RISK-MITIGATING TREATMENTS FOR PRODUCTS OF ANIMAL ORIGIN FROM THE RESTRICTED ZONE (as referred to in Articles 27, 33 and 49 of this Regulation)U.K.
a Safe commodity. | |||||||||||||
b Not for bovine, ovine, caprine and porcine casings. | |||||||||||||
c Not for bovine, ovine, caprine and porcine casings. | |||||||||||||
d Safe commodity. | |||||||||||||
e Only for porcine animals. | |||||||||||||
f Only for poultry meat. | |||||||||||||
g F0 is the calculated killing effect on bacterial spores. An F0 value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in three minutes with instantaneous heating and chilling. | |||||||||||||
h Disease abbreviations in accordance with Annex II. | |||||||||||||
Treatment | FMDh | RP | RVFV | LSD | CBPP | SPGP | PPR | CCPP | CSF | ASF | AHS | HPAI | NCD |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MEAT | |||||||||||||
Heat treatment in an hermetically sealed container, to achieve a minimum F0 g value of 3 | x | X | X | X | X | X | |||||||
Heat treatment to achieve a core temperature of 80 °C | X | X | X | X | X | X | |||||||
Heat treatment to achieve a core temperature of 70 °C | X | X | X | X | X | ||||||||
Heat treatment (to meat previously de-boned and defatted) to achieve a core temperature of 70 °C for a minimum of 30 minutes | X | X | X | ||||||||||
In an hermetically sealed container, applying 60 °C for a minimum of 4 hours | X | X | X | X | |||||||||
Core temperature of 73,9 °C for a minimum of 0,51 secondsf | X | X | X | ||||||||||
Core temperature of 70,0 °C for a minimum of 3,5 secondsf | X | X | |||||||||||
Core temperature of 65,0 °C for a minimum of 42 secondsf | X | X | |||||||||||
Core temperature of 60 °C for a minimum of 507 secondsf | X | X | |||||||||||
Heat treatment to achieve desiccation to maximum values of Aw of 0,93 and pH of 6 | |||||||||||||
Heat treatment to achieve a core temperature of 65 °C for a period of time to achieve a minimum pasteurisation value of 40 | X | ||||||||||||
Natural fermentation and maturation for bone-in meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6 | X | X | |||||||||||
Natural fermentation and maturation for de-boned meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6 | X | X | X | ||||||||||
Natural fermentation for loins: minimum 140 days to achieve maximum values of Aw of 0,93 and pH of 6e | X | X | |||||||||||
Natural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 6e | X | X | |||||||||||
Drying after salting Italian style bone-in hams: minimum 313 dayse | X | ||||||||||||
Drying after salting Spanish style bone-in hams and loinse:
| X | X | X | ||||||||||
Maturation of carcasses at a minimum temperature of 2 °C for a minimum of 24 hours following slaughter | X | ||||||||||||
Removal of offal | X | X | X | ||||||||||
CASINGS | |||||||||||||
Salting with sodium chloride (NaCl) either dry or as saturated brine (Aw < 0,8), for a continuous period of 30 days or longer at an ambient temperature of 20 °C or above | X | SCd | X | X | X | ||||||||
Salting with phosphate supplemented salt 86,5 % NaCl, 10,7 % Na2HPO4 and 2,8 % Na3PO4 either dry or as saturated brine (Aw < 0,8) for a continuous period of 30 days or longer at an ambient temperature of 20 °C or above | X | X | X | X | |||||||||
Salting with sodium chloride (NaCl) minimum 30 daysc | |||||||||||||
Bleachingb | |||||||||||||
Dryingb | |||||||||||||
MILK | |||||||||||||
Heat treatment (sterilization process) to achieve a minimum F0 value of 3 | X | SCa | SCa | ||||||||||
Heat treatment UHT (Ultra high temperature): Minimum 132 °C for a minimum of 1 second | X | X | |||||||||||
Heat treatment UHT (Ultra high temperature): Minimum 135 °C for a suitable holding time | X | ||||||||||||
Heat treatment HTST (High temperature short time pasteurisation) if milk pH is lower than 7, minimum 72 °C for a minimum of 15 seconds | X | X | |||||||||||
Heat treatment HTST (High temperature short time pasteurisation) if milk pH is 7 or higher, minimum 72 °C for a minimum of 15 seconds, applied twice | X | X | |||||||||||
Heat treatment HTST (High temperature short time pasteurisation) combined with a physical treatment to achieve pH value below 6 for a minimum of 1 hour or to achieve a minimum of 72 °C, combined with desiccation | X | ||||||||||||
Pasteurisation consisting in a single heat treatment with an effect at least equivalent to that achieved by applying 72 °C for 15 seconds | X | X | X |
Treatment | HPAI | NCD |
---|---|---|
EGGS | ||
Heat treatment:
| X | |
Heat treatment:
| X |