ASTM F1356
Standard Guide for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
| Organization: | ASTM |
| Publication Date: | 10 May 1999 |
| Status: | inactive |
| Page Count: | 7 |
| ICS Code (Meat and meat products): | 67.120.10 |
scope:
1. Scope
1.1 This guide outlines procedures for the irradiation of fresh or frozen meat and poultry as defined by the Codex Alimentarius Commission (CAC), (CAC/RCP 11-1976 and CAC/RCP 14-1976). Codex defines meat as "the edible part of any mammal slaughtered in an abattoir," and poultry as" the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons."
NOTE 1--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 covers absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kiloGray (kGy).
1.3 This guide addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product.
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