1、Designation:F135608Standard Practice forIrradiation of Fresh and Frozen Red Meat and Poultry toControl Pathogens and Other Microorganisms1This standard is issued under the fixed designation F1356;the number immediately following the designation indicates the year oforiginal adoption or,in the case o
2、f 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 practice is to present information on the use of ionizing radiation in treating
3、fresh or frozen red meat and poultry products to eliminate or reduce the numbers of vegetative,pathogenic microorganisms and parasites,and to extend the refrigerated shelf-life of those products byreducing the numbers of vegetative spoilage microorganisms.This practice is intended to serve as a set
4、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 requirements to attain the o
5、bjective of the treatment,some parameters can be varied inoptimizing the process.This practice 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 Organization(FAO),the Wor
6、ld Health Organization(WHO),and the InternationalAtomicEnergy Agency(IAEA)(1).21.Scope1.1 This practice outlines procedures for the irradiation offresh or frozen meat and poultry.NOTE1The Codex Alimentarius Commission defines meat as“theedible part of any mammal”and poultry as“any domesticated bird,
7、including chicken,turkeys,ducks,geese,guinea-fowls,or pigeons”(CAC/MISC 5).NOTE2Current U.S.regulations limit the definition of livestockspecies to cattle,sheep,swine,goat,horse,mule,or other equine andpoultry species to chicken,turkey,duck,goose,and guinea(2,3).1.2 This practice covers absorbed dos
8、es used for inactiva-tion of parasites and reduction of bacterial load in fresh andfrozen red meat and poultry.Such doses are typically less than10 kGy.1.3 This practice addresses irradiation of pre-packagedproduct for retail sale or for use as an ingredient in otherproducts.It also addresses the in
9、-line irradiation of unpackagedproduct.1.4 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limi
10、tations prior to use.2.Referenced Documents2.1 ASTM Standards:3E170 Terminology Relating to Radiation Measurements andDosimetryE2303 Guide for Absorbed-Dose Mapping in RadiationProcessing FacilitiesF1416 Guide for Selection of Time-Temperature IndicatorsF1640 Guide for Selection and Use of Packaging
11、 Materialsfor Foods to Be Irradiated2.2 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-ray1This practice is u
12、nder the jurisdiction of ASTM Committee E61 on RadiationProcessing and is the direct responsibility of Subcommittee E61.05 on FoodIrradiation.Current edition approved Jan.1,2008.Published February 2008.Originallyapproved in 1991.Last previous edition approved in 1999 as F1356 99.DOI:10.1520/F1356-08
13、.2The boldface numbers in parentheses refer to the 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 standards Document S
14、ummary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1(Bremsstrahlung)Irradiation Facilities for Food Process-ing51539 Guide for the Use of Radiation-Sensitive Indicators2.3 Codex Alimentarius Commission Recommende
15、d Inter-national Codes and Standards:4CAC/RCP 1-1969,Rev.4-2003,A Recommended Interna-tional Code of PracticeGeneral Principles of FoodHygiene(Including Annex):Hazard Analysis and CriticalControl Point(HACCP)System and Guidelines for Ap-plicationCAC/RCP 19-1979,Rev-2003,Recommended InternationalCode
16、 of Practice for the Radiation Processing of FoodCX STAN 1-1985,Rev.1991,Amd.2001,General Standardfor the Labeling of Prepackaged FoodsCX STAN 106,Rev.2003,General Standard for IrradiatedFoodCAC/MISC 5-1993,Amd.2003,Glossary of Terms andDefinitions(Veterinary Drug Residues in Food)3.Terminology3.1 Definitions:3.1.1 Other terms used in this practice may be defined inTerminology E170.3.1.2 absorbed dosequantity of ionizing radiation energyimparted per unit mass of a specified material.The SI unit
