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Annex 8 of the Directive is below

What meat and milk treatments are required for exported products after vaccination?

    Annex 8 of the Directive is below. More simply, Article 58, once disentangled of its terrifying legalese, says provided that fresh meat is properly identified, contains no part that could harbour virus, as in Annex 8 of the Directive, and kept separately from unvaccinated meat, meat and milk, it can be sold freely inside and outside the vaccination zone in the UK.
    Milk has to be pasteurised or sterilised - which it already is. Intra Community trade requires - at present - the treatments described in Annex 8, carry a special stamp and be transported separately. However, an EU Discussion document (not online) from last October said:
      "...the OIE has recently stated in two letters that their own experts and those at the world reference laboratory, consider that there should be no reason to identify/label products from vaccinated animals, and that FMD vaccination does not differ from those vaccines already largely used against other diseases that may affect the same animals, without any adverse effect on consumers...."
      ".....correct, informative and trustworthy information must be communicated from everyone involved: scientists, veterinarians, government and national food safety authorities, farmers, industry, retailers, multinational food chains and consumer organisations...."
    This looks as though there will soon be no justification left for any two-tier system and that we should indeed be lobbying for more rational changes to the rules. Vaccinated and antibody positive animals pose rather less risk than animals that may be infected with live virus but not noticed . In 2001, as has been pointed out, there is no doubt at all that we consumed infected products during the 7 month epidemic. Unrecognised, acutely infected sheep were passing through abattoirs undetected for some time.

ANNEX VIII

PART A

Treatment of fresh meat

1. De-boned fresh meat:

Meat as described in Article 2(a) of Directive 64/433/EEC together with diaphragms but excluding offal, from which the bone and the main accessible lymphatic glands have been removed.

2. Trimmed offal:

heart from which lymphatic glands, connective tissue and adhering fat have been completely removed;

liver from which lymphatic glands, adhering connective tissue and fat have been completely removed;

whole masseter muscles, incised in accordance with paragraph 41(a) of Chapter VIII of Annex I to

Directive 64/433/EEC, from which lymphatic glands, connective tissue and adhering fat have been completely removed;

tongues with epithelium and without bone, cartilage and tonsils;

lungs from which the trachea and main bronchi and the mediastinal and bronchial lymphatic glands have been removed;

other offal without bone or cartilage from which lymphatic glands, connective tissue, adhering fat and mucous membrane have been completely removed.

3. Maturation:

maturation of carcasses at a temperature of more than + 2 C for at least 24 hours;

pH value in the middle of Longissimus dorsi muscle recorded as less than 6,0.

4. Effective measures must be applied to avoid cross-contamination.

PART B

Additional measures applicable to the production of fresh meat from animals of susceptible species originating in the surveillance zone

1. Fresh meat, excluding heads, viscera and offals, intended for placing on the market outside the protection and surveillance zone shall be produced according to at least one of the following additional conditions:

(a) in the case of ruminants:

(i) the animals have been subjected to the controls provided for in Article 24(2), and

(ii) the meat is subject to the treatment provided for in points 1, 3 and 4 of Part A;

(b) in the case of all animals of susceptible species:

(i) the animals have been resident on the holding for at least 21 days and are identified so as to allow the tracing of the holding of origin, and

(ii) the animals have been subjected to the controls provided for in Article 24(2), and

22.11.2003 EN L 306/55 Official Journal of the European Union

(iii) the meat is clearly identified and detained under official supervision for at least 7 days and is not released until any suspicion of infection with the foot-and-mouth disease virus on the holding of  origin has been officially ruled out at the end of the detention period;

(c) in the case of all animals of susceptible species:

(i) the animals have completed a 21-day standstill on the holding of origin during which no animal of a species susceptible to foot-and-mouth disease has been introduced onto the holding, and

(ii) the animals have been subjected to the controls provided for in Article 24(2) within 24 hours of loading, and

(iii) samples taken in accordance with the statistical requirements provided for in point 2.2 of Annex III within 48 hours of loading have been tested with negative result in an assay for the detection of antibodies against the foot-and-mouth disease virus, and

(iv) the meat is detained under official control for 24 hours and not released before a repeat inspection of the animals in the holding of origin has ruled out on clinical inspection the presence of infected or suspected of being infected animals.

2. Trimmed offal shall be marked with the health mark provided for in Directive 2002/99/EC and shall be subject to one of the treatments provided for in point 1 in Part A of Annex VII of this Directive.

3. Other products shall be subjected to the treatment provided for in Article 32.

L 306/56 EN 22.11.2003 Official Journal of the European Union

ANNEX IX

TREATMENT OF MILK TO ENSURE DESTRUCTION OF FOOT-AND-MOUTH VIRUS

PART A

Milk and milk products intended for human consumption

The following treatments are recognised to provide sufficient guaranties with regard to the destruction of the footand- mouth disease virus in milk and milk products for human consumption. Necessary precautions must be taken to avoid contact of the milk or milk products with any potential source of foot-and-mouth virus after processing.

1. Milk intended for human consumption must be subject to at least one of the following treatments:

1.1. sterilisation at a level of at least F03;

1.2. UHT (1) treatment;

1.3. HTST (2) treatment applied twice to milk with a pH equal to or above 7,0;

1.4. HTST treatment of milk with a pH below 7,0;

1.5. HTST combined with another physical treatment by:

1.5.1. either lowering the pH below 6 for at least one hour, or

1.5.2. additional heating to 72 C or more, combined with desiccation.

2. Milk products must either undergo one of the above treatments or be produced from milk treated in accordance with paragraph 1.

3. Any other treatment shall be decided in accordance with the procedure referred to in Article 89(2), in particular in relation to raw milk products undergoing an extended period of ripening including a lowering of the pH below 6.

PART B

Milk and milk products not intended for human consumption and milk and milk products for animal consumption

The following treatments are recognised to provide sufficient guaranties with regard to the destruction of the footand- mouth disease virus in milk and milk products not intended for human consumption or intended for animal consumption. Necessary precautions must be taken to avoid contact of the milk or milk products with any potential source of foot-and-mouth virus after processing.

1. Milk not intended for human consumption and milk intended for animal consumption must be subject to at least one of the following treatments:

1.1. sterilisation at a level of at least F03;

(1) UHT = Ultra-High Temperature treatment at 132 C for at least one second.

(2) HTST = High Temperature Short Time pasteurisation at 72 C for at least 15 seconds or equivalent pasteurisation effect achieving a negative reaction to a phosphatase test.

22.11.2003 EN L 306/57 Official Journal of the European Union

1.2. UHT (1) combined with another physical treatment referred to in either paragraph 1.4.1 or 1.4.2;

1.3. HTST (2) applied twice;

1.4. HTST combined with another physical treatment by:

1.4.1. either lowering the pH below 6 for at least one hour, or

1.4.2. additional heating to 72 C or more, combined with desiccation.

2. Milk products must either undergo one of the above treatments or be produced from milk treated in accordance with paragraph 1.

3. Whey to be fed to animals of susceptible species and produced from milk treated as described in paragraph 1 must be collected at least 16 hours after milk clotting and its pH must be recorded as <6.0 before transport to pig holdings.

 

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

 

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