ASTM F1356-99
(Guide)Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
SCOPE
1.1 This guide outlines procedures for the radiation treatment of fresh or frozen beef, veal, pork, lamb, mutton, chicken, turkey, duck, goose, and guinea.
1.2 This guide covers absorbed doses used for radiation pasteurization. Such doses are typically between 1 and 10 kilogray (kGy).
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An American National Standard
Designation:F1356–99
Standard Guide for
Irradiation of Fresh and Frozen Red Meat and Poultry 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.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (e) 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 energy (radiation) in
treating fresh or frozen red meat and poultry products to eliminate or reduce the numbers of
vegetative,pathogenicmicroorganismsandparasites,andtoextendtherefrigeratedshelf-lifeofthose
products by reducing the numbers of vegetative spoilage microorganisms.
This guide is intended to serve as a recommendation when using irradiation technology where
approved by an appropriate regulatory authority. It is not to be construed as a requirement for the use
of irradiation, nor as a rigid code of practice. 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
Energy Agency (IAEA).(1)
1. Scope 2. Referenced Documents
1.1 This guide outlines procedures for the irradiation of 2.1 ASTM Standards:
fresh or frozen meat and poultry as defined by the Codex E170 Terminology Relating to Radiation Measurements
Alimentarius Commission (CAC), (CAC/RCP 11-1976 and and Dosimetry
CAC/RCP14-1976). Codex defines meat as “the edible part of E1204 PracticeforDosimetryinGammaIrradiationFacili-
any mammal slaughtered in an abattoir,” and poultry as“ the ties for Food Processing
edible part of slaughtered domesticated birds, including E1261 Guide for the Selection and Calibration of Dosim-
chicken, turkeys, ducks, geese, guinea-fowls, or pigeons.” etry Systems for Radiation Processing
E1431 PracticeforDosimetryinElectronandBremsstrahl-
NOTE 1—Current U.S. regulations limit the definition of livestock
ung Irradiation Facilities for Food Processing
species to cattle, sheep, swine, goat, horse, mule, or other equine and
E1539 GuidefortheUseofRadiationSensitiveIndicators
poultry species to chicken, turkey, duck, goose, and guinea (2, 3).
F1416 Guide for the Selection of Time-Temperature Indi-
1.2 This guide covers absorbed doses used for inactivation
cators
of parasites and reduction of bacterial load. Such doses are
F1640 Guide for Packaging Materials for Foods to Be
typically less than 10 kiloGray (kGy).
Irradiated
1.3 This guide addresses irradiation of pre-packaged prod-
2.2 Codex Alimentarius Commission Recommended Inter-
uct for retail sale or for use as an ingredient in other products.
national Codes and Standards:
It also addresses the in-line irradiation of unpackaged product.
CAC/RCP 1-1969, Rev. 3, (Annex) Hazard Analysis and
Critical Control Point (HACCP) System and Guidelines
1 for Its Application
This guide is under the jurisdiction of ASTM Committee E10 on Nuclear
Technology and Applications and is the direct responsibility of Subcommittee
E10.01 on Radiation Processing: Dosimetry and Applications.
Current edition approved May 10, 1999. Published July 1999. Originally Annual Book of ASTM Standards, Vol 12.02.
published F1356–91. Last previous edition F1356–93. Annual Book of ASTM Standards, Vol 15.09.
2 5
The boldface numbers in parentheses refer to a list of references at the end of Available from the Joint FAO/WHO Food Standards Programme, Joint Office,
this standard. FAO, Via delle Terme di Caracalla, 00100 Rome, Italy.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1356–99
NOTE 2—Anoperatingenvironmentwithhighmoistureorairflowmay
CAC/RCP 11-1976 Recommended International Code of
contribute to the risk of bacterial contamination. Moisture provides a
Hygienic Practice for Fresh Meat
growthmediumforbacteriaandairflowprovidesameansoftransportfor
CAC/RCP 14-1976 Recommended Code of Hygienic Prac-
bacteria. Food contact surfaces may contribute chemical or physical
tice for Poultry Processing
contaminants to products unless such surfaces are fabricated from
CAC/Vol A Recommended International Code of Practice,
appropriate materials and properly maintained and cleaned. Also, em-
General Principles of Food Hygiene, Edition 2
ployee hygiene and pest control should be closely monitored.
STAN 1-1985 General Standard for the Labelling of Pre-
5.3 Pre-Packaged Product—For pre-packaged product, the
packaged Foods
packageitselfprovidesabarrierthathelpstoreducetheriskof
STAN 106-1983 General Standard for Irradiated Food
recontamination. Thus, many of the requirements for the
irradiation environment and equipment may not be applicable
3. Terminology
for facilities handling only pre-packaged product. Obtain
3.1 Definitions—Other terms used in this guide may be
information on applicable requirements from the appropriate
defined in Terminology E170.
regulatory authorities before starting operations.
3.1.1 absorbed dose, n—the quantity of energy from ioniz-
5.4 Pre-Irradiation Inspection—Inspect packages and con-
ing radiation imparted to a unit mass of a specified material
tainers of red meat and poultry upon receipt at the irradiation
(food). The special name for the unit of absorbed dose is the
facilitytoensurethattheproductissuitableforirradiation.(see
Gray(Gy).OneGyisequaltoonejouleofabsorbedenergyper
5.4.1, 5.4.2, and 5.4.3). Written acceptance criteria for inspec-
kilogram. Formerly, the unit of absorbed dose was the rad (1
tion frequency, product temperature and package integrity, as
rad = 0.01 Gy).
applicable, should be established by the product owner and
3.1.1.1 Discussion—Astandard definition of absorbed dose
agreed to by management of the irradiation facility prior to
appears in Terminology E170.
accepting product from an owner.Also, disposition of product
3.1.2 D -value, n—absorbed dose required to reduce the
unsuitable for irradiation should be among the criteria estab-
microbial population in a given food by 90% (1 log ).
lished.
3.1.3 dose distribution, n—the variation in absorbed dose
5.4.1 Product Temperature—Using a calibrated
within a process load exposed to ionizing radiation.
temperature-sensing device, measure the temperature of the
3.1.4 process load, n—avolumeofmaterialwithaspecified
product upon receipt. Temperature should be between −2 and
loading configuration irradiated as a single entity.
+4°Cforfreshredmeatorpoultryor−18°Corlowerforfrozen
3.1.5 transport system, n—the conveyor or other mechani-
red meat or poultry. For unpackaged product, insert the device
calsystemusedtomovetheprocessloadthroughtheirradiator.
directly into the product and sanitize the device between each
measurement. For prepackaged product, use a device that can
4. Significance and Use
be placed between individual packages without puncturing
4.1 Theprincipalpurposeofirradiationistocontrol(reduce
packaging materials in direct contact with the product.
thenumberof)pathogenicbacteriainfreshorfrozenredmeats
5.4.2 Package Integrity—Perform a sensory inspection of
and poultry to make these foods safer for human consumption.
the product. No leakage of fluids or odor indicative of product
Irradiation significantly reduces the numbers of viable, vegeta-
spoilage should be evident upon inspection.
tivebacteriasuchas Campylobacter, Escherichia coli, Listeria,
5.4.3 Count the number of containers to be irradiated and
or Salmonella.
compare that count with documentation from the product
4.2 The process also inactivates parasites such as Tri-
owner.Acomparison of this pre-irradiation count with a count
chinella spiralis and Toxoplasma gondii.
performed after irradiation provides a check that all product
4.3 Theprocessmayextendtheshelf-lifeoffreshredmeats
received has been irradiated.
and poultry by reducing the numbers of viable, vegetative
5.5 Pre-Irradiation Storage:
spoilage bacteria, such as Pseudomonas species.
5.5.1 For fresh meats and poultry, the principal requirement
for pre-irradiation storage is maintenance of the product
5. Pre-Irradiation Product Handling
temperature between −2 and +4°C without freezing.
5.1 Product should be handled in an environment that does
NOTE 3—U.S. poultry regulations presently require a maximum tem-
notincreasetheriskofcontaminationfromphysical,chemical,
perature of 40°F (4.4°C) for fresh poultry.(6)
or biological hazards. Take measures at all times to minimize
microbial contamination and growth by following relevant 5.5.2 A second requirement is that the pre-irradiation stor-
standards of Good Manufacturing Practice (GMP); see for age period at the irradiation facility be minimized, approxi-
example U.S. Food and DrugAdministration (FDA) GMP (4), mately one day or less, whenever possible.
U.S. Food Safety and Inspection Service (FSIS) Standard 5.5.3 For frozen meats and poultry, maintain the product
Sanitary Operating Procedures (SSOP) (5), and CAC Recom- temperatureatorbelow−18°Catalltimes.Therelativelyshort
mended International Codes of Practice, (CAC/RCP 11-1976, durationoffrozenstoragepriortoirradiationisnotparticularly
CAC/RCP 14-1976, and CAC/Vol A)(see 2.2). critical under normal commercial conditions. However, freez-
5.2 Unpackaged Product—In facilities handling unpack- ing does not provide an unlimited product life without loss of
aged product, the irradiation environment and equipment quality, and the pre-irradiation storage period should therefore
shouldbedesignedandconstructedtobecleanableanddurable be minimized.
to maintain a sanitary condition and, thereby, not increase the 5.6 Handling of red meats and poultry differently from the
risk of contamination. procedures described in 5.5 violates the principles of GMP,
F1356–99
whichconstitutethetotalofallmeasurestakentoproducemeat 7.2.3 Electrons generated from machine sources operated at
andpoultryproductscontainingaslowalevelofcontaminants or below an energy level of 10 MeV.
as possible. Holding product under refrigeration for an unduly
NOTE 4—The depth of penetration of electrons in a material is
long time would violate these principles because such treat-
dependent on the energy of the electrons and the density of the material.
ment may result in excessive bacterial growth and undesirable
7.3 Radiation Process Parameters:
changes in products. Radiation processing can neither reverse
7.3.1 Absorbed Dose—Food irradiation specifications from
these undesirable changes nor replace GMP.
the owner of the product should include minimum and maxi-
5.7 Product Separation—It may not be possible to distin-
mum absorbed dose limits (see 7.4): a minimum necessary to
guish irradiated from unirradiated product by inspection. It is
ensure the intended effect; and a maximum to prevent product
therefore important that appropriate means integral to the
degradation. One or both of these limits may be prescribed by
facility design, such as physical barriers or clearly defined
regulation for a given application. See, for example, FDA
stagingareas,beusedtomaintainunirradiatedproductseparate
regulations (8). It is necessary to configure irradiation param-
from irradiated product.
eterstoensurethatprocessingiscarriedoutwithintheselimits.
6. Packaging
Once this capability is established, it is necessary to monitor
andrecordabsorbeddosevaluesduringroutineprocessing(see
6.1 Packaging meat or poultry products prior to irradiation
11.2.2).
reduces the risk of contaminating the product and the irradia-
7.3.1.1 Routine dosimetry is part of a verification process
tion facility. Prepackaging may not be necessary in the case of
for establishing that the irradiation process is under control.
irradiation for inactivation of parasites or if other control
7.3.1.2 Select and calibrate a dosimetry system appropriate
procedures (for example, aseptic processing) are in place to
to the radiation source being used, the environmental condi-
maintain the intended effect of the treatment.
tions, and the range of absorbed doses required (see Guide
6.2 If products are packaged, use materials suitable to the
E1261).
productconsideringanyplannedprocessing(includingirradia-
7.3.1.3 Verify that the product receives the required ab-
tion) and consistent with any regulatory requirements (see
sorbed dose by using proper dosimetric measurement proce-
Guide F1640).
dures,alongwithappropriatestatisticalcontrolsanddocumen-
6.2.1 Packaging materials should provide appropriate gas
tation. Place dosimeters in or on the process load at locations
and moisture permeability to maintain product quality. (see
of maximum and minimum absorbed dose. If those locations
7.6)
are not accessible, place dosimeters at reference locations that
6.2.2 For frozen red meats and poultry, the package should
have a known and quantifiable relationship to the maximum
beasfreeaspossibleofvoidsoropenspaces.Suchspacescan
and minimum absorbed dose locations (see Practices E1204
cause a form of desiccation known as “freezer burn.”
and E1431)
6.3 To achieve a more uniform dose distribution within a
process load, the product packages or containers should be
NOTE 5—Radiation sensitive indicators (RSIs), such as labels, papers,
geometricallywelldefinedanduniforminshapeandsize.With
or inks, that undergo a color change or become colored when exposed to
certain irradiation facilities, it may be necessary to limit use to irradiation in the pertinent dose range are commercially available. The
purposeofRSIsistodeterminevisuallywhetherornotaproducthasbeen
particularpackageshapesandsizesbasedonthedensityofthe
irradiated, rather than to measure the absorbed dose received by the
productandvalidationtestingatknownproductdensitiesinthe
product. RSIs are not dosimeters and must not be used as a substitute for
irradiation facility. See Practices E1204 and E1431.
proper dosimetry (see Guide E1539).
7. Irradiation
7.3.2 Process Load Design—The size and shape of the
7.1 Scheduled Process—Irradiation of food should conform process load are determined partly by certain design param-
to a scheduled process. A scheduled process for food irradia- eters of the irradiation facility. Critical design parameters
include the characteristics of the transport system and of the
tion is a written procedure that is used to ensure that
...
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