Annex 9 

**ARTICLES 9.X.3 FOR CRUSTACEAN DISEASE-SPECIFIC CHAPTERS(TRACK CHANGES AND CLEAN VERSIONS)**

**(TRACK CHANGES VERSION)**

CHAPTER 9.1.  **ACUTE HEPATOPANCREATIC NECROSIS DISEASE**

[...] 

Article 9.1.3.

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the AHPND status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~ related to AHPND, regardless of the AHPND status of the*exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~*~~aquatic animal~~**~~products~~*~~derived from a species referred to in Article~~~~9.1.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least ~~one minute~~ 60 seconds, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates *VpAHPND*~~)~~;

~~b)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate *VpAHPND*);~~

~~c)~~~~cooked crustacean products that have been subjected to heat treatment at 100°C for at least one minute (or any time/temperature equivalent that has been demonstrated to inactivate *VpAHPND*);~~

2)crustacean *meal*that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates*VpAHPND*;

~~d)b)~~3) crustacean oil; 

~~e)c)~~~~crustacean~~*~~meal~~**~~~~*~~that has been heat treated at a core temperature of at least 100°C for at least one minute (or a time/temperature equivalent that has been demonstrated to inactivate *VpAHPND*);~~

~~f)d~~4)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.1.2.,~~~~other than those referred to in point 1 of Article~~~~9.1.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.1.7.~~~~to~~~~9.1.12.~~~~relevant to the AHPND status of the~~*~~exporting country~~*~~,~~*~~zone~~*~~or~~~~~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.1.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of *VpAHPND*, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...] 

___________________________

Annex 9 

**(CLEAN VERSION)**

CHAPTER 9.1.  **ACUTE HEPATOPANCREATIC NECROSIS DISEASE**

[...] 

Article 9.1.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the AHPND status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities*should not require any *sanitary measures* related to AHPND, regardless of the AHPND status of the*exporting country*, *zone*or *compartment*:~~~~

1)	cooked or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates *VpAHPND*;

2)	crustacean *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates *VpAHPND*;

3)	crustacean oil;

4)	chemically extracted chitin.

[...] 

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 9.2.  **INFECTION WITH *APHANOMYCES ASTACI* (CRAYFISH PLAGUE)**

[...]

Article 9.2.3.

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with *A. astaci*status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities***should not require any *sanitary measures*~~conditions~~ related to *A. astaci*, regardless of the infection with *A.**astaci*status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.2.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least ~~one minute~~ 60 seconds, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates *A.**astaci~~)~~*;

~~a)~~~~heat sterilised hermetically sealed crayfish products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate *A. astaci*);~~

~~b)~~~~cooked crayfish products that have been subjected to heat treatment at 100°C for at least one minute (or any time/temperature equivalent that has been demonstrated to inactivate *A. astaci*);~~

~~c)~~~~pasteurised crayfish products that have been subjected to heat treatment at 90°C for at least ten minutes (or any time/temperature equivalent that has been demonstrated to inactivate *A. astaci*);~~

~~d)b~~2)	frozen crayfish products that have been subjected to minus 20°C or lower temperatures for at least 72 hours;

3)crayfish *meal*that has been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates *A.astaci*;

~~e)c)~~4)crayfish oil;

~~f)d)~~~~crayfish~~*~~meal~~*~~~~~~that has been heat treated at a core temperature of at least 100°C for at least one minute (or a time/temperature equivalent that has been demonstrated to inactivate~~*~~A.astaci~~*~~);~~

~~g)e~~5)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.2.2.,~~~~other than those referred to in point 1 of Article~~~~9.2.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.2.7.~~~~to~~~~9.2.12.~~~~relevant to the infection with *A. astaci*status of the~~*~~exporting~~**~~country~~*~~,~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.2.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of *A. astaci*, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...]

___________________________

**(CLEAN VERSION)**

CHAPTER 9.2. **INFECTION WITH *APHANOMYCES ASTACI* (CRAYFISH PLAGUE)**

[...]

Article 9.2.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with *A. astaci*status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities***should not require any *sanitary measures* related to *A. astaci*, regardless of the infection with *A. astaci*status of the *exporting country*, *zone*or *compartment**:*~~~~

1)	cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates *A.**astaci*;

2)	frozen crayfish products that have been subjected to minus 20°C or lower temperatures for at least 72 hours;

3)	crayfish *meal*that has been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least 60 seconds, or a time/temperature equivalent that inactivates *A. astaci*;

4)	crayfish oil;

5)	chemically extracted chitin.

[...]

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 9.3.  **INFECTION WITH *HEPATOBACTER**PENAEI* (NECROTISING HEPATOPANCREATITIS)**

[...] 

Article 9.3.3

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with *H. penaei*status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities***should not require any *sanitary measures*~~conditions~~ related to *H. penaei*, regardless of the infection with *H. penaei*status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.3.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 63°C for at least 30 minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates *H. penaei*~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate *H. penaei*);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 100°C for at least three minutes (or any time/temperature equivalent that has been demonstrated to inactivate *H. penaei*);~~

~~c)~~~~pasteurised crustacean products that have been subjected to heat treatment at 63°C for at least 30 minutes (or any time/temperature equivalent that has been demonstrated to inactivate *H. penaei*);~~

2)crustacean *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 63°C for at least 30 minutes, or a time/temperature equivalent that has been demonstrated to inactivate *H. penaei*;

~~d)b)~~3) crustacean oil;

~~e)c)~~~~crustacean~~*~~meal~~**~~~~*~~that has been heat treated at a core temperature of at least 63°C for at least 30 minutes (or a time/temperature equivalent that has been demonstrated to inactivate *H. penaei*);~~

~~f)d~~4)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.3.2.,~~~~other than those referred to in point 1 of Article~~~~9.3.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.3.7.~~~~to~~~~9.3.12.~~~~relevant to the infection with *H. penaei*status of the~~*~~exporting~~**~~country~~*~~,~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.3.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of *H. penaei*, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...]

___________________________

**(CLEAN VERSION)**

CHAPTER 9.3.  **INFECTION WITH *HEPATOBACTER**PENAEI* (NECROTISING HEPATOPANCREATITIS)**

[...] 

Article 9.3.3

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with *H. penaei*status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities***should not require any *sanitary measures* related to *H. penaei*, regardless of the infection with *H. penaei*status of the *exporting country*, *zone*or *compartment*: 

1)	cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 63°C for at least 30 minutes, or a time/temperature equivalent inactivates *H. penaei*;

2)	crustacean *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 63°C for at least 30 minutes, or a time/temperature equivalent that inactivates *H. penaei*;

3) 	crustacean oil;

4)	chemically extracted chitin.

[...] 

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 9.4. **INFECTION WITH INFECTIOUS HYPODERMAL AND HAEMATOPOIETIC NECROSIS VIRUS**

[...] 

Article 9.4.3.

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with IHHNV status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~ related to IHHNV, regardless of the infection with IHHNV status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~~~~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.4.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least two minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~inactivates IHHNV~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate IHHNV);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 90°C for at least 20 minutes (or any time/temperature equivalent that has been demonstrated to inactivate IHHNV);~~

2)crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least two minutes, or a time/temperature equivalent that inactivates IHHNV;

~~c)b)~~3) crustacean oil.

~~d)c)~~~~crustacean~~*~~meal~~*~~that has been heat treated at a core temperature of at least 100°C for t least two minutes (or a time/temperature equivalent that has been demonstrated to inactivate IHHNV).~~

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.4.2.,~~~~other than those referred to in point 1 of Article~~~~9.4.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.4.7.~~~~to~~~~9.4.12.~~~~relevant to the infection with IHHNV status of the~~*~~exporting~~**~~country~~*~~,~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.4.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of IHHNV, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis~~.

[...] 

___________________________

**(CLEAN VERSION)**

CHAPTER 9.4. **INFECTION WITH INFECTIOUS HYPODERMAL AND HAEMATOPOIETIC NECROSIS VIRUS**

[...] 

Article 9.4.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with IHHNV status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities*should not require any *sanitary measures* related to IHHNV, regardless of the infection with IHHNV status of the *exporting country*, *zone*or *compartment*:

a)	cooked or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least two minutes, or a time/temperature equivalent that inactivates IHHNV;

b)	crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 100°C for at least two minutes, or a time/temperature equivalent that inactivates IHHNV;

c)	crustacean oil.

[...] 

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**(TRACK CHANGES VERSION)**

CHAPTER 9.5.  **INFECTION WITH INFECTIOUS MYONECROSIS VIRUS**

[...]

Article 9.5.3.

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with IMNV status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~ related to IMNV, regardless of the infection with IMNV status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~~~~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.5.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates IMNV~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate IMNV);~~

~~c)~~~~cooked crustacean products that have been subjected to heat treatment at 60°C for at least three minutes (or any time/temperature equivalent that has been demonstrated to inactivate IMNV);~~

2)crustacean *meal***that has been subjected to a heat treatment  sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates IMNV;

~~d)b)~~3) crustacean oil;

~~e)c)~~~~crustacean~~*~~meal~~**~~~~*~~that has been heat treated at a core temperature of at least 60°C for at least 60 minutes (or a time/temperature equivalent that has been demonstrated to inactivate IMNV);~~

~~f)d4~~)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.5.2.,~~~~other than those referred to in point 1 of Article~~~~9.5.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.5.7.~~~~to~~~~9.5.12.~~~~relevant to the infection with IMNV status of the~~*~~exporting country~~*~~,~~~~~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.5.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of IMNV, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...]

___________________________

**(CLEAN VERSION)**

CHAPTER 9.5.  **INFECTION WITH INFECTIOUS MYONECROSIS VIRUS**

[...]

Article 9.5.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with IMNV status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities*should not require any *sanitary measures* related to IMNV, regardless of the infection with IMNV status of the *exporting country*, *zone*or *compartment*:~~~~

1)	cooked or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates IMNV;

2)	crustacean *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates IMNV;

3) 	crustacean oil;

4)	chemically extracted chitin.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 9.6.  **INFECTION WITH *MACROBRACHIUM ROSENBERGII* NODAVIRUS (WHITE TAIL DISEASE)**

[...]

Article 9.6.3.

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with MrNV status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~ related to MrNV, regardless of the infection with MrNV status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~~~~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.6.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates MrNV~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate MrNV);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 60°C for at least 60 minutes (or any time/temperature equivalent that has been demonstrated to inactivate MrNV);~~

~~c)~~~~pasteurised crustacean products that have been subjected to heat treatment at 90°C for at least ten minutes (or any time/temperature equivalent that has been shown to inactivate MrNV);~~

2)crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates MrNV;

~~d)b)~~3)	crustacean oil;

~~e)c)~~~~crustacean~~*~~meal~~*~~that has been heat treated at a core temperature of at least 60°C for at least 60 minutes (or a time/temperature equivalent that has been demonstrated to inactivate MrNV);~~

~~f)d~~4)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.6.2.,~~~~other than those referred to in point 1 of Article~~~~9.6.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.6.7.~~~~to~~~~9.6.12.~~~~relevant to the infection with MrNV status of the~~*~~exporting country~~*~~,~~~~~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.6.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of MrNV, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...]

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**(CLEAN VERSION)**

CHAPTER 9.6.  **INFECTION WITH *MACROBRACHIUM ROSENBERGII* NODAVIRUS (WHITE TAIL DISEASE)**

[...] 

Article 9.6.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with MrNV status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities*should not require any *sanitary measures* related to MrNV, regardless of the infection with MrNV status of the *exporting country*, *zone*or *compartment*:~~~~

1)	cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates MrNV;

2)	crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, or a time/temperature equivalent that inactivates MrNV;

3)	crustacean oil;

4)	chemically extracted chitin.

[...] 

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**(TRACK CHANGES VERSION)**

CHAPTER 9.7.  **INFECTION WITH TAURA SYNDROME VIRUS**

[...] 

Article 9.7.3. 

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with TSV status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~related to TSV, regardless of the infection with TSV status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~*~~aquatic~~**~~animal products~~*~~derived from a species referred to in Article~~~~9.7.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 70°C for at least 30 minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~inactivates TSV~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate TSV);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 70°C for at least 30 minutes (or any time/temperature equivalent that has been demonstrated to inactivate TSV);~~

~~c)~~~~pasteurised crustacean products that have been subjected to heat treatment at 90°C for at least ten minutes (or any time/temperature equivalent that has been demonstrated to inactivate TSV);~~

2)crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 70°C for at least 30 minutes, or a time/temperature equivalent that inactivates TSV;

~~d)b)~~3) crustacean oil;

~~e)c)~~~~crustacean~~*~~meal~~*~~that has been heat treated at a core temperature of at least 70°C for at least 30 minutes (or a time/temperature equivalent that has been demonstrated to inactivate TSV);~~

~~f)d~~4)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.7.2.,~~~~other than those referred to in point 1 of Article~~~~9.7.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.7.7.~~~~to~~~~9.7.12.~~~~relevant to the infection with TSV status of the~~*~~exporting country~~*~~,~~~~~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.7.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~**~~~~*~~of transmission of TSV, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...] 

___________________________

**(CLEAN VERSION)**

CHAPTER 9.7.  **INFECTION WITH TAURA SYNDROME VIRUS**

[...]

Article 9.7.3.

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with TSV status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent****Authorities***should not require any *sanitary measures* related to TSV, regardless of the infection with TSV status of the *exporting****country*, *zone***or *compartment*:

1)	cooked, pasteurised or retorted *aquatic animal products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 70°C for at least 30 minutes, or a time/temperature equivalent that inactivates TSV;

2)	crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 70°C for at least 30 minutes, or a time/temperature equivalent that inactivates TSV;

3)	crustacean oil;

4)	chemically extracted chitin.

[...]

___________________________

**(TRACK CH ANGES VERSION)**

CHAPTER 9.8.  **INFECTION WITH WHITE SPOT SYNDROME VIRUS**

[...] 

Article 9.8.3. 

**Measures for the~~I~~importation or transit of aquatic animal products for any purpose regardless of the infection with WSSV status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities* should not require any *sanitary measures*~~conditions~~ related to WSSV, regardless of the infection with WSSV status of the *exporting country*, *zone* or *compartment*:~~when authorising the importation or transit of the following *aquatic animal products* derived from a species referred to in Article 9.8.2. that are intended for any purpose and comply with Article 5.4.1.:~~

~~a~~1)cooked, ~~canned,~~ pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least ~~one minute~~ 60 seconds, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates WSSV~~)~~;

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate WSSV);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 60°C for at least one minute (or any time/temperature equivalent that has been demonstrated to inactivate WSSV);~~

~~c)~~~~pasteurised crustacean products that have been subjected to heat treatment at 90°C for at least ten minutes (or any time/temperature equivalent that has been demonstrated to inactivate WSSV);~~

2)crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 seconds, or a time/temperature equivalent that inactivates WSSV;

~~d)b)~~3) crustacean oil;

~~e)c)~~~~crustacean *meal*that has been heat treated to a core temperature of at least 60°C for at least one minute (or a time/temperature equivalent that has been demonstrated to inactivate WSSV);~~

~~f)d~~4) 	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of *aquatic animal products* derived from a species referred to in Article 9.8.2., other than those referred to in point 1 of Article 9.8.3., *Competent Authorities* should require the~~conditions~~prescribed in Articles 9.8.7. to 9.8.12. relevant to the infection with WSSV status of the *exporting country*, *zone* or *compartment*.~~

~~3)~~~~When considering the importation or transit of *aquatic animal products* derived from a species not referred to in Article 9.8.2. but which could reasonably be expected to pose a risk of transmission of WSSV, the *Competent Authority* should conduct a *risk analysis* in accordance with the recommendations in Chapter 2.1. The *Competent Authority* of the *exporting country* should be informed of the outcome of this analysis.~~

[...] 

___________________________

*OIE Aquatic Animal Health Standards Commission/September 2021*56

OIE Aquatic Animal Health Standards Commission/September 2021

*OIE Aquatic Animal Health Standards Commission/September 2021*56

**(CLEAN VERSION)**

CHAPTER 9.8.  **INFECTION WITH WHITE SPOT SYNDROME VIRUS**

[...] 

Article 9.8.3. 

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with WSSV status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities* should not require any *sanitary measures* related to WSSV, regardless of the infection with WSSV status of the *exporting country*, *zone* or *compartment*:

1) 	cooked, pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 seconds, or a time/temperature equivalent that inactivates WSSV;

2)	crustacean *meal*that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 seconds, or a time/temperature equivalent that inactivates WSSV;

3) 	crustacean oil;

4) 	chemically extracted chitin. 

[...] 

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 9.9.  **INFECTION WITH YELLOW HEAD VIRUSGENOTYPE 1**

[...] 

Article 9.9.3. 

**Measures for the i~~I~~mportation or transit of aquatic animal products for any purpose regardless of the infection with YHV1 status of the exporting country, zone or compartment**

~~1)~~The ~~following~~*aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of ~~the~~ these *aquatic animal products*~~listed below~~,*Competent Authorities*should not require any *sanitary measures*~~conditions~~ related to YHV1, regardless of the infection with YHV1 status of the *exporting country*, *zone*or *compartment*:~~, when authorising the importation or transit of the following~~~~~~*~~aquatic animal products~~*~~derived from a species referred to in Article~~~~9.9.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

~~a~~1)cooked, pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 15 minutes, ~~(~~or a time/temperature equivalent that ~~has been demonstrated to~~ inactivates YHV1);

~~a)~~~~heat sterilised hermetically sealed crustacean products (i.e. a heat treatment at 121°C for at least 3.6 minutes or any time/temperature equivalent that has been demonstrated to inactivate YHV1);~~

~~b)~~~~cooked crustacean products that have been subjected to heat treatment at 60°C for at least 15 minutes (or any time/temperature equivalent that has been demonstrated to inactivate YHV1);~~

~~c)~~~~pasteurised crustacean products that have been subjected to heat treatment at 90°C for at least ten minutes (or any time/temperature equivalent that has been demonstrated to inactivate YHV1);~~

2)crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 15 minutes, or a time/temperature equivalent that inactivates YHV1;

~~d)b)~~3) crustacean oil;

~~e)c)~~~~crustacean~~*~~meal~~*~~that has been heat treated at a core temperature of at least 60°C for at least 15 minutes (or a time/temperature equivalent that has been demonstrated to inactivate YHV1);~~

~~f)d~~4)	chemically extracted chitin.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~9.9.2.,~~~~other than those referred to in point 1 of Article~~~~9.9.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~9.9.7.~~~~to~~~~9.9.12.~~~~relevant to the infection with YHV1 status of the~~*~~exporting country~~*~~,~~~~~~*~~zone~~*~~or~~*~~compartment~~*~~.~~

~~3)~~~~When considering the importation or transit of~~*~~aquatic animal products~~*~~derived from a species not referred to in Article~~~~9.9.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of YHV1, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~Competent~~**~~Authority~~*~~of the~~*~~exporting country~~*~~should be informed of the outcome of this analysis.~~

[...]

___________________________

**(CLEAN VERSION)**

CHAPTER 9.9. **INFECTION WITH YELLOW HEAD VIRUSGENOTYPE 1**

[...] 

Article 9.9.3. 

**Measures for the importation or transit of aquatic animal products for any purpose regardless of the infection with YHV1 status of the exporting country, zone or compartment**

The *aquatic animal products* listed below have been assessed as meeting the criteria for safety of *aquatic animal products* in accordance with Article 5.4.1. When authorising the importation or transit of these *aquatic animal products*, *Competent Authorities*should not require any *sanitary measures* related to YHV1, regardless of the infection with YHV1 status of the *exporting country*, *zone*or *compartment*: 

1)	cooked, pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 15 minutes, or a time/temperature equivalent that inactivates YHV1;

2)	crustacean *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 15 minutes, or a time/temperature equivalent that inactivates YHV1;

3)	crustacean oil;

4)	chemically extracted chitin.

[...]