{
  "url": "https://openlegislation.uk/exotic-animal-disease-amendment-england-order-2026/article-2",
  "json_url": "https://openlegislation.uk/exotic-animal-disease-amendment-england-order-2026/article-2.json",
  "legislation": "uksi/2026/475",
  "legislation_title": "The Exotic Animal Disease (Amendment) (England) Order 2026",
  "legislation_url": "https://openlegislation.uk/exotic-animal-disease-amendment-england-order-2026",
  "path": "article/2",
  "kind": "article",
  "number": "2",
  "heading": "Amendment of the Products of Animal Origin (Disease Control) (England) Regulations 2008",
  "text": "(1) The Products of Animal Origin (Disease Control) (England) Regulations 2008 are amended as follows.\n(2) In regulation 2 (interpretation: general), in the definition of “disease”, for “sheep and goat plague” substitute “peste des petits ruminants”.\n(3) In regulation 3 (restricted animal, restricted poultry and restricted meat: definitions), for paragraph (8) substitute—\n“(8) Subject to paragraph (9), “restricted meat” is meat—\n(a) produced from a restricted animal or restricted poultry;\n(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;\n(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) has been used; or\n(d) that has come into contact with meat referred to in sub-paragraph (a), (b) or (c).”.\n(4) For Schedule 2 (approved meat treatments), substitute—\n“Schedule 2\nApproved risk mitigating treatments for meat\nRegulation 2\nTreatment - meat other than casings\nDiseases against which the treatment is effective\n1African swine fever\n2 classical swine feve\n3pestes des petits ruminants\n4rinderpest\n5Newcastle disease\n6swine vesicular disease\n7Fₒ 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.\n8Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature.\n9Water 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\nASF\nCSF\nPPR\nRP\nNCD\nSVD\n(a) Heat treatment in a hermetically sealed container to achieve a minimum of Fₒ value of 3\nYes\nYes\nYes\nYes\nYes\nYes\n(b) Heat treatment to achieve a core temperature of 70℃\nNo\nYes\nYes\nYes\nYes\nYes\n(c) Heat treatment to achieve a core temperature of 80℃\nYes\nYes\nYes\nYes\nYes\nYes\n(d) Heat treatment in a hermetically sealed container applying 60℃ for a minimum of four hours\nYes\nYes\nYes\nNo\nNo\nNo\n(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\nNo\nNo\nNo\nYes\nNo\nYes\n(f) Core temperature of 73.9℃ for a minimum of 0.51 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(g) Core temperature of 70℃ for a minimum of 3.5 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(h) Core temperature of 65℃ for a minimum of 42 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(i) Core temperature of 60℃ for a minimum of 507 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(j) Heat treatment to meat previously de-boned and de-fatted to achieve a core temperature of 70℃ for a minimum of thirty minutes\nYes\nYes\nYes\nNo\nNo\nNo\n(k) Heat treatment to achieve a core temperature of 65℃ for a period of time necessary to achieve a minimum pasteurisation value of 40\nNo\nNo\nYes\nNo\nNo\nNo\n(l) Natural fermentation and maturation for de-boned meat for a minimum of nine months to achieve maximum values of Water Activity (“Aw”) of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nYes\n(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\nNo\nYes\nNo\nNo\nNo\nNo\n(n) Natural fermentation for loins for a minimum of 140 days to achieve maximum values of Aw of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nNo\n(o) Natural fermentation for hams for a minimum of 190 days to achieve maximum values of Aw of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nNo\n(p) Drying after salting Italian-style bone-in hams - drying for a minimum period of 313 days\nNo\nYes\nNo\nNo\nNo\nNo\n(q) Drying after salting Spanish-style bone-in hams and loins:\nYes\nYes\nNo\nNo\nNo\nNo\nIberian hams - drying for a minimum of 252 days\nIberian shoulders - drying for a minimum of 140 days\nIberian loins - drying for a minimum of 126 days\nSerrano hams - drying for a minimum of 140 days\nTreatment - casings\n(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\nYes\nYes\nYes\nNo\nNo\nNo\n(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\nYes\nYes\nYes\nNo\nNo\nNo\n”.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "S.I. 2008/465, relevant amendments are made by S.I. 2009/1297 and S.I. 2014/1894."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "S.I. 2014/1894, amended by S.I. 2018/1410."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "1African swine fever"
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "2 classical swine feve"
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "3pestes des petits ruminants"
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "4rinderpest"
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "5Newcastle disease"
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "6swine vesicular disease"
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "7Fₒ 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."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "8Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "9Water 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"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2026/475/article/2",
    "retrieved_at": "2026-10-28T21:01:56.947959+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."
}