{
  "url": "https://openlegislation.uk/foot-and-mouth-disease-england-order-2006/schedule-6/paragraph-1",
  "json_url": "https://openlegislation.uk/foot-and-mouth-disease-england-order-2006/schedule-6/paragraph-1.json",
  "legislation": "uksi/2006/182",
  "legislation_title": "The Foot-and-Mouth Disease (England) Order 2006",
  "legislation_url": "https://openlegislation.uk/foot-and-mouth-disease-england-order-2006",
  "path": "schedule/6/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": "Meat products",
  "text": "Meat products fall within this paragraph if they have undergone any of the following treatments or are produced from meat which has undergone those treatments—\n(a) heat treatment in a hermetically sealed container at a level of at least Fo3;\n(b) heat treatment at a minimum temperature of 70°C, reached throughout the meat;\n(c) heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours, during which the core temperature must be at least 70°C for 30 minutes;\n(d) natural fermentation and maturation of not less than nine months, resulting in the following characteristics—\n(i) Aw value of not more than 0.93, or\n(ii) pH value of not more than 6.0;\n(e) heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value equal to or more than 40.",
  "extent": "E+W+S",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2006/182/schedule/6/paragraph/1",
    "retrieved_at": "2026-10-29T04:39:00.107461+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."
}