1、Designation:E244905(Reapproved 2013)Standard Guide forIrradiation of Pre-packaged Processed Meat and PoultryProducts to Control Pathogens and Other Microorganisms1This standard is issued under the fixed designation E2449;the number immediately following the designation indicates the year oforiginal
2、adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.INTRODUCTIONThe purpose of this guide is to present information on the use of ionizing
3、 radiation for eliminatingor reducing the number of pathogenic microorganisms and parasites and for reducing the number ofspoilage microorganisms on Processed Meat and Poultry.Information on the handling of processedmeat and poultry prior to and after irradiation is also provided.This guide is inten
4、ded to serve as a set of recommendations to be followed when using irradiationtechnology where approved by an appropriate regulatory control authority.It is not to be construed assetting forth rigid requirements for the use of irradiation.While the use of irradiation involves certainessential requir
5、ements to attain the objective of the treatment,some parameters can be varied inoptimizing the process.This guide has been prepared from a Code of Good Irradiation Practice published by theInternational Consultative Group on Food Irradiation(ICGFI)under the auspices of the Food andAgriculture Organi
6、zation(FAO),the World Health Organization(WHO),and the InternationalAtomicEnergy Agency(IAEA).(1)21.Scope1.1 This guide outlines procedures for the irradiation ofpre-packaged refrigerated and frozen processed meat andpoultry products.NOTE1The CodexAlimentarius Commission defines“meat”(includ-ing pou
7、ltry and game)as“the edible part of any mammal slaughtered inan abattoir,”and“poultry meat”as“the edible part of slaughtereddomesticated birds,including chicken,turkeys,ducks,geese,guinea-fowls,or pigeons.”(CAC/RCP 13-1976)NOTE2Current U.S.regulations limit the definition of livestockspecies to catt
8、le,sheep,swine,goat,horse,mule,or other equine andpoultry species to chicken,turkey,duck,goose,and guinea(2,3).1.2 This guide addresses all refrigerated and frozen meatand poultry products NOT covered by Guide F1356.1.3 This guide provides information regarding absorbeddoses used for inactivation of
9、 parasites and reduction ofbacterial load.Such doses are typically less than 10 kilogray(kGy).2.Referenced Documents2.1 ASTM Standards:3E170 Terminology Relating to Radiation Measurements andDosimetryF1356 Practice for Irradiation of Fresh and Frozen Red Meatand Poultry to Control Pathogens and Othe
10、r Microorgan-ismsF1640 Guide for Selection and Use of Packaging Materialsfor Foods to Be IrradiatedE2232 Guide for Selection and Use of Mathematical Meth-ods for Calculating Absorbed Dose in Radiation Process-ing ApplicationsE2303 Guide for Absorbed-Dose Mapping in RadiationProcessing Facilities2.2
11、ISO/ASTM Standards:351204 Practice for Dosimetry in Gamma Irradiation Facili-ties for Food Processing51261 Guide for the Selection and Calibration of DosimetrySystems for Radiation Processing51431 Practice for Dosimetry in Electron and X-ray(Bremsstrahlung)Irradiation Facilities for Food Process-ing
12、1This guide is under the jurisdiction of ASTM Committee E61 on RadiationProcessing and is the direct responsibility of Subcommittee E61.05 on FoodIrradiation.Current edition approved Jan.1,2013 Published January 2013.Originallyapproved in 2005.Last previous edition approved in 2005 as E244905.DOI:10
13、.1520/E2449-05R13.2The boldface numbers in parentheses refer to a list of references at the end ofthis standard.3For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the stand
14、ards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 51539 Guide for the Use of Radiation Sensitive Indicators2.3 Codex Alimentarius Commission Recommended Inter-national Codes of Practice and Stan
15、dards:4CAC/RCP 13-1976,Rev.1985-Recommended Interna-tional Code of Hygienic Practice for Processed Meat andPoultry ProductsCAC/RCP 1-1969,Rev.3-1997,Amd.1999,A Recom-mended International Code of Practice,General Principlesof Food HygieneCAC/RCP 19-1979,Rev.2003 Recommended InternationalCode of Pract
16、ice for Radiation-processing of FoodCX STAN 1-1985,Rev.1991,Amd.2001-General Stan-dard for the Labelling of Prepackaged FoodsCX STAN 106 1983,Rev.2003-General Standard forIrradiated FoodCAC/GL21-1997 Principles for the establishment and appli-cation of microbiological criteria for Food3.Terminology3.1 Definitions:3.1.1 Other terms used in this guide may be defined inTerminology E170.3.1.2 absorbed doseQuantity of ionizing radiation energyimparted per unit mass of a specified material.The SI unit
