The Exotic Animal Disease (Amendment) (England) Order 2026
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2 Amendment of the Products of Animal Origin (Disease Control) (England) Regulations 2008
(1) The Products of Animal Origin (Disease Control) (England) 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) Subject to paragraph (9), “restricted meat” is meat— (a) produced from a restricted animal or restricted poultry; (b) produced from an animal kept for the purposes of disease control, at any time during a period of time specified by the Secretary of State, on premises falling within an area which 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 Secretary of State 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 referred to in sub-paragraph (a), (b) or (c). . (4) For Schedule 2 (approved meat treatments), substitute— Schedule 2 Approved risk mitigating treatments for meat Regulation 2 Treatment - meat other than casings | Diseases against which the treatment is effective 1 African swine fever 2 classical swine feve 3 pestes des petits ruminants 4 rinderpest 5 Newcastle disease 6 swine vesicular disease 7 Fₒ is the calculated killing effect on bacterial spores. An F0 value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect at 121℃ in three minutes with instantaneous heating and chilling. 8 Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature. 9 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 ASF | CSF | PPR | RP | NCD | SVD (a) Heat treatment in a hermetically sealed container to achieve a minimum of Fₒ value of 3 | Yes | Yes | Yes | Yes | Yes | Yes (b) Heat treatment to achieve a core temperature of 70℃ | No | Yes | Yes | Yes | Yes | Yes (c) Heat treatment to achieve a core temperature of 80℃ | Yes | Yes | Yes | Yes | Yes | Yes (d) Heat treatment in a hermetically sealed container applying 60℃ for a minimum of four hours | Yes | Yes | Yes | No | No | No (e) Heat treatment in a hermetically sealed container to at least 60℃ for a minimum of four hours during which time the core temperature must be at least 70℃ for thirty minutes | No | No | No | Yes | No | Yes (f) Core temperature of 73.9℃ for a minimum of 0.51 seconds | No | No | No | No | Yes | No (g) Core temperature of 70℃ for a minimum of 3.5 seconds | No | No | No | No | Yes | No (h) Core temperature of 65℃ for a minimum of 42 seconds | No | No | No | No | Yes | No (i) Core temperature of 60℃ 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℃ for a minimum of thirty minutes | Yes | Yes | Yes | No | No | No (k) Heat treatment to achieve a core temperature of 65℃ for a period of time necessary 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 nine 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 nine 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 period of 313 days | No | Yes | No | No | No | No (q) Drying after salting Spanish-style bone-in hams and loins: | Yes | Yes | No | No | No | No 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 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℃ 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 0.80) for a continuous period of at least 30 days at an ambient temperature of 20℃ or above | Yes | Yes | Yes | No | No | No .
2 Amendment of the Products of Animal Origin (Disease Control) (England) Regulations 2008
(1) The Products of Animal Origin (Disease Control) (England) 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) Subject to paragraph (9), “restricted meat” is meat— (a) produced from a restricted animal or restricted poultry; (b) produced from an animal kept for the purposes of disease control, at any time during a period of time specified by the Secretary of State, on premises falling within an area which 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 Secretary of State 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 referred to in sub-paragraph (a), (b) or (c). . (4) For Schedule 2 (approved meat treatments), substitute— Schedule 2 Approved risk mitigating treatments for meat Regulation 2 Treatment - meat other than casings | Diseases against which the treatment is effective 1 African swine fever 2 classical swine feve 3 pestes des petits ruminants 4 rinderpest 5 Newcastle disease 6 swine vesicular disease 7 Fₒ is the calculated killing effect on bacterial spores. An F0 value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect at 121℃ in three minutes with instantaneous heating and chilling. 8 Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature. 9 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 ASF | CSF | PPR | RP | NCD | SVD (a) Heat treatment in a hermetically sealed container to achieve a minimum of Fₒ value of 3 | Yes | Yes | Yes | Yes | Yes | Yes (b) Heat treatment to achieve a core temperature of 70℃ | No | Yes | Yes | Yes | Yes | Yes (c) Heat treatment to achieve a core temperature of 80℃ | Yes | Yes | Yes | Yes | Yes | Yes (d) Heat treatment in a hermetically sealed container applying 60℃ for a minimum of four hours | Yes | Yes | Yes | No | No | No (e) Heat treatment in a hermetically sealed container to at least 60℃ for a minimum of four hours during which time the core temperature must be at least 70℃ for thirty minutes | No | No | No | Yes | No | Yes (f) Core temperature of 73.9℃ for a minimum of 0.51 seconds | No | No | No | No | Yes | No (g) Core temperature of 70℃ for a minimum of 3.5 seconds | No | No | No | No | Yes | No (h) Core temperature of 65℃ for a minimum of 42 seconds | No | No | No | No | Yes | No (i) Core temperature of 60℃ 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℃ for a minimum of thirty minutes | Yes | Yes | Yes | No | No | No (k) Heat treatment to achieve a core temperature of 65℃ for a period of time necessary 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 nine 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 nine 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 period of 313 days | No | Yes | No | No | No | No (q) Drying after salting Spanish-style bone-in hams and loins: | Yes | Yes | No | No | No | No 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 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℃ 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 0.80) for a continuous period of at least 30 days at an ambient temperature of 20℃ or above | Yes | Yes | Yes | No | No | No .
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