{
  "url": "https://openlegislation.uk/eu-directive-2002-99/annex-III",
  "json_url": "https://openlegislation.uk/eu-directive-2002-99/annex-III.json",
  "legislation": "eudr/2002/99",
  "legislation_title": "Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption",
  "legislation_url": "https://openlegislation.uk/eu-directive-2002-99",
  "path": "annex/III",
  "kind": "annex",
  "number": "III",
  "heading": null,
  "text": "Treatments to eliminate certain animal health risks linked to meat and milk\nMEAT Treatment\nDisease\nFoot-and-mouth disease\nClassical swine fever\nSwine vesicular disease\nAfrican swine fever\nRinderpest\nNewcastle disease\nAvian influenza\nPeste des petits ruminants\n(a)\nHeat treatment in a hermetically sealed container with an F 0 value of 3,00 or more\n+\n+\n+\n+\n+\n+\n+\n+\n(b)\nHeat treatment at a minimum temperature of 70 °C, which must be reached throughout the meat\n+\n+\n+\n0\n+\n+\n+\n+\n(ba)\nThorough 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\n+\n0\n0\n0\n0\n0\n0\n0\n(c)\nHeat treatment at a minimum temperature of 80 °C which must be reached throughout the meat\n+\n+\n+\n+\n+\n+\n+\n+\n(d)\nHeat 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\n+\n+\n+\n+\n+\n—\n—\n+\n(e)\nNatural fermentation and maturation of not less than nine months for boneless meat, resulting in the following characteristics: Aw value of not more than 0,93 or a pH value of not more than 6,0\n+\n+\n+\n+\n+\n0\n0\n0\n(f)\nSame treatment as in (e) above although meat may contain bone\n+\n+\n+\n0\n0\n0\n0\n0\n(g)\nSalami: treatment in accordance with the criteria to be defined by the Article 12(2) procedure following an opinion by the relevant Scientific Committee\n+\n+\n+\n0\n+\n0\n0\n0\n(h)\nHams and loins: treatment involving natural fermentation and maturation during at least 190 days for hams and 140 days for loins\n0\n0\n0\n+\n0\n0\n0\n0\n(i)\nHeat 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\n+\n0\n0\n0\n0\n0\n0\n+\nAll the necessary measures must be taken to avoid cross contamination.\nF 0 is the calculated killing effect on bacterial spores. An F 0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in 3 minutes with instantaneous heating and chilling.\nMILK Treatment\nDisease\nFoot-and-mouth disease\nClassical swine fever\nSwine vesicular disease\nAfrican swine fever\nRinderpest\nNewcastle disease\nAvian influenza\nPeste des petits ruminants\nMILK and milk products (including cream) for human consumption\n(a)\nUltra-high temperature (UHT)\n(UHT = minimum treatment at 132 °C for at least 1 second)\n+\n0\n0\n0\n0\n0\n0\n0\n(b)\nIf the milk has a pH of less than 7,0, simple high temperature — short-time pasteurisation (HTST)\n+\n0\n0\n0\n0\n0\n0\n0\n(c)\nIf the milk has a pH of 7,0 or more, double HTST\n+\n0\n0\n0\n0\n0\n0\n0",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Implementing Decision of 31 July 2013 amending Annex III to Council Directive 2002/99/EC laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption as regards the addition of a treatment to eliminate certain animal health risks in meat (notified under document C(2013) 4853) (Text with EEA relevance) (2013/417/EU)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "All the necessary measures must be taken to avoid cross contamination."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "F 0 is the calculated killing effect on bacterial spores. An F 0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in 3 minutes with instantaneous heating and chilling."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudr/2002/99/annex/III",
    "retrieved_at": "2026-11-01T15:22:54.910777+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}