novi vnos E 310–320:
the following new entry E 310-320 is inserted after the entry for E 316:
„E 310–320
‘E 310-320
galati, terc-butilhidrokinon (TBHQ) in butilhidroksianizol (BHA)
Gallates, TBHQ and BHA
samo dehidrirano meso“
only dehydrated meat’
za opombo 9 se vstavi naslednja opomba 13:
the following footnote 13 is inserted after footnote 9:
Najvišja dovoljena vsebnost, izražena na osnovi maščobe.“ ;
Maximum limit expressed on fat’
kategorija 08.3.3 – „Čreva, ovoji za meso in podobno“ se spremeni:
In category 08.3.3 — ‘Casings and coatings and decorations for meat’, is amended as follows:
vnos za E 339 se nadomesti z naslednjim:
the entry for E 339 is replaced by the following:
„E 339
‘E 339
natrijevi fosfati
Sodium phosphates
samo v naravnih črevih za klobase“
only in natural casings for sausages’
opomba 78 se nadomesti z naslednjim:
footnote 78 is replaced by the following:
Najvišja dovoljena vsebnost aluminija iz aluminijevih lakov aditivov E 120 (košenilja, karminska kislina, karmini) je 10 mg/kg.
Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg.
opomba 80 se nadomesti z naslednjim:
footnote 80 is replaced by the following:
Prenos v končnem proizvodu ne sme preseči 250 mg/kg.“ ;
Carry-over in the final product shall not exceed 250 mg/kg’
kategorija 08.3.4.1 – „Tradicionalni proizvodi, izdelani po postopku mokrega razsoljevanja (mesni proizvodi, potopljeni v sredstvo za razsoljevanje, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine)“ se spremeni:
Category 08.3.4.1 — ‘Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)’ is amended as follows:
Največja dodana količina, izražena kot NaNO2 ali NaNO3.“ ;
Maximum added amount, expressed as NaNO2 or NaNO3’
opomba 39 se nadomesti z naslednjim:
footnote 39 is replaced by the following:
Največja preostala količina, mejna vrednost ostankov ob koncu proizvodnega postopka, izražena kot NaNO2 ali NaNO3.“ ;
Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3’
kategorija 08.3.4.2 – „Tradicionalni proizvodi, izdelani po postopku suhega razsoljevanja (Postopek suhega razsoljevanja zajema nanos razsola, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine, na površino mesa, nato sledi stabilizacija/zorenje.)“ se spremeni:
Category 08.3.4.2 — ‘Traditional dry cured products.
tretji vnos za E 249–250 se nadomesti z naslednjim:
(Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)’, is amended as follows:
Samo presunto, presunto da pa in paio do lombo in podobni proizvodi: suho razsoljevanje, ki traja od 10 do 15 dni, nato sledita stabilizacija, ki traja od 30 do 45 dni, in zorenje, ki traja vsaj 2 meseca.
the third entry for E 249-250 is replaced by the following:
Jamón curado, paleta curada, lomo embuchado in cecina in podobni proizvodi: suho razsoljevanje s stabilizacijskim časom najmanj 10 dni in časom zorenja več kot 45 dni.“
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days’
kategorija 08.3.4.3 – „Drugi tradicionalni proizvodi, izdelani po postopku razsoljevanja (kombinirana uporaba mokrega in suhega razsoljevanja, ali kadar je nitrit in/ali nitrat dodan sestavljenemu proizvodu ali kadar se sredstvo za razsoljevanje vbrizga v izdelek pred kuhanjem)“ se spremeni:
Category 08.3.4.3 — ‘Other traditionally cured products.
kategorija 09.1.2: „Nepredelani mehkužci in raki“ se spremeni:
(Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)’ is amended as follows:
vnosa za E 220–228 in E 586 se nadomestita z naslednjim:
Categories 09.1.2 — ‘Unprocessed molluscs and crustaceans’, is amended as follows:
samo sveži, zamrznjeni in globoko zamrznjeni raki in glavonožci; raki iz družin Penaeidae, Solenoceridae in Aristaeidae do 80 enot na kg
the entries for E 220-228 and E 586 are replaced by the following:
E 220–228