i     Draft Food (Amendment No. X) Regulations 2022 ii    Veterinary Conditions for Importation of Poultry and Poultry Products iii   Veterinary Conditions for Importation of Pork and Pork Products iv   Veterinary Conditions for Importation of Beef and Beef Products

(A) The Singapore Food Agency (SFA) has completed a review of the Food Regulations and proposes the following amendments concerning Pathogen Reduction Treatments (PRTs):
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a) To include a proposed definition for Pathogen Reduction Treatments (PRTs) as follows:
>"Pathogen reduction treatment" means any antimicrobial substance that when applied on food, reduces the food's microbial load
b) To allow 21 permitted PRTs to be used on meat subject to maximum levels specified in the Food Regulations:

First column      Second column Third column    Fourth columnPathogen reduction treatment   Maximum amount (ppm) for a carcase (the entire carcase of an animal, whether before or after evisceration)            Maximum amount (ppm) for a muscle cut (any meat cut from a carcase)           Maximum amount (ppm) for an offal (a non skeletal muscle organ)1,3-dibromo-5,5-dimethylhydantoin 900 (as available bromine)            900 (as available bromine)       900 (as available bromine) Acetic acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice Acidified sodium chlorite 1,200 (for sodium chlorite) and30 (for chlorine dioxide)            1,200 (for sodium chlorite) and30 (for chlorine dioxide)            1,200 (for sodium chlorite) and30 (for chlorine dioxide)Ammonium hydroxide Good manufacturing practice    Good manufacturing practice Good manufacturing practice Calcium hypochlorite50 (as available chlorine)          20 (as available chlorine)          50 (as available chlorine)Cetylpyridinium chloride solution, with or without propylene glycol 8,000    8,000    8,000 Chlorine Dioxide 3          3          3 Citric acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice Ethyl Alcohol Good manufacturing practice    Good manufacturing practice Good manufacturing practice Hydrochloric acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice Hypobromous acid 900 (as available bromine)       900 (as available bromine)        900 (as available bromine) Lactic acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice13,       Lactoferrin        20,000  20,000  20,000Ozone Good manufacturing practice    Good manufacturing practice Good manufacturing practice Peroxyacetic acid and hydrogen peroxide, with or without 1 hydroxyethylidine 1, 1 diphosphonic acid, acetic acid or sulfuric acid or octanoic acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice Potassium hydroxide Good manufacturing practice    Good manufacturing practice Good manufacturing practice Sodium hydroxide Good manufacturing practice    Good manufacturing practice Good manufacturing practice Sodium hypochlorite50 (as available chlorine)          20 (as available chlorine)          50 (as available chlorine)Sodium sulphate Good manufacturing practice    Good manufacturing practice Good manufacturing practice Sulphuric acid Good manufacturing practice    Good manufacturing practice Good manufacturing practice Trisodium Phosphate Good manufacturing practice    Good manufacturing practice Good manufacturing practice

c) To specify usage conditions for PRTs:(i) PRTs may only be used on raw meat that has not been salted, marinated, preserved, or undergone any other form of processing(ii) Specifically, for local production, PRTs may only be used by:- a processing establishment licenced under the Wholesome Meat and Fish Act to debone or cut meat; or- a slaughter‑house licenced under the Wholesome Meat and Fish Act.(iii) PRTs are applied on the meat as a rinse, dip, spray or wash(iv) PRTs are not used to make contaminated meat fit for human consumption

(v) The following details for the use of PRTs needs to be recorded and the records kept for at least 6 months after the date of use:- the type and amount of PRT used.- the stage where the PRT is used in the process flow of the processing establishment or slaughter-house mentioned in paragraph (c)(ii) above.- the date of use.(B) Correspondingly, the Veterinary Conditions for Importation of Poultry and Poultry Products, Veterinary Conditions for Importation of Pork and Pork Products, as well as Veterinary Conditions for Importation of Beef and Beef Products, will be amended to include the following condition:"Pathogen reduction treatments (PRTs) may only be used on raw meat that has not been salted, marinated, preserved, or undergone any other form of processing. The establishment may use only SFA-approved PRTs up to their maximum use levels. PRTs are used in addition to proper hygiene practices and not used to make contaminated meat fit for human consumption."