E61.05 - Food Irradiation

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.

SIGNIFICANCE AND USE
4.1 Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).  
4.2 Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridium spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.  
4.2.1 Absorbed doses below 10 kGy can reduce the numbers of some spores, but are not adequate to reduce the potential health risk from microbial spores or toxins (3).  
4.3 Absorbed doses below 10 kGy can reduce or eliminate the vegetative cells of sporeforming and non-sporeforming microorganisms, such as Bacillus or Pseudomonas species, that cause spoilage of fresh product, thus extending refrigerated shelf life in many cases (4).
SCOPE
1.1 This guide outlines procedures and operations for the irradiation of raw, untreated, fresh (chilled), or frozen finfish and aquatic invertebrates, while ensuring that the irradiated product is safe and wholesome.  
1.1.1 Aquatic invertebrates include mollusks, crustacea, echinoderms, etc.
1.1.1.1 Mollusks include bivalve shellfish, such as clams, mussels, and oysters; snails; and cephalopods, such as squid and octopus.
1.1.1.2 Crustacea include shellfish such as shrimp, lobster, crabs, prawns and crayfish.
1.1.1.3 Echinoderms include sea urchins and sea cucumbers.  
1.2 This guide covers absorbed doses used to reduce the microbial and parasite populations in aquatic invertebrates and finfish. Such doses typically are below 10 kGy (1).2  
1.2.1 This guide covers gamma, electron beam, and X-radiation treatment.  
1.3 The use of reduced-oxygen packaging (vacuum or modified atmosphere, and including products packed in oil) with irradiated, raw product is not covered by this guide. The anaerobic environment created by reduced-oxygen packaging provides the potential for outgrowth of, and toxin production from, Clostridium botulinum spores.  
1.4 This guide does not cover the irradiation of smoked or dried fish to reduce microbial load or to control insect infestation.  
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 Practice 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.

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.

SIGNIFICANCE AND USE
4.1 The purpose of radiation treatment, as discussed in this guide, is to minimize the pest risk and to maximize the safety associated with the movement and use of fresh agricultural produce.  
4.2 Irradiation as a phytosanitary treatment can prevent development or emergence of the adult stage where adults are not present in the agricultural produce (for example, fruit flies) or sterilize the adult where that stage is present (for example, weevils). (4)
SCOPE
1.1 This guide provides procedures for the radiation processing of fresh agricultural produce, for example, fruits, vegetables, and cut flowers, as a phytosanitary treatment. This guide is directed primarily toward the treatment needed to control regulated pests commonly associated with fresh agricultural produce.  
1.2 This guide covers gamma, electron beam and X-radiation treatment.  
1.3 The typical absorbed dose range used for phytosanitary treatments is between 60 gray (Gy) and 600 gray (Gy). The practical minimum or maximum dose of a treatment may be higher or lower than this range, depending on the type of pest to be controlled and the radiation tolerance of a particular type of produce. If the minimum effective dose necessary to achieve the desired phytosanitary effect is greater than the radiation tolerance of the produce, then irradiation is not an appropriate treatment (see 5.2).  
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.5 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 Practice 52628.  
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.

SIGNIFICANCE AND USE
4.1 The purpose of irradiation of dried spices, herbs, and vegetable seasonings is to control pathogenic bacteria, molds, and yeasts present in these commodities (2-7).  
4.2 The process will also kill any insects present, at all stages of development.
Note 2: 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 commodities that are safe and suitable for consumption.
SCOPE
1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.  
1.2 This guide covers gamma, electron beam, and X-radiation treatment. This guide also covers low energy electron beam treatment where only part of the product is irradiated (that is, surface treatment).  
1.3 This guide covers absorbed doses ranging from 3 to 30 kilogray (kGy).
Note 1: U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26.) EU regulations permit a maximum dose of 10 kGy. (See Directive 1999/3/EC.)  
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.5 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 Practice ISO/ASTM 52628.  
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.

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 prevention of re-infestation, 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 and users of food in selecting 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 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 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.

SIGNIFICANCE AND USE
4.1 Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).  
4.2 Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridia spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.  
4.2.1 Absorbed doses below 10 kGy can reduce the numbers of some spores, but are not adequate to reduce the potential health risk from microbial spores or toxins (3).  
4.3 Absorbed doses below 10 kGy can reduce or eliminate the vegetative cells of sporeforming and non-sporeforming microorganisms, such as Bacillus or Pseudomonas species, that cause spoilage of fresh product, thus extending refrigerated shelf life in many cases (4).
SCOPE
1.1 This guide outlines procedures and operations for the irradiation of raw, untreated, fresh (chilled), or frozen finfish and aquatic invertebrates, while ensuring that the irradiated product is safe and wholesome.  
1.1.1 Aquatic invertebrates include molluscs, crustacea, echinoderms, etc.
1.1.1.1 Molluscs include bivalve shellfish, such as clams, mussels, and oysters; snails; and cephalopods, such as squid and octopus.
1.1.1.2 Crustacea include shellfish such as shrimp, lobster, crabs, prawns and crayfish.
1.1.1.3 Echinoderms include sea urchins and sea cucumbers.  
1.2 This guide covers absorbed doses used to reduce the microbial and parasite populations in aquatic invertebrates and finfish. Such doses typically are below 10 kGy (1).2  
1.3 The use of reduced-oxygen packaging (vacuum or modified atmosphere, and including products packed in oil) with irradiated, raw product is not covered by this guide. The anaerobic environment created by reduced-oxygen packaging provides the potential for outgrowth of, and toxin production from, Clostridium botulinum spores.  
1.4 This guide does not cover the irradiation of smoked or dried fish to reduce microbial load or to control insect infestation.  
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 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 requirements prior to use.

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.

SIGNIFICANCE AND USE
4.1 The purpose of radiation treatment, as discussed in this guide, is to minimize the pest risk and to maximize the safety associated with the movement and use of fresh agricultural produce.  
4.2 Irradiation as a phytosanitary treatment can prevent development or emergence of the adult stage where adults are not present in the agricultural produce (for example, fruit flies) or sterilize the adult where that stage is present (for example, weevils). (4)
SCOPE
1.1 This guide provides procedures for the radiation processing of fresh agricultural produce, for example, fruits, vegetables, and cut flowers, as a phytosanitary treatment. This guide is directed primarily toward the treatment needed to control regulated pests commonly associated with fresh agricultural produce.  
1.2 The typical absorbed dose range used for phytosanitary treatments is between 150 gray (Gy) and 600 gray (Gy). The practical minimum or maximum dose of a treatment may be higher or lower than this range, depending on the type of pest to be controlled and the radiation tolerance of a particular type of fruit. If the minimum effective dose necessary to achieve the desired phytosanitary effect is greater than the radiation tolerance of the produce, then irradiation is not an appropriate treatment (see 5.2).  
1.3 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.

SIGNIFICANCE AND USE
The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens, other bacteria, molds, and yeasts present in the products (2,3,4,5,6, 7).
The process will also kill any insects present, at all stages of development.
SCOPE
1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.
1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy).
Note 1—U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.)
1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
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.

SIGNIFICANCE AND USE
The judicious selection of a packaging 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 prevention of re-infestation, delay of ripening, or shelf life extension.
As part of the evaluation, the selection process should consider the effects of irradiation on the chemical and physical properties of the packaging material.
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 and users of food packaging materials in selecting materials that have the desirable characteristics for their intended use and comply with applicable standards or government authorizations. It outlines parameters that should be considered when selecting food-contact packaging 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 packaging 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 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.

SIGNIFICANCE AND USE
Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).
Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridia spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.
Absorbed doses below 10 kGy can reduce the numbers of some spores, but are not adequate to reduce the potential health risk from microbial spores or toxins (3).
Absorbed doses below 10 kGy can reduce or eliminate the vegetative cells of sporeforming and non-sporeforming microorganisms, such as Bacillus or Pseudomonas species, that cause spoilage of fresh product, thus extending refrigerated shelf life in many cases (4).
SCOPE
1.1 This guide outlines procedures and operations for the irradiation of raw, untreated, fresh (chilled), or frozen finfish and aquatic invertebrates, while ensuring that the irradiated product is safe and wholesome.
1.1.1 Aquatic invertebrates include molluscs, crustacea, echinoderms, etc.
1.1.1.1 Molluscs include bivalve shellfish, such as clams, mussels, and oysters; snails; and cephalopods, such as squid and octopus.
1.1.1.2 Crustacea include shellfish such as shrimp, lobster, crabs, prawns and crayfish.
1.1.1.3 Echinoderms include sea urchins and sea cucumbers.
1.2 This guide covers absorbed doses used to reduce the microbial and parasite populations in aquatic invertebrates and finfish. Such doses typically are below 10 kGy (1).  
1.3 The use of reduced-oxygen packaging (vacuum or modified atmosphere, and including products packed in oil) with irradiated, raw product is not covered by this guide. The anaerobic environment created by reduced-oxygen packaging provides the potential for outgrowth of, and toxin production from, Clostridium botulinum spores.
1.4 This guide does not cover the irradiation of smoked or dried fish to reduce microbial load or to control insect infestation.
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 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 requirements prior to use.

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.

SIGNIFICANCE AND USE
The purpose of radiation treatment, as discussed in this guide, is to minimize the pest risk and to maximize the safety associated with the movement and use of fresh agricultural produce.
Irradiation as a phytosanitary treatment can prevent development or emergence of the adult stage where adults are not present in the agricultural produce (for example, fruit flies) or sterilize the adult where that stage is present (for example, weevils). (4)
SCOPE
1.1 This guide provides procedures for the radiation processing of fresh agricultural produce, for example, fruits, vegetables, and cut flowers, as a phytosanitary treatment. This guide is directed primarily toward the treatment needed to control regulated pests commonly associated with fresh agricultural produce.
1.2 The typical absorbed dose range used for phytosanitary treatments is between 150 gray (Gy) and 600 gray (Gy). The practical minimum or maximum dose of a treatment may be higher or lower than this range, depending on the type of pest to be controlled and the radiation tolerance of a particular type of fruit. If the minimum effective dose necessary to achieve the desired phytosanitary effect is greater than the radiation tolerance of the produce, then irradiation is not an appropriate treatment (see ).
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.

SIGNIFICANCE AND USE
The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as Campylobacter, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus or Salmonella spp., in processed meats and poultry to make these foods safer for human consumption.  
Note 3—Ionizing radiation doses below 10 kGy will reduce but not eliminate spores of pathogenic bacteria including those of Clostridium botulinum, Clostridium perfringens and Bacillus cereus.
Irradiation treatment can extend the shelf life of processed meats and poultry by reducing the numbers of vegetative spoilage bacteria, such as Pseudomonas  species and lactic acid bacilli.
Irradiation treatment also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.  
Radiation processing of the final product in its packaging is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) concept for the production of Processed Meat and Poultry. It serves as an important measure to control any residual risk from pathogen microorganisms just before the product reaches the consumer.
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 pre-packaged refrigerated and frozen processed meat and poultry products.
Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976)
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 guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356.
1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

SIGNIFICANCE AND USE
The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens, other bacteria, molds, and yeasts present in the products (2,3,4,5,6, 7).
The process will also kill any insects present, at all stages of development.
SCOPE
1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a moisture content of 4.5 to 12% and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.
1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy).
Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.)
1.3 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.

SIGNIFICANCE AND USE
The judicious selection of a packaging 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 prevention of re-infestation, delay of ripening, or shelf life extension.
As part of the evaluation, the packaging selection process should consider the effects of irradiation on the chemical and physical properties of the packaging material.
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 outlines parameters that should be considered when selecting food-contact packaging materials intended for use during the irradiation of prepackaged foods.  
1.2 This guide highlights the role of packaging in conjunction with irradiation in controlling microbial and chemical spoilage processes.  
1.3 This guide does not address all regulatory issues associated with 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 irradiated foods are to be produced or distributed.  
1.4 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. It is the responsibility of the user of this guide to conduct appropriate risk analyses to determine the critical food safety issues.  
1.5 This guide does not address all the effects of irradiation and packaging on food quality and shelf life. It is the responsibility of the user of this guide 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.  
1.6 This guide does not address the use of irradiation as a processing aid for the manufacture or sterilization of food packaging materials.  
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 and health practices and determine the applicability of regulatory limitations prior to use.

SIGNIFICANCE AND USE
Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).
Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridia spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.
4.2.1 Absorbed doses below 10 kGy can reduce the numbers of some spores, but are not adequate to reduce the potential health risk from microbial spores or toxins (3).
Absorbed doses below 10 kGy can reduce or eliminate the vegetative cells of sporeforming and non-sporeforming microorganisms, such as Bacillus or Pseudomonas species, that cause spoilage of fresh product, thus extending refrigerated shelf life in many cases (4).
SCOPE
1.1 This guide outlines procedures and requirements for the irradiation of raw, untreated, fresh (chilled), or frozen finfish or shellfish.  
1.2 This guide covers absorbed doses used to reduce the microbial population in shellfish and finfish. Such doses typically are below 10 kGy.  
1.3 The use of vacuum packaging with irradiated, raw seafood is not covered by this guide because of the potential for outgrowth of, and toxin production from, Clostridium botulinum spores which can grow in the anaerobic environment created by vacuum packaging.  
1.4 This guide does not cover the irradiation of dried fish to control insect infestation.  
1.5 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.

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).

SCOPE
1.1 This guide provides procedures for the radiation disinfestation of fresh fruits as a quarantine treatment. Since many insect pests are found on more than one type of fruit, this guide is directed primarily toward the treatment needed to control certain insect pests commonly associated with various fresh fruits.  
1.2 The absorbed dose range covered is between 0.075 and 1.0 kilogray (kGy). The practical maximum dose may be lower than 1.0 kGy, depending on the radiation tolerance of a particular type of fruit. If the minimum effective dose for disinfestation is greater than the radiation tolerance of the fruit, then irradiation disinfestation is not appropriate (see 5.1).

SCOPE
1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a moisture content of 4.5 to 12% and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.
1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy).
Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.)
1.3 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.

SCOPE
1.1 This guide outlines procedures and requirements for the irradiation of raw, untreated, fresh (chilled), or frozen finfish or shellfish.  
1.2 This guide covers absorbed doses used to reduce the microbial population in shellfish and finfish. Such doses typically are below 10 kGy.  
1.3 The use of vacuum packaging with irradiated, raw seafood is not covered by this guide because of the potential for outgrowth of, and toxin production from, Clostridium botulinum spores which can grow in the anaerobic environment created by vacuum packaging.  
1.4 This guide does not cover the irradiation of dried fish to control insect infestation.  
1.5 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.

SCOPE
1.1 This guide outlines parameters that should be considered when selecting food-contact packaging materials intended for use during the irradiation of prepackaged foods.  
1.2 This guide highlights the role of packaging in conjunction with irradiation in controlling microbial and chemical spoilage processes.  
1.3 This guide does not address all regulatory issues associated with 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 irradiated foods are to be produced or distributed.  
1.4 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. It is the responsibility of the user of this guide to conduct appropriate risk analyses to determine the critical food safety issues.  
1.5 This guide does not address all the effects of irradiation and packaging on food quality and shelf life. It is the responsibility of the user of this guide 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.  
1.6 This guide does not address the use of irradiation as a processing aid for the manufacture or sterilization of food packaging materials.  
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 and health practices and determine the applicability of regulatory limitations prior to use.

SCOPE
1.1 This guide outlines parameters that should be considered when selecting food-contact packaging materials intended for use during the irradiation of prepackaged foods.  
1.2 This guide highlights the role of packaging in conjunction with irradiation in controlling microbial and chemical spoilage processes.  
1.3 This guide does not address all regulatory issues associated with 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 irradiated foods are to be produced or distributed.  
1.4 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. It is the responsibility of the user of this guide to conduct appropriate risk analyses to determine the critical food safety issues.  
1.5 This guide does not address all the effects of irradiation and packaging on food quality and shelf life. It is the responsibility of the user of this guide 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.  
1.6 This guide does not address the use of irradiation as a processing aid for the manufacture or sterilization of food packaging materials.  
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 and health practices and determine the applicability of regulatory limitations prior to use.

SIGNIFICANCE AND USE
4.1 Food products may be treated with acceleratorgenerated radiation (electrons and X-rays) for numerous purposes, including control of parasites and pathogenic microorganisms, insect disinfestation, growth and maturation inhibition, and shelf-life extension. Food irradiation specifications almost always include a minimum or a maximum limit of absorbed dose, sometimes both: a minimum limit may be set to ensure that the intended beneficial effect is achieved and a maximum limit may be set for the purpose of avoiding product or packaging degradation. For a given application, one or both of these values may be prescribed by government regulations that have been established on the basis of scientific data. Therefore, prior to the irradiation of the food product, it is necessary to determine the capability of an irradiation facility to consistently deliver the absorbed dose within any prescribed limits. Also, it is necessary to monitor and document the absorbed dose during each production run to verify compliance with the process specifications at a predetermined level of confidence.
NOTE 3 - The Codex Alimentarius Commission has developed an international General Standard and a Code of Practice that address the application of ionizing radiation to the treatment of foods and that strongly emphasize the role of dosimetry for ensuring that irradiation will be properly performed (1).4
4.2 For more detailed discussions of radiation processing of various foods, see Guides F 1355, F 1356, F 1736, and F 1885 and Refs (2-15).
4.3 Accelerator-generated radiation can be in the form of electrons or X-rays produced by the electrons. Penetration of radiation into the product required to accomplish the intended effect is one of the factors affecting the decision to use electrons or X-rays.
4.4 To ensure that products are irradiated within a specified dose range, routine process control requires routine product dosimetry, documented product handling procedures (before, during a...
SCOPE
1.1 This practice outlines the installation qualification program for an irradiator and the dosimetric procedures to be followed during operational qualification, performance qualification and routine processing in facilities that process food with high-energy electrons and X-rays (bremsstrahlung) to ensure that product has been treated within a predetermined range of absorbed dose. Other procedures related to operational qualification, performance qualification and routine processing that may influence absorbed dose in the product are also discussed. Information about effective or regulatory dose limits for food products, and appropriate energy limits for electron beams used directly or to generate X-rays is not within the scope of this practice (see ASTM Guides F 1355, F 1356, F 1736, and F 1885).Note 1
Dosimetry is only one component of a total quality assurance program for adherence to good manufacturing practices used in the production of safe and wholesome food.Note 2
ISO/ASTM Practice 51204 describes dosimetric procedures for gamma irradiation facilities for food processing.
1.2 For guidance in the selection and calibration of dosimetry systems, and interpretation of measured absorbed dose in the product, see ISO/ASTM Guide 51261 and ASTM Practice E 666. For the use of specific dosimetry systems, see ASTM Practices E 1026 and E 2304, and ISO/ASTM Practices 51205, 51275, 51276, 51310, 51401, 51538, 51540, 51607, 51650 and 51956. For discussion of radiation dosimetry for electrons and X-rays also see ICRU Reports 35 and 14. For discussion of radiation dosimetry for pulsed radiation, see ICRU Report 34.
1.3 While gamma radiation from radioactive nuclides has discrete energies, X-rays (bremsstrahlung) from machine sources cover a wide range of energies, from low values (about 35 keV) to the energy of the incident electron beam. For information concerning electron beam irradiation technology and dosimetry, see ISO...

SIGNIFICANCE AND USE
4.1 The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as Campylobacter, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus or Salmonella spp., in processed meats and poultry to make these foods safer for human consumption. Note 3—Ionizing radiation doses below 10 kGy will reduce but not eliminate spores of pathogenic bacteria including those of Clostridium botulinum, Clostridium perfringens and Bacillus cereus.  
4.2 Irradiation treatment can extend the shelf life of processed meats and poultry by reducing the numbers of vegetative spoilage bacteria, such as Pseudomonas  species and lactic acid bacilli.  
4.3 Irradiation treatment also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.  
4.4 Radiation processing of the final product in its packaging is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) concept for the production of Processed Meat and Poultry. It serves as an important measure to control any residual risk from pathogen microorganisms just before the product reaches the consumer.  
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 pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines “meat” (including poultry and game) as “the edible part of any mammal slaughtered in an abattoir,” and “poultry meat” as “the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons.” (CAC/RCP 13-1976) 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 guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.  
1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).
WITHDRAWN RATIONALE
This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products.
Formerly under the jurisdiction of Committee E61 on Radiation Processing, this guide was withdrawn in June 2016 because its technical information has been incorporated into the current version of Guide F1356 for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms.1