1.1 本指南概述了新鲜、冷冻或加工肉类和家禽的辐照程序。 注1: 食品法典委员会将肉类定义为“任何哺乳动物的可食用部分”，将家禽定义为“任何家养鸟类，包括鸡、火鸡、鸭子、鹅、珍珠鸡或鸽子”（CAC/MISC 5）。 注2: 美国现行法规分别限制了《美国联邦法规》第9卷第301.2节和第381.1节中所列的肉类和家禽的定义。 ( 2. , 3. ) . 1.2 本指南涵盖了使用电离辐射消除或减少植物性微生物、病原微生物和寄生虫的数量，并通过减少新鲜、冷冻或加工肉类和家禽中腐败微生物的数量来延长这些产品的冷藏货架期。 该应用的吸收剂量通常小于10 kGy。 1.2.1 本指南涵盖伽马射线、电子束和X射线治疗。 1.3 本指南涉及零售或用作其他产品成分的预包装产品的辐照。它还涉及未包装产品的在线辐照。其他特定的ISO和ASTM标准也适用于食品辐照。在ISO 14470涵盖的领域，该标准优先。 1.4 本文件是一套标准之一，为正确实施和利用辐射处理提供了建议。本标准旨在与ISO/ASTM一起阅读 52628 . 1.5 以英寸-磅为单位的数值应视为标准值。括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 1.6 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.7 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 4.1 辐照的主要目的是帮助确保人类食用这些食品的安全。辐射显著减少了病原菌的数量，例如 弯曲杆菌 , 产志贺毒素大肠杆菌 , 单增李斯特菌 , 沙门氏菌 , 金黄色葡萄球菌 和 小肠结肠炎耶尔森菌 . 注3: 低于10 kGy的电离辐射剂量将减少但可能无法消除病原菌的孢子，包括 肉毒梭菌 , 产气荚膜梭菌 和 蜡样芽孢杆菌 . 4.2 该过程还可以灭活寄生虫，例如 旋毛虫 和 弓形虫 . 4.3 该过程可以通过减少活的腐败细菌的数量来延长新鲜肉类和家禽的货架期，例如 假单胞菌 菌种和乳酸杆菌。 4.4 新鲜、冷冻或加工肉类和家禽的辐射加工是关键控制点危害分析（HACCP）计划的关键控制点（CCP）。它是在产品到达消费者之前控制病原微生物残留风险的重要措施 ( 4. ) . 4.5 食品法典委员会（Codex Alimentarius）的“推荐食品辐射加工国际操作规程”（CAC/RCP 19-1979）确定了实现食品有效辐射加工的基本实践，一般来说，以保持质量并生产安全且适合消费的食品。

1.1 This guide outlines procedures for the irradiation of fresh, frozen, or processed meat and poultry. Note 1: The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2: Current U.S. regulations limit the definition of meat and poultry as listed in 9 CFR Section 301.2 and 381.1, respectively. ( 2 , 3 ) . 1.2 This guide covers the use of ionizing radiation to eliminate or reduce the numbers of vegetative, pathogenic microorganisms and parasites, and to extend the refrigerated shelf-life of those products by reducing the numbers of spoilage microorganisms in fresh, frozen, or processed meat and poultry. The absorbed dose for this application is typically less than 10 kGy. 1.2.1 This guide covers gamma, electron beam, and X-radiation treatment. 1.3 This guide addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. Other specific ISO and ASTM standards exist for the irradiation of food. In those areas covered by ISO 14470, that standard takes precedence. 1.4 This document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation processing. It is intended to be read in conjunction with ISO/ASTM 52628 . 1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.6 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 4.1 The principal purpose of irradiation is to help ensure the safety of these foods for human consumption. Irradiation significantly reduces the numbers of pathogenic bacteria such as Campylobacter , Shiga toxin-Producing E coli , Listeria monocytogenes , Salmonella , Staphylococcus aureus , and Yersinia enterocolitica . Note 3: Ionizing radiation doses below 10 kGy will reduce but may not eliminate spores of pathogenic bacteria including those of Clostridium botulinum , Clostridium perfringens , and Bacillus cereus . 4.2 The process also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii . 4.3 The process may extend the shelf life of fresh meat and poultry by reducing the numbers of viable, spoilage bacteria, such as Pseudomonas species and lactic acid bacilli. 4.4 Radiation processing of fresh, frozen, or processed meat and poultry is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) program. It serves as an important measure to control any residual risk from pathogenic microorganisms before the product reaches the consumer ( 4 ) . 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.