1.1 本指南提供了一种格式，以帮助生产商选择具有预期用途所需特性且符合适用标准或政府授权的食品接触材料。它概述了在选择预包装食品辐照期间使用的食品接触材料时应考虑的参数，并检查了其适用性标准。 1.2 本指南确定了世界范围内与辐照期间盛放食品的食品接触材料相关的已知法规和监管框架，但并未解决与待辐照食品包装材料的选择和使用相关的所有监管问题。本指南用户有责任确定辐照食品所在国和辐照食品分销国的相关监管问题。 1.3 本指南并未解决与辐照和包装作为食品保存技术对延长保质期或食品质量的协同效应相关的所有食品安全问题。本指南的用户有责任确定关键的食品安全问题，并进行适当的产品评估测试，以确定包装应用与辐照之间的兼容性，与感官属性和保质期的变化有关。 1.4 本指南不涉及辐照作为食品包装材料生产或灭菌的加工助剂的使用。 1.5 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.6 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。本手册旨在与 ISO/ASTM 52628 . 1.7 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。 1.8 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 明智地选择接触材料是预包装食品辐照良好生产规范（GMP）的一部分。本指南认识到有必要评估包装材料对辐照食品安全和质量的影响，以控制食源性病原体的扩散，以及它们对出于其他目的（如植物检疫处理、延迟成熟或延长保质期）辐照食品的影响。 4.2 作为评估的一部分，选择过程应考虑辐照对接触材料化学和物理特性的影响。 4.3 包装不被视为是一种食品保存技术，用于克服因在准备、储存或处理待辐照食品过程中的转基因蛋白不足而导致的任何缺陷。 辐照食品的质量在很大程度上取决于其初始质量、辐照过程的控制、储存温度和辐照后食品的处理。

1.1 This guide provides a format to assist producers in selecting food contact materials that have the desirable characteristics for their intended use and that comply with applicable standards or government authorizations. It outlines parameters that should be considered when selecting food contact materials intended for use during irradiation of prepackaged foods and it examines the criteria for fitness for their use. 1.2 This guide identifies known regulations and regulatory frameworks worldwide pertaining to food contact materials for holding foods during irradiation, but it does not address all regulatory issues associated with the selection and use of packaging materials for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where foods are to be irradiated and where irradiated foods are distributed. 1.3 This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging as food preservation techniques on the extension of shelf life or food quality. It is the responsibility of the user of this guide to determine the critical food safety issues and to conduct appropriate product assessment tests to determine the compatibility between the packaging application and irradiation relative to changes in sensory attributes and shelf life. 1.4 This guide does not address the use of irradiation as a processing aid for the production or sterilization of food packaging materials. 1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.6 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 . 1.7 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. 1.8 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 judicious selection of a contact material is part of Good Manufacturing Practices (GMPs) for the irradiation of prepackaged foods. This guide recognizes the need to evaluate the impact of packaging materials on the safety and quality of foods irradiated to control the proliferation of food-borne pathogens, as well as their impact on foods irradiated for other purposes, such as for phytosanitary treatment, delay of ripening, or shelf-life extension. 4.2 As part of the evaluation, the selection process should consider the effects of irradiation on the chemical and physical properties of the contact material. 4.3 Packaging is not considered to be a food preservation technique for overcoming any deficiencies attributable to inadequate GMPs during preparation, storage, or treatment of foods to be irradiated. The quality of the irradiated food will depend heavily on its initial quality, control of the irradiation process, storage temperature and handling of the food after irradiation.