Article 2 Amendment of the Products of Animal Origin (Disease Control) (England) Regulations 2008

The Products of Animal Origin (Disease Control) (England) Regulations 2008^f1 are amended as follows.

In regulation 2 (interpretation: general), in the definition of “disease”, for “sheep and goat plague” substitute “peste des petits ruminants”.

In regulation 3 (restricted animal, restricted poultry and restricted meat: definitions), for paragraph (8) substitute—

“(8)

Subject to paragraph (9), “restricted meat” is meat—

(a)

produced from a restricted animal or restricted poultry;

(b)

produced from an animal kept for the purposes of disease control, at any time during a period of time specified by the Secretary of State, on premises falling within an area which is subsequently declared to be an infected area, a protection zone or a surveillance zone;

(c)

produced from pigs that have been vaccinated against classical swine fever or African swine fever within a period of time specified by the Secretary of State except where a marker vaccine (within the meaning given in regulation 2(1) of the Diseases of Swine Regulations 2014^f2) has been used; or

(d)

that has come into contact with meat referred to in sub-paragraph (a), (b) or (c).”.

For Schedule 2 (approved meat treatments), substitute—

“Schedule 2

Approved risk mitigating treatments for meat

Regulation 2

Treatment - meat other than casings	Diseases against which the treatment is effective
1 African swine fever
2 classical swine feve
3 pestes des petits ruminants
4 rinderpest
5 Newcastle disease
6 swine vesicular disease
7 Fₒ 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 at 121℃ in three minutes with instantaneous heating and chilling.
8 Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature.
9 Water Activity means the water activity of a food being the ratio between the vapour pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapour pressure of distilled water under identical conditions. pH means the figure expressing the acidity or alkalinity of a solution on a logarithmic scale
	ASFf3	CSFf4	PPRf5	RPf6	NCDf7	SVDf8
(a) Heat treatment in a hermetically sealed container to achieve a minimum of Fₒ value of 3f9	Yes	Yes	Yes	Yes	Yes	Yes
(b) Heat treatment to achieve a core temperature of 70℃	No	Yes	Yes	Yes	Yes	Yes
(c) Heat treatment to achieve a core temperature of 80℃	Yes	Yes	Yes	Yes	Yes	Yes
(d) Heat treatment in a hermetically sealed container applying 60℃ for a minimum of four hours	Yes	Yes	Yes	No	No	No
(e) Heat treatment in a hermetically sealed container to at least 60℃ for a minimum of four hours during which time the core temperature must be at least 70℃ for thirty minutes	No	No	No	Yes	No	Yes
(f) Core temperature of 73.9℃ for a minimum of 0.51 seconds	No	No	No	No	Yes	No
(g) Core temperature of 70℃ for a minimum of 3.5 seconds	No	No	No	No	Yes	No
(h) Core temperature of 65℃ for a minimum of 42 seconds	No	No	No	No	Yes	No
(i) Core temperature of 60℃ for a minimum of 507 seconds	No	No	No	No	Yes	No
(j) Heat treatment to meat previously de-boned and de-fatted to achieve a core temperature of 70℃ for a minimum of thirty minutes	Yes	Yes	Yes	No	No	No
(k) Heat treatment to achieve a core temperature of 65℃ for a period of time necessary to achieve a minimum pasteurisation valuef10 of 40	No	No	Yes	No	No	No
(l) Natural fermentation and maturation for de-boned meat for a minimum of nine months to achieve maximum values of Water Activityf11 (“Aw”) of 0.93 and pH of 6	Yes	Yes	No	No	No	Yes
(m) Natural fermentation and maturation for bone-in meat for a minimum of nine months to achieve maximum values of Aw of 0.93 and pH of 6	No	Yes	No	No	No	No
(n) Natural fermentation for loins for a minimum of 140 days to achieve maximum values of Aw of 0.93 and pH of 6	Yes	Yes	No	No	No	No
(o) Natural fermentation for hams for a minimum of 190 days to achieve maximum values of Aw of 0.93 and pH of 6	Yes	Yes	No	No	No	No
(p) Drying after salting Italian-style bone-in hams - drying for a minimum period of 313 days	No	Yes	No	No	No	No
(q) Drying after salting Spanish-style bone-in hams and loins:	Yes	Yes	No	No	No	No
Iberian hams - drying for a minimum of 252 days
Iberian shoulders - drying for a minimum of 140 days
Iberian loins - drying for a minimum of 126 days
Serrano hams - drying for a minimum of 140 days
Treatment - casings
(r) Salting with sodium chloride (NaCl) either dry or as saturated brine (with an Aw content of less than 0.8) for a continuous period of at least 30 days at an ambient temperature of 20℃ or above	Yes	Yes	Yes	No	No	No
(s) Salting with phosphate supplemented salt with 86.5% sodium chloride (NaCl), 10.7% disodium phosphate (Na2HPO4) and 2.8% trisodium phosphate (Na3PO4) either dry or as saturated brine (with an Aw content of less than 0.80) for a continuous period of at least 30 days at an ambient temperature of 20℃ or above	Yes	Yes	Yes	No	No	No

”.