MEAT

Heat treatment in an hermetically sealed container, to achieve a minimum F₀26 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 seconds25

X

X

X

Core temperature of 70,0 °C for a minimum of 3,5 seconds25

X

X

Core temperature of 65,0 °C for a minimum of 42 seconds25

X

X

Core temperature of 60 °C for a minimum of 507 seconds25

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 624

X

X

Natural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 624

X

X

Drying after salting Italian style bone-in hams: minimum 313 days24

X

Drying after salting Spanish style bone-in hams and loins24:

• Iberian hams: minimum 252 days

• Iberian shoulders: minimum 140 days

• Iberian loins: minimum 126 days

• Serrano hams: minimum 140 days

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

SC23

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 days22

Bleaching21

Drying21

MILK

Heat treatment (sterilization process) to achieve a minimum F₀ value of 3

X

SC20

SC20

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

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