{
  "url": "https://openlegislation.uk/eu-regulation-2020-687/annex-VII/division-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2020-687/annex-VII/division-1.json",
  "legislation": "eur/2020/687",
  "legislation_title": "Commission Delegated Regulation (EU) 2020/687 of 17 December 2019 supplementing Regulation (EU) 2016/429 of the European Parliament and the Council, as regards rules for the prevention and control of certain listed diseases (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2020-687",
  "path": "annex/VII/division/1",
  "kind": "division",
  "number": "RISK-MITIGATING TREATMENTS FOR PRODUCTS OF ANIMAL ",
  "heading": "(as referred to in Articles 27, 33 and 49 of this Regulation)",
  "text": "Safe commodity.\nNot for bovine, ovine, caprine and porcine casings.\nNot for bovine, ovine, caprine and porcine casings.\nSafe commodity.\nOnly for porcine animals.\nOnly for poultry meat.\nF0 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.\nDisease abbreviations in accordance with Annex II.\nTreatment\nFMD\nRP\nRVFV\nLSD\nCBPP\nSPGP\nPPR\nCCPP\nCSF\nASF\nAHS\nHPAI\nNCD\nMEAT\nHeat treatment in an hermetically sealed container, to achieve a minimum F0 value of 3\nx\nX\nX\nX\nX\nX\nHeat treatment to achieve a core temperature of 80 °C\nX\nX\nX\nX\nX\nX\nHeat treatment to achieve a core temperature of 70 °C\nX\nX\nX\nX\nX\nHeat treatment (to meat previously de-boned and defatted) to achieve a core temperature of 70 °C for a minimum of 30 minutes\nX\nX\nX\nIn an hermetically sealed container, applying 60 °C for a minimum of 4 hours\nX\nX\nX\nX\nCore temperature of 73,9 °C for a minimum of 0,51 seconds\nX\nX\nX\nCore temperature of 70,0 °C for a minimum of 3,5 seconds\nX\nX\nCore temperature of 65,0 °C for a minimum of 42 seconds\nX\nX\nCore temperature of 60 °C for a minimum of 507 seconds\nX\nX\nHeat treatment to achieve desiccation to maximum values of Aw of 0,93 and pH of 6\nHeat treatment to achieve a core temperature of 65 °C for a period of time to achieve a minimum pasteurisation value of 40\nX\nNatural fermentation and maturation for bone-in meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6\nX\nX\nNatural fermentation and maturation for de-boned meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6\nX\nX\nX\nNatural fermentation for loins: minimum 140 days to achieve maximum values of Aw of 0,93 and pH of 6\nX\nX\nNatural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 6\nX\nX\nDrying after salting Italian style bone-in hams: minimum 313 days\nX\nDrying after salting Spanish style bone-in hams and loins:\nIberian hams: minimum 252 days\nIberian shoulders: minimum 140 days\nIberian loins: minimum 126 days\nSerrano hams: minimum 140 days\nX\nX\nX\nMaturation of carcasses at a minimum temperature of 2 °C for a minimum of 24 hours following slaughter\nX\nRemoval of offal\nX\nX\nX\nCASINGS\nSalting 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\nX\nSC\nX\nX\nX\nSalting 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\nX\nX\nX\nX\nSalting with sodium chloride (NaCl) minimum 30 days\nBleaching\nDrying\nMILK\nHeat treatment (sterilization process) to achieve a minimum F0 value of 3\nX\nSC\nSC\nHeat treatment UHT (Ultra high temperature): Minimum 132 °C for a minimum of 1 second\nX\nX\nHeat treatment UHT (Ultra high temperature): Minimum 135 °C for a suitable holding time\nX\nHeat treatment HTST (High temperature short time pasteurisation) if milk pH is lower than 7, minimum 72 °C for a minimum of 15 seconds\nX\nX\nHeat 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\nX\nX\nHeat 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\nX\nPasteurisation consisting in a single heat treatment with an effect at least equivalent to that achieved by applying 72 °C for 15 seconds\nX\nX\nX\nTreatment\nHPAI\nNCD\nEGGS\nHeat treatment:\nWhole egg:\n60,0 °C – 188 sec.\ncompletely cooked\nWhole egg blends:\n60 °C – 188 sec.\ncompletely cooked\n61,1 °C – 94 sec.\nLiquid egg white:\n55,6 °C – 870 sec.\n56,7 °C – 232 sec.\nPlain or pure egg yolk:\n60 °C – 288 sec.\n10 % salted yolk:\n62,2 °C – 138 sec.\nDried egg white:\n67 °C – 20 hours\n54,4 °C – 50,4 hours\n51,7 °C – 73,2 hours\nX\nHeat treatment:\nWhole egg:\n55 °C – 2 521 sec.\n57 °C – 1 596 sec.\n59 °C – 674 sec.\ncompletely cooked\nLiquid egg white:\n55 °C – 2 278 sec.\n57 °C – 986 sec.\n59 °C – 301 sec.\n10 % salted egg yolk:\n55 °C – 176 sec.\nDried egg white:\n57 °C – 54,0 hours\nX",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Disease abbreviations in accordance with Annex II."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Only for poultry meat."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "Only for porcine animals."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Safe commodity."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "Not for bovine, ovine, caprine and porcine casings."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "Not for bovine, ovine, caprine and porcine casings."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "Safe commodity."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2020/687/annex/VII/division/1",
    "retrieved_at": "2026-11-01T14:42:38.590425+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."
}