1.3.3.6. short weight dried fish 1.3.3.7. dried fish 1.3.3.8. fish soups, dry product to be coocked 1.3.3.9. cookery products, processed: - fish and minced fish products, pastes, pate, baked, fried, cooked, with oil, dressing etc., with flour component (pasties, pelmeni etc., incl. Frozen products) - multicomponent products, 5 х 1Е4 5 х 1Е4 5 х 1Е5 1 х 1Е4 5 х 1Е4 0,1 0,1 0,001 1,0 0,01 - - - 1,0 1,0 1,0 0,1 - 1,0 1,0 25 25 25 max.100 COE/g in vacuum package salmonell a only mould max.50 COE/g, yield max.100 COE/g in vacuum package salmonell a only mould max.50 COE/g, yield max.100 COE/g salmonell a only mould and yield max.100 COE/g in vacuum package salmonell a only mould and yield max.100 COE/g in
thick soup, pilau, snacks, stewed snacks, sea products with vegetables incl. Frozen; - jelled products, galantine, jellied fish etc. 1.3.3.10. cookery products, non- processed: - fish and sea product salads without dressing; - salted fish, cut; pate and pastes; - butter: with herring, caviar, shrimp products etc. 1.3.3.11. coocked and frozen products: - ready frozen lunch and snack fish meals, pancakes with fish, fish stuffing incl. In vacuum package - structurized products (”crab sticks” etc.) 1.3.3.12. mayonnaise on the basis of fish broth 5 х 1Е4 1 х 1Е4 2 х 1Е5 2 х 1Е5 2 х 1Е4 1 х 1Е3 - 0,1 1,0 0,01 0,001 0,1 1,0 0,01 1,0 1,0 0,1 0,1 0,1 1,0 - - - - - 0,1 1,0 - 25 25 25 25 25 25 25 vacuum package salmonell a only salmonell a only Proteus is not allowed in 0,1 g of the product the same The same enterococ cus – 1 x 1E3 COE/g max. (in sliced and served products) in vacuum package enterococ cus – 2 x 1E3 COE/g max. (in minced products) salmonell a only mould max. 10
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Registered with the Ministry of Jus
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2.3.2. FOOD RAW MATERIAL AND FOODST
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2.16. Foodstuffs shall be packed so
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3.8. The content of major chemical
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Bioactive substances, food componen
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3) Information on the donor organis
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II Group of products containing unv
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2 Enzyme preparations for the food
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Alpha-amylase 1. B. subtilis pc. F
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Xylose B. coagulans, Streptomyces o
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Альфа- ацетоацетат
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Phospholipase A2 Aspergillus niger
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Tаble 3 Microorganisms that are al
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Staphylococcus, Pediococcus,Breviba
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Vector - pgAMpR A. niger with the g
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Kluyveromyces marxianus (= Kluyvero
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- The label on consumer packaging f
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5.9.2. The activities for the imple
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Group of methods etc.) , Including
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Mold fungi Production of mycotoxins
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Products of the I and II group Prod
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5.10.16.1. Identification of the gr
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GMO: which contains genetically mod
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6.8.2. When you work with bees (dur
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- Page 53 and 54: Epidemiological examination 18. Nat
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