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Council Directive 2002/99/ECShow full title
Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption
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- Revised 02/08/20130.66 MB
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Changes over time for: ANNEX III
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[F1ANNEX III U.K.
Textual Amendments
F1 Substituted by Commission Implementing Decision of 31 July 2013 amending Annex III to Council Directive 2002/99/EC laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption as regards the addition of a treatment to eliminate certain animal health risks in meat (notified under document C(2013) 4853) (Text with EEA relevance) (2013/417/EU).
Treatments to eliminate certain animal health risks linked to meat and milk
| MEAT Treatment a | Disease | |||||||
|---|---|---|---|---|---|---|---|---|
| Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
(a) Heat treatment in a hermetically sealed container with an F 0 value of 3,00 or more b | + | + | + | + | + | + | + | + |
(b) Heat treatment at a minimum temperature of 70 °C, which must be reached throughout the meat | + | + | + | 0 | + | + | + | + |
(ba) Thorough cooking of meat, previously deboned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum of 30 minutes | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) Heat treatment at a minimum temperature of 80 °C which must be reached throughout the meat | + | + | + | + | + | + | + | + |
(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 | + | + | + | + | + | — | — | + |
(e) Natural fermentation and maturation of not less than nine months for boneless meat, resulting in the following characteristics: Aw value of not more than 0,93 or a pH value of not more than 6,0 | + | + | + | + | + | 0 | 0 | 0 |
(f) Same treatment as in (e) above although meat may contain bone a | + | + | + | 0 | 0 | 0 | 0 | 0 |
(g) Salami: treatment in accordance with the criteria to be defined by the Article 12(2) procedure following an opinion by the relevant Scientific Committee | + | + | + | 0 | + | 0 | 0 | 0 |
(h) Hams and loins: treatment involving natural fermentation and maturation during at least 190 days for hams and 140 days for loins | 0 | 0 | 0 | + | 0 | 0 | 0 | 0 |
(i) 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 | + | 0 | 0 | 0 | 0 | 0 | 0 | + |
| a All the necessary measures must be taken to avoid cross contamination. | ||||||||
| b F 0 is the calculated killing effect on bacterial spores. An F 0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in 3 minutes with instantaneous heating and chilling. | ||||||||
| MILK Treatment a | Disease | |||||||
|---|---|---|---|---|---|---|---|---|
| Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
| MILK and milk products (including cream) for human consumption | ||||||||
(a) Ultra-high temperature (UHT)(UHT = minimum treatment at 132 °C for at least 1 second) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(b) If the milk has a pH of less than 7,0, simple high temperature — short-time pasteurisation (HTST) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) If the milk has a pH of 7,0 or more, double HTST | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
+
:
Effectiveness recognised.
0
:
Effectiveness not recognised.]
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