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Part, Chapter, Paragraph
1 II, 5. 1. 1| rectum. The evidence that red meat, processed meat, substantial
2 II, 5. 1. 1| that red meat, processed meat, substantial consumption
3 II, 5. 3. 4| rectum. The evidence that red meat, processed meat, substantial
4 II, 5. 3. 4| that red meat, processed meat, substantial consumption
5 II, 6. 3. 6| good hygiene practices in meat processing and food handling
6 II, 6. 3. 6| raw or undercooked, pig meat. Other sources of infection
7 II, 6. 3. 6| ingestion of raw or undercooked meat.~There is wide variation
8 II, 6. 3. 6| consumption of raw or undercooked meat products from pigs, wild
9 II, 6. 3. 6| for Trichinella larvae in meat inspection in the EU. The
10 II, 6. 3. 6| imported and wild animal meat and consumption of such
11 II, 6. 3. 6| such undercooked or raw meat should be avoided.~In the
12 II, 6. 3. 7| or undercooked infected meat; and 4) inhalation of infective
13 II, 9 | vegetables, fruit, lean meat and olive oil, whereas older
14 II, 9. 4. 4| vegetables, fruit, lean meat and olive oil, whereas older
15 III, 10. 2. 1| accordingly.~ ~Iron~ ~Although meat intake is generally high
16 III, 10. 2. 1| of foods such as seafood, meat, pulses, nuts and cereals,
17 III, 10. 2. 1| nutrients normally supplied by meat. Strict vegetarians or vegans
18 III, 10. 2. 1| consumption of cereals, meat, fresh vegetables and fruits
19 III, 10. 2. 1| apparent consumption of meat and fishery products from
20 III, 10. 2. 1| apparent consumption of meat, 2003~ ~Table 10.2.1.7.3.
21 III, 10. 2. 1| apparent consumption of meat and fishery products, EU15,
22 III, 10. 2. 1| Keinan-Boker et al,. 2002), meat (Linseisen et al, 2002b),
23 III, 10. 2. 1| et al, 2002b), processed meat (Linseisen et al, 2006),
24 III, 10. 2. 1| Norat T, Riboli E. (2002b): Meat consumption in the European
25 III, 10. 2. 1| characteristics of processed meat which might be associated
26 III, 10. 4. 2| and Salmonella in broiler meat. The results of these surveys
27 III, 10. 4. 2| monocytogenes in dairy and meat products, biotoxins in live
28 III, 10. 4. 2| products~Fruit and vegetables~Meat and~meat products ~Dairy
29 III, 10. 4. 2| and vegetables~Meat and~meat products ~Dairy products~
30 III, 10. 4. 2| Listeria monocytogenes~ ~ ~Meat products~Soft cheese~Smoked
31 III, 10. 4. 2| Increasing (7.8% in 2005)~Poultry meat and contaminated drinking
32 III, 10. 4. 2| of 197,363 cases. Poultry meat is assumed to be amongst
33 III, 10. 4. 2| samples in fresh poultry meat was high in most member
34 III, 10. 4. 2| well as poultry and pig meat (up to 18%). In 2005, Salmonella
35 III, 10. 4. 2| from fresh poultry and pig meat. An overall decreasing trend
36 III, 10. 4. 2| egg products and broiler meat were the most frequent vehicles
37 III, 10. 4. 2| Campylobacter outbreaks broiler meat remained the major source
38 III, 10. 4. 2| Antibacterial agents~Residues in meat~Development of~resistance
39 III, 10. 4. 2| clenbuterol)~Residues in meat~ ~At current levels of~exposure,
40 III, 10. 4. 2| based products, milk~and meat via animal feed~products~ ~ ~
41 III, 10. 4. 2| of animal origin such as meat and meat based products,
42 III, 10. 4. 2| origin such as meat and meat based products, milk and
43 III, 10. 4. 2| present document.~ ~Safety of meat and milk from cattle and
44 III, 10. 4. 2| animals with respect to meat and milk composition, toxicity
45 IV, 12. 10 | establishments such as:~Approved meat and meat products establishments~ ~
46 IV, 12. 10 | such as:~Approved meat and meat products establishments~ ~
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