Traduction de «Alliage de traitement thermique » (Français → Anglais) :

those which have received heat treatment or other processing effective to eliminate L. monocytogenes, when recontamination is not possible after this treatment (e.g. products heat treated in their final package),

Regular testing against the criterion is not required in normal circumstances for the following ready-to-eat foods: — those which have received heat treatment or other processing effective to eliminate L. monocytogenes, when recontamination is not possible after this treatment (for example, products heat treated in their final package), — fresh, uncut and unprocessed vegetables and fruits, excluding sprouted seeds, — bread, biscuits and similar products, — bottled or packed waters, soft drinks, beer, cider, wine, spirits and similar products, — sugar, honey and confectionery, including cocoa and chocolate products, — live bivalve mollusc ...[+++]s, ►M2 — food grade salt.

2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment

to dispatch products, notably fresh meat and meat products, milk and milk products, hides and skins and other animal products from the same species from the county of Louth to other parts of Ireland, to the other Member States and to third countries, unless these products were obtained before 20 February 2001 or have been treated in a way that the risk of spreading the food-and-mouth disease virus is avoided (pasteurisation and heat-treatment of milk, heat treatment of meat products, treatment of skins and hides).

This includes the incineration by oxidation of waste as well as other thermal treatment processes such as pyrolysis, gasification or plasma processes in so far as the substances resulting from the treatment are subsequently incinerated.

Comments related to: the need to define a variety of heat treatments equivalent to the one proposed; the requirement for a test in addition to record-keeping to determine whether a given cheese was manufactured from heat-treated milk; the need to permit technologies other than pasteurization and heat treatment; the disruption of the imported raw milk cheese trade if the proposal were to be implemented; serious financial loss if the inventory of raw milk cheeses presently being aged would have to be destroyed; loss of flavour of hard cheeses due to pasteurization and heat treatment of milk; heat treatment or pasteurization is not ne ...[+++]cessary if good hygienic production practices are followed on the farm for raw milk; the financial burden of purchasing, installing and operating pasteurizers.