ASTM F1356-08
(Guide)Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
SIGNIFICANCE AND USE
The principal purpose of irradiation is to control (reduce the number of) pathogenic bacteria in fresh or frozen red meat and poultry to ensure the safety of these foods for human consumption. Irradiation significantly reduces the numbers of vegetative pathogenic bacteria such as Campylobacter, Escherichia coli, Listeria, Salmonella, Staphylococcus aureus, or Yersinia enterocolitica.
The process also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.
The process may extend the shelf life of fresh red meat and poultry by reducing the numbers of viable, vegetative spoilage bacteria, such as Pseudomonas species.
Radiation processing of fresh and frozen red meat and poultry is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) program. It serves as an important measure to control any residual risk from pathogenic microorganisms before the product reaches the consumer.
SCOPE
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 “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 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 practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy.
1.3 This practice 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.
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.
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Designation: F1356 − 08
StandardPractice for
Irradiation of Fresh and Frozen Red Meat and Poultry to
1
Control Pathogens and Other Microorganisms
This standard is issued under the fixed designation F1356; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number 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 practice is to present information on the use of ionizing radiation in treating
fresh or frozen red meat and poultry products to eliminate or reduce the numbers of vegetative,
pathogenicmicroorganismsandparasites,andtoextendtherefrigeratedshelf-lifeofthoseproductsby
reducing the numbers of vegetative spoilage microorganisms.
Thispracticeisintendedtoserveasasetofrecommendationstobefollowedwhenusingirradiation
technology where approved by an appropriate regulatory control authority. It is not to be construed as
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 practice 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 1.4 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
1.1 This practice outlines procedures for the irradiation of
responsibility of the user of this standard to establish appro-
fresh or frozen meat and poultry.
priate safety and health practices and determine the applica-
NOTE 1—The Codex Alimentarius Commission defines meat as “the
bility of regulatory limitations prior to use.
edible part of any mammal” and poultry as “any domesticated bird,
including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons”
(CAC/MISC 5).
2. Referenced Documents
NOTE 2—Current U.S. regulations limit the definition of livestock
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2.1 ASTM Standards:
species to cattle, sheep, swine, goat, horse, mule, or other equine and
E170 Terminology Relating to Radiation Measurements and
poultry species to chicken, turkey, duck, goose, and guinea (2, 3).
Dosimetry
1.2 This practice covers absorbed doses used for inactiva-
E2303 Guide for Absorbed-Dose Mapping in Radiation
tion of parasites and reduction of bacterial load in fresh and
Processing Facilities
frozen red meat and poultry. Such doses are typically less than
F1416 Guide for Selection of Time-Temperature Indicators
10 kGy.
F1640 Guide for Selection and Use of Packaging Materials
1.3 This practice addresses irradiation of pre-packaged
for Foods to Be Irradiated
product for retail sale or for use as an ingredient in other
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2.2 ISO/ASTM Standards:
products.Italsoaddressesthein-lineirradiationofunpackaged
51204 Practice for Dosimetry in Gamma Irradiation Facili-
product.
ties for Food Processing
51261 Guide for the Selection and Calibration of Dosimetry
Systems for Radiation Processing
1
This practice is under the jurisdiction of ASTM Committee E61 on Radiation
51431 Practice for Dosimetry in Electron and X-ray
Processing and is the direct responsibility of Subcommittee E61.05 on Food
Irradiation.
Current edition approved Jan. 1, 2008. Published February 2008. Originally
3
approved in 1991. Last previous edition approved in 1999 as F1356 – 99. DOI: For referenced ASTM standards, visit the ASTM website, www.astm.org, or
10.1520/F1356-08. contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
2
The boldface numbers in parentheses refer to the 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
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F1356 − 08
(Bremsstrahlung) Irradiation Facilities for Food Process- 4.4 Radiation processing of fresh and frozen red meat and
ing poultryisacriticalcontrolpoint(CCP)ofaHazardAnalysisof
51539 Guide for the Use of Radiation-Sensitive Indicators Critical Control Points (HACCP) program. It serves as an
importantmeasuretocontrolanyresidualriskfrompathogenic
2.3 Codex Alimentarius Commission Recommended Inter-
4 microorganisms before the product reaches the consumer.
national Codes and Standards:
CAC/RCP 1-1969, Rev. 4-2003, A Recommended Interna-
5. Criteria for Assessing Irradiation Efficacy
tional Code of Practice—General Prin
...
This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately,ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F1356–99 Designation:F1356–08
StandardStandard GuidePracticeforfor
Irradiation of Fresh and Frozen Red Meat and Poultry to
1
Control Pathogens and Other Microorganisms
This standard is issued under the fixed designation F1356; 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 (e) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
Thepurposeofthisguidepracticeistopresentinformationontheuseofionizingenergy(radiation)
radiation in treating 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 by reducing the numbers of vegetative spoilage microorganisms.
This guidepractice is intended to serve as a set of recommendations to be followed when using
irradiation technology where approved by an appropriate regulatory control authority. It is not to be
construedasasettingforthrigidrequirementsfortheuseofirradiation,norasarigidcodeofpractice.
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 guidepractice 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).(IAEA) (1)).
1. Scope
1.1This guide outlines procedures for the irradiation of fresh or frozen meat and poultry as defined by the CodexAlimentarius
Commission (CAC), (CAC/RCP 11-1976 and CAC/RCP 14-1976). Codex defines meat as “the edible part of any mammal
slaughtered in an abattoir,” and poultry as“ the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks,
geese, guinea-fowls, or pigeons.”
1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry.
NOTE1—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species
tochicken,turkey,duck,goose,andguinea 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—CurrentU.S.regulationslimitthedefinitionoflivestockspeciestocattle,sheep,swine,goat,horse,mule,orotherequineandpoultryspecies
to chicken, turkey, duck, goose, and guinea (2, 3).
1.2This guide covers absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically
less than 10 kiloGray (kGy).
1.3This 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.
1.2 Thispracticecoversabsorbeddosesusedforinactivationofparasitesandreductionofbacterialloadinfreshandfrozenred
meat and poultry. Such doses are typically less than 10 kGy.
1.3 This practice 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.
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.
1
This guidepractice is under the jurisdiction ofASTM Committee E10 on Nuclear Technology andApplications and is the direct responsibility of Subcommittee E10.01
on Radiation Processing: Dosimetry and Applications.
Current edition approved Aug. 29, 2006.Jan. 1, 2008. Published July 1999.February 2008. Originally published F1356–91. approved in 1991. Last previous edition
approved in 1999 as F1356–939.
2
The boldface numbers in parentheses refer to athe list of references at the end of this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1356–08
2. Referenced Documents
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2.1 ASTM Standards:
E170 Terminolo
...
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