ASTM F1736-96
Historical Standard: ASTM F1736-96 Standard Guide for Irradiation of Finfish and Shellfish to Control Pathogens and Spoilage Microorganisms
SUPERSEDED (see Active link, below)
ASTM F1736
1. 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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
E170 Terminology Relating to Radiation Measurements and Dosimetry
F1416 Guide for Selection of Time-Temperature Indicators
F1640 Guide for Selection and Use of Packaging Materials for Foods to Be Irradiated
Codex Alimentarius Commission Recommended International Codes and Standards
CAC/RCP42 Sampling Plans for Prepackaged Foods (AQL 6.5)Keywords
aquatic invertebrates; bacteria; crustacea; echinoderms; finfish; irradiation; labeling; microorganisms; molluscs; packaging; parasites; pathogens; processing; shellfish; Parasites; Pathogens; Shellfish; Bacteria/bacterial control; Crustacea; Finfish; Food irradiation; Labels/labeling; Microorganisms; Packing/packaging materials/systems (food);
ICS Code
ICS Number Code 67.020 (Processes in the food industry)
DOI: 10.1520/F1736-96
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