I do not know if this is the appropriate place for the post or the Microbiology forum, anyway...
I was taking a look at recent RASFF notifications (RASFF is the EU alert system for foodstuffs etc) and noticed an allert coming from the UK, concerning chorizo (spanish salami like product), in which they detected strains of Bacillus pumilus and Bacilus subtilis. The detection resulted in the recall of the product from the market.
The question is simple: why did the UK authorities check for Bacillus??? is it dictated in UK legislation? in the EU legislation (2073/2005, 1441/2007) it is not included though
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