Meat processors ask Capitol to clarify pork ban

THE Philippine Association of Meat Processors Inc. (Pampi) has asked the Provincial Government of Misamis Oriental to clarify and be specific in the inclusion of processed pork products in the executive order that bans the entry of live/fresh hogs and processed pork products from Luzon and areas affected by the African Swine Fever (ASF).

In a letter addressed to Governor Yevgeny Emano, Pampi said the inclusion of processed pork products in the executive order should be "clarified and be made more specific to align with the accepted international standards in fighting animal diseases."

"In particular, may we point out that most processed meat products -- pork, beef or poultry -- are fully cooked or smoked at temperatures ranging from a minimum of 70 degrees Celsius to max of 121 degrees Celsius for 40 to 70 minutes," part of the letter read.

It added that at the said temperatures, all harmful bacteria and viruses, including the ASF virus, if any, are killed and destroyed.

"Thus, processed pork products which are cooked, smoked or treated at the temperatures mentioned cannot be a threat to the hog industry as potential carriers of the ASF virus," Pampi said.

"We adhere to the scientific findings of the World Organization for Animal Health of which the Philippine government is a member that it takes only an exposure of 30 minutes at 70 degrees Celsius to inactivate and destroy the ASF virus," it added.

Pampi appealed to the Provincial Government to review and consider excluding processed pork products from coverage of the executive order.

Provincial Veterinarian Benjamin Resma, for his part, said the governor will not lift the ban for the entry of processed pork products in Misamis Oriental.