CELEX: 51976PC0397
Language: en
Date: 1976-07-23
Title: Proposal for a COUNCIL DIRECTIVE in the examination for trichinae (trichinella spiralis) upon importation from third countries of fresh meat di rived from domestic swine (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (76) 397
Vol. 1976/0119
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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                                              C0M(76 ) 397 final
                                                                             i
                                                              Brussels - 23 July 1976
                \
                                      Proposal for a
             /
                                '''  COUNC I L_ DIRECTIVE
    \
                  in the examination for trichinae ( trichinella spiralis )
                  upon importation from third countries of fresh meat
                               di rived from domestic swine
                       ( submitted to the Council by the Commission )
                                                          '/
                                                            ι
C0M(76 ) 397 final
 ---pagebreak---                                 EXPLANATORY MEMORANDUM
 This proposal for a Directive follows upon the task entrusted to the Commission
"by the Council under Article 21 of the Directive of 12 December 1972 on
health and veterinary inspection problems upon importation of bovine animals
and swine and fresh meat from third countries ( l ).   In that Article it is
 stipulated that "The method and procedures required for detecting the presence
of trichinae in fresh meat of swine shall be laid down by the Council , acting
on a proposal from the Commission ."
The drawing up of uniform standards in this respect also answers a real need
in connection with the Community hygiene arrangements introduced by the
abovo-mentioned Directive in respect of import of pigmeat from third countries .
These arrangements can not be totally effective unless they cover Ihe problem
of detecting trichinae .
The text proposed , after establishing the principle of systematic examination
of all swine whose meat is intended for the Community , lays down the conditions
under which the examination must be carried out and describes the methods
which must be used . The test also provides that , in certain special cases and
Under certain conditions , the examination may be replaced by treatment of
the meat recognized as effective , to ensure the destruction of any trichinae
which might be present .                   j
                                           I
                                            !
 ( 1 ) O.J. n° L 302 , 31.12.1972 , p. 28
 ---pagebreak---                                          Proposal for a
                                         Council Directive
               on the examination for trichinae (trichinella spiralis )
                 upon importation from third countries of fresh
                 meat derived from domestic swine
THE COUNCIL OP THE EUROPEAN COMMUNITIES ,
Having regard to the Treaty establishing the European Economic Community ;
Having regard, to Council Directive No 72/462/EEC(l ) of 12 December 1972 , on
health and veterinary inspection problems upon importation of bovine animals
and swine and fresh meat from third countries , as last amended by Directive
No 75/37 9^EEC(2 ) and in particular Article 21 thereof ;
Having regard to the proposal from the Commission ;
Whereas in the said Directive of 12 December 1972 the Council provided in
Article 21 for the laying down of the method and procedures required for
detecting the presence of trichinae in fresh pigmeat ;
Whereas the application of the abovementioned Directive will not have the
desired effects as long as disparities exist between the Member States as
to the guarantees required in respect of the detection of trichinae upon
importation of fresh meat from third countries ; whereas it is therefore
necessary , in order to remove these disparities , to lay down Community
arrangements in this field ;
Whereas , in order to protect consumer health , it is necessary that fresh
pigmeat be systematically subjected to an examination by methods recognised
8S effective , in order to eliminate samples containing trichinae ;
Whereas when the examination is carried out in the exporting third country ,
it must be carried out in slaughterhouses which comply with certain
conditions and which contain , in particular , a screening laboratory provided
with suitable equipment ;
Whereas in order to be able to distinguish the meat samples examined from
those not examined it is necessary to provide for the affixing of a special
mark to meat samples which have been examined with a negative result ;
Whereas there should be a procedure establishing close ond effective
cooperation between the Commission and the Member States for assessing the
advisability of permitting establishments in the third countries to carry
out this examination or to work on the meat examined end also for bringing
the technical provisions relating in particular to the examination methods ,
the requirements concerning the screening laboratories and the procedure for
marking examined meat into line with technical progress and with experience
acquired ;
 (1 ) OJ L302 , 31 . 12 . 1972 , p. 28 .
( 2 ) OJ L172 , 3.7.75 , P . 17 .
 ---pagebreak--- tvn^reaa it is expedient to provide for the possibility of dispensing wi fch .:-n
ex ;..minat ion in certain special cases ana replacing it by a treatment of the
meat '■■}• i   ensures the destruction of any trichinae which might be present ;
whereas this treatment must nevertheless be carried out according to
certain well defined procedures and in establishments fulfilling certain
conditions ; whereas there should be a Community procedure for determining
the cases and the conditions in which the examination may be dispensed with ,
 ---pagebreak---  HAS ADOPTED THIS DIRECTIVE :
                                          Article 1
For the purposes of this Directive :
   (a) "Fresh meat " means meat of domestic swine as defined in Article 2(o ) of
,       the Council Directive No 72/462 /EEC ,
   (b ) "Examination" i refers to the examination for trichinae .
                                          Article 2
1 . The imported fresh meat must , if it contains skeletal muscles ( striated
       muscles ), have been examined systematically for trichinae under the
       supervision and on the responsibility of an official veterinarian .
2 . This examination must be carried out in accordance with one of tie
       methods set out in Annex I.
3 . The examination normaly must take place in slaughterhouses approved in
       accordance with Article 4 of the Council Directive n° 72/462 /EiiC and
       authorised to carry out this . examination in accordance with the provisions
       of Article 3 .
I      The examination shall be carried out before the health marking provided
j      for in Chapter X of Annex B to the abovementioned Directive .
       In cases where the examination has not been carried out in a slaughter­
       house situated in the exporting third country , it shall be made at the
       time of the health inspection provided for in Article 24(2 ) of the above-
       mentioned Council Directive and at the inspection posts referred to in
       Article 27 ( l ) (b ) of that Directive .
 4 . (a) Meat which has been examined with negative results shall be marked
            in accordance with Annex III .     If the examination takes place in the
            slaughterhouse this marking must be made before the health marking
 i          provided for in Chapter X of the Council Directive n° 72 /462 /EEC .
       (b ) When marking with ink , colouring may only be used as agreed in
            accordance with provisions provided for in Article 17(3 ) of the
 i          Directive referred to in point 4 ( a) above .
 ---pagebreak---                                           - 4 -
                                      ?  Article 3
  1 , (a) The authorization of a slaughterhouse to carry out the examination
           and of a cutting plant to cut up or bone meat which has undergone
           such examination shall he decided on in accordance with the
           procedure laid down in Article 9 .    In particular aocount shall "betaken
           of     the guarantees given in respect of compliance with the provisions
           of this Directive and in the case of slaughterhouses :
           ( a) the presence of the rooms and apparatus necessary for carrying
                out the examination ;
           (b ) the qualification of the personnel responsible for making the
                examination ;
      (b ) A slaughterhouse or cutting plant shall be approved only if the
           competent authorities of the third country have officially recognised
           that the slaughterhouse or cutting plant is in a position to satisfy
           the conditions laid down in Article 4 and in Annex III ; also , in the
           case of a slaughterhouse , that it has a laboratory which complies with
           the conditions laid down in Annex II , Chapter I and is in a position
           to satisfy ■ftie requirements of the other Chapters of Annex II and those
           of Annex I.
2 . On the list or lists referred to in Article 4(4 ) of the Council Directive
;          n° 72/462 /EEC , a special indication shall be inserted against the
           names of the slaughterhouses and cutting plants approved within the
           meaning of paragraph 1 above .
                                          Article 4
1 . In slaughterhouses authorised to carry out 1he examination in accordance
      with Article 3t swine the meat of which is intended for a Member State
      of the Community must be slaughtered in different rooms or at different
      times than the swine the meat of which is not intended for a Member State
      of the Community , unless the meat of such swine is examined in accordance
      with the same procedure .
2 . The cutting and boning of meat which was examined in accordance with
      paragraphs 3 and 4 of Article 2 and which is intended for a Member State
      of the Community must be carried out in cutting plants as r«ferred to in
      paragraph l(b ) of Article 18 of the Council Directive n° 7?/462/EEC and
      authorized for "ftiis purpose in accordance with the provisions of Article 3 «
      In these cutting plants the cutting and boning of the said meat shall be
      carried out in different rooms or at different times than meat not
      intended for a Member State of the Community , unless the latter has also
      been examined in accordance with the same procedure .
                                          Article 5
The inspections in third countries provided for in Article 5           "t *1® Council
Directive n0 72/462/ EC must also verify whether the provisions of this
Directive are being applied.
 ---pagebreak---                                        Article 6
1 . At the request of the importer or his authorized agend , examination
        shall not "be required if the meat ha3 , on its arrival in the Community ,
        on the responsibility of and under the supervision of the official
        veterinarian , undergone heat treatment in accordance with the provisions
        of Annex IV , point II .
2# In accordance with the procedure laid down in Article 9             by way of
        derogation from the provisions of Article 2(l ) it may be decided that ,
        under certain conditions , meat from certain third countries or parts
!       of such countries need not "be examined but may be chilled or frozen in
i       accordance with the provisions of Annex IV , point I.
        This treatment shall be carried out ;
 :      – either in an establishment situated in the exporting third country and
           approved in accordance with the provisions of Article 4 of the Council
  :        Directive n° 72/462/EEC ,
  i     - or at an inspection post as referred to in Article 2(3 ) of this Directive .
        Chilling or freezing must be the subject of an attestation by the official
       veterinarian on "OB health certificatea mentioned in Article 22 paragraph 3 ,
       and in Article 25 of the Council Directive n° 72/462/EEC, accompanying the
       meat .
                                         Article 7
    The Member States shall draw up and communicate to the Commission the list
    of inspection posts as referred to in Article 2(3 ) at which :
    - the examination may be carried out , .
    - the chilling and freezing referred to in Artiole 6(2 ) may be oarried out .
    They shall ensure that these posts have the installations necessary for
    carrying out the operations in question .
    !                                    Article 8
    The provisions of 1he Annexes of this Directive may be amended or supplemented
    in accordance with the procedure laid down in Article 9 .
    '                                    Article 9
    1 . Whereas the procedure laid down in this Article is to be followed , the
         matter shall without delay be referred to the Standing Veterinary
         Committee (hereinafter called the "Committee") , set up by the Council
         Deoision of 15 October 1968 , by its Chairman , either on his own initiative
         or at the request of a Member State .
 ---pagebreak---                                     -6-
2.   Within the Committee the votes of the Member States shall be weighted
     as provided in Article 148(2 ) of the Treaty. The Chairman shall not
     vote .
3.   The Commission representative shall submit a draft of the measures to
     be adopted . The Committee shall deliver its opinion on the measures
     within a time limit set by the Chairman having regard to the urgency
     of the questions under examination . Opinions shall be delivered by a
     majority of forty-one votes .
4.   The Commission shall sdopt the. measures and shall implement them
     immediately , where they are in accordance with the Opinion of the
     Committee .  Where the measures envisaged are not in accordrnce with
     the Opinion of the Committee , or if no Opinion is delivered , the
     Commission shall without delay submit to the Council a proposal on the
     measures to be taken .
     The Council shall adopt the measures by a qualified majority.
     If the Council has not adopted any measures within three months of the
     date on which the matter is referred to it , the Commission shall adopt
     the proposed measures and shall implement them immediately .
                                Article 10
 The Member States shall bring into force the 15th January 1979 at the latest
the laws , regulations and administrative provisions needed in order to
CQmply with this Directive .* The Commission is being told at once of this .
                                Article" 11
 This Directive is addressed ta the Member States ..
                                            Done at Brussels ,
                                                   Foi* the Council
                                                   The Président
 ---pagebreak---                                                           ANNEX I
                                               Γ
                   r.TSTHODS OF EXAMINATION FOR TRICHINAE
Trichinoscopic examination
a ) Apparatus
    An incandescent lamp trichinoscope with 50 x and. 80-100 x magnification ,
    A pressure glass consisting of two glass plates - one of which is
    divided into equal fields - small curved scissors , forceps , a knife
    for cutting specimens , small numbered containers for storing the
    specimens separately , a dropping pipette , a small glass of acetic acid
    end a small glass of potassium hydroxide solution for brightening any
    calcifications or softening dried flesh .
b ) Tnking of specimens
    In the case of whole carcases , at least one specimen of the    nize of a
    hazel nut is to be taken from both diaphragm pillars at the    transition
    to the sinewy part . If there is only one diaphragm pillar ,    one
    specimen the size of two hazel nuts is to be taken . 'In the    absence
    of both diaphragm pillars , two specimens approximately the size of a
    hazel nut are to be taken from the rib part or the breastbone part of
    the diaphragm or , as the case may be , from the lingual muscle or the
    jaw muscle or from the abdominal muscles .
    For pieces of meat , from each piece take three samples of skeletal
    muscle , containing little fat , if possible the size of a hazel nut ,
    and taken from different points , as far as possible near to bones or
    tendons .
c ) Method
    From each of the abovementioned specimens , in the case of whole carcases
    and the presence of both diaphragm pillars , the trichinae observer
    cuts seven pieces , i.e. a total of 14 , or , if only one diaphragm
    pillar is present , 14 pieces the 'size of an oat kernel , from different
    places , if possible at the transition to the sinewy parts , and
    compresses them between the glass plates in such a way that normal
    print can be clearly read through the slide preparation . If the
    flesh of the specimens to be examined is dry and old , the preparations
    must be softened in a mixture of one part potassium hydroxide solution
    to about two parts water for 10-20 minutes before pressing.
    If , in the case of whole carcases , specimens have to be taken from the
    rib part or the breastbone of the diaphragm , the tongue muscle or
    jaw muscle or the abdominal muscles , then 14 pieces the size of on oat
    kernel are to be cut out of each specimen , i.e. a total of 28 .
    From each of the samples taken from pieces of meat , the trichinosis
    examiner must cut 4 fragments the size of an oat kernel , that is to
    say a total of 12 fragments .
    The trichinoscopic examination must be carried out in such a manner
    that each preparation is scanned slowly and carefully . If the
    trichinoscopic examination reveals suspect areas , the nature of
    which cannot be definitely ascertained even with the strong
    magnification of the trichinoscope , these must be checked by
    microscope .
 ---pagebreak---                                            -2-
                                                                 ANNEX I
         The microscopic examination should be carried out in such s. msmer
         that each preparation is scanned slowly end carefully at a
         magnification of 30 x to 40 x at the most .
         In the case of an uncertain result , the examination must "be continued
         on a further number of specimens and slide preparations , if necesscry
         with the aid of higher magnifications , until complete certs inty is
         obtained .     The trichinoscopic examination must be carried out for at
         least three minutes .
         The trichinoscopic examination must be carried out for at least six
         minutes in the case of substitute specimens taken from the rib part
         or breastbone part of the diaphragm pillars , the lingual muscle or
         the jaw muscle or the abdominal muscles .
         The minimum time fixed for the examination does not include the time
         necessary for the taking of samples and making the preparations .
         As a general rule , the trichinoscopic examiner should not inspect
         more than 840 pieces a day , though by way of exception he may inspect
         up to 1050 .
II , The artificial digestion method
     a ) Apparatus and material
         - knife for taking specimens ,
         - small numbered containers , with closures , for storing samples ,
              also for possible repetition of the examinations ,
         - incubator ,
         - 2-3 litre glass funnel with stand , a connecting hose in rubber ,
              clamps for fastening the connecting hose ,
         - a plastic sieve ( approximately 18 cm in diameter , and approximately
              1 mm mesh ) ,
         - gauze ,
         -    a small tapered tube with a closed point ,
         -    a glass block dish ,
         -    a meat grinder ,
         -    a stereo-microscope ,
         - digestive liquid according to the following composition :
              10g of pepsin ( 1200 u/g ), 5 nil HC1 ( at least 37% ) made up to a
              litre with tap water .
     b ) Taking of specimens
         1.     In the case of whole carcases take a specimen of at least 20g
                from a diaphragm pillar at the transition to the sinewy part .
                In the absence of diaphragm pillars take a specimen of at least
                20g from the rib part or the breastbone pa 1 1 of the diaphragm
                or from the lingual muscle or the jaw muscle or the abdominal
                muscles .
         2 ..   For pieces of meat , take a sample of at least 20g of skeletal
                muscle , containing little fat and as far as possible near to
                bones or tendons .
     c ) Method
         For the examination of a collective specimen from ten pigs , a 10g
         sample is prepared from each individual 20g specimen . The remaining
         10g is kept for additional single-specimen examination should this
 ---pagebreak---                                            -3-
                                                                   ANNEX I
          be necessary.    Ten specimens , each weighing 10g , ere combined into a
          collective specimen ; it is ground down in a meat grinder (disc with
          2 mm perforations ) and spread loosely on a sieve covered with a layer
          of gauze . The sieve is then placed in a funnel connected by & length
          of rubber hose to a small tapered tube , the point of which is closed ;
          the funnel is filled from the edge with digestion liquid until the
          test material is completely covered . The proportion of test material
          to digestion liquid must be approximately 1 ; 20 to 1 : 30 , After 18-20
          hours of incubation at 37-39 C , the small tapered tube is disconnected
          and removed .
          After careful drawing off of the supernatant liquid , the sediment
          present in the tip of the tube is carefully washed in a block dish .
          Examine for the presence of trichinae with a stereo-microscope at
          20 x to 40 x magnification .
          In the case of a positive or doubtful result from the examination of a
          collective specimen , the remaining single specimens should be examined
          individually after addition of a further 20g f^rom each pig , or in the
          case of pieces of meat , the addition of 20g taken from each piece ,
          according to b ) above .
Ill , Method using the artificial digestion of collective samples
      a ) Apparatus pjid reagents
          - knife and tweezers for collecting specimens ,
          - meat grinder the holes of which should have a diameter between 2-3 mm ,
          - a 3 ml Erlenmeyer flask with a rubber or cotton-wool plug ,
          - a conical separation funnel of 2000 mi capacity ,
          - en ordinary A-ba.se stand of approx . 28 cm length with an 80 cm rod ,
          - a ring , diameter approx . 10-11 cm which can be fixed to the stand ,
          - a clamp with a flat vice ( 23 x 40 mm ) which can be attached to the
            stand by means of a double' coupling ,
          - an Endecott sieve number 80 (mesh fineness 177 ) with an external
            diameter of 11 cm fitted with brass gauze or stainless steel ,
          - a plastic funnel with an internal diameter of not less then 12 cm ,
          - sJi ordinary dissection microscope (magnification 40 x ) fitted with
            its ordinary lamp , or an ordinary binocular microscope (magnification
            40 x ),
          - a trichinoscope with horizontal table oi? for the compressorium ,
          - when using the trichinoscope a larvae counting basin of the same ,
            outer shape as the compressorium with a volume of approx . 60-65 cm .
            The larvae counting basin may be constructed in the following way :
                  The shape of the basin consists of a 23 cm long glass plate
                  being of the same thickness as that of a single plate in a
                  common compressorium . The width , however , is slightly less ,
                  e.g. 4.5 cm in order to provide for the fixation of a glass
                  plate , 2mm thick , 1.8 cm high , and 17.5 era long , on both of
                  the long sides of the bottom plate .
                  The basin is closed in the ends by applying directly on the ■
                  bottom plate two 5 cm long , 1 cm high , and 2 mm thick glass-
                  plate . The height of the basin , mersured from inside , will thus
                  be about 1 cm .
 ---pagebreak---                                      - 4~
                                                            AMNEX I
             The plates were glued together by ordinary glass glue . Approx .
             2.8 cm of the bottom plate wc.s left free at both ends for
             protection purposes , and making convenient handling of the filled
             basin .
             The volume of the basin is approx. 60-65 cm^ in total .
    - when using the microscope a number of 9 cm diameter Petri dishes ere
       needed .
    - a speedmarker used for marking out in the bottom of the Petri dish
       the 1 cm square formed examination areas ,
    - a number of 10 litre bins to be used when applying formol treatment
       of the apparatus and the remaining digestive juice in positive cases
       of findings ,
    - concentration ( 37$ ) hydrochloric acid ,
    - Merck 30 000 units per gramme pepsin in powder form , or pepsin with
       known strength from another firm ,
    - one or two trays for collection of 100 samples of approx . 2g of meat .
b ) Collecting: of specimens
    1.   In the case of whole carc.a.ses take a specimen of approx . 2g from
         a diaphragm pillar at the transition to the sineivy pp.rt . In the
         absence of diaphragm pillars take a specimen of the same size from
         the rib part or the breastbone port of the diaphragm , from the
         lingual muscle or the jaw muscle , or the abdominal muscles .
    2.   For pieces of meat , take a sejnple of approx. 2g of skeletal muscle ,
         containing little fat and as far as possible near to bones or
         tendons .
c ) Mcthod
 - Approx 1g of sample is drawn from each of 100 samples from the pigs .
    The pooled sample is ground once in the grinder .
 - The ground meat is placed in the 3 litre Erlenmeyer flask together
    with ^g pepsin , approximately 2 litres of tap water , temperature about
    37-40 C , and 25 ml concentrated hydrochloric acid .   The mixture is
    shaken for solution of the pepsin .
    The pH in the solution will be about 1.5-2 .
 - For digestion the Erlenmeyer flask is incubated at 37°C for approx .
    4 hours . The flask is regularly shaken during the time of incubation
    e.g. once or twice every hour .
 - The digested solution is filtered through the sieve into the conical
    2 1 . separation funnel axid left undisturbed in the stand for at least
    1 hour .
 - A total volume of approximately 45 cra^ is ru*1 °'lfc of "the funnel and
    equally divided between three Petri dishes , the bottoms of which are
    marked out in 1cm squares i.e. 15 ml in each .
 - Each Petri dish is minutely examined for larval trichinae under the
    microscope ( around 40x magnification ).
 - Where larval counting basins are employed , the 45 cm^ are distributed
    between two larval counting basins and examined with       the trichino-
    scope .
 ---pagebreak---                                  -5-
                                                    ΑΝΝΞΧ I
The larvae appear as ourled-up organisms in the deposit and look
rather like watch springs . They are easily identifiable and often ,
when the water is lukewarm , make rolling and unrolling movements of
the " spiral ".
If en insufficiently transparent sediment forms , it is clarified by
means of rinsing . Then the final sample of 45 ml is poured into a
test tube and allowed to settle for fifteen minutes . The supernatant
is then carefully sucked off and what remains suspended in about 45 ml
of tap water .
After a further settling period of fifteen minutes , the supernetant
is again carefully sucked off and the sediment is carefully rinsed
with about 20 ml of tap water in a petri dish end examined .
In the case of a positive or doubtful result from the examination of
a collective specimen , the remaining single specimens should be
examined individually after addition of a further 20g from each pig ,
or , in the case of pieces of meat the addition of 20g taken from each
piece , according to b ) above .
 ---pagebreak---                          1
                                                                ANNEX II
                                       CHAFmR I
   CONDITIONS FOR THE AUTHORISATION OF TRICHINAE ( TRICHI1TBLLA SPIRALIS )
                                     LABORATORIES
1,  Trichinae laboratories must "be situated next to the swine slaughterhouses
    and be in possession of at least the following :
    ( a ) a room suitably equipped for the preparation of specimens and lockable
           by key ; its walls must be smooth and must be covered "by a washable ,
           light-coloured coating or paint up to a height of two metres . A
           preparation room must be provided for each method of examination used ;
    (b ) an adequately equipped lockable examination room for microscopy end
           trichinoscopy ;
    ( c ) equipment providing adequate ventilation and , if necessary , air
           conditioning equipment which ensures that the room temperature does
           not exceed + 25 C ;
    (d ) adequate natural or artificial lighting which does not alter colours ;
           direct sunlight must be avoided ;
    (e ) in the preparation room , adequate equipment for cleansing and
           disinfecting hands ;
     ( f ) equipment for darkening the examination room ;
     ( g ) if necessary , refrigerators in which to store meat sejnples ;
     (h ) a washroom for cleansing and disinfecting examination equipment
            ( e.g. containers for samples , compressors , knives and scissors ),
           with
            - a floor covering which is watertight and rot-proof and easy to
               clean and disinfect ,
            - smooth walls which , up to a height of at least two metres , are
               covered by a washable , and light-coloured coating or paint ;
     ( i ) changing rooms , wash basins and rest rooms and flush lavatories ;
     ( j ) wash basins with hot and cold running water of potable quality ,
            provided with cleansing and disinfecting materials and disposable
            towels ;
     (k ) watertight non-corrodible containers , with hermetically sealed lids ,
            which are so designed that unauthorised removal of the contents is
            prevented , for collecting the samples after examination ;
     ( l ) adequate supplies of hot and cold water of potable quality ;
     (m ) equipment for removing waste water which fulfils the conditions for
            the authorisation of slaughterhouses ;
     (n ) proper arrangements for protection against pests ( insects , rodents ,
            etc .)
 ---pagebreak---                                           -2-
                                                                 AN1TEX II
                                      CHAPTER. II ■
REQUIRETIEFTTS APPLICABLE TO STAFF , PREMISES ♦ . EQUIPMENT AM) INSTRUMENTS IN"
                              TRI CHINAI! LABORATORIES
2.   Absolute cleanliness is required at all times of laboratory staff ,
     premises , equipment and instruments .
     ( a ) Staff must wear clean working clothes and wash their hands several
           times during working hours and after each break ;
     (b ) no animai may enter trichinae laboratories :
     ( e ) equipment and working instruments must be kept clean and in good
           repair . They must be carefully cleansed and disinfected several
           times during working hours and at the end of the working day.
3.   Water of potable quality must be used for all purposes .
4.   As regards health , staff taking meat samples for examination must comply
     with the rules in Annex B , Chapter IV , points 11 and 12 , to the Counoil
     Directive n° 72 /462/EEC .
5.   The meat samples necessary for the examination must be taken immediately
     after slaughter and examined without delay in the trichinae laboratory
     of the slaughterhouse .
     It is prohibited to carry out examinations away from the slaughterhouse
     in which the animals were slaughtered i
6.   To avoid fatigue and its consequences , inspection staff should be given
     short breaks during the working day.
                                      CHAPTER III
                    REQUI RETTENTS ITT RESPECT OF TRICHITTOSCOPBS
The construction and design of trichinoscopes must meet at least the
following criteria :
1.   simple operation
2.   high light intensity
     - accurate results must be obtainable even in a room which is completely
        dark ,
     - a projector bulb of 100 W ( 12 V ) must be used as the light source .
3.   adequate magnification
     - normal working magnification : x 50
     - strcng magnification for more detailed examination of suspect
         specimens : x 70 to x 100 .
4.   resolving power
     - a clear sharp picture of well-defined colour must be obtainable at
         each magnification
5.   switch mechanism
     - each change of magnification must be accompanied by automatic
         adjustment of the brightness of the image
6.   increase of contrast
     - the condensor must be provided with an iris diaphragm enabling the
         contrast to be increased for the inspection of difficult objects
     - the iris diaphragm must be easy to operate (e.g. control lever on
        the platform of the trichinoscope ).
 ---pagebreak---                                      -3-
                                                           AWEX II
 7.  Easy focusing
     - rapid focusing "by means of an adjusting ring
     - precise focusing by means of a control lever
 8.  Regulation of the voltage
     - adjustment to the brightness in a particular case
 9.  One-way movement of the compressor
     - an automatic blocking mechanism must ensure that the compressor
       moves in.only one direction , to prevent unintentional displacement
10 . Free view of the projector screen
11 . Projector screen
     - at least 54 cm in diameter
     - high reflecting capability
     - durable
     - dismountable
     - easy to clean .
 ---pagebreak---                                                             miEx in
          MARKING OP M1DAT WHICH HAS BOT gXAMIfflTO FPU TRICHIN/U3
Marking of the meat must be carried, out under the responsibility of the
offici&l veterinarian . For this purpose , he shall keep and maintain :
the instruments intended for marking which he may hand over to the
assistant staff only at the time of marking taid for the length of time
required for this purpose ,
the seals mentioned in paragraph 5 . These seals shall be given to the
assistant staff at the time when they must be used and in the required
number .
The mark must be round with a diameter of 2.5 cm . The following
information must appear on the mark in perfectly legible characters :
- towards the centre the capital letter T with bars 1 cm long and 0.2 cm
    wide ,
- under the letter T one of the following sets of initials :       CEE , EEG ,
    EWG , Ej$F or EEC .  The letters must be 0.4 cms high .
Carcases must be marked in ink or hot-branded on the inside of the thighs ,
in accordance with paragraph 2 .
Heads must be marked in ink or hot-branded , with a mark meeting the
 requirements of paragraph 2 . With the exception of those exempt from
health marking by virtue of paragraph 43 of Chapter X of Annex B to the
  Council Directive n° 72/462/EEC ,         cuts obtained in cutting plants
 from carcases marked in accordance with the rules must , where they bear
no stamp , be marked in accordance with paragraph 2 before the health mark
 is affixed .
 The label provided for in the 2nd subparagraph of the abovementioned
 paragraph 43 must comply with the conditions of paragraph 6 below .
Marking may also be effected by means of a round tag. This teg , to be
 affixed to each cut or to each carcase must not be reusable , must be
 made of resistant materials and must meet all hygiene requirements .
 The following information must appear on the stamp seals in perfectly
 legible characters s
 s- towards the centre the capital letter T ,
 - under the letter T one of the following sets of initials : CEE , EEG ,
    EWG , E$F , or EEC .  The letters must be 0.2 cm high .
 The label provided for in paragraph 44 of Chapter X of Annex B to the
 Directive mentioned in paragraph 4 above must , in eddition to the health
 mark , bear a clearly legible mark which is the replica of the mark
 provided for in paragraph 2 .
 ---pagebreak---                                                                ANNEX IV
 I,  Tf-ro FREEZING OF MEAT
     1.    Before it is "brought into the refrigeration room the meat must be
           pre-chilled throughout to a temperature of 0° to +2°C . Meat which
           is brought in already frozen must "be kept in this condition .
     2.    The technical equipment of the refrigeration room , end the feeding
           of the supply of meat to it , must "be such as to ensure thet the
           temperature referred to in No 6 is reached and maintained in all
           parts of the room and of the meat .
     3.    Insulated packaging should be removed before freezing , except for
           meat which has already reached throughout the temperature referred
           to in No 6 when it is brought into the refrigeration room .
     4*    Consignments in the refrigeration room must be kept separately end
           locked up .
     5.    The date ajid time when each consignment is brought into the
           refrigeration room must be marked on it .
     6. The temperature in the refrigeration room must be at least -25°C .
           It should be measured with calibrated thermo-electric instruments
           and continuously recorded . It may not be measured directly in the
           cold air flow . The instruments must be kept under the protection of
           a lock . The graphs must include the relevant numbers from the meat
            inspection register on importation and the date and
           time of the commencement and completion of freezing , and must be
            retained for one year after compilation .
     7.    Meat with a diameter or thickness of up to 25 cm must be frozen for
            at least 240 consecutive hours , and meat with a diameter or thickness
            of more than 25 cm to 50 cm must be frozen for at least 480
            consecutive hours . ThiB freezing process may not be applied to meat
           which has a larger diameter or is thicker . The freezing time is
            calculated from the point when the temperature referred to in No 6
            is reached in the freezing room .
II . HEAT TREA.'MEN'T
      1.   The packaging , unless it is heat-proof , should be removed before
           heating. The meat , which must not be treated in any way , should be
            stored separately and kept sealed until heating is completed .
 ---pagebreak---                              -2-                    1 478/VI/ 7 6-E .
                                                    ANÎTEX IV
The centre of "the meat should be heated at a minimum temperature of
+00°G for at least 10 minutes . The temperature for each heating
operation should be measured thermo-electrically with calibrated
instruments at the thickest ( or at a central ) part of the packaging
and the readings obtained should be recorded continuously .
For import control purposes the appropriate logbook numbers and the
day and month of each heating operation should be appended to the
records - which should be kept on file for one year .