natgillin/translations-raw huggingface dataset:
This information should be sent to the EFTA Surveillance Authority at the latest by 1 May 2005 accompanied by an explanatory report which should include comments on the results and on the enforcement measures taken.
Te podatke morajo poslati Nadzornemu organu Efte najpozneje do 1. maja 2005 skupaj z obrazložitvenim poročilom, ki naj vključuje pripombe k rezultatom in izvršilnim ukrepom.
Foodstuffs to be analysed under this programme should be submitted to laboratories complying with Article 3 of Directive 93/99/EEC.
Živila, ki bodo analizirana po tem programu, morajo biti predložena uradnim laboratorijem v skladu s členom 3 Direktive 93/99/EGS.
However, if such laboratories do not exist in the EFTA States for certain analysis included in this Recommendation, the States may nominate other laboratories providing the capacity to carry out these analyses.
Če pa v državah Efte ne obstajajo takšni laboratoriji za nekatere analize iz tega priporočila, lahko države imenujejo druge laboratorije, ki te analize lahko opravijo.
SCOPE AND METHODS
OBSEG IN METODE
Bacteriological safety of cheeses made from raw or thermised milk
Bakteriološka varnost sirov iz surovega ali toplotno obdelanega mleka
Scope of the programme
Obseg programa
Contaminated cheeses made from raw or thermised milk have been responsible for outbreaks of food poisoning in humans by several types of bacteria such as Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli and Staphylococcal enterotoxins.
Okuženi siri iz surovega ali toplotno obdelanega mleka so bili krivi za izbruhe zastrupitve s hrano pri ljudeh z različnimi tipi bakterij, kot so Salmonella, Listeria monocytogenes, verotoksigenična Escherichia coli in Staphylococcal enterotoksin.
A long tradition of production and consumption of raw milk cheeses exists in the EEA.
V EGP obstaja dolgoletna tradicija izdelave in porabe sirov iz surovega mleka.
In order to continue this tradition while ensuring food safety, considerable improvements have been made in the system of production, collection and storage of raw milk used for the production of cheeses.
Da bi se ta tradicija ohranila in hkrati zagotovila varnost hrane, se je sistem proizvodnje, zbiranja in shranjevanja surovega mleka, ki se uporablja za izdelavo sirov, znatno izboljšal.
Particular attention is paid by the concerned food operators in terms of hygiene and control along the entire process of production.
Zadevni živilski delavci posebno pozornost namenjajo higieni in nadzoru celotnega proizvodnega procesa.
The aim of this element of the programme is to investigate the microbiological safety of cheeses made from raw or thermised milk, in order to promote a high level of consumer protection and to collect information on the prevalence of pathogenic and indicator micro-organisms in those products.
Namen tega dela programa je raziskati mikrobiološko varnost sirov iz surovega ali toplotno obdelanega mleka, da bi zagotovili visoko raven varstva potrošnikov in zbrali podatke o razširjenosti patogenih in indikatorskih mikroorganizmov v teh proizvodih.
This investigation concerns a one-year programme and will be followed up, during its second year, by a wider programme on the bacteriological safety of cheeses.
Ta raziskava zadeva enoletni program, ki mu bo med drugim letom sledil še obsežnejši program o bakteriološki varnosti sirov.
The purpose of this wider programme is to establish the baseline contamination in other categories of cheeses in order to be able to draw meaningful conclusions on the specific risk of raw or thermised milk cheeses.
Namen tega razširjenega programa je ugotoviti izhodišča okužbe pri drugih kategorijah sira in priti do pomembnih zaključkov o posebnem tveganju pri sirih iz surovega in toplotno obdelanega mleka.
The results of the investigations of this part on raw and thermised milk cheeses will be analysed and provided taking account of the results of the general overview in this sector becoming available after the second year.
Rezultati raziskav iz tega dela o sirih iz surovega in toplotno obdelanega mleka bodo analizirani in predstavljeni ob upoštevanju rezultatov splošnega pregleda v tem sektorju, ki bodo na voljo po drugem letu.
The investigations should concern fresh, soft and semi-hard cheeses made from raw or thermised milk.
Raziskave morajo zajemati sveže, mehke in poltrde sire iz surovega ali toplotno obdelanega mleka.
The competent authorities of the EFTA States should take representative samples of these products, both at the production level and the retail level, including imported products, with a view to testing for the presence of Salmonella, Listeria monocytogenes and thermophilic Campylobacter and enumeration of Staphylococcus aureus and Escherichia coli.
Pristojni organi držav Efte odvzamejo reprezentativne vzorce teh proizvodov na ravni proizvodnje in na ravni prodaje na drobno, vključno z uvoženimi proizvodi, da se preveri prisotnost bakterij Salmonella, Listeria monocytogenes, termofilne bakterije Campylobacter ter število Staphylococcus aureus in Escherichia coli.
If Listeria monocytogenes is detected, the number of these bacteria should be enumerated.
Če odkrijejo bakterije Listeria monocytogenes, morajo ugotoviti njihovo število.
When samples are taken at retail level, tests may be limited to the presence of Salmonella and thermophilic Campylobacter and enumeration of Listeria monocytogenes.
Če so vzorci proizvodov odvzeti na ravni prodaje na drobno, se testi lahko omejijo na prisotnost bakterije Salmonella in termofilne bakterije Campylobacter ter število bakterij Listeria monocytogenes.
The samples, of 100 g minimum each or of one cheese if less than 100 g, should be handled hygienically, placed in refrigerated containers and sent immediately to the laboratory for analysis.
Vzorci tehtajo najmanj 100 g ali se kot vzorec vzame cel sir, če ta tehta manj kot 100 g, z njimi je treba ravnati higiensko, treba jih je shraniti v hlajene posode in nemudoma poslati na analizo v laboratorij.
However, the most recent version of standard ISO 6785 or EN/ISO 6579 is recommended for the detection of Salmonella, the most recent versions of standards EN/ISO 11290-1 and 2 are recommended for detection of Listeria monocytogenes, the most recent version of ISO 10272:1995 is recommended for the detection of thermophilic Campylobacter, the most recent version of EN/ISO 6888-1 or 2 is recommended for the enumeration of Staphylococcus aureus and the most recent version of standard ISO 11866-2,3 or ISO 16649-1,2 is recommended for the enumeration of Escherichia coli.
Vendar pa je najnovejša različica standarda ISO 6785 ali EN/ISO 6579 priporočena za ugotavljanje bakterije Salmonella, najnovejše različice standardov EN/ISO 11290-1 in 2 so priporočene za ugotavljanje bakterije Listeria monocytogenes, najnovejša različica standarda ISO 10272:1995 je priporočena za ugotavljanje termofilne bakterije Campylobacter, najnovejša različica EN/ISO 6888-1 ali 2 je priporočena za ugotavljanje števila bakterij Staphylococcus aureus, najnovejša različica standarda ISO 11866-2,3 ali ISO 16649-1,2 pa je priporočena za ugotavljanje števila bakterij Escherichia coli.
The overall level of sampling should be left to the judgement of the competent authorities of the EFTA States.
Skupna raven vzorčenja mora biti prepuščena presoji pristojnih organov držav Efte.
The results of the controls should be recorded on the model record sheet set out in Annex I.
Rezultate nadzorov je treba vnesti v vzorec evidenčnega lista, ki je določen v Prilogi I.
Bacteriological safety of fresh refrigerated poultry meat as regards thermophilic Campylobacter
Bakteriološka varnost svežega hlajenega perutninskega mesa glede termofilne bakterije Campylobacter
Thermophilic Campylobacter are a leading bacterial cause of food-related illness in humans.
Termofilne bakterije Campylobacter so najpogostejši vzrok s hrano povezanih bolezni pri ljudeh.
The number of reported human cases have been rising during recent years and epidemiological studies show that poultry meat is an important source of infection and that a significant proportion of fresh poultry meat for human consumption is contaminated with these bacteria.
Število prijavljenih okužb ljudi je v zadnjih letih naraslo in epidemiološke raziskave kažejo, da je perutninsko meso pomemben vir okužbe in da je precejšen delež svežega perutninskega mesa za prehrano ljudi okužen s temi bakterijami.
There is currently not enough scientific information to set a criterion in the legislation in force under the EEA Agreement for Campylobacter and further studies are under development to further understand the epidemiology of this pathogen and the role played by other animal products and other food in general.
Trenutno ni dovolj znanstvenih informacij za določitev merila v zakonodaji, veljavni po Sporazumu EGP za bakterijo Campylobacter in v razvoju so nadaljnje raziskave za boljše razumevanje epidemiologije tega patogena ter vloge drugih proizvodov živalskega izvora in hrane na splošno.
The aim of this element of the programme is to assess the microbiological safety of fresh poultry meat for Campylobacter in order to promote a high level of consumer protection and to collect information on the prevalence of these bacteria in such products.
Namen tega dela programa je oceniti mikrobiološko varnost svežega perutninskega mesa glede bakterije Campylobacter, da bi zagotovili visoko raven varstva potrošnikov in zbrali podatke o razširjenosti te bakterije v takšnih proizvodih.
The investigations should concern fresh refrigerated poultry meat, in particular chicken and turkey.
Raziskave morajo zajemati sveže hlajeno perutninsko meso, še posebej piščančje in puranje meso.
The competent authorities of the EFTA States should take representative samples of these products, both at the slaughterhouse level and the retail level, including imported products, with a view to testing for the presence of thermophilic Campylobacter.
Pristojni organi držav Efte odvzamejo reprezentativne vzorce teh proizvodov na ravni klavnice in na ravni prodaje na drobno, vključno z uvoženimi proizvodi, da se preveri prisotnost termofilne bakterije Campylobacter.
The samples, of 10 g each taken from neck skin before carcasses are chilled or, when samples are taken at retail level, 25 g or 25 square centimetres from breast meat, should be handled hygienically, placed in refrigerated containers and sent immediately to the laboratory for analysis.
Z vzorci, vzetimi iz kože na vratu preden se klavni trup ohladi, od katerih vsak tehta 10 g, ali, ko se vzorci jemljejo na ravni prodaje na drobno, z vzorci iz prsnega dela, od katerih vsak tehta 25 g oz. meri 25 cm2, je treba ravnati higiensko, treba jih je shraniti v hlajene posode in nemudoma poslati na analizo v laboratorij.
In addition, for a better comparability of results, it is recommended to carry out the sampling during the period from May to October.
Poleg tega je za boljšo primerljivost rezultatov vzorčenje priporočljivo izvajati v obdobju od maja do oktobra.
However, the most recent version of standard ISO 10272:1995 is recommended for the detection of thermophilic Campylobacter.
Vendar pa je najnovejša različica standarda ISO 10272:1995 priporočena za ugotavljanje termofilne bakterije Campylobacter.
The results of these controls should be recorded on the model record sheet set out in Annex II.
Rezultate nadzorov je treba vnesti v vzorec evidenčnega lista, ki je določen v Prilogi II.
Bacteriological and toxicological safety of spices
Bakteriološka in toksikološka varnost začimb
Spices, herbs and vegetables seasonings (spices) are valued for their distinctive flavours, colour and aromas.
Začimbe, zelišča in zelenjavne začimbe (začimbe) so cenjene zaradi njihovega prepoznavnega okusa, barve in arome.
However, spices may contain high numbers of micro-organisms, including pathogenic bacteria, moulds and yeasts.
Vendar pa lahko začimbe vsebujejo veliko število mikroorganizmov, vključno s patogenimi bakterijami, plesnijo in kvasovkami.
If not properly treated, they can result in rapid deterioration of food they are supposed to enhance.
Če z njimi ne ravnamo pravilno, lahko hitro pokvarijo hrano, ki naj bi jo sicer obogatile.
Spices have been reported to be the primary sources of food borne outbreaks when added to food where further growth of the pathogens was possible.
Začimbe so primarni viri izbruhov zastrupitve s hrano, če so dodane hrani, ki omogoča nadaljnjo rast patogenov.
This possibility is greater when spices are used in food which may not be thoroughly heat treated.
Ta možnost je večja, če so začimbe uporabljene pri hrani, ki ni bila temeljito toplotno obdelana.
The contamination with certain strains of moulds can also result in the production of toxins, such as aflatoxins which, if they exceed the levels laid down in the Act referred to at point 54zn of Chapter XII of Annex II to the EEA Agreement (Commission Regulation (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs [3]), can provoke serious risks for consumers' health.The aims of this element of the programme are to assess the bacteriological and toxicological safety of spices, to collect information on the prevalence of pathogenic micro-organisms and to verify that spices placed on the market do not exceed the limits of aflatoxins established in the legislation in force under the EEA Agreement, in order to ensure a high level of consumer protection.
Okužba z določeno vrsto plesni lahko povzroči tudi nastanek strupov, kot so aflatoksini, ki, če presežejo vrednosti, določene v Aktu iz točke 54zn poglavja XII Priloge II k Sporazumu EGP (Uredba Komisije (ES) št. 466/2001 z dne 8. marca 2001 o določitvi mejnih vrednosti nekaterih kontaminantov v živilih [3]), lahko predstavljajo resno tveganje za zdravje potrošnika.Namen tega dela programa je oceniti bakteriološko in toksikološko varnost začimb, zbrati podatke o razširjenosti patogenih mikroorganizmov in preveriti, ali začimbe, ki se pojavljajo na trgu, ne presegajo vrednosti aflotoksinov, ki so določene z zakonodajo, veljavno po Sporazumu EGP, da bi zagotovili visoko raven varstva potrošnikov.
The competent authorities of the EFTA States should take representative samples of spices at import level, at production level/packing establishments, at wholesale level, in establishments using spices in the preparation of food, and at retail level, with a view to testing for:
Pristojni organi držav Efte odvzamejo reprezentativne vzorce proizvodov na ravni uvoza, na ravni proizvodnje/podjetij za pakiranje, na ravni prodaje na debelo, v obratih, ki uporabljajo začimbe za pripravo hrane, in na ravni prodaje na drobno, da preverijo:
the count of Enterobacteriaceae, the presence of Salmonella and enumeration of Bacillus cereus and Clostridium perfringens.
Število Enterobacteriaceae, prisotnost Salmonella in število Bacillus cereus in Clostridium perfringens.
Enterobacteriaceae count is used as an indicator for possible irradiation or other similar treatments of spices.
Število Enterobacteriaceae je indikator morebitnega obsevanja ali podobnega ravnanja z začimbami.
The samples, of 100 g minimum each or one package if less than 100 g, should be handled hygienically and sent immediately to the laboratory for analysis.
Vzorci vsake začimbe tehtajo najmanj 100 g, ali se kot vzorec vzame cel paket, če ta tehta manj kot 100 g, z njimi je treba ravnati higiensko in jih nemudoma poslati na analizo v laboratorij.
Laboratories are allowed to use a method of their choice provided that its level of performance matches the aim to be achieved.
Laboratorijem je dovoljeno, da sami izberejo metodo, pod pogojem, da njena stopnja zmogljivosti zadostuje za dosego cilja.
However, the most recent version of standard ISO 6579:2002 is recommended for the detection of Salmonella, the most recent version of standard EN ISO 5552:1997 is recommended for the enumeration of Enterobacteriaceae, the most recent version of standard ISO 7932:1993 is recommended for the enumeration of Bacillus cereus and the most recent version of standard ISO 7937:1997 is recommended for the enumeration of Clostridium perfringens.
Vendar pa je najnovejša različica standarda ISO 6579:2002 priporočena za ugotavljanje bakterije Salmonella, najnovejša različica standarda EN ISO 5552:1997 je priporočena za ugotavljanje števila bakterij Enterobacteriaceae, najnovejša različica standarda ISO 7932:1993 je priporočena za ugotavljanje števila bakterij Bacillus cereus, najnovejša različica standarda ISO 7937:1997 pa je priporočena za ugotavljanje števila bakterij Clostridium perfringens.
The results of the following controls should be recorded on the model record sheet set out in Annex III, Section 1 and 2;
Rezultati nadzorov morajo biti vneseni v vzorec evidenčnega lista, ki je določen v Prilogi III, oddelek 1 in 2.
the levels of aflatoxins in spices, which should not exceed the maximum levels laid down in the legislation in force under the EEA Agreement.
Vrednosti aflotoksinov v začimbah, ki ne smejo presegati najvišje vrednosti, določene z zakonodajo, veljavno po Sporazumu EGP.
The sampling and analysis should be performed in accordance with the Act referred to at point 54 of Chapter XII of Annex II to the EEA Agreement (Commission Directive 98/53/EC of 16 July 1998 laying down the sampling methods and the methods of analysis for the official control of the levels for certain contaminants in foodstuffs [4]).
Vzorčenje in analize se izvajajo v skladu z Aktom iz točke 54s poglavja XII Priloge II k Sporazumu EGP (Direktiva Komisije 98/53/ES z dne 16. julija 1998 o določitvi metod vzorčenja in analitskih metod za uradni nadzor upoštevanja mejnih vrednosti onesnaževalcev v živilih [4]).
Pursuant to that Directive, the sample size must be between 1 and 10 kg, depending on the size of the lot to be controlled.The overall level of sampling should be left to the judgement of the competent authorities of the EFTA States.
Na podlagi te direktive mora biti velikost vzorca med 1 kg in 10 kg, odvisno od velikosti serije, ki bo pregledana.Skupna raven vzorčenja mora biti prepuščena presoji pristojnih organov Efte.
The results of the following controls should be recorded on the model record sheet set out in Annex IV to this Recommendation.
Rezultate naslednjih nadzorov je treba vnesti v vzorec evidenčnega lista, ki je določen v Prilogi IV tega priporočila.
This Recommendation is addressed to Iceland, Liechtenstein and Norway.
To priporočilo je naslovljeno na Islandijo, Lihtenštajn in Norveško.
Regulation as amended by Regulation (EC) No 857/2005 (OJ L 143, 7.6.2005, p. 9).
Uredba, kakor je bila spremenjena z Uredbo (ES) št. 857/2005 (UL L 143, 7.6.2005, str. 9).
Directive as last amended by Directive 2004/43/EC (OJ L 113, 20.4.2004, p. 14).
Direktiva, kakor je bila spremenjena z Direktivo 2004/43/ES (UL L 113, 20.4.2004, str. 14).
BACTERIOLOGICAL SAFETY OF CHEESES MADE FROM RAW OR THERMISED MILK
BAKTERIOLOŠKA VARNOST SIROV IZ SUROVEGA ALI TOPLOTNO OBDELANEGA MLEKA
EFTA State: _
Država Efte: _
Sampling stage
Raven vzorčenja
(number and kind) [3]
(število in vrsta) [3]
unripened soft (fresh) cheese
nezreli mehki (sveži) sir
Absent in 25g
odsoten pri 25 g
The number of samples to be taken may be reduced when sampling at retail level.
Število vzorčnih enot, ki se odvzamejo, se lahko zmanjša pri vzorčenju na ravni prodaje na drobno.
S = Satisfactory, A = Acceptable, U = Unsatisfactory, A = Absent, P = Present.
Z = zadovoljivo, S = sprejemljivo, N = nezadovoljivo, O = odsotnost, P = prisotnost.
As regards Staphylococcus aureus and Escherichia coli, the result is satisfactory if all the values observed are < m, acceptable if maximum of c values are between m and M, and unsatisfactory if one or more values are > M or more than c values are between m and M.
Pri Staphylococcus aureus in Escherichia coli, je rezultat zadovoljiv, če so vse ugotovljene vrednosti < m, sprejemljiv, če so maksimumi največ vrednosti c med m in M, in nezadovoljiv, če je ena ali več vrednosti > M ali če je med m in M več vrednosti, kot je vrednosti c.
For reporting enforcement measures it is recommended to use the following categories: verbal warning, written warning, improved in house control required, recall of product required, administrative penalty, court action, other.
Pri poročanju o izvršilnih ukrepih je priporočeno uporabiti naslednje kategorije: ustni opomin, pisni opomin, potreben okrepljen notranji nadzor, potreben umik izdelka, upravna kazen, sodni postopek, drugo.
MICROBIOLOGICAL SAFETY OF FRESH POULTRY MEAT (AS REGARDS THERMOPHILIC CAMPYLOBACTER)
MIKROBIOLOŠKA VARNOST SVEŽEGA PERUTNINSKEGA MESA (GLEDE TERMOFILNE BAKTERIJE CAMPYLOBACTER)
Bacterial pathogens/criteria [1]
Bakterijski patogeni/merila [1]
(number and kind) [2]
(število in vrsta) [2]
Absent
odsotnost
Present
prisotnost
Thermophilic Campylobacter
Termofilne bakterije Campylobacter
Fowl/chicken
Kokoš/piščanec
BACTERIOLOGICAL SAFETY OF SPICES
BAKTERIOLOŠKA VARNOST ZAČIMB
Absent in 25 g
odsoten pri 25 g
Import or production/packaging or wholesale
Uvoz ali proizvodnja/ pakiranje ali prodaja na debelo
Nutmeg/ginger/curcuma
Muškat/ingver/kurkuma
Other spices and herbs
Druge začimbe in zelišča
Establishment (using large amount of spices for food preparation)
Obrati (ki uporabljajo velike količine začimb za pripravo hrane)
Import or production/ packaging or wholesale
Uvoz ali proizvodnja/ pakiranje ali prodaja na debelo
Bacterial groups/criteria [4]
Bakterijske skupine/merila [4]
Analysis results [5]
Rezultati analize [5]
(number and kind) [6]
(število in vrsta) [6]
TOXICOLOGICAL SAFETY OF SPICES
TOKSIKOLOŠKA VARNOST ZAČIMB
Aflatoxin total
Aflatoksin skupno
Import or establishment for packaging or wholesaler
Uvoz ali podjetje za pakiranje ali trgovec na debelo
Establishment
Obrati
(using large amount of spices for food preparation)
(ki uporabljajo velike količine začimb za pripravo hrane)
m = 1000 cfu/g
m = 1000 cfu/g
M = 10000 cfu/g
M = 10000 cfu/g
m = 10000 cfu/g
m = 10000 cfu/g
M = 100000 cfu/g
M = 100000 cfu/g
n = 5 c = 0
š = 5 c = 0
n = 5 c = 2
š = 5 c = 2
n = 5 c = 1
š = 5 c = 1
S = Satisfactory, A = Acceptable, U = Unsatisfactory. As regards Bacillus cereus and Clostridium perfringens the result is satisfactory if all the values observed are < m, acceptable if maximum of c values are between m and M, and unsatisfactory if one or more values are > M or more than c values are between m and M.
Z = zadovoljivo, S = sprejemljivo, N = nezadovoljivo; pri Bacillus cereus in Clostridium perfringens, je rezultat zadovoljiv, če so vse ugotovljene vrednosti < m, sprejemljiv, če so maksimumi vrednosti c med m in M, in nezadovoljiv, če je ena ali več vrednosti > M ali če je med m in M več vrednosti, kot je vrednosti c.
Recommendation of the EFTA surveillance authority
Priporočilo nadzornega organa EFTA
No 55/04/COL
št. 55/04/COL
concerning a coordinated monitoring programme for 2004 to ensure compliance with maximum levels of pesticide residues in and on cereals and certain other products of plant origin
o usklajenem programu spremljanja za leto 2004, da se zagotovi skladnost z mejnimi vrednostmi ostankov pesticidov v in na žitih ter nekaterih drugih proizvodih rastlinskega izvora
THE EFTA SURVEILLANCE AUTHORITY,
NADZORNI ORGAN EFTA –
Having regard to the Agreement between the EFTA States on the establishment of a Surveillance Authority and a Court of Justice, and in particular Article 5(2)(b) and Protocol 1 thereof,
ob upoštevanju Sporazuma med državami EFTA o ustanovitvi Nadzornega organa in Sodišča in zlasti člena 5(2)(b) ter Protokola 1 k Sporazumu,
Having regard to the Act referred to at point 38 of Chapter XII of Annex II to the EEA Agreement (Council Directive 86/362/EEC of 24 July 1986 on the fixing of maximum levels for pesticide residues in and on cereals [1]), as last amended and adapted to the EEA Agreement by Protocol 1 thereto, and in particular Article 7(2)(b) thereof,
ob upoštevanju akta iz točke 38 poglavja XII Priloge II k Sporazumu EGP (Direktiva Sveta 86/362/EGS z dne 24. julija 1986 o določanju mejnih vrednosti ostankov pesticidov v in na žitih [1]), kakor je bil nazadnje spremenjen in usklajen s Sporazumom EGP s Protokolom 1 k Sporazumu EGP, in zlasti člena 7(2)(b) Sporazuma,