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DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIESDIRECTORATE OF VETERINARY PUBLIC HEALTH

Notice No.VPN/52/2017 Date: 12.05.2017

Subject: Standard for the microbiological testing of imported meat

TABLE OF CONTENTS

Part IPurpose of this VPNPart IIScopePart IIIPurpose of microbiological testingPart IVImported commodities to be testedPart VMicrobiological tests to be conductedPart VI Apparatus and materialsPart VII Collection of samplesPart VIII Transportation of samples to analysing laboratoriesPart IX Laboratory reportPart XRegistrationofdesignated laboratoriesPart XI Interpretation of resultsPart XIIHandling of rejected consignmentsPart XIII References

Annex1 MDM/MRM/MDP, Trimmings, Carcasses, portions/cutsand red offalAnnex2 Rough offalAnnex3 Sampling frequency Annex4 Sample Submission FormAnnex5-9 Microbiological sampling sites on carcasses

This VPN replaces the SOP for microbiological monitoring of imported meat dated 25-10-2011

APPROVED BY:

___________________________________DR M. MOLEFEACTING DIRECTOR: VETERINARY PUBLIC HEALTH

___________________________________DATE

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PART I

1. PURPOSE OF THIS VPN

To prescribe the procedure to be followedby officials duringsampling, transportation andmicrobiological testing of unprocessed/raw meat* to ensure compliance with requirements as stipulated in the relevant import permits and in legislation mentioned below.

(*As defined in the Meat Safety Act, 2000 (Act No. 40 of 2000)

PART II

1. SCOPE

This VPNmust be implemented at all inspection sitesat ports of entry, i.e. City Deep, OR Tambo International Airport, Durban, Cape Town, Port Elizabeth and any other site approved by the National Executive Officer (NEO) appointed in terms of the Meat Safety Act, 2000 (Act No. 40 of 2000).This VPN must be read in conjunction with the Procedure Manual(s)/SOP on the Inspection of Imported Meat.

2. LEGISLATION

The Meat Safety Act, 2000 (Act No 40 of 2000) provides for measures to promote meat safety and the safety of animal products and to regulate the importation and exportation of meat. Meat in respect of which an import permit has been issued must be available for inspection, sampling and testing by the NEO.

The Animal Diseases Act, 1984 (Act No 35 of 1984) provides for the control of animal diseases and parasites, for measures to promote animal health, and for matters connected therewith. According to the Animal Diseases Act, no person shall import into or convey in transit through the Republic any animal, parasite or contaminated or infectious thing except under the authority of a permit and in compliance with any condition imposed in such permit.

PART III

1. PURPOSE OF MICROBIOLOGICAL TESTING

The purpose of performing microbiological testing on meat is to verify the food safety assurances provided by the establishments producing the meat and thereby give an indication of the safety and suitability of the meat.

PART IV

1. IMPORTED COMMODITIES TO BE TESTED

a. The following commodities must be subjected to microbiological testing prior to release:

Carcasses of all species Cuts/Portions of all species Mechanically Recovered Meat (MRM)/Mechanically Deboned Meat

(MDM)/MechanicallyDeboned Poultry (MDP)of all species. Trimmings of all species Red offal (including fat andchicken skins) Rough offal

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b. The sampling size and frequency must be carried out in line with Annexure 3. The official veterinarian at the port of entry may approach the NEO for deviation from the criteria.

c. The NEO must maintain and continuously distribute a list of classification of establishments as according to the Annexure 3 (there is no list of classification of establishments on the Annexure 3 below)as to the ports of entry for sampling purposes. The official veterinarians at the ports of entry must timeously provide regular data on imports to the NEO in order to enable the NEO to analyse the data on imports and maintain the list of classification of establishments.

d. The integrity of the sample is the responsibility of both government and the importer. The Department has a responsibility to:

i. Audit, inspect and register cold stores to be used for storage of imported products until release.

ii. Register the laboratories to be used for analysis of samplesiii. Collect samples for analysis at cold stores. Where samples are collected by a person other

than an authorised official, such must be carried out under direct supervision of the official.iv. Set standards for the transport of samples to the laboratories.v. Interpret results from laboratoriesvi. Decide whether the products are safe and suitable for human consumption.

In as much as the Department has registered and monitors the cold stores and forthe transportation of samples (where applicable), the Department cannot always provide the assurances that the conditions at these facilities are optimum. It is the responsibility of the importer to ensure that the cold stores at which they store their products for veterinary clearances are compliant to the necessary prescripts.

PART V

1. MICROBIOLOGICAL TESTS TO BE CONDUCTED

a. Aerobic colony count (ACC)

Table V-1Commodity Number

of samples (n)

Allowable No. of marginally acceptable (c)

Minimumcfu/g (m)

Maximumcfu/g (M)

Test method(Most recent edition)

MDM/MRM/MDP of all species 5 3 n/a 1X 106 cfu/g ISO 4833 or

Equivalent validated methods endorsed by DAFF

Carcasses of all species

Portions/cuts of all species

Trimmings of all species

Red offal of all species

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b. Generic E. coli

Table V-2Commodity Number

of samples (n)


Minimumcfu/g (m)

Maximumcfu/g (M)


MDM/MRM/MDP of all species 5 3 1X 103 cfu/g ISO 16649-2

orEquivalent validated methods endorsed by DAFF

Carcasses of all species

Portions/cuts of all species

Trimmings of all species

Red offal of all species

c. Salmonellae of concern1

Table V-3Commodity Number of

samples (n)


Minimumcfu/g (m)

Maximumcfu/g (M)


All products 5 0 Absent in 25g

- ISO 6579 orEquivalent validated methods endorsed by DAFF

d. Other Salmonellae spp2.

Table V-4Commodity Number of

samples (n)


Minimumcfu/g (m)

Maximumcfu/g (M)


All Products 5 3 Absent in 25g

- ISO 6579 orEquivalent

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validated methods endorsed by DAFF

1 – Refers to Salmonella which should be absent in meat because it has been identified as being zoonotic. Any Salmonella has potential to be zoonotic, however, for

microbiological monitoring of meat, this is limited to the following serotypes of public health significance: S.entericaEnteritidis,S. enterica Typhimurium, S.enterica Heidelberg

and S.entericainfantis. The list of serotypes of concern may increase based on evidence to suggest Public Health significance of any other Salmonella spp

2 – Refers to Salmonella other than that specified in Salmonellae of concern.

PART VI

1. APPARATUS AND MATERIALS

a. Cooler container

Appropriate size cooler container and sufficient ice bricks, or electric cooler. Good quality insulated cooler containers (polystyrene or other types) are sufficient. As a further measure to keep samples as close as possible to 0ºC, ice in waterproof plastic bags can be layered inside the container and the samples placed between the layers.

b.Sample bags

Sterile stomacher bags or sterile sample bagsof sufficient size for respective samples must be utilised.

c.Cotton wool

Cotton wool moistened with water/disinfectant to clean/ rinse/ disinfect scalpels, forceps, scissors, chisel, hammer, plastic mallet or hammer, bits, surfaces, plastic covering the meat, etc., may be utilised.

d. Paper towel

For drying of hands

e. Disinfectant

A disinfectant approved for usage by the NEO must be used to disinfect plastic packaging covering the meat, sampling equipment and worksurfaces.

f. Water

Potable water which conforms to at least class II of the latest SANS 241 standards for drinking water must be used.

g. Antiseptic Liquid

Anantiseptic liquid soap must be used for washing of hands before sampling.

h. Scalpel

A scalpel to cut a triangle into the plastic wrapping after disinfecting the surface if wrapped product is sampled and to collect tissue sample

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i. Forceps

A standard pair of forceps (±125 mm long) to handle small samples and removal of packaging material

j. Electric drill or hand drill with appropriate wood bit

A variable speed electric drill with maximum speed of 900r/min and a sterile wood bit of 14 mm or 16 mm diameter.

k.Sterile chisel

Should have 20 mm width

l.Hammer or plastic mallet

To be used with a chisel

m. Electric saw

To be used to cut a sample

n. Rubber band

Used for securing sample bags with samples.

o. Permanent marker

For marking of the sample bags

p.Sterile gloves

To be used to handle samples

q. Methylated spirit lamp/lighter

To sterilize the templates, cork borers, forceps, scalpels and blades. These are put into 70% alcohol and flamed on a spirits lamp/lighter.

r. Sterile templates

A template with a hollow internal area of 100 cm2 for bovine or 25cm2 for other species, which is used to define the sample size and allows the investigator to determine the number of organisms per cm2

s. Sponge, tampon swab, and small cloth for swabbing method

PART VII

1. COLLECTION OF SAMPLES

a. Only a trained and competent official authorised in terms of the Meat Safety Act, 2000 and/orAnimal Diseases Act, 1984 may collect and handle samples for the microbiological testing of imported meat. Collection of samples by a person not authorized but in the presence and under direct supervision of an authorized official is acceptable.

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b. During samplecollection, general principles and techniques of sampling must be adhered to.

c. Samples must be taken in a temperature controlled area at the import approved cold store and kept at appropriate temperatures until processing at the laboratory to avoid the deterioration thereof. No tailgate inspection and sampling outside a temperature controlled environment is allowed.

d. The temperature of frozen sample should not rise above 40C and for chilled products the temperature

should not rise above 70C.

e. Contamination must be avoided at all times.

f. Samples must be collected in sterilesample bags.

g. The sample must never be touched with bare hands. A pair of sterile/disinfected gloves must be used per container where there is direct contact with samples. The usage of a sterile sampling bag folded inside out to hold and collect samples in the absence of gloves may be used in agreement with the NEO.

h. Use sterile gloves or sterile bags to collect portions of anatomically recognisable cuts.

i. In between the collection of the samples from the same container, gloves and equipment which come into contact with the samples must be rinsed and disinfected. The usage of cotton wool moistened with a disinfectant or applying disinfectant sprays/gels is acceptable to disinfect gloves and/or equipment.

j. Between different containers, the equipment must be thoroughly cleaned with water and disinfectant.

k. Sample submission forms must be obtained beforehand. The collection of the samples must be done with the necessary precautions as far as sterility is concerned and samples must be kept on ice until delivered to the laboratory. Arrangements must be made with the laboratory prior to the collection of the samples to confirm the logistics and ensure that correct laboratory techniques are used.

l. The following must be recorded on the sample submission form, which must accompany the samples to the laboratory. Always record:

i. Name of sampling officialii. Port of entryiii. Date of samplingiv. Time (hour and minutes) of sampling,v. Container numbervi. Veterinary import permit numbervii. Country of origin, plant name & number viii. Product sampled. ix. Product temperature at samplingx. Importerxi. Name of cold store

m. The date and container number must be written on the sample bag. The completed samplesubmission form must accompany the sample. A stamped and signed copy of this form must be retained by the sampling official for records.

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2. COLLECTION OF SAMPLES OF FROZEN CARCASSES, PORTIONS AND ANATOMICALLY UNRECOGNISEDABLE CUTS)

a. Five (5) boxes or carcasses must be selected randomly for sample collection from each loading container by the authorised official and may not be pre-selected by any party. The official veterinarian may select specific boxes/carcasses for analysis if there are reasons to suspect that such could be contaminated.

b. One (1) sample must be taken from each box/carcass. Each sample must weigh at least 50 grams. There must be 5 samples in total from each container.

NB. The responsible official may collect additional samples to be tested for specific pathogens.

3. COLLECTION OF SAMPLES OF CHILLED CARCASSES, PORTIONS ANDANATOMICALLY UNRECOGNISABLE CUTS

[a.] At least five carcasses or boxes must be sampled at random during each sampling session. When sampling for microbiological analyses, four sites of each carcass maybe (or is this MUST be) be sampled. Four tissue samples representing a total of 20 cm2cm3? shall be obtained by the destructive method (scalpel forceps and cork borer). When using the non-destructive method (swabbing)for this purpose, the sampling area shall cover a minimum of 100 cm2 (25 cm2 for small carcasses) per sampling site.

a.[b.] When samples are taken from the different sampling sites on the carcass, they shall be pooled before examination. Pooled samples in a sterile bag should weigh ± 25 - 30 grams each. The total number of grams per pooled sample must always be > 25 g for the analyses of Salmonella.

4. SAMPLING OF PORTIONS/CUTS (FROZEN)

a. Open the packaging.

b. Disinfect the surface of the plastic wrapping with a disinfectant.

c. Wear a pair of sterile disposable gloves. A new pair of sterile gloves should be worn every time the sample is removed by means of hands to avoid cross contamination.

d. Aseptically open the wrapping using a scalpel and forceps. Care should be taken not to let the outer surface of the plastic cover touch the product.

[e.] For individually frozen portions, remove portion/s of ±50 grams using a sterilized chisel and hammer and place it/them inside a sterile sample bag using a sterile forceps or as discussed under part VII4( c ). The hammer/mullet mallet must not be held directly above the collection surface to prevent possible contamination of samples.

[f.] Samples must be collected from different sites on in the different boxes to be sampled.

e.[g.] Properly label the sample. Fold and secure the sample with rubber band. Place the sample in a cooler-bag between the layers of ice. If portions in a box are difficult to separate, sample as discussed under part VII(7).The sample submission form must accompany the sample. Immediately after sampling the sample must be transported to the laboratory and be processed within 36 hours of sampling.

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5. SAMPLING OF MRM/MDM/MDP, TRIMMINGS AND OFFAL (FROZEN)

Open the packaging where applicable. Aseptically open the wrapping. Cut acore sample from the block of ± 50 grams. Sample loose offalas described underPart VII4(e).

6. SAMPLING OF POULTRY CARCASSES

i. At the cold store

Open the packaging. Aseptically remove a carcass randomly from the box and place it in a sterile sample bag (even when individually packed). Close the bag and secure with an elastic band. Proceed as discussed under part VII1(k).

ii.At the laboratory

Where excision method is used, the sampling sites must include the neck skin (fresh), wings, back, thighs, drumstick and breast.

7. SAMPLING BY MEANS OF ELECTRIC/HAND DRILL AND OTHER APPROPRIATE EQUIPMENT: (FROZEN)

This method may not be used on individually frozen/loose portions and poultry carcasses. Samplesof frozen carcasses of other species, MRM/MDM/MDP, trimmings,offaland portions which are difficult to separatemay be sampled using this method. Refer to annexures 5-9 for sampling sites on carcasses. For this operation, set the speed of the drill at about 900 r/min. Using a forceps collect the tissue and place inside the sterile bag. The apparatus must not cause overheating or contamination of the sample.

PART VIII

1. TRANSPORTATION OF SAMPLES TO ANALYSING LABORATORIES

The transportation of meat samples, taken for the purpose of microbiological monitoring, must be such that there is assurance of the integrity of the sample process and the samples are maintained at all times.(The intention of this phrase is not clearly evident and should possibly be reworded)The official veterinarian at the port of entry, in agreement with the NEO, may allow a third party (e.g. laboratory, cold store or importer) to transport sealed samples between cold stores and laboratories.

The integrity of the samples is determined by:

i. Maintenance of the cold chain – the temperature of frozen product must be maintained below +40C and that of chilled product below +70C at all times.

ii. Maintenance of the microbiological status of the samples – during the transportation process the samples must be handled in such a manner so as to ensure that they are not contaminated in any way.

iii. Maintenance of the identity / traceability of the samples – the samples must be handled and packaged during the time of transport in such a manner so as to ensure that the traceability of the samples to the relevant consignment is maintained. This must include ensuring that the samples cannot be manipulated (altered / swapped / treated) at any stage of transportation.

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iv. Security of the samples –where the sample is not transported by an authorised official, the container must be sealed, by the authorised official collecting the samples, and the seal number recorded on the sample submission form. A different method of securing samples such as usage of locks may be implemented with the approval of the NEO.

PART IX

1. LABORATORY REPORT

The laboratory report should contain the following details:

i. Removal permit numberii. Name of cold store at which the product is storediii. Product description (including species)iv. Time and date of receipt of the sample at the laboratory and temperature of sample.v. Proper identification of the sample as indicated on the sample submission form.vi. Confirmation that the correct handling procedures were followed at the laboratory.vii. Date of analysis at the laboratory.viii. Test method.ix. Time of reading results.x. Results of the analysis.xi. Range of criteria for evaluation: (See Part V)

PART X

1. REGISTRATION OFDESIGNATED LABORATORIES

a. All laboratories to be used for analysing meat for microbiological compliance must be registered by the NEO. Laboratory testing of samples of imported meat is a regulatory function and therefore government laboratories (including state owned entities (SOE) laboratories) are to be utilized for tests. The NEO may register a SANAS accredited non-government laboratory to be utilized for testing samples if a government laboratory cannot be utilized.

b. Registered laboratories will be subjected to a verification audit by the relevant authorised officials or assigned persons. Should a laboratory be found to be non-compliant to the requirements, such a laboratory may be suspended or deregistered from analysing official meat samples.

c.A laboratory must be SANAS accredited for the specific test methods to be used before the NEO may register the laboratory for its usage in analysing samples. The NEO may give a waiver of SANAS accreditation to a laboratory if he/she is convinced after inspecting the laboratory that the infrastructure and quality systems at the laboratory and the test methods to be used are of a high standard and results from such a laboratory would be credible.

d.A list of registeredlaboratories is kept by the NEO.

PART XI

1. INTERPRETATION OF RESULTS

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If the results of any of the five (5) samples exceed the maximum limit (M) as indicated in part V, criteria is not met (the product does not meet the acceptable limits) and the product must be handled according to annexures 1 or 2.

Where products are recommended to be released for heat treatment, the heat treatment can only be done at a facility approved by the NEO for the purpose and under official supervision at the cost of the importer.

2. Aerobic Colony Count and Generic E.coli

Between m & M, allow only up to 3/5 samples. Positive results of 4/5 or 5/5 do not meet the criteria.

3. Salmonella

All products tested positive for Salmonella of concernmust be rejected and handled as indicated in part XII,.Unless unless on a case by case basis, the NEO allows treatment methods to be applied on the product before release. Refer to Annexure 1. To prevent rejected meat from being sent to other countries, proof from the country of origin that they will accept the rejected consignment back into their own country must be obtained.

For all products tested positive for other Salmonella, allow only up to 3/5. Positive results of 4/5 or 5/5 samples do not meet criteria.

N.B. SALMONELLA SPP MUST BE TYPED TO IDENTIFY THE SEROTYPE.

4. ACTIONS TO BE IMPLEMENTED

i.MDM/MRM/MDP, Trimmings, Carcasses,Portions/Cuts and Red offal of all species

In cases where microbiological criteria as indicated under Part V are met, the products may be released for human consumption. Where microbiological limits are exceeded, the products must be rejected (refer to Annexure 1).

ii.Rough Offal

In cases where microbiological criteria as indicated under Part V are met, the product may be released for human consumption. Where microbiological limits are exceeded, the product must be rejected (refer to Annexure 2).

PART XII

1. HANDLING OF REJECTED CONSIGNMENTS

a. Rejected consignments must be handled according to one of the following methods:

i. Return to the country of origin. Documentary evidence that the consignment will be allowed to be re-imported must be obtained from the Veterinary Authority of the exporting country, and a copy of the final bill of lading must be provided to the official veterinarian.

ii. Destruction of the consignment at an approved hazardous landfill site. The destruction must be in compliance with the National Environmental Management Act, 1998 (Act No. 107 of 1998),

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National Environment Management: Waste Act, 2008 (Act No. 59 of 2008), Meat Safety Act, 2000 (Act No. 40 of 2000) and Animal Diseases Act, 1984 (Act No. 35 of 1984)

This must be carried out under the supervision of the responsible official veterinarian or the NEO. The importer is liable for all costs incurred. A notice period of at least 24 hours must be given prior to transportation to the landfill site.

iii. Any other method as may be approved by the National Executive Officer and/or Director Animal Health. (Will this method not also require approval under the NEMA or NEM:WA?)

b.The NEO may, after a request is made by the importer, allow a consignment that has failed themicrobiological criteria to be subjected to lethal treatment such as heating and released for human consumption. This excludes products that test positive for Salmonellae of concern.

Heat treatment may only take place at a facility registered for such by the NEO. A product that has been approved for heat treatment may only be released for human consumption after it has passed the microbiological criteria after treatment. (Note change to diagrams in Annexures 1 and 2 to allow for the post treatment testing) The importer must submit all necessary supporting documents to the NEO on how the product will be treated.

Heat treatment may only be permitted if there is official capacity to monitor the product until it has been declared fit for human consumption.

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PART XIII

1. REFERENCES

1. AQIS Meat Notice Number 2005/13 on E. coli, Salmonella and TVC sampling of carcasses in EU listed establishments

2. European Commission, 2005 Regulation (EC) No 2073/2005 of 15 November2005 on microbiological criteria for foodstuffs

3. International Organization for Standardization, 2002. Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp. ISO 6579:2002

4. International Organization for Standardization, 2007. Microbiology of food and animal feeding stuffs-General requirements and guidance for microbiological examinations. ISO 7218:2007

5. International Organization for Standardization, 2003. Microbiology of food and animal feeding stuffs-Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. ISO 6887-2:2003

6. International Organization for Standardization, 2003. Microbiology of food and animal feeding stuffs-horizontal method for the enumeration of microorganisms-Colony count technique at 300 c. ISO 4833:2003

7. International Organization for Standardization, 2001. Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli- Part 1: Colony- count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. ISO 16649-1:2001

8. International Organization for Standardization, 2001. Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli- Part 2: Colony- count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. ISO 16649-2:2001

9. International Organization for Standardization, 2001. Microbiology of food and animal feeding stuffs- Horizontal method for the detection of E. coli 0157. ISO 16654:2001

10. Meat Safety Act, 2000 (Act No. 40 of 2000)11. VPN/15/2010, 2010.03.03. Standard for the microbiological monitoring of meat, process

hygiene and cleaning

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ANNEXURE 1

MDM/MRM/MDP, TRIMMINGS, CARCASSES, PORTIONS/CUTSAND RED OFFAL OF ALL SPECIES

..

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Laboratory testing of samples

Outcome of testing and analysis

Aerobic colony count 4/5 up to 5/5,Generic E.coli 4/5 up to 5/5,

orOther Salmonella 4/5 up to 5/5

Release for Human Consumption

Notification to the Importer & State Vet. Authorities of country of origin for corrective actions

Disposal, Return to Origin

Satisfactory Outcome

DelistingEstablishment retained on list to export to RSA Suspension

Corrective actions

Inspection by authorized official

Acceptable sensory (sight, smell) appraisal

Unacceptable sensory appraisal.

e.g., Rotten meat

Criteria not met

Aerobic colony count≥ “M”, E.coli ≥ “M”, or

Positive for Salmonella of concern

Subject to heat treatment upon request by importer

Receipt of imported consignment

Aerobic colony count≤ 3/5,Generic E.coli ≤3/5, orOther Salmonella ≤ 3/5

Negative for Salmonella of concern

Criteria met

REJECTREJECT

Unsatisfactory Outcome

ANNEXURE 2

ROUGH OFFAL

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Laboratory testing of samples

Outcome of testing and analysis

Other Salmonella 4/5 up to 5/5

Release for Human Consumption

Notification to the Importer & State Vet. Authorities of country of origin for corrective actions

Disposal, Return to Origin

Satisfactory Outcome

DelistingEstablishment retained on list to export to RSA Suspension

Corrective actions

Inspection by authorized official

Acceptable sensory (sight, smell) appraisal

Unacceptable sensory appraisal.

e.g., Rotten meat

Criteria not met

Positive for Salmonella of concern

Subject to heat treatment upon request by importer

Receipt of imported consignment

Other Salmonella ≤ 3/5Negative for Salmonella of concern

Criteria met

REJECTREJECT

Unsatisfactory Outcome

ANNEXURE3

1. SAMPLING FREQUENCY

Regardless of the documentation requirements, risk based food safety inspection, sampling, analysis and associated decisions, may be based on individual imported lots, as defined, and not on contents of shipping containers. The frequency of inspection and sampling may be increased for products from sources for which compliance is either unknown or there is a history of poor compliance. In some cases, every lot (i.e. 100 percent) may be subject to inspection or sampling until they are found to be compliant.

The NEO may provide further internal guidelines to inspectors on the frequency of sampling for consignments from establishments with known compliance history.

Fresh chilled meat meeting exporting??country’s requirements can be released pending laboratory analytical results, however fresh chilled meat or food with poor compliance history may be held, until the importer provides evidence that the food complies with country requirements. The importer must make any laboratory analytical results collected on imported chilled meat available upon request by the NEO or his/her designate.

The entire set of packages in the consignment must be examined before undergoing sensory examination and physical, chemical and laboratory tests. The tests must be carried out on a whole range of samples drawn from the entire consignment, which may be partially unloaded where necessary to ensure that all parts of it are reached. At least five samples must be taken from various parts (cartons) of the consignment for laboratory analysis.

Where consignments are from establishment(s) of unknown hygiene status or from suspect establishments, at least five samples must be taken from various parts (cartons) of the consignment.

Administrative appeals and Decisions regarding non-compliant productsOnce an imported product has been determined to be in violation of the importing country’s requirements, the importer should be advised. Administrative appeals provides importers with an opportunity to discuss the decision with officials and, possibly, to provide further information to clarify the situation.

Clear and transparent process for administrative appeals is stipulated in the rejection certificates as well as the Meat Safety Act. Options for use or disposal of the non-compliant consignment are available in the rejection certificate. Further guidance maybe provided on appeals on a case by case basis.

Where the laboratory analytical results demonstrate the presence of pathogens or toxic substances, presentation of a subsequent analysis does not negate the first result, given the non–homogenous distribution of such substances.

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ANNEXURE 4

SAMPLE SUBMISSION FORM (TO BE COMPLETED IN TRIPLICATE)

PART ONE TO BE COMPLETED AT SAMPLING POINTSeal number________________________Name of sampling official________________________________ Date of sampling_____________________Sampling programme___________________________________ Time of sampling_____________________Product sampled_______________________________________Product temperature____________________________________Port of entry/ abattoir name and number/ cold store________________________________________________

List of samples collected:

Veterinary import permit number_______________________________________________________________Country of origin, establishment name and number________________________________________________Importer__________________________________________________________________________________

Comments:

Bacteria to be tested for: (Make a cross X) Other (Specify) ____________________________

Aerobic plate count Generic E.coli Salmonella spp ___________

Declaration by authorized official collecting the sample: I_____________________________________hereby confirm that the prescribed sampling methods hadhave been adhered to.

Signature______________________________ Date__________________________________________

PART TWO TO BE COMPLETED BY THE ANALYSING LABORATORY Date of receipt of sample delivery____________________________________________________________________

Time of receipt of sample delivery____________________________________________________________________

Temperature of the sample at delivery_receipt________________________________________________________

Received by (Name of laboratory representative) ________________________________________________

Designation______________________________________________________________________________

Comments_______________________________________________________________________________

Signature_______________________________________________Date_____________________________

3 Copies: Importer/abattoir copy. Laboratory copy. Veterinary copy

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ANNEXURE 5

Figure 1 : Microbiological sampling sites on Bovine, soliped, and large wild game carcasses. Figure 2. Microbiological sampling sites on swine carcasses

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ANNEXTURE 6

Microbiological sampling sites on ovine, calf, caprine and small wild game carcasses

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ANNEXTURE 7

Microbiological sampling sites on ostrich carcasses

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ANNEXTURE 8 Microbiological sampling sites on crocodile carcass

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ANNEXTURE 9

Microbiological sampling sites on poultry carcass (neck skin)

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