Commission Delegated Regulation (EU) 2023/751 of 30 January 2023 amending Delegated Regulation (EU) 2020/687 supplementing Regulation (EU) 2016/429 of the European Parliament and the Council as regards rules for the prevention and control of certain listed diseases (Text with EEA relevance)

• CELEX: Delegated Regulation (EU) 2023/751
• Articles: 4

Article 1

Delegated Regulation (EU) 2020/687 is amended as follows:

(1)

in Article 21(3), the following point (g) is added:

‘(g)

establishments keeping up to 50 captive birds, provided that they have no direct or indirect contact with poultry or other establishments keeping captive birds.’;

(2)

Article 28(3) is replaced by the following:

‘3.   The competent authority of the establishment of origin shall designate the establishment of destination for movements from or to the protection zone. If the competent authority of the establishment of origin is different from the competent authority of the establishment of destination, it shall make that designation in cooperation with the competent authority of the establishment of destination.’

;

(3)

in Article 30(2), point (a) is replaced by the following:

‘(a)

there is no other kept animal of listed species in the establishment or epidemiological unit of destination;’;

(4)

Article 39(1) is replaced by the following:

‘1.   The competent authority may lift the measures provided for in Sections 1 and 2 of this Chapter only if:

(a)

the minimum period set out in Annex X has elapsed following the date of completion of preliminary cleaning and disinfection and, where relevant, control of insects and rodents, performed in accordance with Article 15 in the affected establishment; and

(b)

in all establishments keeping animals of listed species in the protection zone, animals of listed species have undergone, with favourable results, clinical and, when necessary, laboratory examinations in accordance with Article 26.’;

(5)

Article 43(3) is replaced by the following:

‘3.   The competent authority of the establishment of origin shall designate the establishment of destination for movements from or to the surveillance zone. If the competent authority of the establishment of origin is different from the competent authority of the establishment of destination, it shall make that designation in cooperation with the competent authority of the establishment of destination.’;

(6)

Article 46(1), point (a), is amended as follows:

(a)

the introductory sentence is replaced by the following:

‘to establishments in the same Member State where they were hatched from eggs originating from establishments within the restricted zone, if:’;

(b)

the following point (iii) is added:

‘(iii)

the means of transport is sealed at the moment of loading by the competent authority or under its supervision.’;

(7)

in Article 46(2), point (a) is replaced by the following:

‘(a)

there is no other kept animal of listed species in the establishment or epidemiological unit of destination;’;

(8)

Article 55(1) is replaced by the following:

‘1.   The competent authority may lift the disease control measures applied in the surveillance zone pursuant to Sections 1 and 3 only if:

(a)

the minimum period set out in Annex XI has elapsed after the date of completion of preliminary cleaning and disinfection and, where relevant, control of insects and rodents, performed in accordance with Article 15 in the affected establishment,

(b)

the requirements provided for in Article 39(1), point (b), have been met in the protection zone, and

(c)

a representative number of establishments keeping animals of listed species have undergone, with favourable results, visits carried out by official veterinarians, in accordance with Article 41.’;

(9)

in Annex VII, the first table, related to meat, casings and milk, is replaced by the table set out in the Annex to this Regulation.

Article 2

Delegated Regulation (EU) 2020/687 is corrected as follows:

(1)

in Article 2, point (10), the definition for ‘casings’ is replaced by the following:

‘(10)

“casings” means the bladders and intestines that after cleaning have been processed by tissue scraping, defatting and washing and have been treated with salt or dried;’;

(2)

in Article 52, point (c) is replaced by the following:

‘(c)

are intended for use within the surveillance zone; or’;

(3)

in Article 59(2), point (a) is replaced by the following:

‘(a)

not originate from an establishment subject to the restrictions provided for in Chapter II; and’;

(4)

in Annex VI, the table is corrected as follows:

(a)

the text in the first column of the tenth row of the table is replaced by the following:

‘Movements of hatching eggs to and from establishments in the restricted zone’;

(b)

the text in the first column of the last row of the table is replaced by the following:

‘Movements of feed materials of plant origin and straw obtained in the restricted zone’;

(5)

in Annex VIII, the title is replaced by the following:

‘

RISK-MITIGATING TREATMENTS FOR PRODUCTS NOT OF ANIMAL ORIGIN FROM THE RESTRICTED ZONE

’.

Article 3

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

In Annex VII to Delegated Regulation (EU) 2020/687, the first table, related to meat, casings and milk, is replaced by the following:

‘Treatment

FMD  ( 1 )

RP

RVFV

LSD

CBPP

SPGP

PPR

CCPP

CSF

ASF

AHS

HPAI

NCD

MEAT

Heat treatment in an hermetically sealed container, to achieve a minimum F 0

( 2 ) value of 3

x

X

X

X

X

X

Heat treatment to achieve a core temperature of 80 °C

X

X

X

X

X

X

Heat treatment to achieve a core temperature of 70 °C

X

X

X

X

X

Heat treatment (to meat previously de-boned and defatted) to achieve a core temperature of 70 °C for a minimum of 30 minutes

X

X

X

X

In an hermetically sealed container, applying 60 °C for a minimum of 4 hours

X

X

X

X

Core temperature of 73,9 °C for a minimum of 0,51 seconds  ( 3 )

X

X

X

Core temperature of 70,0 °C for a minimum of 3,5 seconds  ( 3 )

X

X

Core temperature of 65,0 °C for a minimum of 42 seconds  ( 3 )

X

X

Core temperature of 60 °C for a minimum of 507 seconds  ( 3 )

X

X

Heat treatment to achieve desiccation to maximum values of Aw of 0,93 and pH of 6

Heat treatment to achieve a core temperature of 65 °C for a period of time to achieve a minimum pasteurisation value of 40

X

Natural fermentation and maturation for bone-in meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6

X

X

Natural fermentation and maturation for de-boned meat: minimum 9 months, to achieve maximum values of Aw of 0,93 and pH of 6

X

X

X

Natural fermentation for loins: minimum 140 days to achieve maximum values of Aw of 0,93 and pH of 6  ( 4 )

X

X

Natural fermentation for hams: minimum 190 days to achieve maximum values of Aw of 0,93 and pH of 6  ( 4 )

X

X

Drying after salting Italian style bone-in hams: minimum 313 days  ( 4 )

X

Drying after salting Spanish style bone-in hams and loins  ( 4 ) :

—

Iberian hams: minimum 252 days

—

Iberian shoulders: minimum 140 days

—

Iberian loins: minimum 126 days

—

Serrano hams: minimum 140 days

X

X

X

Maturation of carcasses at a minimum temperature of 2 °C for a minimum of 24 hours following slaughter

X

Removal of offal

X

X

X

X

CASINGS

Salting with sodium chloride (NaCl) either dry or as saturated brine (Aw < 0,80), for a continuous period of 30 days or longer at an ambient temperature of 20 °C or above

X

SC  ( 5 )

X

X

X

Salting with phosphate supplemented salt 86,5 % NaCl, 10,7 % Na2HPO4 and 2,8 % Na3PO4 either dry or as saturated brine (Aw < 0,80) for a continuous period of 30 days or longer at an ambient temperature of 20 °C or above

X

X

X

X

Salting with sodium chloride (NaCl) minimum 30 days  ( 6 )

Bleaching  ( 6 )

Drying  ( 6 )

MILK

Heat treatment (sterilization process) to achieve a minimum F 0 value of 3

X

SC  ( 5 )

SC  ( 5 )

Heat treatment UHT (Ultra high temperature): Minimum 132 °C for a minimum of 1 second

X

X

Heat treatment UHT (Ultra high temperature): Minimum 135 °C for a suitable holding time

X

Heat treatment HTST (High temperature short time pasteurisation) if milk pH is lower than 7, minimum 72 °C for a minimum of 15 seconds

X

X

Heat treatment HTST (High temperature short time pasteurisation) if milk pH is 7 or higher, minimum 72 °C for a minimum of 15 seconds, applied twice

X

X

Heat treatment HTST (High temperature short time pasteurisation) combined with a physical treatment to achieve pH value below 6 for a minimum of 1 hour or to achieve a minimum of 72 °C, combined with desiccation

X

Pasteurisation consisting in a single heat treatment with an effect at least equivalent to that achieved by applying 72 °C for 15 seconds

X

X

X

X

( 1 )   Disease abbreviations in accordance with Annex II.

( 2 )   F 0 is the calculated killing effect on bacterial spores. An F 0 value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 o F) in three minutes with instantaneous heating and chilling.

( 3 )   Only for poultry meat.

( 4 )   Only for porcine animals.

( 5 )   Safe commodity.

( 6 )   Not for bovine, ovine, caprine and porcine casings.’