
Article 1 
The sampling of meat from bovine animals, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden, and subjected to a microbiological test shall be carried out in accordance with Annex I.
Article 2 
The sampling of meat from porcine animals, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden and subjected to a microbiological test, shall be carried out in accordance with Annex I.
Article 3 
The sampling of meat from domestic fowl, turkeys, guinea fowl, ducks and geese, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden and subjected to a microbiological test, shall be carried out in accordance with Annex II.
Article 4 
The sampling of flocks of origin of eggs intended for Finland and Sweden and subject to a microbiological test as provided for in Article 8(2)(b) of Regulation (EC) No 853/2004 shall be carried out in accordance with:

((a)) the minimum sampling requirements for laying flocks laid down in the table set out in point 1 of part B of Annex II to Regulation (EC) No 2160/2003;
((b)) the requirements for monitoring in laying flocks set out in point 2 of the Annex to Regulation (EU) No 517/2011.
Article 5 

1. Microbiological testing for Salmonella of the samples taken in accordance with Articles 1 to 4 shall be carried out in accordance with the methods described in the following documents:
(a) in case of samples of meat as referred to in Articles 1, 2 and 3:
((i)) EN/ISO 6579: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp;
((ii)) NMKL (Nordic Committee on Food Analysis) method No 71: Salmonella. Detection in food; or
((iii)) methods validated for meat against the methods referred to in (i) and (ii) or other internationally accepted protocols, provided that they are:

— used on meat from bovine and porcine animals and from poultry, and
— certified by a third party in accordance with the protocol set out in standard EN/ISO 16140 Microbiology of food and animal feeding stuffs - Protocol for the validation of alternative methods (EN/ISO 16140).
(b) in case of samples of flocks as referred to in Article 4: EN/ISO 6579-2002/Amd1:2007 Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage.
2. Where the results of the microbiological testing referred to paragraph 1(a) are contested between Member States, the most recent edition of EN/ISO 6579 shall be regarded as the reference method.
Article 6 

1. Consignments of meat referred to in Articles 1, 2 and 3 shall be accompanied by a trade document complying with the model set out in Annex IV.
2. Consignments of egg referred to in Article 4 shall be accompanied by a certificate complying with the model set out in Annex V.
Article 7 
Decisions 95/168/EC, 95/409/EC, 95/411/EC and 2003/470/EC are repealed.
Article 8 
This Regulation shall enter into force on the 20th day following its publication in the Official journal of the European Union.
It shall apply from 1 January 2006.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
Section A  1. 
The non-destructive sampling method as described in ISO 17604 standard, including the rules for storage and transport of samples must be used.

For beef carcases, three sites must be sampled (leg, flank and neck). For pork carcases, two sites must be sampled (leg and brisket). An abrasive sponge sampling method must be used. The sampling area must cover a minimum of 100 cm2 per site selected. Samples from the different sampling sites on the carcase must be pooled before examination.

Each sample must be duly marked and identified.
 2. 
Pieces of tissue must be obtained by punching a sterile cork borer into the meat surface or cutting a slice of tissue of approximately 25 cm2 with sterile instruments. The samples must be aseptically transferred into a sample container or plastic dilution bag and then homogenised (peristaltic stomacher or rotary blender (homogeniser)). Samples of frozen meat must remain frozen during transport to the laboratory. Samples from chilled meat must not be frozen but kept refrigerated. Separate samples of the same consignment may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Each sample must be duly marked and identified.
 3. 
Pieces of meat must be obtained by sampling of approximately 25 g with sterile instruments. The samples must be aseptically transferred into a sample container or plastic dilution bag and then homogenised (peristaltic stomacher or rotary blender (homogeniser)). Samples of frozen meat must remain frozen during transport to the laboratory. Samples from chilled meat must not be frozen but kept refrigerated. Separate samples of the same consignment may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Each sample must be duly marked and identified.

Section B  1. 
The number of carcases or half-carcases (units) in a consignment of which separate random samples are to be taken must be as follows:


Consignment (number of packing units) Number of packing units to be sampled
1-24 Number equal to the number of packing units, with a maximum of 20
25-29 20
30-39 25
40-49 30
50-59 35
60-89 40
90-199 50
200-499 55
500 or more 60
 2. 
The number of packing units in the consignment of which separate random samples are to be taken must be as follows:


Consignment (number of packing units) Number of packing units to be sampled
1-24 Number equal to the number of packing units, with a maximum of 20
25-29 20
30-39 25
40-49 30
50-59 35
60-89 40
90-199 50
200-499 55
500 or more 60

Depending on the weight of the packing units, the number of packing units to be sampled may be reduced using the following multiplication factors:


Weight of packing units > 20 kg 10-20 kg < 10 kg
Multiplication factors × 1 × 3/4 × 1/2

ANNEX II
Section A  1. 
Random samples must be evenly distributed through the whole consignment. Sampling must consist of pieces of about 10 g of neck skin to be removed aseptically with a sterile scalpel and tweezers. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.
 2. 
Pieces of tissue of about 25 g must be obtained by punching a sterile cork borer into the meat surface or cutting a slice of tissue with sterile instruments. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.
 3. 
Pieces of meat must be obtained by sampling of approximately 25 g with sterile instruments. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.

Section B 
The number of packing units in the consignment of which separate random samples are to be taken must be as follows:


Consignment (number of packing units) Number of packing units to be sampled
1-24 Number equal to the number of packing units, with a maximum of 20
25-29 20
30-39 25
40-49 30
50-59 35
60-89 40
90-199 50
200-499 55
500 or more 60

Depending on the weight of the packing units, the number of samples may be reduced by using the following multiplication factors:


Weight of packing units > 20 kg 10-20 kg < 10 kg
Multiplication factors × 1 × 3/4 × 1/2

ANNEX III
Section A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Section B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Section C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ANNEX IV (a) Commercial documents shall be produced, according to the layout of the model appearing in this Annex. It shall contain, in the numbered order that appears in the model, the attestations that are required for the transportation of meat from bovine or porcine animals or meat from poultry, including minced meat.
 (b) It shall be drawn up in one of the official languages of the EU Member State of destination. However, it may also be drawn up in other EU languages, if accompanied by an official translation or if previously agreed by the competent authority of the Member State of destination.
 (c) The commercial document shall be produced at least in triplicate (one original and two copies). The original shall accompany the consignment to its final destination. The receiver must retain it. The producer must retain one of the copies and the carrier the other.
 (d) The original of each commercial document shall consist of a single page, both sides, or, where more text is required it shall be in such a form that all pages needed are part of an integrated whole and indivisible.
 (e) If for reasons of identification of the items of the consignment, additional pages are attached to the document, these pages shall also be considered as forming part of the original of the document by the application of the signature of the responsible person, in each of the pages.
 (f) When the document, including additional pages referred to in (e), comprises more than one page, each page shall be numbered, (page number) of (total number of pages), at the bottom and shall bear the code number of the document that has been designated by the responsible person at the top.
 (g) The original of the document shall be completed and signed by the responsible person.
 (h) The colour of the signature of the responsible person shall be different to that of the printing.

ANNEX V
