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ASTM International - ASTM F1356-99

Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

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Organization: ASTM International
Publication Date: 30 December 1999
Status: inactive
Page Count: 7
ICS Code (Meat and meat products): 67.120.10
scope:

1.1 This guide outlines procedures for the radiation treatment of fresh or frozen beef, veal, pork, lamb, mutton, chicken, turkey, duck, goose, and guinea.

1.2 This guide covers absorbed doses used for radiation pasteurization. Such doses are typically between 1 and 10 kilogray (kGy).

Document History

February 1, 2016
Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
4.1 The principal purpose of irradiation is to help ensure the safety of these foods for human consumption. Irradiation significantly reduces the numbers of pathogenic bacteria such as Campylobacter,...
January 1, 2008
Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as...
ASTM F1356-99
December 30, 1999
Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
1.1 This guide outlines procedures for the radiation treatment of fresh or frozen beef, veal, pork, lamb, mutton, chicken, turkey, duck, goose, and guinea. 1.2 This guide covers absorbed doses used...
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