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Description of ASTM-F1356 2022ASTM F1356-22Redline Standard: Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other MicroorganismsASTM F1356Scope 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. Keywords bacteria; cattle; chicken; duck; electron beam; equine; food; gamma radiation; goat; goose; guinea; HACCP; horse; irradiation; labeling; meat; microorganisms; mule; packaging; parasites; pathogens; pigeons; poultry; processed; processing; sheep; swine; turkey; X-radiation; X-ray; ICS Code ICS Number Code 07.100.30 (Food microbiology) DOI: 10.1520/F1356-22 The following editions for this book are also available...
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About ASTMASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide. |
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