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

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

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.

Made under: Animal Health Act 1981 (Section 1, Contents)

PDFs: Printed copy https://openlegislation.uk/products-of-animal-origin-disease-control-wales-amendment-order-2026/pdf/wsi_20260134_mi.pdf

## Introductory text

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.

## 1 Title 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.

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

(1) The Products of Animal Origin (Disease Control) (Wales) Regulations 2008 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) 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
CSF
PPR
RP
NCD
SVD
(a) Heat treatment in a hermetically sealed container to achieve a minimum Fₒ value of 3
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
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
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
”

## Explanatory note

(This note is not part of the Order)
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.

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Source: https://www.legislation.gov.uk/wsi/2026/134 (the official version)
Page: https://openlegislation.uk/products-of-animal-origin-disease-control-wales-amendment-order-2026
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.