Commission Regulation (EC) No 2073/20052 lays down the microbiological criteria for certain micro-organisms and the implementing rules to be complied with by food business operators in respect of the general and specific hygiene requirements referred to in Article 4 of Regulation (EC) No 852/2004, and in particular a process hygiene criterion for Salmonella on pig carcases in order to control contamination during slaughter.

The European Food Safety Authority (EFSA) adopted on 3 October 2011 a Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)3, which identifies Salmonella as a high risk for public health related to the consumption of pigmeat, and recommends prevention of contamination of pig carcases with Salmonella. EFSA recommends, inter alia, to strengthen the process hygiene criterion for Salmonella on pig carcases.

In order to reduce the Salmonella prevalence on pig carcases, the control on hygiene during slaughter should be strengthened in accordance with the provisions in Commission Regulation (EU) No 218/2014 of 7 March 2014 amending Annexes to Regulations (EC) No 853/2004 and (EC) No 854/2004 of the European Parliament and of the Council and Commission Regulation (EC) No 2074/20054 and consequently the number of positive samples should be reduced.

The requirements provided for in the Regulation involve the adaptation of current practices for food business operators. It is therefore appropriate to allow a delayed application of this Regulation.

Regulation (EC) No 2073/2005 should therefore be amended accordingly.

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health and neither the European Parliament nor the Council has opposed them,