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Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms
Automaticky preložený názov:
Štandardné Príručka pre ožarovanie Balené spracované mäso a hydinu prípravky na reguláciu patogénov a iné mikroorganizmy
NORMA vydaná dňa 1.6.2005
Označenie normy: ASTM E2449-05
Poznámka: NEPLATNÁ
Dátum vydania normy: 1.6.2005
Kód tovaru: NS-45323
Počet strán: 7
Približná hmotnosť: 21 g (0.05 libier)
Krajina: Americká technická norma
Kategória: Technické normy ASTM
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)
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. |
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1. 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). |
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2. Referenced Documents | ||||||||||
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