Regulation 2
Title of Rule |
Articles imposing restrictions on suspicion of disease |
Articles imposing restrictions on confirmation of disease |
Articles imposing protection and surveillance zones |
The Swine Vesicular Disease Order (Northern Ireland) 1973(11) |
Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease) |
Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease) |
Article 2 (applies provisions in the Foot-and-Mouth Disease Order to Swine Vesicular Disease) |
The Specified Diseases (Notification) Order (Northern Ireland) 2004(12) |
4 |
4 |
4 |
The African Swine Fever Order (Northern Ireland) 2003(13) |
4 and 5 |
7 and 8 |
11 |
The Classical Swine Fever Order (Northern Ireland) 2003(14) |
4 and 5 |
7 and 8 |
11 |
The Diseases of Poultry Order (Northern Ireland)1995 (15) |
6 |
9 |
9 |
The Movement of Animals (Restrictions) Order (Northern Ireland) 2004(16) |
Article 6 (insofar as restrictions are imposed in relation to a specified disease) |
Regulation 2
| Column (1) | Column (2) |
|---|---|
| Meat treatment | Diseases against which the treatment is effective |
| (a) Heat treatment in a hermetically sealed container with an F value of 3 or more (where F is the killing effect on bacterial spores: an F 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) | All diseases. |
| (b) Heat treatment at a minimum temperature of 70°C which must be reached throughout the meat | All diseases except African swine fever |
| (c) Heat treatment at a minimum temperature of 80°C which must be reached throughout the meat | All diseases |
| (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 | All diseases except Newcastle disease |
| (e) Natural fermentation and maturation of not less than nine months for boneless meat resulting in the following characteristics: Water Activity (Aw) value of not more than 0.93 or a pH value of not more than 6 | All diseases except Peste des Petits Ruminants and Newcastle disease |
| (f) Natural fermentation as in (e) but with the bone still in the meat | Classical swine fever and Swine vesicular disease |
| (g) Treatment of hams and loins involving natural fermentation and maturation for at least 190 days for hams and 140 days for loins | African swine fever |
| (h) 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 | Peste des Petits Ruminants |