ASTM F1356-16

Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms

SIGNIFICANCE AND USE
4.1 The principal purpose of irradiation is to help ensure the safety of these foods for human consumption. Irradiation significantly reduces the numbers of pathogenic bacteria such as Campylobacter, Shiga toxin-Producing E coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, or Yersinia enterocolitica.
Note 3: Ionizing radiation doses below 10 kGy will reduce but may not eliminate spores of pathogenic bacteria uncluding those of Clostridium botulinum, Clostridium perfringens, and Bacillus cereus.  
4.2 The process also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.  
4.3 The process may extend the shelf life of fresh meat and poultry by reducing the numbers of viable, spoilage bacteria, such as Pseudomonas species and lactic acid bacilli.  
4.4 Radiation processing of fresh, frozen, or processed 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 (4).  
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 fresh, frozen, or processed 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 meat and poultry as listed in 9 CFR Section 301.2 and 381.1, respectively. (2, 3).  
1.2 This guide covers the use of ionizing radiation 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 spoilage microorganisms in fresh, frozen, or processed meat and poultry. The absorbed dose for this application is typically less than 10 kGy.  
1.3 This 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. Other specific ISO and ASTM standards exist for the irradiation of food. In those areas covered by ISO 14470, that standard takes precedence.  
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.

General Information

• Status: Historical
• Publication Date: 31-Jan-2016
• ICS: 07.100.30 - Food microbiology
• ICS: 67.120.01 - Animal produce in general
• Technical Committee: E61 - Radiation Processing
• Drafting Committee: E61.05 - Food Irradiation

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: F1356 − 16
Standard Guide for
Irradiation of Fresh, Frozen or Processed Meat and Poultry
1
to 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 guide is to present information on the use of ionizing radiation in treating fresh,
frozen, or processed meat and poultry products to eliminate or reduce the numbers of vegetative,
pathogenicmicroorganismsandparasites,andtoextendtherefrigeratedshelf-lifeofthoseproductsby
reducing the numbers of spoilage microorganisms.
This guide is intended to serve as a set of recommendations to be followed when using irradiation
technology where approved by an appropriate regulatory 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 guide has been prepared from a Code of Good Irradiation Practice published by the
International Consultative Group on Food Irradiation (ICGFI) developed under the auspices of the
Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the
2
International Atomic Energy Agency (IAEA) (1).
1. Scope Other specific ISO and ASTM standards exist for the irradia-
tion of food. In those areas covered by ISO 14470, that
1.1 This guide outlines procedures for the irradiation of
standard takes precedence.
fresh, frozen, or processed meat and poultry.
NOTE 1—The Codex Alimentarius Commission defines meat as “the 1.4 This standard does not purport to address all of the
edible part of any mammal” and poultry as “any domesticated bird,
safety concerns, if any, associated with its use. It is the
including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons”
responsibility of the user of this standard to establish appro-
(CAC/MISC 5).
priate safety and health practices and determine the applica-
NOTE 2—Current U.S. regulations limit the definition of meat and
bility of regulatory limitations prior to use.
poultry as listed in 9 CFR Section 301.2 and 381.1, respectively. (2, 3).
1.2 This guide covers the use of ionizing radiation to
2. Referenced Documents
eliminate or reduce the numbers of vegetative, pathogenic
3
2.1 ASTM Standards:
microorganisms and parasites, and to extend the refrigerated
E170 Terminology Relating to Radiation Measurements and
shelf-life of those products by reducing the numbers of
Dosimetry
spoilage microorganisms in fresh, frozen, or processed meat
F1416 Guide for Selection of Time-Temperature Indicators
and poultry. The absorbed dose for this application is typically
F1640 Guide for Selection and Use of Packaging Materials
less than 10 kGy.
for Foods to Be Irradiated
1.3 This guide addresses irradiation of pre-packaged prod-
3
2.2 ISO/ASTM Standards:
uct for retail sale or for use as an ingredient in other products.
51261 Practice for Calibration of Routine Dosimetry Sys-
It also addresses the in-line irradiation of unpackaged product.
tems for Radiation Processing
51539 Guide for Use of Radiation-Sensitive Indicators
1
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
51608 Practice for Dosimetry in an X-Ray (Bremsstrahlung)
Processing and is the direct responsibility of Subcommittee E61.05 on Food
Irradiation.
Current edition approved Feb. 1, 2016. Published March 2016. Originally
3
approved in 1991. Last previous edition approved in 2008 as F1356 – 08. DOI: For referenced ASTM and ISO/ASTM standards, visit the ASTM website,
10.1520/F1356-16. www.astm.org, or contact ASTM Customer Service at [e-mail]. For
2
The boldface numbers in parentheses refer to the list of references at the end of Annual Book of ASTM Standards volume information, refer to the standard’s
this standard. Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1356 − 16
Facility for Radiation Processing at Energies between 50 3.1.3 D value—absorbed dose required to reduce the mi-
10
keV and 7.5 MeV crobial population in a given food by 90 %.
51649 Practice for Dosimetry in an Electron Beam Facility
3.1.4 dose distribution—variation in absorbed dose within a
for Radiation Processing at Energies Between 300 keV
process load exposed to ionizing radiation.
and 25 MeV
3.1.5 process load—vo
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM 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.
Designation: F1356 − 08 F1356 − 16
Standard PracticeGuide for
Irradiation of Fresh and Frozen Red Fresh, Frozen or
Processed Meat and Poultry to Control Pathogens and
1
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 practiceguide is to present information on the use of ionizing radiation in
treating fresh or frozen red fresh, frozen, or processed 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 practiceguide 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
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 practiceguide has been prepared from a Code of Good Irradiation Practice published by the
International Consultative Group on Food Irradiation (ICGFI) developed under the auspices of the
Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the
2
International Atomic Energy Agency (IAEA) (1).
1. 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.
2. Referenced Documents
3
2.1 ASTM Standards:
E170 Terminology Relating to Radiation Measurements and Dosimetry
E2303 Guide for Absorbed-Dose Mapping in Radiation Processing Facilities
1
This practiceguide is under the jurisdiction of ASTM Committee E61 on Radiation Processing and is the direct responsibility of Subcommittee E61.05 on Food
Irradiation.
Current edition approved Jan. 1, 2008Feb. 1, 2016. Published February 2008March 2016. Originally approved in 1991. Last previous edition approved in 19992008 as
F1356 – 99.F1356 – 08. DOI: 10.1520/F1356-08.10.1520/F1356-16.
2
The boldface numbers in parentheses refer to the list of references at the end of this standard.
3
For referenced ASTM and ISO/ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book
of ASTM Standards volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1356 − 16
F1416 Guide for Selection of Time-Temperature Indicators
F1640 Guide for Selection and Use of Packaging Materials for Foods to Be Irradiated
3
2.2 ISO/ASTM Standards:
51204 Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing
51261 Guide for the Selection and Calibration of Dosimetry Systems for Radiation Processing
51431 Practice for Dosimetry in Electron and X-ray (Bremsstrahlung) Irradiation Facilities for Food Processing
51539 Guide for the Use of Radiation-Sensitive Indicators
4
2.3 Codex Ali
...