Department of Agriculture, Fisheries and Food Trader Notice: mh no. 21/2011 To: Operators of all approved meat establishments Subject: Export of meat products to the Republic of Serbia



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Department of Agriculture, Fisheries and Food

Trader Notice: MH No. 21/2011

To: Operators of all approved meat establishments

Subject: Export of meat products to the Republic of Serbia

This is to inform you that agreement has been reached with the veterinary authorities in the Republic of Serbia on veterinary health conditions for the export of meat products from Ireland to Serbia.

Some features of the agreement are as follows:


  • The meat products must be derived from the following species of domestic animals or farmed game: bovine, ovine, caprine, porcine, equidae, poultry, biungulates, swine, birds, rabbits or other leporidae

  • The meat products must be produced in an EU approved manufacturing plant

  • The treatment method must meet one of the specified standards laid down (see annex)

  • The fresh meat used in the manufacture of the meat products must originate from animals slaughtered in an EU approved plant in Ireland and which were identified under EU legislation and came from registered holdings

Full details of the conditions which must be met are set out in the veterinary health certificate which is available to certifying officers on request, through the usual channels.


Danielle Coll,

Meat & Milk Hygiene Division,

12th October 2011.


Annex to Trader Notice No. 21/2011
Treatment methods


  1. No minimum specified temperature of other treatment is established for animal health purposes for the meat product. However, the meat must have undergone a treatment such that its cut surface shows that it no longer has the characteristics of fresh meat used which must also satisfy the animal health rules applicable to the export of fresh meat.

Specific treatment regimes:




  1. Treatment in a hermetically sealed container to an Fo value of three or more.



  2. A minimum temperature of 80°C which must be reached throughout the meat during the processing of the meat product.



  3. A minimum temperature of 70°C which must be reached throughout the meat during the processing of the meat product, or for raw ham, a treatment consisting of natural fermentation and maturation of not less than nine months and resulting in the following characteristics:

  • AW value of not more than 0.93

  • pH value of not more than 6.0




  1. In the case of “biltong” type products, a treatment to achieve:


  • AW value of not more than 0.93

  • pH value of not more than 6.0




  1. A heat treatment ensuring that a centre temperature of at least 65°C is reached for a period of time as necessary to achieve a pasteurisation value (pv) equal to or above 40.



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