**ARTICLES 10.X.3 FOR FISH DISEASE-SPECIFIC CHAPTERS(TRACK CHANGES AND CLEAN VERSIO9NS)**

**(TRACK CHANGES VERSION)**

CHAPTER 10.1.  **INFECTION WITH EPIZOOTIC HAEMATOPOIETIC NECROSIS VIRUS**

[...]

Article 10.1.3. 

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

~~1)~~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~~conditions~~ related to EHNV, regardless of the infection with EHNV 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~~~~10.1.2.~~~~~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)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 EHNV; 

~~a)~~~~heat sterilised hermetically sealed fish 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 EHNV);~~

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

~~c)~~2)	mechanically dried eviscerated fish that has been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 15 minutes, ~~(i.e. a heat treatment at 100°C for at least 30 minutes~~ or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~inactivates EHNV~~)~~;

3)fish *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 EHNV;

~~d~~4)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.1.2.,~~~~other than those referred to in point 1 of Article~~~~10.1.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.1.7.~~~~to~~~~10.1.12.~~~~relevant to the infection with EHNV 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~~~~10.1.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of EHNV, 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 10.1.  **INFECTION WITH EPIZOOTIC HAEMATOPOIETIC NECROSIS VIRUS**

[...] 

Article 10.1.3. 

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

1)	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 EHNV; 

2)	mechanically dried eviscerated fish 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 EHNV;

3)	fish *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 EHNV;

4)	fish oil;

5)	fish skin leather.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.2.  **INFECTION WITH *APHANOMYCES INVADANS*(EPIZOOTIC ULCERATIVE SYNDROME)**

[...] 

Article 10.2.3. 

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

~~1)~~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~~conditions~~ related to *A. invadans*, regardless of the infection with *A. invadans*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~~~~10.2.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)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 five minutes, or a time/temperature equivalent that inactivates *A.invadans*;

~~a)~~~~heat sterilised hermetically sealed fish 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. invadans*);~~

~~b)~~~~pasteurised fish 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. invadans*);~~

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least five minutes, ~~(i.e. a heat treatment at 100°C for at least 30 minutes~~ or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates*A. invadans*~~)~~;

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

~~d~~4)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	frozen eviscerated fish;

~~g)~~6)	frozen fish fillets or steaks.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.2.2.,~~~~other than those referred to in point 1 of Article~~~~10.2.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.2.7.~~~~to~~~~10.2.12.~~~~relevant to infection with *A. invadans*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~~~~10.2.2.~~~~~~~~but which could reasonably be expected to pose a~~*~~risk~~**~~~~*~~of transmission of *A. invadans*, the~~*~~Competent~~**~~Authority~~*~~should conduct a~~*~~risk analysis~~*~~in accordance with the recommendations in Chapter~~~~2.1.~~~~The~~*~~exporting~~**~~country~~*~~should be informed of the outcome of this analysis.~~

[...]

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**(CLEAN VERSION)**

CHAPTER 10.2.  **INFECTION WITH *APHANOMYCES INVADANS***

**(EPIZOOTIC ULCERATIVE SYNDROME)**

[...] 

Article 10.2.3. 

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

1)	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 five minutes, or a time/temperature equivalent that inactivates *A. invadans*;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least five minutes, or a time/temperature equivalent that inactivates *A. invadans*;

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

4)	fish oil;

5)	frozen eviscerated fish;

6)	frozen fish fillets or steaks.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.3.  **INFECTION WITH *GYRODACTYLUS SALARIS***

[...] 

Article 10.3.3. 

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

~~1)~~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~~conditions~~ related to *G. salaris*, regardless of the infection with *G. salaris*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~~~~10.3.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products*;

~~a)~~~~heat sterilised hermetically sealed fish 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 *G. salaris*);~~

~~b)~~~~pasteurised fish products that have been subjected to a heat treatment at 63°C for at least 30 minutes (or any time/temperature equivalent that has been demonstrated to inactivate *G. salaris*);~~

~~c)~~2)	mechanically dried eviscerated fish;

~~d)~~3)	naturally dried eviscerated fish (i.e. sun-dried or wind-dried);

~~e)~~4)	frozen eviscerated fish that have been subjected to minus 18°C or lower temperatures;

~~f)~~5)	frozen fish fillets or steaks that have been subjected to minus 18°C or lower temperatures;

~~g)~~6)	chilled eviscerated fish that have been harvested from seawater with a salinity of at least 25 parts per thousand (ppt);

~~h)~~7)	chilled fish fillets or steaks derived from fish that have been harvested from seawater with a salinity of at least 25 ppt;

~~i)~~8)	chilled fish products from which the skin, fins and gills have been removed;

~~j)~~9)	non-viable fish roe;

~~k)~~10)	fish oil;

~~l)~~11)	fish *meal*;

~~m)~~12)fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.3.2.,~~~~other than those referred to in point 1 of Article~~~~10.3.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.3.7.~~~~to~~~~10.3.12.~~~~relevant to the infection with *G. salaris*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~~~~10.3.2.~~~~~~~~but which could reasonably be expected to pose a~~*~~risk~~**~~~~*~~of transmission of *G. salaris*, 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 10.3.  **INFECTION WITH *GYRODACTYLUS SALARIS***

[...] 

Article 10.3.3. 

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

1)	pasteurised or retorted *aquatic animal**products*;

2)	mechanically dried eviscerated fish;

3)	naturally dried eviscerated fish (i.e. sun-dried or wind-dried);

4)	frozen eviscerated fish that have been subjected to minus 18°C or lower temperatures;

5)	frozen fish fillets or steaks that have been subjected to minus 18°C or lower temperatures;

6)	chilled eviscerated fish that have been harvested from seawater with a salinity of at least 25 parts per thousand (ppt);

7)	chilled fish fillets or steaks derived from fish that have been harvested from seawater with a salinity of at least 25 ppt;

8)	chilled fish products from which the skin, fins and gills have been removed;

9)	non-viable fish roe;

10)	fish oil;

11)	fish *meal*;

12)	fish skin leather.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.4.  **INFECTION WITH INFECTIOUS SALMONANAEMIA VIRUS**

[...] 

Article 10.4.3.

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

In this article, all statements referring to ISAV include HPR deleted ISAV and HPR0 ISAV.

~~1)~~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~~conditions~~related to ISAV, regardless of the infection with ISAV 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~~~~10.4.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, or a time/temperature equivalent that inactivates ISAV;

~~a)~~~~heat sterilised hermetically sealed fish 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 ISAV);~~

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

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, ~~(i.e. a heat treatment at 100°C for 30 minutes~~or ~~anyc~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates ISAV~~)~~;

3)fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, or a time/temperature equivalent that to inactivates ISAV;

~~D~~4)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.4.2.,~~~~other than those referred to in point 1 of Article~~~~10.4.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.4.10.~~~~to~~~~10.4.17.~~~~relevant to the infection with ISAV 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~~~~10.4.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of ISAV, 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 10.4.  **INFECTION WITH INFECTIOUS SALMONANAEMIA VIRUS**

[...] 

Article 10.4.3.

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

In this article, all statements referring to ISAV include HPR deleted ISAV and HPR0 ISAV.

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 ISAV, regardless of the infection with ISAV status of the *exporting country*, *zone*or *compartment**:*

1) 	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, or a time/temperature equivalent that inactivates ISAV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, or a time/temperature equivalent that inactivates ISAV;

3)	fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least five minutes, or a time/temperature equivalent that inactivates ISAV;

4)	fish oil;

5)	fish skin leather.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.5.  **INFECTION WITH SALMONID ALPHAVIRUS**

[...] 

Article 10.5.3.

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

~~1)~~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~~conditions~~ related to SAV, regardless of the infection with SAV 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~~~~10.5.2.~~~~~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)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 inactivates SAV;

~~a)~~~~heat sterilised hermetically sealed fish 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 SAV);~~

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

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 60°C for at least 60 minutes, ~~(i.e. a heat treatment at 100°C for 30 minutes~~or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates SAV~~)~~;

3)fish *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 SAV;

~~d4~~)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.5.2.,~~~~other than those referred to in point 1 of Article~~~~10.5.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.5.7.~~~~to~~~~10.5.13.~~~~relevant to the infection with SAV 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~~~~10.5.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of SAV, 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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Annex 10 

**(CLEAN VERSION)**

CHAPTER 10.5.  **INFECTION WITH SALMONID ALPHAVIRUS**

[...] 

Article 10.5.3.

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

1)	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 SAV;

2)	mechanically dried eviscerated fish 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 SAV;

3)	fish *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 SAV;

4)	fish oil;

5)	fish skin leather.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.6.  **INFECTION WITH INFECTIOUS HAEMATOPOIETIC NECROSIS VIRUS**

[...] 

Article 10.6.3.

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

~~1)~~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~~conditions~~ related to IHNV, regardless of the infection with IHNV 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~~~~10.6.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, or a time/temperature equivalent that inactivates IHNV;

~~a)~~~~heat sterilised hermetically sealed fish 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 IHNV);~~

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

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, ~~(i.e. a heat treatment at 100°C for at least 30 minutes~~ or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates IHNV~~)~~;

3)fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, or a time/temperature equivalent that inactivates IHNV;

~~d~~4)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.6.2.,~~~~other than those referred to in point 1 of Article~~~~10.6.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.6.7.~~~~to~~~~10.6.13.~~~~relevant to the infection with IHNV 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~~~~10.6.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of IHNV, 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 10.6.  **INFECTION WITH INFECTIOUS HAEMATOPOIETIC NECROSIS VIRUS**

[...] 

Article 10.6.3.

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

1)	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, or a time/temperature equivalent that inactivates IHNV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, or a time/temperature equivalent that inactivates IHNV;

3)	fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 30 seconds, or a time/temperature equivalent that inactivates IHNV;

4)	fish oil;

5)	fish skin leather.

[...]

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**(TRACK CHANGES VERSION)**

CHAPTER 10.7.  **INFECTION WITH KOI HERPES VIRUS**

[...] 

Article 10.7.3.

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

~~1)~~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~~conditions~~ related to KHV, regardless of the infection with KHV 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~~~~10.7.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, or a time/temperature equivalent that inactivates KHV;

~~a)~~~~heat sterilised hermetically sealed fish 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 KHV);~~

~~c)~~~~pasteurised fish 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 KHV);~~

~~d)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, ~~(i.e. a heat treatment at 100°C for at least 30 minutes~~ or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates KHV~~)~~;

3)fish *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, or a time/temperature equivalent that inactivates KHV;

~~e4~~)	fish oil~~;~~.

~~f)~~~~fish~~*~~meal~~*~~.~~

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.7.2.,~~~~other than those referred to in point 1 of Article~~~~10.7.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.7.7.~~~~to~~~~10.7.12.~~~~relevant to the infection with KHV 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~~~~10.7.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of KHV, 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 10.7.  **INFECTION WITH KOI HERPES VIRUS**

[...] 

Article 10.7.3.

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

1)	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, or a time/temperature equivalent that inactivates KHV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, or a time/temperature equivalent that inactivates KHV;

3) 	fish *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 50°C for at least three minutes, or a time/temperature equivalent that inactivates KHV;

4)	fish oil.

[...]

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 10.8.  **INFECTION WITH RED SEA BREAM IRIDOVIRUS**

[...] 

Article 10.8.3.

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

~~1)~~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~~conditions~~ related to RSIV, regardless of the infection with RSIV 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~~~~10.8.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least 30 minutes, or a time/temperature equivalent that inactivates RSIV;

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

~~b)~~~~pasteurised fish products that have been subjected to heat treatment at 90oC for at least ten minutes (or any time/temperature equivalent that has been demonstrated to inactivate RSIV);~~

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment   sufficient to attain a core temperature of at least 56°C for at least 30 minutes, ~~(i.e. a heat treatment at 100oC for at least 30 minutes~~ or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates RSIV~~)~~;

3)fish *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least 30 minutes, or a time/temperature equivalent that inactivates RSIV;

~~d~~4)	fish oil;

~~e)~~~~fish~~*~~meal~~*~~;~~

~~f)~~5)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.8.2.,~~~~other than those referred to in point 1 of Article~~~~10.8.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.8.7.~~~~to~~~~10.8.12.~~~~relevant to the infection with RSIV 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~~~~10.8.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of RSIV, 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 10.8.  **INFECTION WITH RED SEA BREAM IRIDOVIRUS**

[...] 

Article 10.8.3.

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

1)	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least 30 minutes, or a time/temperature equivalent that inactivates RSIV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least 30 minutes, or a time/temperature equivalent that inactivates RSIV;

3) 	fish *meal* that has been subjected to a heat treatment sufficient to attain a core temperature of at least 56°C for at least 30 minutes, or a time/temperature equivalent that inactivates RSIV;

4)	fish oil;

5)	fish skin leather.

[...]

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 10.9.  **INFECTION WITH SPRING VIRAEMIA OFCARP VIRUS**

[...] 

Article 10.9.3.

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

~~1)~~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~~conditions~~ related to SVCV, regardless of the infection with SVCV 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~~~~10.9.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates SVCV;

~~a)~~~~heat sterilised hermetically sealed fish 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 SVCV);~~

~~b)~~~~pasteurised fish 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 SVCV);~~

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, ~~(~~or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates SVCV~~)~~;

3)fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates SVCV;

~~d~~4)	fish oil~~;~~.

~~e)~~~~fish~~*~~meal~~*~~.~~

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.9.2.,~~~~other than those referred to in point 1 of Article~~~~10.9.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.9.7.~~~~to~~~~10.9.12.~~~~relevant to the infection with SVCV 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~~~~10.9.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of SVCV, 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 10.9.  **INFECTION WITH SPRING VIRAEMIAOF CARP VIRUS**

[...] 

Article 10.9.3.

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

1)	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent inactivates SVCV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates SVCV;

3)	fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates SVCV;

4)	fish oil.

[...]

___________________________

**(TRACK CHANGES VERSION)**

CHAPTER 10.10.  **INFECTION WITH VIRAL HAEMORRHAGIC SEPTICAEMIA VIRUS**

[...] 

Article 10.10.3.

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

~~1)~~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~~conditions~~ related to VHSV, regardless of the infection with VHSV 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~~~~10.10.2.~~~~that are intended for any purpose and comply with Article~~~~5.4.1.:~~

1)pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates VHSV;

~~a)~~~~heat sterilised hermetically sealed fish 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 VHSV);~~

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

~~c)~~2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, ~~(i.e. a heat treatment at 100°C for at least 30 minutes~~or ~~any~~a time/temperature equivalent that ~~has been demonstrated to~~ inactivates VHSV~~)~~;

3)fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates VHSV;

~~d~~4)	naturally dried, eviscerated fish (i.e. sun-dried or wind-dried);

~~e~~5)	fish oil;

~~f)~~~~fish~~*~~meal~~*~~;~~

~~g)~~6)	fish skin leather.

~~2)~~~~When authorising the importation or transit of~~*~~aquatic animal products~~**~~~~*~~derived from a species referred to in Article~~~~10.10.2.,~~~~other than those referred to in point 1 of Article~~~~10.10.3.,~~*~~Competent Authorities~~*~~should require the conditions prescribed in Articles~~~~10.10.7.~~~~to~~~~10.10.13.~~~~relevant to the infection with VHSV 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~~~~10.10.2.~~~~but which could reasonably be expected to pose a~~*~~risk~~*~~of transmission of VHSV, 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 10.10.  **INFECTION WITH VIRAL HAEMORRHAGIC SEPTICAEMIA VIRUS**

[...] 

Article 10.10.3.

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

1)	pasteurised or retorted *aquatic animal**products* that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates VHSV;

2)	mechanically dried eviscerated fish that have been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or any a time/temperature equivalent that inactivates VHSV;

3)	fish *meal***that has been subjected to a heat treatment sufficient to attain a core temperature of at least 90°C for at least 60 seconds, or a time/temperature equivalent that inactivates VHSV;

4)	naturally dried, eviscerated fish (i.e. sun-dried or wind-dried);

5)	fish oil;

6)	fish skin leather.