Schedule 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

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Annotations

Footnotes

f1: African swine fever.
f2: Classical swine fever.
f3: Peste des petits ruminants.
f4: Rinderpest.
f5: Newcastle disease.
f6: Swine vesicular disease.
f7: Fₒ is the calculated killing effect on bacterial spores. An Fₒ 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 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.

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