{
  "url": "https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-VII/chapter-II/division-A/division-5",
  "json_url": "https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-VII/chapter-II/division-A/division-5.json",
  "legislation": "eur/2004/853",
  "legislation_title": "Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2004-853",
  "path": "annex/III/section/VII/chapter/II/division/A/division/5",
  "kind": "division",
  "number": "5",
  "heading": "After purification or relaying, live bivalve molluscs from class B or C production areas must meet all of the requirements of Chapter V. However, live bivalve molluscs from such areas that have not been submitted for purification or relaying may be sent to a processing establishment, where they must undergo treatment to eliminate pathogenic micro-organisms (where appropriate, after removal of sand, mud or slime in the same or another establishment). The permitted treatment methods are:",
  "text": "(a) sterilisation in hermetically sealed containers;\nand\n(b) heat treatments involving:\n(i) immersion in boiling water for the period required to raise the internal temperature of the mollusc flesh to not less than 90 °C and maintenance of this minimum temperature for a period of not less than 90 seconds;\n(ii) cooking for three to five minutes in an enclosed space where the temperature is between 120 and 160 °C and the pressure is between 2 and 5 kg/cm 2 , followed by shelling and freezing of the flesh to a core temperature of – 20 °C;\nand\n(iii) steaming under pressure in an enclosed space satisfying the requirements relating to cooking time and the internal temperature of the mollusc flesh mentioned under (i). A validated methodology must be used. Procedures based on the HACCP principles must be in place to verify the uniform distribution of heat.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "X",
      "label": "X1",
      "text": "Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2004/853/annex/III/section/VII/chapter/II/division/A/division/5",
    "retrieved_at": "2026-11-01T14:55:34.013502+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."
}