{"topic_id":"kr_mfra_notice_2025_20_04_annex_heat_treatment","category":"korea-2026","context":"---\ntopic_id: kr_mfra_notice_2025_20_04_annex_heat_treatment\ncategory: korea-2026\ntitle: \"South Korea MAFRA Notice 2025-20 — Annex: Animal-Ingredient Heat-Treatment Conditions\"\nlang: en\nsource: korea_petfood_import_health_2025.pdf\ndate_parsed: 2026-07-21\ntokens_estimated: 340\n---\n\n# South Korea MAFRA Notice 2025-20 — Annex: Animal-Ingredient Heat-Treatment Conditions\n\n**Source**: MAFRA Notification No. 2025-20, Annex (Conditions for Animal Ingredients, Art. 5.1). Status: in force (2025.2.7). Full continuous slice of the Annex heat-treatment table.\n\nAllowed animal ingredients are listed in the Annex. For products from **import-prohibited regions**, mandatory heat treatment (core temperature / time):\n\n- **Pig-derived** (Annex 3): core temperature **at least 70℃ for at least 30 minutes**, or equivalent.\n- **Poultry-derived** (Annex 4): **moist heat-treated for at least 30 minutes at 56℃**, or whole-product internal temperature **at least 74℃**, or equivalent; extruded dry pet food exempt from heat-treatment.\n- **Poultry egg-derived** (Annex 5):\n  - Whole egg liquid / powder: **60℃ for 188 seconds** or **61.1℃ for 94 seconds**\n  - Liquid egg white: **55.6℃ for 870 seconds** or **56.7℃ for 232 seconds**\n  - Liquid egg yolk: **60.0℃ for 288 seconds** (10% salted yolk: **62.2℃ for 138 seconds**)\n  - Egg white powder: **67℃ for 20 hours** or **54.4℃ for 50.4 hours**\n  - Egg yolk powder: **63.5℃ for 3.5 minutes**\n  - Eggshell / shell-membrane powder: **60℃ for 507 s**, **65℃ for 42 s**, **70℃ for 3.5 s**, or **at least 73.9℃ for 0.51 s**\n- **Rabbit-derived** (Annex 6a): from farms free of myxomatosis & tularemia for 12 months pre-slaughter and hemorrhagic disease for 60 days pre-slaughter.\n- **Horse-derived** (incl. donkey, mule) (Annex 6b): from farms in a state / province free of African horse sickness for 2 years pre-slaughter (no vaccination), and free of anthrax & glanders for 6 months pre-slaughter.\n\nGeneral sterilization (Annex 7):\n- Moist heat **121℃ for 15–20 minutes** or **115℃ for 35 minutes**, hermetically sealed, room-temperature stable (ruminant-derived BSE-prohibited-region products excluded).\n- Canned / bottled / retort: **at least 120℃ for at least 4 minutes** in hermetic seal, or **F 0 value of 3.2** (ruminant-derived → only the 7(a) condition applies).\n\nDairy (Annex 8a): from FMD-free countries UHT (for at least one second at 132℃), LTLT (for at least 30 minutes at 63 to 65℃), or HTST (for at least 15 seconds at 72℃); from FMD-affected countries UHT or HTST **twice**.\n","sources":[],"tokens_estimated":340,"generated_at":null,"tip":"Use /api/v1/topics to discover more topics. /api/v1/nutrient for precise single-point queries. /api/v1/cross_compare for 2-3 standard comparisons."}