date:Feb 28, 2019
ion for Animal Health (OIE) on the inactivation of African swine fever virus. In order to facilitate the clearance of pork products, the veterinary health certificate attached to the relevant products must include the following additional certificates: a) the products have been heat treated in sealed containers with F0 value of 3.00 or higher; or b) the products have been heat treated at least 30 minutes at the lowest central temperature of 70 *C or above.