616. Deputy Michael Fitzmaurice asked the Minister for Agriculture, Food and the Marine the reason Brazilian meat can have a shelf life of six months and its equivalent in Europe cannot have a quarter of that; if there is special treatment to the meat with chemicals; the reason it is safe for human consumption for six months; and if he will make a statement on the matter. [51100/26]

The date of minimum durability of meat is determined by the Food Business Operator that produces the meat. This date will vary according to the species of animal, processing conditions for the meat, the type of wrapping and, most significantly, the temperature at which the meat is transported and stored.

Irish meat, produced for the domestic market, is generally chilled to 3 to 7 degrees centigrade, whereas meat imported from Brazil is generally frozen to at least minus 18 degrees centigrade rather than chilled. Freezing meat gives it a much longer shelf-life than chilled meat without special treatment with chemicals.

Meat that has been frozen is safe to consume once the correct temperature chain has been maintained throughout the shelf life of the meat.