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.
1. 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.
2. Referenced Documents
E170 Terminology Relating to Radiation Measurements and Dosimetry
E2303 Guide for Absorbed-Dose Mapping in Radiation Processing Facilities
F1416 Guide for Selection of Time-Temperature Indicators
F1640 Guide for Selection and Use of Packaging Materials for Foods to Be Irradiated
51204 Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing
51261 Guide for the Selection and Calibration of Dosimetry Systems for Radiation Processing
51431 Practice for Dosimetry in Electron and X-ray (Bremsstrahlung) Irradiation Facilities for Food Processing
51539 Guide for the Use of Radiation-Sensitive Indicators
CAC/MISC 5-1993, Amd. 2003, Glossary of Terms and Definitions (Veterinary Drug Residues in Food)
CAC/RCP 1-1969, Rev. 4-2003, A Recommended International Code of Practice-General Principles of Food Hygiene (Including Annex): Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Application
CAC/RCP 19-1979, Rev-2003, Recommended International Code of Practice for the Radiation Processing of Food
CX STAN 1-1985, Rev. 1991, Amd. 2001, General Standard for the Labeling of Prepackaged Foods
CX STAN 106, Rev. 2003, General Standard for Irradiated Food
Index Terms
bacteria; cattle; chicken; duck; electron beam; equine; gamma radiation; goat; goose; guinea; HACCP; horse; irradiation; labeling; meat; microorganisms; mule; packaging; parasites; pathogens; pigeons; poultry; processing; sheep; swine; turkey; X-radiation; X-ray; Absorbed radiation dose; Campopylobacter; Food irradiation; Fresh food; Frozen food; Listeria; Pasteurization; Pathogen reduction/elimination; Poultry materials/applications; Pseudomonas; Salmonella; Toxoplasma gondii; Trichinella spiralis
DOI: 10.1520/F1356-08
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