
Article 1 
Annex III to Directive 2002/99/EC is replaced by the Annex to this Decision.
Article 2 
This Decision is addressed to the Member States.
Done at Brussels, 31 July 2013.
For the Commission
Tonio BORG
Member of the Commission
ANNEX


‘ANNEX III 
MEATTreatment 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 F0 value of 3,00 or more
 + + + + + + + +
 (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
 + + + 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 +MILKTreatment 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) 
(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.0Effectiveness not recognised.
