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- Original (As adopted by EU)
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This is the original version as it was originally adopted in the EU.
This legislation may since have been updated - see the latest available (revised) version
Non-specific treatment:
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No minimum specified temperature or other treatment is established for animal health purposes for meat products and treated stomachs, bladders and intestines. However, the meat of such meat products and treated stomachs, bladders and intestines must have undergone a treatment such that its cut surface shows that it no longer has the characteristics of fresh meat and the fresh meat used must also satisfy the animal health rules applicable to exports of fresh meat into the Community.
Specific treatments listed in descending order of severity:
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Treatment in a hermetically sealed container to an Fo value of three or more.
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A minimum temperature of 80 °C which must be reached throughout the meat and/or stomachs, bladders and intestines during the processing of the meat product and treated stomachs, bladders and intestines.
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A minimum temperature of 70 °C which must be reached throughout the meat and/or stomachs, bladders and intestines during the processing of meat products and treated stomachs, bladders and intestines, or for raw ham, a treatment consisting of natural fermentation and maturation of not less than nine months and resulting in the following characteristics:
Aw value of not more than 0,93,
pH value of not more than 6,0.
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In the case of ‘biltong’-type products, a treatment to achieve:
Aw value of not more than 0,93,
pH value of not more than 6,0.
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A heat treatment ensuring that a centre temperature of at least 65 °C is reached for a period of time as necessary to achieve a pasteurisation value (pv) equal to or above 40.
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Original (As adopted by EU): The original version of the legislation as it stood when it was first adopted in the EU. No changes have been applied to the text.
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