Commission Regulation (EU) No 101/2013 of 4 February 2013 concerning the use of lactic acid to reduce microbiological surface contamination on bovine carcases Text with EEA relevance

• CELEX: Regulation (EU) No 101/2013
• Articles: 3

Article 1

Food business operators may use lactic acid to reduce microbiological surface contamination on bovine carcases or half carcases or quarters at the level of the slaughterhouse in compliance with the conditions set out in the Annex to this Regulation.

Article 2

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .

Schedules & Appendices

ANNEX

ANNEX

PART I

Conditions of use of lactic acid to reduce microbiological surface contamination of bovine carcases or half carcases or quarters at the level of the slaughterhouse

1.

Lactic acid solutions must only be prepared from lactic acid which complies with the specifications set out in Regulation (EU) No 231/2012.

2.

Lactic acid solutions must:

(a)

only be applied on entire carcases or half-carcases or quarters of meat from domestic bovine animals (including Bubalus and Bison species) at the level of the slaughterhouse;

(b)

only be applied either by spraying or misting using from 2 % to 5 % lactic acid solution in potable water at temperatures of up to a maximum of 55 °C;

(c)

be applied under controlled and verifiable conditions integrated in a HACCP-based management system including, at least, the criteria set out in Part II.

3.

Lactic acid solutions must not be applied to carcases with visible faecal contamination.

4.

The application of lactic acid solutions must not result in any irreversible physical modification of the meat.

PART II

Minimum HACCP criteria and control parameters

1.

Sampling of carcases for the purposes of assessing compliance with microbiological criteria within the meaning of Regulation (EC) No 2073/2005 must be carried out before the application of lactic acid solutions on the carcases or half-carcases or quarters.

2.

Lactic acid concentration during treatment must be, as part of the HACCP plan, verified by periodic monitoring, documented and recorded.

3.

The temperature of the lactic acid solution during treatment must, as part of the HACCP plan, be continuously monitored by instrumental measurements, documented and recorded.

PART III

Information on the treatment

Food business operators operating slaughterhouses in which lactic acid solutions are used to reduce microbial surface contamination of entire carcases or half-carcases or quarters must inform the food business operator receiving the treated carcases or half-carcases or quarters of such use. This information should be documented.