Schedule 2 Approved risk mitigating treatments for meatF1

United Kingdom

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
	ASF^f1	CSF^f2	PPR^f3	RP^f4	NCD^f5	SVD^f6
(a) Heat treatment in a hermetically sealed container to achieve a minimum of Fₒ value of 3^f7	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 value^f8 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 Activity^f9 (“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

Annotations

Textual amendments

F1: Sch. 2 substituted (29.4.2026) by The Exotic Animal Disease (Amendment) (England) Order 2026 (S.I. 2026/475), arts. 1(1), 2(4)

Footnotes

f1

African swine fever

f2

classical swine feve

f3

pestes des petits ruminants

f4

rinderpest

f5

Newcastle disease

f6

swine vesicular disease

f7

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.

f8

Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature.

f9

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