Schedule 2 Approved meat treatments
| Meat treatment | Diseases against which the treatment is effective |
|---|---|
(a) Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in 3 minutes with instantaneous heating and chilling) | All diseases |
(b) Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat | All diseases except African swine fever |
(c) Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat | All diseases |
(d) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours during which time the core temperature must be at least 70°C for 30 minutes | All diseases except Newcastle disease |
(e) Natural fermentation and maturation of not less than 9 months for boneless meat resulting in the following characteristics: a Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6 | All diseases except sheep and goat plague and Newcastle disease |
(f) Natural fermentation as in (e) but with the bone still in the meat | Classical swine fever and swine vesicular disease |
(g) Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins | African swine fever |
(h) Heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40 | Sheep and goat plague |