Part,  Chapter, Paragraph

 1    I,     2.  1    |              exposure to a variety of micro-organisms and made the prevention
 2  III,    10.  1    |          bacteria, viruses, and other micro-organisms, pollen or allergens of
 3  III,    10.  3.  3|              the increasing number of micro-organisms strains that have become
 4  III,    10.  4.  1|         environment for the growth of micro-organisms (mould, bacteria) but also
 5  III,    10.  4.  2| radio-chemicals or unsafe products.~ ~Micro-organisms, contaminants and residues.~ ~
 6  III,    10.  4.  2|             others,~ ~• occurrence of micro-organisms; and~• contaminants and
 7  III,    10.  4.  2|        determination of the following micro-organisms in food or feed:~ ~• Salmonella;~•
 8  III,    10.  4.  2| Community-wide source of data for all micro-organisms. Hence, data on organisms
 9  III,    10.  4.  2|              the safety assessment of micro-organisms used in feed/food production
10  III,    10.  4.  2|               of genetically modified micro-organisms. Official Journal of the
11  III,    10.  4.  2|              presumption of safety of micro-organisms in food and feed. 13-14
12  III,    10.  4.  3|            procedures or re-growth of micro-organisms in the distribution systems
13  III,    10.  4.  3|            procedures or re-growth of micro-organisms in the distribution system.
14   IV,    13.  2.  3|             Gastroenteritis caused by micro-organisms in food~ ~ ~Passive Smoking~