ASTM F1640-21
(Guide)Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
SIGNIFICANCE AND USE
4.1 The judicious selection of a contact material is part of Good Manufacturing Practices (GMPs) for the irradiation of prepackaged foods. This guide recognizes the need to evaluate the impact of packaging materials on the safety and quality of foods irradiated to control the proliferation of food-borne pathogens, as well as their impact on foods irradiated for other purposes, such as for phytosanitary treatment, delay of ripening, or shelf-life extension.
4.2 As part of the evaluation, the selection process should consider the effects of irradiation on the chemical and physical properties of the contact material.
4.3 Packaging is not considered to be a food preservation technique for overcoming any deficiencies attributable to inadequate GMPs during preparation, storage, or treatment of foods to be irradiated. The quality of the irradiated food will depend heavily on its initial quality, control of the irradiation process, storage temperature and handling of the food after irradiation.
SCOPE
1.1 This guide provides a format to assist producers in selecting food contact materials that have the desirable characteristics for their intended use and that comply with applicable standards or government authorizations. It outlines parameters that should be considered when selecting food contact materials intended for use during irradiation of prepackaged foods and it examines the criteria for fitness for their use.
1.2 This guide identifies known regulations and regulatory frameworks worldwide pertaining to food contact materials for holding foods during irradiation, but it does not address all regulatory issues associated with the selection and use of packaging materials for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where foods are to be irradiated and where irradiated foods are distributed.
1.3 This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging as food preservation techniques on the extension of shelf life or food quality. It is the responsibility of the user of this guide to determine the critical food safety issues and to conduct appropriate product assessment tests to determine the compatibility between the packaging application and irradiation relative to changes in sensory attributes and shelf life.
1.4 This guide does not address the use of irradiation as a processing aid for the production or sterilization of food packaging materials.
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.6 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.
1.7 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.
1.8 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.
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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: F1640 − 21
Standard Guide for
Selection and Use of Contact Materials for Foods to Be
1
Irradiated
This standard is issued under the fixed designation F1640; 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
This guide provides information on the selection and use of contact materials for packaging
intended to hold food during treatment with ionizing energy (gamma-rays, X-rays, accelerated
electrons). In general, irradiation is used to reduce the incidence of spoilage and pathogenic
microorganisms and parasites in foods, control sprouting of tubers and bulbs, and disinfest
commodities (see Guides F1355, F1356, F1736, and F1885). Food contact materials serve to protect
the product from recontamination after irradiation and may be used to complement other preservation
techniques to extend shelf life of the irradiated food. Substances from food contact materials can
migrate to the food when these materials are in contact with the food. Because of this, in many
countries regulations are made to ensure food safety. The amended FD&CAct (United States, 1998a)
defined a food contact substance as “any substance intended for use as a component of materials used
inmanufacturing,packing,packaging,transporting,orholdingfoodifsuchuseisnotintendedtohave
2
a technical effect in such food.” Common types of food contact materials include coatings, plastics,
paper, adhesives, as well as colorants, antimicrobials, and antioxidants found in packaging.
1. Scope aging as food preservation techniques on the extension of shelf
life or food quality. It is the responsibility of the user of this
1.1 This guide provides a format to assist producers in
guidetodeterminethecriticalfoodsafetyissuesandtoconduct
selecting food contact materials that have the desirable char-
appropriate product assessment tests to determine the compat-
acteristics for their intended use and that comply with appli-
ibility between the packaging application and irradiation rela-
cable standards or government authorizations. It outlines pa-
tive to changes in sensory attributes and shelf life.
rametersthatshouldbeconsideredwhenselectingfoodcontact
materials intended for use during irradiation of prepackaged
1.4 This guide does not address the use of irradiation as a
foods and it examines the criteria for fitness for their use.
processing aid for the production or sterilization of food
1.2 This guide identifies known regulations and regulatory
packaging materials.
frameworks worldwide pertaining to food contact materials for
1.5 The values stated in SI units are to be regarded as
holding foods during irradiation, but it does not address all
standard. No other units of measurement are included in this
regulatory issues associated with the selection and use of
standard.
packaging materials for foods to be irradiated. It is the
responsibility of the user of this guide to determine the
1.6 This document is one of a set of standards that provides
pertinent regulatory issues in each country where foods are to
recommendations for properly implementing and utilizing
be irradiated and where irradiated foods are distributed.
radiation processing. It is intended to be read in conjunction
1.3 This guide does not address all of the food safety issues
with ISO/ASTM 52628.
associated with the synergistic effects of irradiation and pack-
1.7 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
1
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
responsibility of the user of this standard to establish appro-
Processing and is the direct responsibility of Subcommittee E61.05 on Food
priate safety, health, and environmental practices and deter-
Irradiation.
mine the applicability of regulatory limitations prior to use.
Current edition approved June 15, 2021. Published August 2021. Originally
approved in 1995. Last previous edition approved in 2016 as F1640 – 16. DOI:
1.8 This international standard was developed in accor-
10.1520/F1640-21.
2 dance with internationally recognized principles on standard-
Information on Food Contact Materials and the associated definitions can be
found on the FDAwebsite, (https://www.fda.gov/food/food-ingredients-packaging). ization established in the Decision on Principles for the
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United
...
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: F1640 − 16 F1640 − 21
Standard Guide for
Selection and Use of Contact Materials for Foods to Be
1
Irradiated
This standard is issued under the fixed designation F1640; 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
This guide provides information on the selection and use of contact materials for packaging
intended to hold food during treatment with ionizing energy (gamma-rays, X-rays, accelerated
electrons). In general, irradiation is used to reduce the incidence of spoilage and pathogenic
microorganisms and parasites in foods, control sprouting of tubers and bulbs, and disinfest
commodities (see Guides F1355, F1356, F1736, and F1885). Food contact materials serve to protect
the product from recontamination after irradiation and may be used to complement other preservation
techniques to extend shelf life of the irradiated food. MoleculesSubstances from food contact materials
can migrate to the food when these materials are in contact with the food. Because of this, in many
countries regulations are made to ensure food safety. The amended FD&C Act (United States, 1998a)
defined a food contact materialsubstance as “any substance intended for use as a component of
materials used in manufacturing, packing, packaging, transporting, or holding food if such use is not
2
intended to have a technical effect in such food.” Common types of food contact materials include
coatings, plastics, paper, adhesives, as well as colorants, antimicrobials, and antioxidants found in
packaging.
1. Scope
1.1 This guide provides a format to assist producers and users of food in selecting food contact materials that have the desirable
characteristics for their intended use and that comply with applicable standards or government authorizations. It outlines
parameters that should be considered when selecting food contact materials intended for use during irradiation of prepackaged
foods and it examines the criteria for fitness for their use.
1.2 This guide identifies known regulations and regulatory frameworks worldwide pertaining to food contact materials for holding
foods during irradiation, but it does not address all regulatory issues associated with the selection and use of packaging materials
for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country
where foods are to be irradiated and where irradiated foods are distributed.
1.3 This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging
as food preservation techniques on the extension of shelf life or food quality. It is the responsibility of the user of this guide to
determine the critical food safety issues and to conduct appropriate product assessment tests to determine the compatibility
between the packaging application and irradiation relative to changes in sensory attributes and shelf life.
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 June 1, 2016June 15, 2021. Published July 2016August 2021. Originally approved in 1995. Last previous edition approved in 20092016 as
F1640 – 09.F1640 – 16. DOI: 10.1520/F1640-16.10.1520/F1640-21.
2
Information on Food Contact Materials and the associated definitions can be found on the FDA website, (https://www.fda.gov/food/food-ingredients-packaging).
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
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F1640 − 21
1.4 This guide does not address the use of irradiation as a processing aid for the production or sterilization of food packaging
materials.
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.6 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.
1.7 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
...
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