Division RISK-MITIGATING TREATMENTS FOR PRODUCTS OF ANIMAL (as referred to in Articles 27, 33 and 49 of this Regulation)

United Kingdom

Treatment	FMD^f1	RVFV	LSD	CBPP	PPR	CCPP	CSF	ASF	HPAI	NCD
Safe commodity.
Not for bovine, ovine, caprine and porcine casings.
Not for bovine, ovine, caprine and porcine casings.
Safe commodity.
Only for porcine animals.
Only for poultry meat.
F₀ is the calculated killing effect on bacterial spores. An F₀ value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in three minutes with instantaneous heating and chilling.
Disease abbreviations in accordance with Annex II.
MEAT
Heat treatment in an hermetically sealed container, to achieve a minimum F₀ ^f2 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 seconds^f3	X								X	X
Core temperature of 70,0 °C for a minimum of 3,5 seconds									X	X
Core temperature of 65,0 °C for a minimum of 42 seconds									X	X
Core temperature of 60 °C for a minimum of 507 seconds									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 6^f4							X	X
Natural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 6							X	X
Drying after salting Italian style bone-in hams: minimum 313 days							X
Drying after salting Spanish style bone-in hams and loins: 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		SC^f5		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 days^f6
Bleaching^f7
Drying
MILK
Heat treatment (sterilization process) to achieve a minimum F₀ value of 3	X			SC^f8		SC
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

Treatment	HPAI	NCD
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

Treatment

HPAI

NCD

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

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

Annotations

Footnotes

f1: Disease abbreviations in accordance with Annex II.
f2: F₀ is the calculated killing effect on bacterial spores. An F₀ value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in three minutes with instantaneous heating and chilling.
f3: Only for poultry meat.
f4: Only for porcine animals.
f5: Safe commodity.
f6: Not for bovine, ovine, caprine and porcine casings.
f7: Not for bovine, ovine, caprine and porcine casings.
f8: Safe commodity.