The Products of Animal Origin (Disease Control) (Wales) (Amendment) Order 2026

W.S.I. 2026/134 · Made 9 November 2026

ANIMALS, WALES

ANIMAL HEALTH

Made 9 November 2026

Coming into force 20 November 2026

The Welsh Ministers make the following Order in exercise of the powers conferred by section 1 of the Animal Health Act 1981^f1.

Annotations to the whole text

Footnotes

f1: 1981 c. 22. Functions of “the Ministers” under the Animal Health Act 1981 (as defined in section 86(1) of that Act) are exercisable by the Welsh Ministers (in relation to Wales) by virtue of the National Assembly for Wales (Transfer of Functions) Orders 1999 and 2004 (S.I. 1999/672 and S.I. 2004/3044) and section 162 of, and paragraph 30 of Schedule 11 to, the Government of Wales Act 2006 (c. 32). The definition of “disease” in section 88(1) of the Animal Health Act 1981, as it applies in Wales, is extended by the Animal Health Act 1981 (Extension of Definition of Disease) (Wales) Order 2026 (W.S.I. 2026/114) to include swine vesicular disease.

1Title and coming into force
2Amendments to the Products of Animal Origin (Disease Control) (Wales) Regulations 2008
Signature
Schedule Schedule to be substituted for Schedule 2 to the Products of Animal Origin (Disease Control) (Wales) Regulations 2008
Explanatory note

1Title and coming into force

(1)

The title of this Order is the Products of Animal Origin (Disease Control) (Wales) (Amendment) Order 2026.

(2)

This Order comes into force on 20 November 2026.

2Amendments to the Products of Animal Origin (Disease Control) (Wales) Regulations 2008

(1)

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

(2)

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

(3)

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

“(8)

In these Regulations, “restricted meat” (“cig dan gyfyngiadau”) is meat—

(a)

produced from a restricted animal or restricted poultry,

(b)

produced from an animal held on premises on a date specified by the Welsh Ministers for the purposes of disease control that 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 Welsh Ministers, 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 produced in accordance with sub-paragraphs (a), (b) or (c).”

(4)

For Schedule 2 (approved meat treatments) substitute the Schedule set out in the Schedule to this Order.

Signature

Llyr Gruffydd

Cabinet Minister for Rural Resilience and Sustainability, one of the Welsh Ministers

9 November 2026

Schedule to be substituted for Schedule 2 to the Products of Animal Origin (Disease Control) (Wales) Regulations 2008

“Schedule 2

Approved risk mitigating treatments for meat and casings

Regulations 2, 3 and 13

Treatment - meat other than casings Diseases against which the treatment is effective
ASF^f1 CSF^f2 PPR^f3 RP^f4 NCD^f5 SVD^f6
(a) Heat treatment in a hermetically sealed container to achieve a minimum Fₒ value of 3 ^f7 Yes Yes Yes Yes Yes Yes
(b) Heat treatment to achieve a core temperature of 70°C No Yes Yes Yes Yes Yes
(c) Heat treatment to achieve a core temperature of 80°C Yes Yes Yes Yes Yes Yes
(d) Heat treatment in a hermetically sealed container applying 60°C for a minimum of four hours Yes Yes Yes No No No
(e) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of four hours during which time the core temperature must be at least 70°C for thirty minutes No No No Yes No Yes
(f) Core temperature of 73.9°C for a minimum of 0.51 seconds No No No No Yes No
(g) Core temperature of 70°C for a minimum of 3.5 seconds No No No No Yes No
(h) Core temperature of 65°C for a minimum of 42 seconds No No No No Yes No
(i) Core temperature of 60°C 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°C for a minimum of thirty minutes Yes Yes Yes No No No
(k) Heat treatment to achieve a core temperature of 65°C for a period of time to achieve a minimum pasteurisation value of 40 ^f8 No No Yes No No No
(l) Natural fermentation and maturation for de-boned meat for a minimum of 9 months to achieve maximum values of Water Activity (“Aw”) of 0.93 and pH of 6 ^f9 Yes Yes No No No Yes
(m) Natural fermentation and maturation for bone-in meat for a minimum of 9 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 of 313 days No Yes No No No No

(q) Drying after salting Spanish-style bone-in hams and loins—

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

Yes Yes No No No No
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°C 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 0.8) for a continuous period of at least 30 days at an ambient temperature of 20°C or above Yes Yes Yes No No No

”

This Order amends the Products of Animal Origin (Disease Control) (Wales) Regulations 2008 (S.I. 2008/1275 (W. 132)) (“the 2008 Regulations”). The definitions of “disease” and “restricted meat” in the 2008 Regulations are updated, and a new Schedule 2 is substituted into the 2008 Regulations to reflect the current approved risk mitigating treatments for meat and casings.

The Welsh Ministers’ Code of Practice on the carrying out of Regulatory Impact Assessments was considered in relation to this Order. As a result, it was not considered necessary to carry out a regulatory impact assessment as to the likely costs and benefits of complying with this Order.

Treatment - meat other than casings	Diseases against which the treatment is effective
	ASF^f1	CSF^f2	PPR^f3	RP^f4	NCD^f5	SVD^f6
(a) Heat treatment in a hermetically sealed container to achieve a minimum Fₒ value of 3 ^f7	Yes	Yes	Yes	Yes	Yes	Yes
(b) Heat treatment to achieve a core temperature of 70°C	No	Yes	Yes	Yes	Yes	Yes
(c) Heat treatment to achieve a core temperature of 80°C	Yes	Yes	Yes	Yes	Yes	Yes
(d) Heat treatment in a hermetically sealed container applying 60°C for a minimum of four hours	Yes	Yes	Yes	No	No	No
(e) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of four hours during which time the core temperature must be at least 70°C for thirty minutes	No	No	No	Yes	No	Yes
(f) Core temperature of 73.9°C for a minimum of 0.51 seconds	No	No	No	No	Yes	No
(g) Core temperature of 70°C for a minimum of 3.5 seconds	No	No	No	No	Yes	No
(h) Core temperature of 65°C for a minimum of 42 seconds	No	No	No	No	Yes	No
(i) Core temperature of 60°C 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°C for a minimum of thirty minutes	Yes	Yes	Yes	No	No	No
(k) Heat treatment to achieve a core temperature of 65°C for a period of time to achieve a minimum pasteurisation value of 40 ^f8	No	No	Yes	No	No	No
(l) Natural fermentation and maturation for de-boned meat for a minimum of 9 months to achieve maximum values of Water Activity (“Aw”) of 0.93 and pH of 6 ^f9	Yes	Yes	No	No	No	Yes
(m) Natural fermentation and maturation for bone-in meat for a minimum of 9 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 of 313 days	No	Yes	No	No	No	No
(q) Drying after salting Spanish-style bone-in hams and loins— 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	Yes	Yes	No	No	No	No
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°C 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 0.8) for a continuous period of at least 30 days at an ambient temperature of 20°C or above	Yes	Yes	Yes	No	No	No