# Commission Decision of 29 November 2007 laying down the animal and public health conditions and model certificates for imports of certain meat products and treated stomachs, bladders and intestines for human consumption from third countries and repealing Decision 2005/432/EC (notified under document number C(2007) 5777) (Text with EEA relevance) (2007/777/EC), Division: HEAT TREATMENTS AND RELATED CODES

Extent: E+W+S+N.I.

Non-specific treatment:
ANo 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 Great Britain.
Specific treatments listed in descending order of severity:
BTreatment in a hermetically sealed container to an Fo value of three or more.
CA 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.
DA 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.
D1 Thorough cooking of meat, previously deboned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum of 30 minutes.
EIn 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.
FA 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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Source: https://www.legislation.gov.uk/eudn/2007/777/annex/II/part/4/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2007-777/annex-II/part-4/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.