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The Products of Animal Origin (Disease Control) Regulations (Northern Ireland) 2008
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The Products of Animal Origin (Disease Control) Regulations (Northern Ireland) 2008, SCHEDULE 2 is up to date with all changes known to be in force on or before 19 July 2024. There are changes that may be brought into force at a future date. Changes that have been made appear in the content and are referenced with annotations.
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Changes and effects yet to be applied to the whole Rule associated Parts and Chapters:
Whole provisions yet to be inserted into this Rule (including any effects on those provisions):
- Sch. 3 para. 3A inserted by S.R. 2009/229 reg. 15
- reg. 3(9) inserted by S.R. 2009/229 reg. 4(b)
- reg. 9(6) (7) inserted by S.R. 2009/229 reg. 6(c)
- reg. 11(3) inserted by S.R. 2009/229 reg. 7(b)
- reg. 16(2A) inserted by S.R. 2009/229 reg. 11(g)
- reg. 19(4) inserted by S.R. 2009/229 reg. 12
Regulation 2
SCHEDULE 2N.I.TABLE
Approved meat treatmentsN.I.
| Column (1) | Column (2) |
|---|---|
| Meat treatment | Diseases against which the treatment is effective |
| (a) Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in three minutes with instantaneous heating and chilling) | All diseases. |
| (b) Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat | All diseases except African swine fever |
| (c) Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat | All diseases |
| (d) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours during which time the core temperature must be at least 70°C for 30 minutes | All diseases except Newcastle disease |
| (e) Natural fermentation and maturation of not less than nine months for boneless meat resulting in the following characteristics: Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6 | All diseases except Peste des Petits Ruminants and Newcastle disease |
| (f) Natural fermentation as in (e) but with the bone still in the meat | Classical swine fever and Swine vesicular disease |
| (g) Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins | African swine fever |
| (h) Heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40 | Peste des Petits Ruminants |
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