1、Designation:F164016Standard Guide forSelection and Use of Contact Materials for Foods to BeIrradiated1This standard is issued under the fixed designation F1640;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision
2、.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.INTRODUCTIONThis guide provides information on the selection and use of contact materials for packagingintended to hold food during treatment with
3、ionizing energy(gamma-rays,X-rays,acceleratedelectrons).In general,irradiation is used to reduce the incidence of spoilage and pathogenicmicroorganisms and parasites in foods,control sprouting of tubers and bulbs,and disinfestcommodities(see Guides F1355,F1356,F1736,and F1885).Food contact materials
4、 serve to protectthe product from recontamination after irradiation and may be used to complement other preservationtechniques to extend shelf life of the irradiated food.Molecules from food contact materials canmigrate to the food when these materials are in contact with the food.Because of this,in
5、 manycountries regulations are made to ensure food safety.The amended FD&C Act(United States,1998a)defined a food contact material as“any substance intended for use as a component of materials usedin manufacturing,packing,packaging,transporting,or holding food if such use is not intended to havea te
6、chnical effect in such food.”Common types of food contact materials include coatings,plastics,paper,adhesives,as well as colorants,antimicrobials,and antioxidants found in packaging.1.Scope1.1 This guide provides a format to assist producers andusers of food in selecting contact materials that have
7、thedesirable characteristics for their intended use and that complywith applicable standards or government authorizations.Itoutlines parameters that should be considered when selectingfood contact materials intended for use during irradiation ofprepackaged foods and it examines the criteria for fitn
8、ess fortheir use.1.2 This guide identifies known regulations and regulatoryframeworks worldwide pertaining to contact materials forholding foods during irradiation,but it does not address allregulatory issues associated with the selection and use ofpackaging materials for foods to be irradiated.It i
9、s theresponsibility of the user of this guide to determine thepertinent regulatory issues in each country where foods are tobe irradiated and where irradiated foods are distributed.1.3 This guide does not address all of the food safety issuesassociated with the synergistic effects of irradiation and
10、 pack-aging as food preservation techniques on the extension of shelflife or food quality.It is the responsibility of the user of thisguide to determine the critical food safety issues and to conductappropriate product assessment tests to determine the compat-ibility between the packaging applicatio
11、n and irradiation rela-tive to changes in sensory attributes and shelf life.1.4 This guide does not address the use of irradiation as aprocessing aid for the production or sterilization of foodpackaging materials.1.5 The values stated in SI units are to be regarded asstandard.No other units of measu
12、rement are included in thisstandard.1.6 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 limitat
13、ions prior to use.2.Referenced Documents2.1 ASTM Standards:21This 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 June 1,2016.Published July 2016.Originally approvedin 199
14、5.Last previous edition approved in 2009 as F1640 09.DOI:10.1520/F1640-16.2For 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 Summary page onthe ASTM
15、website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 E460 Practice for Determining Effect of Packaging on Foodand Beverage Products During StorageE462 Test Method for Odor and Taste Transfer From Pack-aging Film(Withdrawn 1998)3F1355 G
16、uide for Irradiation of FreshAgricultural Produce asa Phytosanitary TreatmentF1356 Guide for Irradiation of Fresh,Frozen or ProcessedMeat and Poultry to Control Pathogens and Other Micro-organismsF1736 Guide for Irradiation of Finfish and Aquatic Inverte-brates Used as Food to Control Pathogens and SpoilageMicroorganismsF1885 Guide for Irradiation of Dried Spices,Herbs,andVegetable Seasonings to Control Pathogens and OtherMicroorganisms3.Terminology3.1 Definitions:3.1.1 absorbed dose(D)ICRU-85a,
