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Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs
（Official Journal of the European union L 204 of 26 July 2006（/p>
On page 14, in Annex I, point ?）（b （amendments to Annex III Part B of Directive 95/2/EC? third indent:"Salsicha fresca" shall be printed in italics.
（a Traditional immersion cured meat products ?（/p>
The entry for the maximum residual level of "175 mg/kg" shall be aligned with "Wiltshire bacon ?.1（"
（b Cured tongue ?.3（/p>
For Cured tongue a maximum residual level of "50 mg/kg" shall be inserted;
（c Traditional dry cured meat products ?（/p>
The entry for the maximum residual level of "175 mg/kg" shall be aligned with "Dry cured bacon ?.1（".
On pages 16 and 17 in the column headings in Annex I, point ?）（c （amendments to Annex III Part C of Directive 95/2/EC? "Maximum amount that may be added during manufacture" and "Maximum residual level":
for:
"（expressed as NaNO2?quot;,
read:
"（expressed as NaNO3?quot;.
（a Traditional dry cured meat products ?（/p>
The maximum residual level of "250 mg/kg" shall be aligned with "Dry cured bacon and Dry cured ham ?.1（"
（b Other traditionally cured meat products ?（/p>
The maximum amount of "300 mg/kg （without added E 249 or E 250?quot; shall be aligned with "Rohwrste （Salami and Kantwurst ?.3（".
On page 18, in Annex I, point ?）（d （amendments to Annex III Part D of Directive 95/2/EC? table under （ii（The text in the table shall be printed in normal font, not italics.
On page 19, in Annex I, point ?）（a （amendments to Annex IV of Directive 95/2/EC（In the list under "E 385", the words "Libamj, egszben s t?mbben" shall be printed in italics.
On page 19 and 20, in Annex I, points ?）（c? （i and （j （amendments to Annex IV of Directive 95/2/EC（The text in the tables under points ?）（c? （i and （j shall be printed in Roman font, not italics.
地区９/font>
