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

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