Provisional Translation
| OTO No. | 411 | Classification | MHW-199 |
|---|---|---|---|
| Date of Acceptance | June 20, 1990 | Ministry/Agency Receiving Complaint | Economic Planning Agency |
| Responsible Ministries | Ministry of Health and Welfare | Related Laws | Food Sanitation Law |
| Complainant | Delegation of the Commission of the European Community (proxy complaint) | Exporting Countries | EC |
| Subject | Review of heat sterilization standards for ham, sausages and other processed meats | ||
| Details of Measures | The government explained that, in principle, heat sterilization at a temperature of 63.30 degrees or higher is mandatory in Japan to prevent the outbreak of hazard caused by disease-causing microorganisms but that non-heat treated products, such as uncured hams, are approved in consideration of their production methods and production characteristics. The government also explained that, in view of recent developments of food production technology, diversification of consumer tastes, and progress in international interchanges, the meat product standards based on the Food Sanitation Law were revised as of March 17, 1993 and new standards with regard to heat sterilization were added. |
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| Classification of Processing | A | Directions | I-b |
| Remarks | Improvement measures were taken on March 17, 1993. | ||