1.1本指南概述了生的、未经处理的、新鲜（冷藏）或冷冻的有鳍鱼或贝类的辐照程序和要求。 1.2本指南涵盖了用于减少贝类和有鳍鱼中微生物数量的吸收剂量。此类剂量通常低于10 kGy。 1.3本指南不包括使用辐照生海鲜的真空包装，因为肉毒梭菌孢子可能会在真空包装产生的厌氧环境中生长并产生毒素。 1.4本指南不包括为控制虫害而对干鱼进行辐照。 1.5本标准无意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和健康实践，并确定监管限制的适用性。

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.