1.1This 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). 1.2This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.
1.3This 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).