ASTM F1640

The judicious selection of a packaging material is part of Good Manufacturing Practices (GMPs) for the irradiation of prepackaged foods. This guide recognizes the need to evaluate the impact of packaging materials on the safety and quality of foods irradiated to control the proliferation of food borne pathogens, as well as their impact on foods irradiated for other purposes, such as prevention of re-infestation, delay of ripening, or shelf life extension.

As part of the evaluation, the packaging selection process should consider the effects of irradiation on the chemical and physical properties of the packaging material.

Packaging is not considered to be a food preservation technique for overcoming any deficiencies attributable to inadequate GMPs during preparation, storage, or treatment of foods to be irradiated. The quality of the irradiated food will depend heavily on its initial quality, control of the irradiation process, storage temperature and handling of the food after irradiation.

1. Scope

1.1 This guide outlines parameters that should be considered when selecting food-contact packaging materials intended for use during the irradiation of prepackaged foods.

1.2 This guide highlights the role of packaging in conjunction with irradiation in controlling microbial and chemical spoilage processes.

1.3 This guide does not address all regulatory issues associated with packaging materials for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where irradiated foods are to be produced or distributed.

1.4 This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging as food preservation techniques on the extension of shelf life. It is the responsibility of the user of this guide to conduct appropriate risk analyses to determine the critical food safety issues.

1.5 This guide does not address all the effects of irradiation and packaging on food quality and shelf life. It is the responsibility of the user of this guide to conduct appropriate product assessment tests to determine the compatibility between the packaging application and irradiation relative to changes in sensory attributes and shelf life.

1.6 This guide does not address the use of irradiation as a processing aid for the manufacture or sterilization of food packaging materials.

1.7 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

D3985 Test Method for Oxygen Gas Transmission Through Plastic Film and Sheeting Using a Coulometric Sensor
E170 Terminology Relating to Radiation Measurements and Dosimetry
E460 Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
E462 Test Method for Odor and Taste Transfer from Packaging Film
F1355 Guide for Irradiation of Fresh Fruits for Disinfestation as a Quarantine Treatment
F1356 Guide for the Irradiation of Fresh and Frozen Red Meats and Poultry (to Control Pathogens)
F1736 Guide for Irradiation of Finfish and Shellfish to Control Pathogens and Spoilage Microorganisms
F1885 Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

Index Terms

bacteria; food; irradiation; MAP; modified atmosphere packaging; pathogens; ICS Number Code 55.040; 67.250

Citing ASTM Standards

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