食品伙伴网讯 据欧盟网站消息，2月5日欧盟委员会就乳酸用于牛胴体减少微生物污染发布了（EU） No 101/2013条例，具体使用条件见法规附件。新条例将自公布20天后生效，适用于所有成员国。
部分原文报道如下：
COMMISSION REGULATION （EU） No 101/2013
of 4 February 2013
concerning the use of lactic acid to reduce microbiological surface contamination on bovine carcases
（Text with EEA relevance）
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation （EC） No 853/2004 of 29 April 2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin （ 1 ）， and in particular Article 3（2） thereof,
Whereas:
（1） Regulation （EC） No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs （ 2 ） lays down general rules for food business operators on the hygiene of foodstuffs, taking particular account of the principle concerning the general implementation of procedures based on hazard analysis and critical control point （HACCP）。
（2） Regulation （EC） No 853/2004 lays down specific rules on the hygiene of food of animal origin for food business operators. It provides that food business operators are not to use any substance other than potable water to remove surface contamination from products of animal origin, unless use of the substance has been approved in accordance with that Regulation.
（3） In addition, Commission Regulation （EC） No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs （ 3 ） lays down the microbiological criteria for certain microorganisms and the implementing rules to be complied with by food business operators when implementing
the general and specific hygiene measures referred to in Regulation （EC） No 852/2004. It provides that food business operators are to ensure that foodstuffs are to comply with those microbiological criteria.
（4） On 14 December 2010, the Commission received an application for approval of the use of lactic acid to reduce surface contamination of bovine carcases and meat.
原文链接：http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:034:0001:0003:EN:PDF
