What measures ensure Singapore maintains its disease-free status with new imports?

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Singapore's Safeguards for Disease-Free Status with New Pork Imports

Singapore has implemented specific measures to maintain its disease-free status while allowing new imports of live pigs and pork products. The Agri-Food and Veterinary Authority (AVA) has established a rigorous approval process for foreign sources, focusing on disease-free credentials and robust animal health programs. This approach aims to prevent the introduction of diseases that could compromise Singapore's status and impact its export trade.
Approval of Sarawak as a Disease-Free Source

Sarawak, Malaysia, was officially recognised as a foot-and-mouth-disease-free region by the World Organisation for Animal Health in 2010. Following this designation, the AVA conducted its own assessments of Sarawak's animal and veterinary public health programmes. These evaluations led to the approval of Sarawak for exporting frozen pork to Singapore in 2015, and subsequently, a specific farm was approved this year to export live pigs.
Strict Requirements for Processed Pork Products

For processed pork products originating from approved Malaysian establishments, a crucial requirement is that they must undergo heat treatment. This process is specifically designed to inactivate the foot-and-mouth disease virus, ensuring that the product is safe for import and does not pose a risk to Singapore's animal health status. This measure is distinct from the import of raw pork, which remains restricted from other parts of Malaysia.
Continued Suspension on Raw Pork from Other Malaysian Regions

Despite no new reports of Nipah virus outbreaks in Malaysia, the long-standing ban on the import of all live pigs and raw pork from Malaysia, in place since 1999, persists for regions other than the approved Sarawak farm. This continued suspension is attributed to the presence of foot-and-mouth disease in raw pork from these other areas. The AVA's stance highlights that while the disease does not affect food safety, its introduction could jeopardise Singapore's established disease-free status and negatively impact its export markets.

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What measures ensure Singapore maintains its disease-free status with new imports?

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