# Commission Delegated Regulation (EU) 2020/692 of 30 January 2020 supplementing Regulation (EU) 2016/429 of the European Parliament and of the Council as regards rules for entry into the Union, and the movement and handling after entry of consignments of certain animals, germinal products and products of animal origin (Text with EEA relevance), Division 1: TREATMENTS OF EGG PRODUCTS FOR THE INACTIVATION OF HIGHLY PATHOGENIC AVIAN INFLUENZA

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

The following treatments are suitable for the inactivation of highly pathogenic avian influenza in the following egg products:
Egg product
Treatment
Core temperature (in degrees Celsius (°C))
Duration of treatment (in seconds (s) or hours (hr))
Liquid egg white
55,6 °C
870 s
56,7 °C
232 s
10 % salted yolk
62,2 °C
138 s
Dried egg white
67 °C
20 hr
54,4 °C
513 hr
Whole eggs
60 °C
188 s
completely cooked
Whole egg blends
60 °C
188 s
61,1 °C
94 s
completely cooked

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Source: https://www.legislation.gov.uk/eur/2020/692/annex/XXVIII/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2020-692/annex-XXVIII/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.