[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"law-eurlex-reg_2005_1688-de":3},{"abbreviation":4,"title":5,"source_type":6,"total":7,"offset":8,"publishable_count":9,"is_thin":10,"entries":11},"reg_2005_1688","zur Durchführung der Verordnung (EG) Nr. 853\u002F2004 des Europäischen Parlaments und des Rates hinsichtlich zusätzlicher Garantien betreffend Salmonellen bei Sendungen bestimmten Fleischs und bestimmter Eier nach Finnland und Schweden","eurlex",34,0,22,false,[12,17,20,23,26,29,32,35,38,41,44,47,50,54,58,62,66,70,74,77,80,84,87,90,93,96,99,102,104,107,110,112,115,118],{"norm_key":13,"title":14,"chapter":15,"slug":16},"ErwGr. 1",null,"Erwägungsgründe","erwgr-1",{"norm_key":18,"title":14,"chapter":15,"slug":19},"ErwGr. 2","erwgr-2",{"norm_key":21,"title":14,"chapter":15,"slug":22},"ErwGr. 3","erwgr-3",{"norm_key":24,"title":14,"chapter":15,"slug":25},"ErwGr. 4","erwgr-4",{"norm_key":27,"title":14,"chapter":15,"slug":28},"ErwGr. 5","erwgr-5",{"norm_key":30,"title":14,"chapter":15,"slug":31},"ErwGr. 6","erwgr-6",{"norm_key":33,"title":14,"chapter":15,"slug":34},"ErwGr. 7","erwgr-7",{"norm_key":36,"title":14,"chapter":15,"slug":37},"ErwGr. 8","erwgr-8",{"norm_key":39,"title":14,"chapter":15,"slug":40},"ErwGr. 9","erwgr-9",{"norm_key":42,"title":14,"chapter":15,"slug":43},"ErwGr. 10","erwgr-10",{"norm_key":45,"title":14,"chapter":15,"slug":46},"ErwGr. 11","erwgr-11",{"norm_key":48,"title":14,"chapter":15,"slug":49},"ErwGr. 12","erwgr-12",{"norm_key":51,"title":52,"chapter":14,"slug":53},"Art. 1","Probenahme bei Rindfleisch","art-1",{"norm_key":55,"title":56,"chapter":14,"slug":57},"Art. 2","Probenahme bei Schweinefleisch","art-2",{"norm_key":59,"title":60,"chapter":14,"slug":61},"Art. 3","Probenahme bei Geflügelfleisch","art-3",{"norm_key":63,"title":64,"chapter":14,"slug":65},"Art. 4","Probenahme bei den Herden, von denen die Eier stammen","art-4",{"norm_key":67,"title":68,"chapter":14,"slug":69},"Art. 5","Methoden zur mikrobiologischen Untersuchung der Proben","art-5",{"norm_key":71,"title":72,"chapter":14,"slug":73},"Art. 6","Dokumentation","art-6",{"norm_key":75,"title":14,"chapter":14,"slug":76},"Art. 7","art-7",{"norm_key":78,"title":14,"chapter":14,"slug":79},"Art. 8","art-8",{"norm_key":81,"title":82,"chapter":83,"slug":14},"Anhang I.1","1. Schlachtkörper, Schlachthälften und Viertel, die vom Ursprungsschlachthof stammen („Abstrichverfahren“)","Anhänge",{"norm_key":85,"title":86,"chapter":83,"slug":14},"Anhang I.2","2. Aus einem anderen Betrieb als dem Ursprungsschlachthof des Schlachtkörpers stammende Viertel, Teilstücke und kleinere Stücke („Destruktives Verfahren“)",{"norm_key":88,"title":89,"chapter":83,"slug":14},"Anhang I.3","3. Hackfleisch\u002FFaschiertes („Destruktives Verfahren“)",{"norm_key":91,"title":92,"chapter":83,"slug":14},"Anhang I.4","1. Schlachtkörper, Schlachthälften, in höchstens drei Stücke zerteilte Schlachthälften sowie Viertel gemäss Teil A Nummer 1",{"norm_key":94,"title":95,"chapter":83,"slug":14},"Anhang I.5","2. Viertel, Teilstücke und kleinere Stücke gemäss Teil A Nummer 2 sowie Hackfleisch\u002FFaschiertes gemäss Teil A Nummer 3",{"norm_key":97,"title":98,"chapter":83,"slug":14},"Anhang II.1","1. Schlachtkörper (Halshaut noch anhaftend)",{"norm_key":100,"title":101,"chapter":83,"slug":14},"Anhang II.2","2. Schlachtkörper ohne Halshaut, Schlachtkörperteile und Innereien („Destruktives Verfahren“)",{"norm_key":103,"title":89,"chapter":83,"slug":14},"Anhang II.3",{"norm_key":105,"title":106,"chapter":83,"slug":14},"Anhang II.4","ANZAHL DER ZU UNTERSUCHENDEN PROBEN",{"norm_key":108,"title":109,"chapter":83,"slug":14},"Anhang III.1","PROBENAHMEVERFAHREN",{"norm_key":111,"title":106,"chapter":83,"slug":14},"Anhang III.2",{"norm_key":113,"title":114,"chapter":83,"slug":14},"Anhang III.3","PROBENAHMEHÄUFIGKEIT",{"norm_key":116,"title":14,"chapter":83,"slug":117},"Anhang IV","anhang-iv",{"norm_key":119,"title":120,"chapter":83,"slug":121},"Anhang V","Muster der Bestätigung für die Versendung von zum Verzehr bestimmten Eiern nach Finnland und Schweden","anhang-v"]