ASTM F1356-22
(Guide)Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
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, and Yersinia enterocolitica.
Note 3: Ionizing radiation doses below 10 kGy will reduce but may not eliminate spores of pathogenic bacteria including 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.
1.2.1 This guide covers gamma, electron beam, and X-radiation treatment.
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 document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation processing. It is intended to be read in conjunction with ISO/ASTM 52628.
1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.6 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1356 − 22
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 1.3 This guide addresses irradiation of pre-packaged prod-
uct for retail sale or for use as an ingredient in other products.
1.1 This guide outlines procedures for the irradiation of
It also addresses the in-line irradiation of unpackaged product.
fresh, frozen, or processed meat and poultry.
Other specific ISO and ASTM standards exist for the irradia-
NOTE 1—The Codex Alimentarius Commission defines meat as “the
tion of food. In those areas covered by ISO 14470, that
edible part of any mammal” and poultry as “any domesticated bird,
including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” standard takes precedence.
(CAC/MISC 5).
1.4 This document is one of a set of standards that provides
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). recommendations for properly implementing and utilizing
radiation processing. It is intended to be read in conjunction
1.2 This guide covers the use of ionizing radiation to
with ISO/ASTM 52628.
eliminate or reduce the numbers of vegetative, pathogenic
microorganisms and parasites, and to extend the refrigerated
1.5 The values stated in inch-pound units are to be regarded
shelf-life of those products by reducing the numbers of
as standard. The values given in parentheses are mathematical
spoilage microorganisms in fresh, frozen, or processed meat
conversions to SI units that are provided for information only
and poultry. The absorbed dose for this application is typically
and are not considered standard.
less than 10 kGy.
1.6 This standard does not purport to address all of the
1.2.1 This guide covers gamma, electron beam, and
safety concerns, if any, associated with its use. It is the
X-radiation treatment.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
1
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
1.7 This international standard was developed in accor-
Processing and is the direct responsibility of Subcommittee E61.05 on Food
dance with internationally recognized principles on standard-
Irradiation.
Current edition approved Jan. 15, 2022. Published February 2022. Originally
ization established in the Decision on Principles for the
approved in 1991. Last previous edition approved in 2016 as F1356 – 16. DOI:
Development of International Standards, Guides and Recom-
10.1520/F1356-22.
2
mendations issued by the World Trade Organization Technical
The boldface numbers in parentheses refer to the list of references at the end of
this standard. Barriers to Trade (TBT) Committee.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1356 − 22
2. Referenced Documents ISO 14470-2011 Food irradiation-requirements for the
3 development, validation and routine control of the process
2.1 ASTM Standards:
of
...
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 − 16 F1356 − 22
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,
pathogenic microorganisms and parasites, and to extend the refrigerated shelf-life of those products by
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
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.10 kGy.
1.2.1 This guide covers gamma, electron beam, and X-radiation treatment.
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
This guide 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 Feb. 1, 2016Jan. 15, 2022. Published March 2016February 2022. Originally approved in 1991. Last previous edition approved in 20082016 as
F1356 – 08.F1356 – 16. DOI: 10.1520/F1356-16.10.1520/F1356-22.
2
The boldface numbers in parentheses refer to the 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
1
---------------------- Page: 1 ----------------------
F1356 − 22
1.4 This document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation
processing. It is intended to be read in conjunction with ISO/ASTM 52628.
1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.6 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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.7 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization
...
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