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ASTM E2449-05(2013)

Current Revision

Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms (Withdrawn 2016)

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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 F1356.

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).


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.

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.

4.2 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.

4.3 Irradiation treatment also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.

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.
SDO ASTM: ASTM International
Document Number E2449
Publication Date Jan. 1, 2013
Language en - English
Page Count 7
Revision Level 05(2013)
Supercedes
Committee E61.05
Publish Date Document Id Type View
Jan. 1, 2013 E2449-05R13 Revision
June 1, 2005 E2449-05 Revision