Standard Guide for Irradiation of Finfish and Shellfish to Control Pathogens and Spoilage Microorganisms
|Publication Date:||10 October 1996|
|ICS Code (Processes in the food industry):||67.020|
1.1 This guide outlines procedures and requirements for the irradiation of raw, untreated, fresh (chilled), or frozen finfish or shellfish.
1.2 This guide covers absorbed doses used to reduce the microbial population in shellfish and finfish. Such doses typically are below 10 kGy.
1.3 The use of vacuum packaging with irradiated, raw seafood is not covered by this guide because of the potential for outgrowth of, and toxin production from, Clostridium botulinum spores which can grow in the anaerobic environment created by vacuum packaging.
1.4 This guide does not cover the irradiation of dried fish to control insect infestation.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.