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ASTM International - ASTM F1356-16

Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms

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Organization: ASTM International
Publication Date: 1 February 2016
Status: active
Page Count: 8
ICS Code (Food microbiology): 07.100.30
ICS Code (Animal produce in general): 67.120.01
significance And Use:

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... View More

scope:

1.1 This guide outlines procedures for the irradiation of fresh, frozen, or processed meat and poultry.

Note 1: The Codex Alimentarius Commission defines meat as "the edible part of any mammal" and poultry as "any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons" (CAC/MISC 5).

Note 2: Current U.S. regulations limit the definition of meat and poultry as listed in 9 CFR Section 301.2 and 381.1, respectively. (2, 3).

1.2 This guide covers the use of ionizing radiation to eliminate or reduce the numbers of vegetative, pathogenic microorganisms and parasites, and to extend the refrigerated shelf-life of those products by reducing the numbers of spoilage microorganisms in fresh, frozen, or processed meat and poultry. The absorbed dose for this application is typically less than 10 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. Other specific ISO and ASTM standards exist for the irradiation of food. In those areas covered by ISO 14470, that standard takes precedence.

1.4 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.

Document History

ASTM F1356-16
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...
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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