§ Colonel Glynasked the Minister of Agriculture, Fisheries and Food (1) what degree of sterilisation, in terms of heat and of time, is necessary to render safe meat and bone, respectively, from the frozen carcasses of cattle infected with foot-and-mouth disease;
(2) what degree of sterilisation, in terms of heat and of time, is necessary to render safe meat and bone, respectively, from the chilled carcasses of cattle infected with foot-and-mouth disease.
§ Mr. John HareI am advised that not less than 212°F. throughout for some168W minutes is required, whether the meat and bone is chilled or frozen. The precise time required in any particular case would vary with the size of the piece of meat or bone.