African swine fever in Sardinia: sale of matured ham

14.11.2013

Question for written answer P-012925-13
to the Commission
Rule 117
Francesca Barracciu (S&D)

Council Directive 2002/99/EC of 16 December 2002 specifies, with regard to African swine fever, that a natural fermentation and maturation process for hams which lasts at least 190 days is sufficient to eliminate all health risks associated with the disease.

Under that directive, therefore, hams processed in this way were considered fit for distribution even if they were produced in an area subject to restrictions designed to combat risks to animal health, as is currently the case in Sardinia.

However, Commission Decision 2005/363/EC of 2 May 2005, as amended by Decision 2011/852/EU of 15 December 2011, has since changed the manner in which Directive 2002/99/EC applies to Sardinia. As a result, it is no longer possible to dispatch ham produced in Sardinia to areas outside the island, even if it has undergone natural fermentation and maturation for at least 190 days. This is causing significant financial harm to producers in Sardinia and to the local economy as a whole.

There is no clear scientific evidence supporting these restrictions, so it is baffling that they should be based solely on the presence of African swine fever.

What is more, the failure to put forward any scientific evidence means that people in the industry are finding it difficult to understand the Commission’s approach. The lack of information on this issue is also making it difficult for people to understand exactly what needs to be done to eradicate the disease once and for all in Sardinia.

Accordingly, can the Commission provide all stakeholders with clear information on the scientific and health grounds for this decision, which prevents Sardinian matured ham from being dispatched to areas outside the island?

OJ C 228, 17/07/2014