ASTM E2449-05(2013)
(Guide)Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms (Withdrawn 2016)
Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms (Withdrawn 2016)
SIGNIFICANCE AND USE
4.1 The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as Campylobacter, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus or Salmonella spp., in processed meats and poultry to make these foods safer for human consumption. Note 3—Ionizing radiation doses below 10 kGy will reduce but not eliminate spores of pathogenic bacteria including those of Clostridium botulinum, Clostridium perfringens and Bacillus cereus.
4.2 Irradiation treatment can extend the shelf life of processed meats and poultry by reducing the numbers of vegetative spoilage bacteria, such as Pseudomonas species and lactic acid bacilli.
4.3 Irradiation treatment also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.
4.4 Radiation processing of the final product in its packaging is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) concept for the production of Processed Meat and Poultry. It serves as an important measure to control any residual risk from pathogen microorganisms just before the product reaches the consumer.
4.5 The “Recommended International Code of Practice for Radiation-processing of Food” (CAC/RCP 19-1979) of the Codex Alimentarius identifies the essential practices to be implemented to achieve effective radiation processing of food, in general, in a manner that maintains quality and yields food products that are safe and suitable for consumption.
SCOPE
1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines “meat” (including poultry and game) as “the edible part of any mammal slaughtered in an abattoir,” and “poultry meat” as “the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons.” (CAC/RCP 13-1976) Note 2—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 addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.
1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).
WITHDRAWN RATIONALE
This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products.
Formerly under the jurisdiction of Committee E61 on Radiation Processing, this guide was withdrawn in June 2016 because its technical information has been incorporated into the current version of Guide F1356 for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms.1
General Information
Relations
Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E2449 − 05(Reapproved 2013)
Standard Guide for
Irradiation of Pre-packaged Processed Meat and Poultry
1
Products to Control Pathogens and Other Microorganisms
This standard is issued under the fixed designation E2449; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
The purpose of this guide is to present information on the use of ionizing radiation for eliminating
or reducing the number of pathogenic microorganisms and parasites and for reducing the number of
spoilage microorganisms on Processed Meat and Poultry. Information on the handling of processed
meat and poultry prior to and after irradiation is also provided.
This guide is intended to serve as a set of recommendations to be followed when using irradiation
technologywhereapprovedbyanappropriateregulatorycontrolauthority.Itisnottobeconstruedas
setting forth rigid requirements for the use of irradiation.While the use of irradiation involves certain
essential requirements to attain the objective of the treatment, some parameters can be varied in
optimizing the process.
This guide has been prepared from a Code of Good Irradiation Practice published by the
International Consultative Group on Food Irradiation (ICGFI) under the auspices of the Food and
AgricultureOrganization(FAO),theWorldHealthOrganization(WHO),andtheInternationalAtomic
2
Energy Agency (IAEA). (1)
1. Scope 2. Referenced Documents
3
1.1 This guide outlines procedures for the irradiation of 2.1 ASTM Standards:
pre-packaged refrigerated and frozen processed meat and E170Terminology Relating to Radiation Measurements and
poultry products. Dosimetry
F1356PracticeforIrradiationofFreshandFrozenRedMeat
NOTE1—TheCodexAlimentariusCommissiondefines“meat”(includ-
and Poultry to Control Pathogens and Other Microorgan-
ing poultry and game) as “the edible part of any mammal slaughtered in
isms
an abattoir,” and “poultry meat” as “the edible part of slaughtered
domesticated birds, including chicken, turkeys, ducks, geese, guinea-
F1640Guide for Selection and Use of Packaging Materials
fowls, or pigeons.” (CAC/RCP 13-1976)
for Foods to Be Irradiated
NOTE 2—Current U.S. regulations limit the definition of livestock
E2232Guide for Selection and Use of Mathematical Meth-
species to cattle, sheep, swine, goat, horse, mule, or other equine and
ods for CalculatingAbsorbed Dose in Radiation Process-
poultry species to chicken, turkey, duck, goose, and guinea (2, 3).
ing Applications
1.2 This guide addresses all refrigerated and frozen meat
E2303Guide for Absorbed-Dose Mapping in Radiation
and poultry products NOT covered by Guide F1356.
Processing Facilities
3
1.3 This guide provides information regarding absorbed
2.2 ISO/ASTM Standards:
doses used for inactivation of parasites and reduction of
51204Practice for Dosimetry in Gamma Irradiation Facili-
bacterial load. Such doses are typically less than 10 kilogray
ties for Food Processing
(kGy).
51261 GuidefortheSelectionandCalibrationofDosimetry
Systems for Radiation Processing
51431 Practice for Dosimetry in Electron and X-ray
1 (Bremsstrahlung) Irradiation Facilities for Food Process-
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
Processing and is the direct responsibility of Subcommittee E61.05 on Food
ing
Irradiation.
Current edition approved Jan. 1, 2013 Published January 2013. Originally
3
approved in 2005. Last previous edition approved in 2005 as E2449–05. DOI: For referenced ASTM standards, visit the ASTM website, www.astm.org, or
10.1520/E2449-05R13. contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
2
The boldface numbers in parentheses refer to a list of references at the end of Standards volume information, refer to the standard’s Document Summary page on
this standard. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E2449 − 05 (2013)
51539Guide for the Use of Radiation Sensitive Indicators 4.4 Radiation processing of the final product in its packag-
ing is a critical control point (CCP) of a Hazard Analysis of
2.3 Codex Alimentarius Commission Recommended Inter-
4
CriticalControlPoints(HACCP)conceptfortheproductionof
national Codes of Practice and Standards:
Processed Meat and Poultry. It serves as an important measure
CAC/RCP 13-1976,Rev. 1985 - Recommended Interna-
tocontrolanyresidualriskfrompathogenmicroorganismsjust
tional Code of Hygienic Practice for Processed Meat and
before the product reaches the consumer.
Poultry Pro
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.