{"id":14377,"date":"2024-10-16T21:36:00","date_gmt":"2024-10-16T21:36:00","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/astm-e2449-2005\/"},"modified":"2024-10-24T12:00:29","modified_gmt":"2024-10-24T12:00:29","slug":"astm-e2449-2005","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/astm\/astm-e2449-2005\/","title":{"rendered":"ASTM-E2449 2005"},"content":{"rendered":"<\/p>\n

1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products.<\/p>\n

Note 1The 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)<\/p>\n

Note 2Current 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) .<\/p>\n

1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356.<\/p>\n

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).<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
1<\/td>\nScope
Referenced Documents <\/td>\n<\/tr>\n
2<\/td>\nTerminology
Significance and Use
Pre-Irradiation Product Handling <\/td>\n<\/tr>\n
3<\/td>\nPackaging and Product Loading Configuration
Irradiation <\/td>\n<\/tr>\n
4<\/td>\nPost-Irradiation Labeling, Handling and Storage
Criteria for Assessing Irradiation Efficacy in Controlling Pathogenic Bacteria, Parasites and Spoilage Organisms (see CAC\/GL 21\u20131007
(
))
FIG. 1 <\/td>\n<\/tr>\n
5<\/td>\nDocumentation
Keywords
X1. RADIATION SENSITIVITY OF BACTERIA FOUND IN MEAT AND POULTRY PRODUCTS <\/td>\n<\/tr>\n
6<\/td>\nREFERENCES
TABLE X1.1 <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

E2449-05 Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
ASTM<\/b><\/a><\/td>\n2005<\/td>\n7<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":14378,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2637],"product_tag":[],"class_list":{"0":"post-14377","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-astm","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/14377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/14378"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=14377"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=14377"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=14377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}