ASTM E2449-05(2013)

Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms (Withdrawn 2016)

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Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

STANDARD published on 1.1.2013

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The information about the standard:

Designation standards: ASTM E2449-05(2013)
Note: WITHDRAWN
Publication date standards: 1.1.2013
SKU: NS-45322
The number of pages: 7
Approximate weight : 21 g (0.05 lbs)
Country: American technical standard
Category: Technical standards ASTM

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The category - similar standards:

Food microbiology

Annotation of standard text ASTM E2449-05(2013) :

Keywords:

bacteria, cattle, chicken, duck, equine, food, goat, goose, guinea, HACCP, horse, irradiation, labeling, meat, microorganisms, mule, packaging, parasites, pathogens, pigeons, poultry, processing, sheep, swine, turkey, ICS Number Code 07.100.30 (Food microbiology)

Additional information

Significance and Use

4.1 The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as 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 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.

1. Scope

1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products.

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).

2. Referenced Documents

E2232-21	Standard Guide for Selection and Use of Mathematical Methods for Calculating Absorbed Dose in Radiation Processing Applications
F1640-21	Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
E2303-11	Standard Guide for Absorbed-Dose Mapping in Radiation Processing Facilities
E170-23	Standard Terminology Relating to Radiation Measurements and Dosimetry
F1356-22	Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms

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