Data on the health and hygiene suitability of foodstuffs, collected on the basis of regular programmed official control of foods in public health institutions and on the basis of notified alimentary epidemics, indicate that microbiological contamination of foodstuffs is the most frequent cause of health and hygiene safety of foods in the Republic of Slovenia, while an excessive chemical contamination has not yet been recognized as a major health problem.

The operator of the establishment, the owner or his agent must conduct regular checks on the general hygiene of conditions of production in his establishment, inter alia by means of microbiological controls.

Microbiological controls

A programme of microbiological quality control must be used to assess the health status of the hatchery.

Whereas microbiological criteria and temperature control criteria may be adopted for certain classes of foodstuffs;

microbiological criteria applicable, under conditions managed and controlled by the operator or manager of the establishment, to the use-by date.

The operator or manager of the wild game processing house must, in accordance with paragraph 4, conduct regular checks on the general hygiene of conditions of production in his establishment, inter alia, by means of microbiological controls.

Details of the critical control points under which each processing plant satisfactorily complies with the microbiological standards must be recorded and maintained so that the owner, operator or their representative and the competent authority can monitor the operation of the processing plant.

Without prejudice to more specific Community rules, microbiological criteria and temperature control criteria for certain classes of foodstuffs may be adopted in accordance with the procedure laid down in Article 14 and after consulting the Scientific Committee for Food set up by Decision 74/234/EEC (1).

These tests shall, wherever applicable, relate to the control of average masses and maximum deviations, to mechanical, physical or microbiological tests, organoleptic characteristics, physical characteristics such as density, pH, refractive index, etc. For each of these characteristics, standards and tolerance limits shall be specified by the applicant in each particular case.

These tests shall, wherever applicable, relate to the control of average masses and maximum deviations, to mechanical, physical, chemical or microbiological tests, physical characteristics such as density, pH, refractive index, etc. For each of these characteristics, specifications, with appropriate confidence limits, shall be established by the applicant in each particular case.

When considering whether a given third country fulfils the criteria set out in Article 15 of Directive 71/118/EEC and Article 3(2) of Directive 72/462/EEC in order to be included on the list drawn up in accordance with those Directives, the Commission shall take into account the rules of that third country with regard to the implementation of regular checks on the general hygiene, based on hazard analysis and critical control points principles and on microbiological controls as necessary, carried out by operators exporting fresh poultrymeat or fresh meat to the Community.

the physico-chemical and microbiological specifications of the raw materials and the finished product and the purity and microbiological control criteria of the cosmetic product;

This includes microbiological controls.

Products used for preservation and remedial treatment of masonry or other construction materials other than wood by the control of microbiological and algal attack.

Products used for the preservation of fibrous or polymerised materials, such as leather, rubber or paper or textile products and rubber by the control of microbiological deterioration.

Methods to show the microbiological purity of the final product and showing that contaminants have been controlled to an acceptable level, the results obtained and information on variability

Whereas microbiological criteria and temperature control criteria may be adopted for certain classes of foodstuffs; whereas, if adopted, they should be in accordance with scientifically accepted general principles;

AFTER CONSULTING THE SCIENTIFIC VETERINARY COMMITTEE AND BEFORE 1 APRIL 1984 , THE COMMISSION WILL SUBMIT A REPORT , TOGETHER WITH SUITABLE PROPOSALS , ON MICROBIOLOGICAL CONTROLS IN THE HYGIENIC PRODUCTION OF FRESH MEAT.

Moreover, future Community legislation on food hygiene should cover specific elements necessary for the prevention, control and monitoring of zoonoses and zoonotic agents and include specific requirements for the microbiological quality of food.

From a microbiological safety point of view, the product should be used immediately. If not used immediately, in-use storage should not be longer than 24 hours at 2°C - 8°C provided that dilution has taken place under controlled and validated aseptic conditions.

The operator of the establishment, the owner or his agent must, in accordance with the second subparagraph of paragraph 4, conduct regular checks on the general hygiene of conditions of production in his establishment, inter alia, by means of microbiological controls.

Moreover, a future regulation of the European Parliament and of the Council on the hygiene of foodstuffs should cover specific elements necessary for prevention, control and monitoring of zoonoses and zoonotic agents and include specific requirements for the microbiological quality of food.

Without prejudice to more specific Community rules, microbiological criteria and temperature control criteria for certain classes of foodstuffs may be adopted in accordance with the procedure laid down in Article 14 and after consulting the Scientific Committee for Food set up by Decision 74/234/EEC (5).

Methods to show microbiological purity of the final product and showing that contaminants have been controlled to an acceptable level, results obtained and information on variability Methods used to show that there are no human or other mammalian pathogens as contaminants in the active agent, including in the case of protozoa and fungi, the effects of temperature (35 oC and other relevant temperatures)

The Applicant also presented data from six placebo- controlled studies conducted in over 400 patients, showing no evidence of increase in resistance of the microbiological flora of the gastrointestinal tract (faeces), vagina, skin, saliva or dental plaque after long-term treatment with doxycycline 40 mg/ day for 6 to 18 months, which is in line with pharmacokinetic investigations on target site exposure.