Commission Delegated Regulation (EU) 2020/687Dangos y teitl llawn

Commission Delegated Regulation (EU) 2020/687 of 17 December 2019 supplementing Regulation (EU) 2016/429 of the European Parliament and the Council, as regards rules for the prevention and control of certain listed diseases (Text with EEA relevance)

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.

TreatmentFMDhRPRVFVLSDCBPPSPGPPPRCCPPCSFASFAHSHPAINCD
MEAT
Heat treatment in an hermetically sealed container, to achieve a minimum F0 g value of 3xXXXXX
Heat treatment to achieve a core temperature of 80 °CXXXXXX
Heat treatment to achieve a core temperature of 70 °CXXXXX
Heat treatment (to meat previously de-boned and defatted) to achieve a core temperature of 70 °C for a minimum of 30 minutesXXX
In an hermetically sealed container, applying 60 °C for a minimum of 4 hoursXXXX
Core temperature of 73,9 °C for a minimum of 0,51 secondsfXXX
Core temperature of 70,0 °C for a minimum of 3,5 secondsfXX
Core temperature of 65,0 °C for a minimum of 42 secondsfXX
Core temperature of 60 °C for a minimum of 507 secondsfXX
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 40X
Natural fermentation and maturation for bone-in meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6XX
Natural fermentation and maturation for de-boned meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6XXX
Natural fermentation for loins: minimum 140 days to achieve maximum values of Aw of 0,93 and pH of 6eXX
Natural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 6eXX
Drying after salting Italian style bone-in hams: minimum 313 dayseX

Drying after salting Spanish style bone-in hams and loinse:

  • Iberian hams: minimum 252 days

  • Iberian shoulders: minimum 140 days

  • Iberian loins: minimum 126 days

  • Serrano hams: minimum 140 days

XXX
Maturation of carcasses at a minimum temperature of 2 °C for a minimum of 24 hours following slaughterX
Removal of offalXXX
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 aboveXSCdXXX
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 aboveXXXX
Salting with sodium chloride (NaCl) minimum 30 daysc
Bleachingb
Dryingb
MILK
Heat treatment (sterilization process) to achieve a minimum F0 value of 3XSCaSCa
Heat treatment UHT (Ultra high temperature): Minimum 132 °C for a minimum of 1 secondXX
Heat treatment UHT (Ultra high temperature): Minimum 135 °C for a suitable holding timeX
Heat treatment HTST (High temperature short time pasteurisation) if milk pH is lower than 7, minimum 72 °C for a minimum of 15 secondsXX
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 twiceXX
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 desiccationX
Pasteurisation consisting in a single heat treatment with an effect at least equivalent to that achieved by applying 72 °C for 15 secondsXXX
TreatmentHPAINCD
EGGS

Heat treatment:

  • Whole egg:

    • 60,0 °C – 188 sec.

    • completely cooked

  • Whole egg blends:

    • 60 °C – 188 sec.

    • completely cooked

    • 61,1 °C – 94 sec.

  • Liquid egg white:

    • 55,6 °C – 870 sec.

    • 56,7 °C – 232 sec.

  • Plain or pure egg yolk:

    • 60 °C – 288 sec.

  • 10 % salted yolk:

    • 62,2 °C – 138 sec.

  • Dried egg white:

    • 67 °C – 20 hours

    • 54,4 °C – 50,4 hours

    • 51,7 °C – 73,2 hours

X

Heat treatment:

  • Whole egg:

    • 55 °C – 2 521 sec.

    • 57 °C – 1 596 sec.

    • 59 °C – 674 sec.

    • completely cooked

  • Liquid egg white:

    • 55 °C – 2 278 sec.

    • 57 °C – 986 sec.

    • 59 °C – 301 sec.

  • 10 % salted egg yolk:

    • 55 °C – 176 sec.

  • Dried egg white:

    • 57 °C – 54,0 hours

X