ISSUE 38/13: 19 September 2013
BMPA AND UK ISSUES
1. National Animal Database
2. Mislabelling of Red Tractor Pork
3. Pork Sausages and Hepatitis E
4. Health and Safety Guidance
EU AND WIDER ISSUES
5. Origin Labelling of Fresh Meat – Draft Commission Proposals
6. TSE Controls
7. Horsemeat Investigations
8. EU Beef and Pork Production in 2014/15
9. FOSS Conference on Innovation in the Meat Industry, 7-8 October, Hillerod, Denmark
BMPA AND UK ISSUES
1. National Animal Database
Earlier this week, I attended an all-industry meeting hosted by AHDB to discuss whether the industry
should progress the concept of a national animal database, in the first instance in relation to cattle,
and, if so, to identify its attributes. As background information, there were interesting presentations on
the animal health database in Ireland, the pig movement database operated by BPEX, and Royal
Veterinary College work on cattle health databases.
There was a general consensus in favour of a national database, provided that its primary purpose
was to serve the industry’s needs. The meeting also recognised that a very wide range of data already
exists whose potential value is probably not fully exploited, and it was accepted that in some instances
data would need to be cleansed and verified to avoid using inaccurate or conflicting information. What
the meeting was less certain of was whether the aim should be a single central database or a system
based on linking already existing, but separate, databases by ensuring that they can all communicate
effectively with each other.
AHDB will consider the various views expressed at the meeting, and set up a group to progress
matters.
2. Mislabelling of Red Tractor Pork
You may well have followed the story that broke earlier this week about a randomly selected pack of
Tesco pork chops labelled as British that was isotope-tested to reveal that the product was almost
certainly not British. It seems that this was an isolated instance of unintentional mislabelling, most
likely due to human error, and certainly not fraud.
Coming at the start of Red Tractor Week, this was an unfortunate incident, and reinforces the need for
vigilance in raw material selection, packing and labelling.
Disclaimer: Every effort has been made to ensure the accuracy of the information contained
in this newsletter. We cannot accept responsibility for any errors or omissions
3. Pork Sausages and Hepatitis E
Earlier this week, some newspapers reported on a research paper published on the Centers for
Disease Control and Prevention website, which suggested a link between consumption of pork
sausages and hepatitis E in the UK. The article acknowledged that the number of samples taken was
small and that the results should be taken as indicators only.
The paper can be seen here: http://wwwnc.cdc.gov/eid/article/18/8/11-1647_article.htm
As with other similar meat-related diet and public health reports and media stories, we tend to draw on
the expertise of the independent Meat Advisory Panel (MAP) to guide us. I attach a reserve statement
prepared by MAP. This is a fairly bland statement and intended to be used reactively, since the aim is
to avoid being drawn into an unhelpful debate with the media on hepatitis E.
Both Defra and the FSA have indicated that the reasons why there is an increase in the incidence of
hepatitis E are not well understood, and that more investigations need to be carried out.
I also attach a briefing from BPEX on hepatitis E. This is intended as a background information note
for industry, rather than as a media statement.
4. Health and Safety Guidance
A number of changes have been made to the meat industry Health and Safety Guidance, which sits on
the BMPA website. The dates of any updated items are shown in red in the contents list.
EU AND WIDER ISSUES
5. Origin Labelling of Fresh Meat – Draft Commission Proposals
I attach a Commission working document outlining draft proposals on mandatory origin labelling of
fresh pigmeat, sheepmeat and poultry meat. I must stress that the document has yet to be finalised
and could be amended. This document does not propose following the beef model. Instead, the main
elements of the proposal are as follows:
• A single approach for pigmeat, sheepmeat and poultrymeat
• Labelling of the last member state or third country of rearing (at least 2 months for pigs and
sheep, one month for poultry) ie “reared in [ name of member state or third country]”
• Member state or third country of slaughter ie “slaughtered in [name of member state or third
country]”
• Where rearing and slaughter take place in the same country, origin can be declared as “
reared and slaughtered in …”
• Where several cuts of meat are included in the same pack from animals reared and
slaughtered in a variety of member states or third countries, a list of these countries would
have to be provided.
• From meat imported into the EU where not all information is provided, the document proposes
the following indications: “reared in: non-EU”, “slaughtered in: [name of third country]”
Following lobbying from UECBV, for minced meat and trimmings, the document provides for simple
“EU”/”non-EU” origin declaration to be given.
The document will be discussed in the management committee for livestock products on 19
September and 17 October. There will be an exchange of views in SCoFCAH on 2 October and a vote
in SCoFCAH on 5 November, for adoption by the Commission during December.
In response to UK media reports that the Commission’s labelling proposals would prevent the use of
national flags on labels, the Commission has stated that this is not the case; national flags would be
able to be used.
Disclaimer: Every effort has been made to ensure the accuracy of the information contained
in this newsletter. We cannot accept responsibility for any errors or omissions
6. TSE Controls
Eight EU member states are officially classified as having “negligible BSE risk” status (Austria,
Belgium, Denmark, Italy, Netherlands, Slovenia, Finland and Sweden), and more countries will
achieve this before long. This has prompted a debate within the EU about the possibility of amending
or even lifting SRM requirements for these countries. To date, the Commission has been hesitant
about taking such a step. The issue was discussed in SCOFCAH earlier this week, where most
member states indicated that they are against such a move, while some want an EFSA opinion on the
matter.
Regarding the EFSA opinion on a quantitative evaluation of BSE risk in bovine intestines and
mesentery, this is expected to be available by 1 March 2014.
7. Horsemeat Investigations
French police have made eight arrests as part of their continuing horsemeat investigations. Those
arrested are linked to the Spanghero company, which was implicated in the mislabelling episode.
Two people have been arrested in the UK in relation to the horsemeat incidents; their identities or
company links have not been released.
8. EU Beef and Pork Production in 2014/15
For information, I am including below an Agra Europe article based on forecasts of beef and pork
supplies from the USDA’s Foreign Agricultural Service.
“After recent production cuts, EU beef output is expected to rebound in 2014, while a turnaround in the
pigmeat sector could take hold the following year. The recovery is however restricted to a minority of
EU member states, and exportable supplies are expected to be limited.
Beef Production
New forecasts from the USDA's Foreign Agricultural Service (FAS) peg beef production in the EU28 at
7.76 million tonnes (carcase weight) in 2014, up from an expected 7.69mt this year.
EU cattle numbers have been expanding since 2012 thanks to a recovery of the cow herd, relatively
low slaughter of animals and reduced exports to third countries. During the first half of 2013, high
fodder prices constrained the calf crop. But during the second half of 2013 and the first half of 2014,
low feed prices and firm carcase and milk prices are expected to support the recovery of both calf
production and slaughter.
Another factor is the abolishment of the milk quotas in 2015. In anticipation of the liberalisation of the
dairy market a recovery of the dairy cow herd is anticipated in Ireland, the Benelux countries, Germany
and Italy. In most other EU member states, the dairy herd is shrinking mainly due to the phasing out of
government support programmes and increased competition on the EU domestic market.
EU cattle slaughter is expected to find its low point in 2013. During the first half of 2013, slaughter in
official slaughterhouses, not including backyard slaughter, was reduced by 4.3%. As a result, EU beef
supply is expected to tighten further during 2013.The most significant cuts in slaughter are reported in
France and Germany. In both states, farmers invested more in dairy production then in beef production
due to the end of the milk quota. This results in a decreased number of slaughtered bulls which leads
to a decline in total slaughter numbers and a lower average slaughter weight. This will change in 2014
however, when previous herd expansion is expected to result in higher slaughter numbers. This
recovery is forecast to be most pronounced in Ireland, the Iberian Peninsula and Italy.
Pigmeat Production
For the pigmeat sector, FAS says the EU sow stall ban, which came into force at the start of this year,
cut sow stocks more than anticipated. With producers also hit by elevated feed costs, EU sow
numbers were down 4.2% in 2012. A recovery of total EU pig production is hindered by an ongoing
structural crisis in the sector in Poland, Hungary and France.
Disclaimer: Every effort has been made to ensure the accuracy of the information contained
in this newsletter. We cannot accept responsibility for any errors or omissions
Although pig prices increased in Poland during 2013, the crisis in the swine sector is expected to
continue in 2013 and 2014 due to mainly the inefficient structure of the industry, as well as continuing
strong competition from Dutch, Danish and German suppliers of piglets and pork. In Hungary, new
national regulations such as on manure handling and land leasing are expected to further curtail
production. In France, reportedly only about 50% of breeders fully comply with the EU animal welfare
regulations, which is anticipated to affect production through 2014.
After enforcement of the animal welfare regulations, FAS says the EU swine sector is smaller but is
expected to have increased its efficiency. Based on the increased productivity, the pig crop is
anticipated to recover in 2014.
In addition to a higher piglet per sow ratio, the upturn will also be supported by elevated carcase prices
and lower compound feed prices. Feed prices have declined during the summer and are forecast to
fall further after the new harvest.
The projected upturn of the pig crop will however be minor and limited to only a few member states,
namely the UK, the Netherlands, Denmark, Austria and Romania. In these countries, the pig sectors
are fully, or close to fully compliant with the new welfare regulations. During the first half of 2013,
official slaughter fell by 1.1%. With the lower supply of weaned piglets, slaughter will continue to
decline through 2013 and 2014. The projected upturn of the pig crop in 2014 is forecast to increase
slaughter and pork production in 2015.
As in the case of beef, consumption of pork is negatively affected by the lower supply, the economic
crisis and the increasing popularity of poultrymeat.”
9. FOSS Conference on Innovation in the Meat Industry, 7-8 October, Hillerod, Denmark
I attach a flyer for the two-day FOSS meat conference on innovation in the meat industry at the FOSS
Innovation Centre in FOSS’s base at Hillerod, Denmark.
We have learned about this at short notice, so hurry if you are interested in attending this event.
Stephen Rossides
Director
Disclaimer: Every effort has been made to ensure the accuracy of the information contained
in this newsletter. We cannot accept responsibility for any errors or omissions
“In summary, red meat makes an important
contribution to the intake of vitamins and minerals
which are often lacking in the British diet.”
Ends
THE MEAT ADVISORY PANEL REAFFIRMS THE
NUTRITION BENEFITS OF RED MEAT
In response to a report by DEFRA and Public health
England 1 indicating the presence of Hepatitis E virus in
pigs and pork, the Meat Advisory Panel (MAP) would
like to note the following:
“Meat makes an important contribution to a healthy
diet. Meat and meat products make a significant
contribution to intakes of essential nutrients including
iron, zinc, selenium, vitamin D and B vitamins,
nutrients which have been shown in the UK National
Duet and Nutrition Survey (NDNS) to be lacking in the
British diet. 2
“With regards to the findings from the report from
DEFRA and Public Health England with reference to
pig meat the government is investigating this data
further. The pig industry is also continually improving
the health and welfare of English pigs. For instance, its
health and welfare strategy 3 supports the industry in
delivering objectives on improved pig health and
eradication or control of significant infections of food
safety and public health concern.
“The Department of Health advises that lean red meat
should be consumed in moderation as part of a
balanced diet. Advice of the Food Standards Agency
(FSA) is that all pork products, including whole cuts
and processed products such as sausages, are cooked
until steaming hot all the way through with no pink or
red in the centre. In addition, using a meat
thermometer to ensure that the internal temperature
when cooking pork and pork products reaches 72⁰
before serving or eating can be a very useful check
too.
1
DEFRA & Public Health England. Zoonoses report 2102.
September 2013.
www.gov.uk/government/organisations/department-forenvironment-food-ruralaffairs/series/zoonoses-reports.
Accessed 16/09/2013
2
Bates B, Lennox A, Prentice A et al. (2012) National Diet
and Nutrition Survey. Headline Results from Year 1, Year 2
and Year 3 (combined) of the Rolling Programme
(2008/2009-2010/2011).
https://www.wp.dh.gov.uk/transparency/files/2012/07/ND
NS-Y3-report_All-TEXT-docs-combined.pdf
3
http://www.bpex.org.uk/R-and-D/Pig-Health/
Notes to editors: If you would like further
information on red meat please visit:
http://meatandhealth.redmeatinfo.com/healthprofessionals/red-meat-factsheets
FACTS & STATS
Lean red meat plays an important part in a balanced
diet and can help supply vital nutrients. However,
most of these vital nutrients are lacking across all our
diets, whatever age we are including:
•
•
Infants and pre-school children - studies show
that diets in this age group are low in vitamin A,
vitamin D, iron, zinc.
Pre-pubescent children – diets were found to be
low in vitamin A, magnesium, iron and zinc. Boys
tended to have higher intakes of iron and thiamin
than girls.
•
Teenagers (13 to 18 years) – diets are low in
many key nutrients - including vitamin A, vitamin
D, iron, magnesium, zinc, selenium and
potassium.
•
Adults of reproductive age (19-50 years) – diets,
particularly for females, fall short in magnesium
and iron, as well as zinc, selenium and potassium.
•
Pregnancy and lactation - Women on average fail
to get enough calcium, magnesium, iron, iodine,
selenium and potassium and vitamin D.
•
Middle-age and older age (50 years and above) –
while this group have better quality diets, there
are still shortfalls in intakes of magnesium, zinc
and potassium.
•
Older-age (75 years and beyond) – data shows
that in adults aged over 85, intakes of magnesium,
zinc and potassium are below the recommended
nutrient intake.
Integrating red meat into our diets across the age
spectrum, from infanthood to old age, may help to
narrow the present gap between nutrient intakes and
recommendations. There is also emerging evidence
that nutrients commonly found in red meat may play
a role in supporting cognitive function, immune
health, and addressing iron deficiency.
Please visit www.meatandhealth.com.
The Meat Advisory Panel (MAP) is a group of experts
who provide independent and objective information
about red meat and its role as part of a healthy,
balanced diet.
MAP is supported by an unrestricted educational
grant from EBLEX and BPEX, divisions of the
Agriculture and Horticulture Development Board
(AHDB).
For more information about the role of red meat and
a selection of versatile recipes using pork, beef and
lamb visit www.meatmatters.com or please contact:
Nicky Smith: nicky.smith@nexuspr.com 0207 052
8850;
Jonathan Falcone: jonathan.falcone@nexuspr.com on
0207 052 8854;
Lorraine Calvey: Lorraine.calvey@nexuspr.com
th
18 September 2013
Hepatitis E briefing
Purpose of this document
This document has been written for pig industry stakeholders to:
• Inform you about recent news on Hepatitis E in pork
• Give you key points to communicate when handling questions about Hepatitis E in pork
• Provide all industry stakeholders with the same information so that we speak with one voice, in a
consistent way across the industry
• Ask you to refer media enquiries to BPEX to handle, or your appropriate member organisation. The
initial contacts at BPEX are:
o Jon Bullock; 02476 478 811; jon.bullock@bpex.ahdb.org.uk
o Helen Brothwell; 02476 478 813; Helen.brothwell@bpex.ahdb.org.uk
BPEX will send you an update of this briefing if significant new information emerges.
Background context
The Sunday Times, and other national papers, recently reported that ‘10% of pork sausages sold in Britain
are infected with Hepatitis E, a potentially deadly new virus that has become endemic in intensively farmed
pigs.’ This was as a result of a Defra Zoonosis report (zoonosis refers to diseases that can be passed from
animals to humans), which was made available on-line in September 2013, and describes an increase in
cases of Hepatitis E infection in humans.
Key messages
1. A recent Defra and Public Health England Zoonosis report made available in September 2013, and based
on data from 2011 and 2012, describes an increase in cases of Hepatitis E infection in humans.
However, experts still consider this to be a low risk, with 0.001% of the UK population infected per year.
2. There is currently no clear evidence to suggest that the rise in cases in Hepatitis E is linked to pork
consumption, and in fact, the source of the rise in cases is not known, and more research needs to be
undertaken
3. The statistic ‘10% of pork sausages sold in Britain are infected with Hepatitis E’ is based on very limited
data and showed no statistical significance
4. The advice to reduce risk is to ensure that sausages and pork are well cooked at 72°C until steaming hot
throughout with no pink or red in the centre.
Questions that you could be asked and answers
I’ve heard that there’s an issue with Hepatitis E, what’s going on?
• Defra write a report annually on Zoonosis diseases and make it available on their website. The recent
media coverage is based on the data in this year’s report, which refers to an increase in Hepatitis E in
humans, and is based on data collected between 2003 and 2012.
• Defra (and the Animal Health and Veterinary Laboratories Agency) are aware of the rise in the number
of human cases of Hepatitis E in recent years and are working closely with colleagues in the Food
•
•
•
Standards Agency and Public Health England to try and better understand the possible role of infection
in pigs on the changing human disease incidence that has been identified in the UK.
There is currently no clear evidence to suggest that the rise in cases is linked to pork consumption.
Sausages produced to Red Tractor standards are only permitted to include muscular cuts of pork and do
not include offal (including liver).
The advice to reduce risk is to ensure that sausages and pork are well cooked at 72°C until steaming hot
throughout with no pink or red in the centre.
I heard that 10% of all sausages contain the virus?
• A study published in 2012 found that 10% of 63 sausages sampled were HEV positive (4). Five of the six
positive sausages found came from the same cohort of pigs, making widespread conclusions on national
prevalence inappropriate.
• This extremely limited study does not provide conclusive evidence that HEV is present in 10% of all
sausages and showed no statistical significance
• A different sample from the same study failed to find the virus in 40 samples of pig muscle collected.
Why are sausages a higher risk for Hepatitis E than other pork cuts?
• Sausages have been linked to a higher prevalence of the virus than other pork products, due to the
potential inclusion of liver in countries outside of the UK.
• Transmission of the virus from consumption of undercooked liver has been reported in Japan, the
United States and France (5,6,7).
• In a French study, dried, cold smoked sausages containing more than 30% liver were found to cause
infection (8).
• Sausages produced to Red Tractor standards are only permitted to include muscular cuts of pork and do
not include offal (including liver).
• Look for the Red Tractor logo when you buy pork and pork products such as sausages.
So what should I do to reduce any risk?
• Simple attention to correct cooking greatly reduces the risk of contracting Hepatitis E.
• A study on genotype 1 of Hepatitis E virus (HEV) found the virus to be effectively inactivated at a
temperature of 60°C (9).
• However, the Food Standards Agency advises that all pork products, including whole cuts and processed
products such as sausages, are cooked until steaming hot all the way through with no pink or red in the
centre.
• In addition, the Meat Advisory Panel, a group of independent scientific, medical and nutrition experts,
suggest that using a meat thermometer to ensure that the internal temperature when cooking pork and
pork products reaches 72⁰ before serving or eating can be a very useful check too.
What is Hepatitis E?
• Hepatitis E is a liver disease caused by the Hepatitis E Virus. It is transmitted faecal-orally from
consuming contaminated drinking water in developing countries, and as such is commonly associated
with overseas travel.
• It is not a new virus.
• Hepatitis E is endemic in the human population in several developing countries. Infection usually
resolves itself within 4-6 weeks following symptoms including jaundice, nausea, abdominal pain and
fever.
•
Occasionally, a more severe form can develop, leading to acute liver failure. This can lead to death;
however global mortality rates from Hepatitis E infection are low at 0.5-4% of established cases (WHO).
Can Hepatitis E be passed to humans from eating pork?
• Hepatitis E can be contracted via several routes including drinking sewage-contaminated water,
transfusion of infected blood products, transmission from mother to foetus, and foodborne transmission
from ingestion of products derived from a number of different types of infected animals, including
shellfish and incorrectly cooked pork products.
• Following correct cooking guidelines to prepare pork products greatly reduces the risk of infection.
Hepatitis E is not contagious, with direct human to human transmission being very rare.
• The advice to reduce risk is to ensure that sausages and pork are well cooked at 72°C until steaming hot
throughout with no pink or red in the centre.
Why have cases of Hepatitis E risen by 40% in a year?
• A recent Defra Zoonosis report (September 2013) describes an increase in cases of Hepatitis E infection
in humans up to 659 cases in 2012 from 471 in 2011. This is still considered a low risk disease with
0.001% of the UK population infected per year.
• Further research has taken place in 2013 between Defra, the FSA and industry to establish the current
levels of Hepatitis E in pigs since there is currently not sufficient evidence to suggest that the rise in UK
human infection is directly linked to infected pork consumption. These results will be available in due
course.
• We do not currently have evidence to show that the HEV strain found in the UK pig population is the
same as that found in affected humans (indeed recent research on salmonella has found discrepancies
between pig strains and those causing illness in humans (3)).
• Hepatitis E genotype 3 can also be found in wild boar and sika deer as well as uncooked raw shellfish.
• A study in 2004 indicated that foodborne transmission was likely to be rare or only causing mild and
asymptomatic infection in humans. Surveys in developed countries, indicate high seroprevalence
(suggestive of infection) but with no clinical illness seen.
Is it true people are dying? Can it be treated?
• Hepatitis E is a self-limiting virus, meaning that it will run its course (acute illness typically lasts for two
weeks and has no lasting effects). There is no treatment that will alter the effect of the virus.
• There are higher risk groups of people in the population, particularly those with existing liver conditions
who may develop more serious illness. Pregnant women are at greater risk from miscarriage if they
contract the infection.
• Global mortality rates from Hepatitis E infection are low at 0.5-4% of established cases, with the
majority of these cases being in developing countries with poor sanitation.
I’ve heard that 85% of pigs have Hepatitis E
• Although 85% of pigs have been shown to have seroconverted to Hepatitis E (i.e. the body has mounted
an immune response to fight the virus) this does not necessarily indicate current, active infection, which
could be passed on by eating undercooked pork products.
• A study looking at the prevalence of Hepatitis E in pig populations in four countries found that where
seroprevalence was high in the pig population, it did not result in a concurrent high level of infection in
the human population (1).
Do pigs get ill with Hepatitis as well?
• Pigs do not usually develop clinical signs of Hepatitis E, rather they are capable of being a carrier for the
virus (2). There is no vaccine or medication that can be used to prevent pigs carrying Hepatitis E.
• The virus therefore has no impact on pig welfare.
• However, since it is transmitted via the faecal-oral route, attention to hygiene at all stages of the food
chain should reduce the spread within and between batches of pigs.
References
1. Meng XJ, Dea S, Engle RE, Friendship R, Lyoo YS, Sirinarumitr T, et al. Prevalence of antibodies to the
hepatitis E virus in pigs from countries where hepatitis E is common or is rare in the human population. J
Med Virol. 1999; 59: 297–302. doi: 10.1002/(SICI)1096-9071(199911)59:3<297::AID-JMV6>3.0.CO;2-3.
2. Banks et al (2004) Evidence for the presence of hepatitis E virus in pigs in the United Kingdom M. Banks,
Veterinary Record 2004;154:223-227 doi:10.1136/vr.154.8.223
3. Mather et al (2013) Distinguishable Epidemics of Multidrug-Resistant Salmonella Typhimurium DT104 in
Different Hosts Science 1240578. Published online 12 September 2013 [DOI:10.1126/science.1240578]
4. Berto A et al. Hepatitis E virus in pork food chain, United Kingdom, 2009–10. Emerg Infect Dis 2012; 18(8):
1358–60. DOI: 10.3201/eid1808.111647
5. Feagins AR, Opriessnig T, Guenette DK, Halbur PG, Meng XJ. Detection and characterization of infectious
hepatitis E virus from commercial pig livers sold in local grocery stores in the USA. J Gen Virol. 2007; 88:
912–7 and. DOI PubMed
6. Péron JM, Bureau C, Poirson H, Mansuy JM, Alric L, Selves J, Fulminant liver failure from acute
autochthonous hepatitis E in France: description of seven patients with acute hepatitis E and
encephalopathy. J Viral Hepat. 2007; 14: 298–303 and. DOI PubMed
7. Mansuy JM, Abravanel F, Miedouge M, Mengelle C, Merviel C, Dubois M, Acute hepatitis E in south-west
France over a 5-year period. J Clin Virol. 2009; 44: 74–7 and. DOI PubMed
8. Colson P, Borentain P, Queyriaux B, Kaba M, Moal V, Gallian P, Pig liver sausage as a source of hepatitis E
virus transmission to humans. J Infect Dis. 2010; 202: 825–34 and. DOI PubMed
9. Emerson SU, Arankalle VA, Purcell RH. Thermal stability of hepatitis E virus. J Infect Dis. 2005; 192: 930–3.
doi: 10.1086/432488.
[DISCLAIMER regarding the present WORKING DOCUMENT: This is a preliminary draft
which still subject to Interservice Consultation and consequently may still be amended. It is
distributed to Member States for a first discussion in the Working Group on Food Information to
Consumers of 10/09/2013]
COMMISSION IMPLEMENTING REGULATION (EU) No …/..
of XXX
laying down rules for the application of Regulation (EU) No 1169/2011 of the European
Parliament and of the Council as regards the indication of the country of origin or place of
provenance for fresh, chilled and frozen meat of swine, sheep, goats and poultry
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1169/2011 of the European Parliament and of the Council of
25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No
1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing
Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive
1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission
Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/20041, and in
particular Article 26(8) thereof,
Whereas: [to be completed]
(1)
(…)
(2)
(…)
(…)
HAS ADOPTED THIS REGULATION:
Article 1
Subject matter and scope
This Regulation lays down rules on the indication of the country of origin or place of provenance on
the label of pre-packed fresh, chilled and frozen meat of swine, meat of sheep or goats, and meat of
poultry, falling within the respective Combined Nomenclature codes listed in Annex XI to
Regulation (EU) No 1169/2011.
1
EN
OJ L 304, 22.11.2011, p. 18.
EN
Article 2
Definitions
1.
For the purposes of this Regulation, the definitions in Article 2 of Regulation (EU) No
1169/2011, , the definition of "food business operator" in point (3) of Article 3 of
Regulation (EC) N° 178/2002, the definition of "establishment" in point 1(c) of Article 2 of
Regulation (EC) N° 852/2004, as well as the definitons of "minced meat", "slaugtherhouse"
and "cutting plant" in points 1.13, 1.16 and 1.17 of Annex I to Regulation (EC) No
853/2004 shall apply.
2.
The following definitions shall also apply:
(a) 'trimmings' means small pieces of meat, falling within the Combined Nomenclature
codes listed in Annex XI to Regulation (EU) No 1169/2011, recognised as fit for human
consumption and produced exclusively during trimming operations, when boning of
carcases or when cutting up of meat;
(b) ‘batch’ means meat, falling within the Combined Nomenclature codes listed in Annex
XI to Regulation (EU) No 1169/2011, obtained from a single species, with or without bone,
whether or not cut or minced, packed together under practically identical conditions.
Article 3
Traceability
1.
Food business operators shall have in place an identification and registration system at each
of their various stages of production and distribution of the meat referred to in Article 1.
2.
That system shall be applied in such a way as to ensure:
a) the link between the meat and the animal or group of animals from which the meat
has been obtained, as that animal or group of animals has been identified by the
slaughterhouse, and
b) the transmission of the information relating to the indications referred to in Article
5(1) together with the meat to the operators at the subsequent stages of production and
distribution.
Each food business operator shall be responsible for the application of the identification and
registration system, as laid down in the first subparagraph, within the stage of production
and distribution at which it operates.
3.
EN
The system referred to in paragraph 1 shall record, in particular, the arrival at and the
departure from the establishment of the food business operator, of animals, carcases or cuts,
as appropriate, and ensure a correspondence between arrivals and departures.
EN
Article 4
Group of animals
1.
The size of the group of animals referred to in Articles 3 and 5 shall be defined by:
(a)
the number of carcases cut together and constituting one batch for the cutting plant
concerned in case of cutting of carcases;
(b)
the number of carcases whose meat constitutes one batch for the cutting or mincing plant
concerned in case of further cutting or mincing.
2.
The size of a batch shall not exceed the production of one day in a single establishment.
3.
When constituting the batches, the establishments in which meat is cut or minced shall ensure
that all carcasses in a batch come from animals reared in only one Member State or third country
and have been slaughtered in only one Member State or third country..
For the purposes of applying Article 7, the establishments in which meat is cut or minced may
derogate from the first subparagraph of this Article.
Article 5
Labelling of meat
1.
The label of meat referred to in Article 1 intended for supplying to the final consumer or to
mass caterers shall contain the following indications:
(a) the Member State or third country in which the last period of rearing of at least
two months for swine, sheep and goats and one month for poultry took place,
indicated as 'Reared in: (name of the Member State or third country)'. If the minimum
period of rearing has not been met, that indication shall refer to the Member State or
third country in which the animal or group of animals were last reared before the
period of 15 days preceding the day of the slaughter for swine, sheep and goats, and
before the period of 5 days preceding the day of the slaughter for poultry;
(b) the Member State or third country in which slaughter took place indicated as
'Slaughtered in: (name of the Member State or third country)';
(c) a reference code ensuring the link between the meat and the animal or group of
animals.
EN
EN
2.
Where the application of points (a) and (b) of paragraph 1 results in providing
indications that refer to the same Member State or the same third country, those indications
may be replaced by 'Reared and slaughtered in: (name of Member State or third country)'.
3.
Where several cuts of meat of the same or of different species, obtained from animals reared
and slaughtered in different Member States or third countries, are packed in the same pack,
the label shall indicate:
a) the list of Member States or third countries of rearing and slaughtering, in
accordance with points (a) and (b) of paragraph 1, for each species
b) a reference code ensuring the link between the meat of each species and the
previous production batches of the single species.
Article 6
Derogation for meat from third countries
By way of derogation from Article 5(1) (a) and (b), the label of meat, as referred to in Article 1,
imported into the Union for placing on the internal market, and for which not all the information
provided for in Article 5(1) is available, shall contain the indication 'Reared in: non-EU',
'Slaughtered in: (name of the third country where the animals were slaughtered)'.
Article 7
Derogations for minced meat and trimmings
By way of derogation from Article 5(1) (a) and (b), as regards minced meat and trimmings, the
following indications may be applied:
EN
(a)
'Reared and slaughtered in: EU', where minced meat or trimmings are produced
exclusively from meat obtained from animals reared and slaughtered in different
Member States;
(b)
'Reared and slaughtered in: non-EU', where minced meat or trimmings are produced
exclusively from meat imported into the Union or from meat obtained from animals
imported into the Union;
(c)
'Reared in: non-EU' and 'Slaughtered in: (Name of the Member State)' where minced
meat or trimmings are produced exclusively from meat obtained from animals
imported into the Union as animals for slaughter and slaughtered in a Member State;
(d)
'Reared and slaughtered in: EU and non-EU' where minced meat or trimmings are
produced from meat obtained from animals reared and slaughtered in different
Member States and from meat imported into the Union or from meat obtained from
animals imported into the Union and slaughtered in different Member States.
EN
Article 8
Entry into force
This Regulation shall enter into force on the third day following its publication in the Official
Journal of the European Union.
It shall apply from 1 April 2015.
Meat which has been lawfully placed on the EU market before that date may be further cut, minced
or packed and continue to be sold until stock is exausted.
It shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels,
For the Commission
The President
José Manuel BARROSO
EN
EN
INNOVATION 2013
INVITATION
Innovation in the Meat Industry
Join us at the FOSS Meat Conference
October 7-8 · 2013 · Hillerød · Denmark
Innovation in the Meat Industry
New solutions for efficient meat production
FOSS has the pleasure to invite you to join our Meat Conference at the new FOSS Innovation Centre in FOSS’
home town of Hillerød, about 40 km north of the capital Copenhagen. In keeping with the location, the
event will look at innovations in the meat industry and focus on new technologies applied for optimizing
process control.
Within the last decade many new technologies for optimizing raw material use for improving production efficiency and product consistency have been introduced to the meat industry. We invite you to participate in the
FOSS Meat Conference for sharing with you the very latest analysis and process control trends, technologies
and business opportunities. Meet experts face-to-face, make new contacts and get updated.
The FOSS Meat Conference – a 2 day event
Day one will be a full day program addressing various topics within the global meat industry but with focus
on innovations for an efficient meat production and processing.
Day two will include a visit to Danish Crown’s largest pig slaughtering & processing plant located in Horsens
in Denmark. Danish Crown is the world’s second largest pork producer and an international food producer
with production and sales across the world of pork and beef. Danish Crown has more than 30,000 employees.
The FOSS Meat Conference 2013 will take place:
Date: October 7 – 8, 2013
Place/Conference: FOSS Innovation Centre • Foss Allé 1 • 3400 Hillerød Place/Hotel:
Hotel Scandic Copenhagen • Vester Søgade 6 • 1601 København V
Tel.: + 45 33 75 70 88 • www.scandichotels.dk
Whats’ included:
All conference fees, including coffee breaks, lunches and a dinner event Monday evening.
For conference delegates, FOSS will also provide transport between the hotel in Copenhagen, where you will
be accommodated and FOSS Innovation Centre in Hillerød, where the conference takes place, and for the
meat plant visit. Delegates will pay their own travel expenses and hotel costs.
We will make the hotel booking for you. Special room rate at Scandic Copenhagen has been arranged:
127 EUR for a single room and 140 EUR for a double room incl. breakfast and VAT.
Please register for the FOSS Meat Conference with your contact details and below information (which parts
of the program you participate in):
• Family name
• First name
•Company
• Arrival date
• Departure date
•E-mail
• Join day 1, conference day, October 7, 09.00-17.00
• Join day 2, Meat Plant Visit, October 8, 09.00-18.00
• Join Dinner Event, October 7, at 19.00
Final date for registration: September 13, 2013
Register to Anja Z. Willumsen: azw@foss.dk
Program Highlights
Preliminary program (more details to follow)
Monday 7 October 2013
09.00 - 17.00: Meat Conference at FOSS Innovation Centre
A number of speakers will contribute to the conference including:
FOSS Innovation Centre
•Mr. Torben Ladegaard, CEO, FOSS, (DK)
•Mr. Karl Christian Møller, Director Business Analysis, Danish Crown, (DK)
•Mr. Markus Immerz, Plant Manager, VION Waldkraiburg, (DE)
•Dr. Martino Cassandro, Professor University of Padova, (IT)
•Mr. McKeen, CEO & Owner, McKeen-Beef Sp. Z O.O, (PL)
•Mr. Andreas Iskov Jensen, CEO / Peter Dohlmann, ATTEC, (DK)
•Dr. Klaus Hofer, QA Manager, Handl Tyrol GmbH, (AT)
The conference addresses various topics including:
•Challenges in modern meat processing
•How can meat companies become successful on a local and global scale
•Meat quality management – get the optimal out of the raw materials
•The retail sector’s challenges: how to secure high quality meat products, which is essential for gaining market share in the competitive retail market, and implications for
the meat producers
•From lab to in-line – Meat companies are pushing quality control from labs to in-line.
Examples of how this is applied and the benefits achieved
•X-ray technology for 100% scanning of all meat. Examples of how this technology
secure meat companies increased product quality and profitability
•Solutions for optimizing yield of individual cuts of meat like pork bellies, pork hams,
beef cuts etc.
•Increased demands to the meat industry regarding labeling etc. - and solutions which
can provide the needed information
19.00: Dinner event
Tuesday 8 October 2013
Claus Sjödin
09.00 - 18.00: Visit to Danish Crown
Danish Crown, Horsens
Technical Tour and visit to the meat plant Danish Crown
The Danish Crown group is an international food producer with production and sales
across the world. Danish Crown, the parent company, produces and markets pork and
beef. We will visit the meat plant in Horsens, with total slaughtering of approx. 100,000
pigs a week. The plant is considered one of the most advanced in the world.
Danish Crown is:
•The world’s second largest ­– and Europe’s largest – pig slaughtering business
•Europe’s second largest meat processing company
•Denmark’s largest cattle slaughterhouse business
• One of the largest meat exporters in the world and the world’s largest exporter of pork
(We will be in touch with more program details for the FOSS Meat Conference 2013).