ASTM F1736

Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).

Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridia spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.

4.2.1 Absorbed doses below 10 kGy can reduce the numbers of some spores, but are not adequate to reduce the potential health risk from microbial spores or toxins (3).

Absorbed doses below 10 kGy can reduce or eliminate the vegetative cells of sporeforming and non-sporeforming microorganisms, such as Bacillus or Pseudomonas species, that cause spoilage of fresh product, thus extending refrigerated shelf life in many cases (4).

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

E170 Terminologies Relating to Radiation Measurements and Dosimetry
F1416 Guide for the 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 Application of Dosimetry Systems for Radiation Processing
51431 Practice for Dosimetry in Electron and Bremsstrahlung Irradiation Facilities for Food Processing
51539 Guide for Use of Radiation-Sensitive Indicators
CAC/RCP 16 Recommended International Code of Practice for Frozen Fish
CAC/RCP 17 Recommended International Code of Practice for Shrimps and Prawns
CAC/RCP 18 Recommended International Code of Hygienic Practice for Molluscan Shellfish
CAC/RCP 20 Code of Ethics for International Trade in Food
CAC/RCP 24 Recommended International Code of Practice for Lobsters
CAC/RCP 27 Recommended International Code of Practice for Minced Fish Prepared by Mechanical Separation
CAC/RCP 28 Recommended International Code of Practice for Crabs
CAC/RCP 37 Recommended International Code of Practice for Cephalopods
CAC/RCP 42 Sampling Plans for Prepackaged Foods (AQL 6.5)
CAC/RCP 9 Recommended International Code of Practice for Fresh Fish
Codex Stan 1 General Standards for the Labelling of Prepackaged Foods
Codex Stan 106 Codex General Standard for Irradiated Foods
Codex Stan 19 Recommended International Code of Practice for the Operation of Irradiation Facilities for the Treatment of Food

Index Terms

bacteria; crustacea; finfish; irradiation; labeling; microorganisms; packaging; parasites; pathogens; processing; shellfish; ICS Number Code 67.020

Citing ASTM Standards

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