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Significance and Use
4.1 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.
4.4 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.
1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E170 Terminology Relating to Radiation Measurements and Dosimetry
E2232 Guide for Selection and Use of Mathematical Methods for Calculating Absorbed Dose in Radiation Processing Applications
E2303 Guide for Absorbed-Dose Mapping in Radiation Processing Facilities
F1356 Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
F1640 Guide for Selection and Use of Packaging Materials for Foods to Be Irradiated
ICS Number Code 07.100.30 (Food microbiology)
UNSPSC Code 26142000(Irradiation equipment); 50110000(Meat and poultry products)