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Requirements for the import of porcine casings into South Africa


South Africa
SPS
2016-07-01

The veterinary health certificate notified in G/SPS/N/ZAF/43 has been slightly modified following comments received. The processing requirement in our general certificate for the import of porcine casings into South Africa states: Salting for at least 30 days either with phosphate supplemented dry salt or saturated brine (Aw < 0.80) containing 86.5% NaCl, 10.7% Na2HPO4 and 2.8% Na3PO4 (weight/weight/weight), and kept at a temperature of greater than 20°C during this entire period. This is taken from the OIE Terrestrial Animal Health Code, Chapter 15.2: Infection with classical swine fever virus, Article 15.2.24: Procedures for the inactivation of the CSFV in casings of pigs. These procedures have also been shown to be effective for the inactivation of the following diseases: - Foot and Mouth Disease; - Aujeszky's Disease; - African Swine Fever; - Porcine Reproductive and Respiratory Syndrome; - Swine Vesicular Disease. Should an individual country wish to have lower requirements with regard to the processing, based on their country's animal health status, they should propose a veterinary health certificate, which addresses the risk of transmission of all the above-mentioned diseases via the porcine casings. We will then enter bilateral negotiations for a specific veterinary health certificate for that country. This general certificate will be implemented from 1st August 2016. http://members.wto.org/crnattachments/2016/SPS/ZAF/16_2630_00_e.pdf
G/SPS/N/ZAF/43/Add.1
原文文档   翻译文档

0504 - Guts, bladders and stomachs of animals (other than fish), whole and pieces thereof, fresh, chilled, frozen, salted, in brine, dried or smoked
0210 - Meat and edible offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal

Animal health (SPS)
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