ASTM International - ASTM E2449-05(2013)
Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms (Withdrawn 2016)
| Organization: | ASTM International |
| Publication Date: | 1 January 2013 |
| Status: | inactive |
| Page Count: | 7 |
| ICS Code (Food microbiology): | 07.100.30 |
significance And Use:
4.1 The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as Campylobacter, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus... View More
scope:
1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products.
Note 1-The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2-Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3).
1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.
1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).
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