FCC Errata Table

In the Myristic acid Row and Lower Limit Column of Table 1: Change
4.5
to:
3.0
AND
In the Palmitic acid:Myristic acid ratio Row and Upper Limit Column of Table 1: Change
2.8
to:
3.6
AND
In the Eicosapentaenoic acid Row and Upper Limit Column of Table 1: Change
17.0
to:
19.6

In the Acceptance criteria: Change
The spectrum of the sample exhibits absorption bands at approximately the following wavelengths, which correspond in intensity and wavelength to those in the spectrum of the Reference standard (s = strong, m = medium): 1415cm^-1 (s), 1393 cm^-1 (s), 1333 cm^-1 (s), 932 cm^-1 (s), 892 cm^-1 (s), 625 cm^-1 (s), and 604 cm^-1 (m).
to:
The spectrum of the sample exhibits absorption bands at approximately the following wavenumbers, which correspond in intensity and wavenumber to those in the spectrum of the Reference standard (s = strong, m = medium): 1625 cm^-1 (s), 1415 cm^-1 (s), 1393 cm^-1 (s), 1333 cm^-1 (s), 932 cm^-1 (s), 892 cm^-1 (s), and 604 cm^-1 (m).

In MFC Used to Transform Foods/footnote 4: Change
10.1002/mnfr.201100010, http://www.dfg.de/download/pdf/dfg_im_profil/reden_stellungnahmen/2-1-/….
to:
10.1002/mnfr.201100010.
AND
In MCF Used as Probiotics/footnote 8: Change
FAO. Guidelines for the Evaluation of Probiotics in Foods. In Food and Agriculture Organization of the United Nations (FAO) [database online]. London, Canada, 2002 [cited 5 March 2011]. Available from ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.
to:
Joint FAO/WHO Working Group. Guideline for the Evaluation of Probiotics in Foods. In World Health Organization (WHO) [database online]. London, Canada, 2002 [cited 30 August 2018]. Available from http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf.
AND
In MCF Used as Probiotics/footnote 9: Change
Functional Food Rev: 3–12 (1), http://journals.bcdecker.com/pubs/FFR/volume%2001,%202009/issue%2001,%2…
to:
Functional Food Rev: 3–12 (1).

In footnote 18: Change
[cited 5 March 2011]. Available from http://www.efsa.europa.eu/en/efsajournalpub/1944.htm.
to:
[cited 30 August 2018]. Available from http://www.efsa.europa.eu/en/efsajournalpub/1944.

In footnote 2: Change
[cited 5 March 2011]. Available from ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf.
to:
[cited 30 August 2018]. Available from http://www.fao.org/tempref/docrep/fao/meeting/009/y6398e.pdf.

Line 7 of Analysis: Change
Result = (r_U/r_S) × (C_S/C_U) × (M_r1/M_r2) × N × 100
to:
Result = (r_U/r_S) × (C_S/C_U) × (M_r1/M_r2)/N × 100

Line 1 of Sample solution: Change
Transfer 10.0 g of sample into a 100-mL beaker, dissolve in 15 mL of water, add 2 drops of phenolphthalein TS and, while constantly stirring, slowly neutralize with 1:2 hydrochloric acid. Add 1 mL of 1:5 sulfuric acid and 1 mL of a 40 mg/mL solution of potassium permanganate. Cover the beaker with a watch glass, boil for a few seconds and cool.
to:
Weigh an amount equivalent to 5.0 g of sodium hydroxide sample (as determined in the Assay) into a 100-mL beaker, add 15 mL of water, add 2 drops of phenolphthalein TS and, while constantly stirring, slowly neutralize with 1:2 hydrochloric acid. Add 1 mL of 1:5 sulfuric acid and 1 mL of a 40-mg/mL solution of potassium permanganate. Cover the beaker with a watch glass, boil for a few seconds and cool.