Part,  Chapter, Paragraph

 1    I,     2.  1    |         social environments and microbiological ecosystems. Globalisation
 2    I,     2.  2    |         social environments and microbiological ecosystems and trade in
 3  III,    10.  4.  2|       antimicrobial resistance, microbiological contaminants and food-borne
 4  III,    10.  4.  2|     number of notifications for microbiological contamination and for the
 5  III,    10.  4.  2|        has to properly consider microbiological criteria, applicable at
 6  III,    10.  4.  2|         products on the market; microbiological criteria are tools that
 7  III,    10.  4.  2| distribution of microorganisms, microbiological testing of finished food
 8  III,    10.  4.  2|    HACCP) principles. Com 05 on microbiological criteria for foodstuffs,
 9  III,    10.  4.  2|       CE of 15 November 2005 on microbiological criteria for foodstuffs.
10  III,    10.  4.  3|   within the Directive’s scope. Microbiological contamination and also chemical
11  III,    10.  4.  5|      two mandatory standards of microbiological indicators for faecal contamination,
12  III,    10.  5.  1|       served by these supplies. Microbiological contamination of small water
13   IV,    13.  2.  3| demonstrable health loss due to microbiological contamination of food is
14   IV,    13.  2.  3|       DISEASE~ ~Dietary Factors~Microbiological contamination~Chemical contamination~