67.120.01 - Animal produce in general
ICS 67.120.01 Details
Animal produce in general
Fleisch, Fleischprodukte und sonstige tierische Erzeugnisseim allgemeinen
Produits d'origine animale en general
Živila živalskega izvora na splošno
General Information
Frequently Asked Questions
ICS 67.120.01 is a classification code in the International Classification for Standards (ICS) system. It covers "Animal produce in general". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 26 standards classified under ICS 67.120.01 (Animal produce in general). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
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.
SCOPE
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.
- Guide9 pagesEnglish languagesale 15% off
- Guide9 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
4.1 Characteristics of livestock, meat, and poultry can be used to determine value. Devices have been and are currently under development to evaluate these characteristics. The use of this test method will assist manufacturers, users, and regulating authorities to refer to uniform test methods to determine if the devices are accurate.
SCOPE
1.1 This test method covers test methods used to determine the accuracy of electronic devices that evaluate composition or quality constituents of livestock, meat, and poultry.
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
1.3 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.
1.4 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.
- Standard4 pagesEnglish languagesale 15% off
SCOPE
1.1 This terminology contains related definitions and descriptions of terms used or likely to be used in livestock, meat, and poultry evaluation standards. The purpose of terminology is to promote clear understanding and interpretation of the standards in which they are used.
1.2 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.
1.3 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.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
4.1 There are several live animal or carcass evaluation devices or systems used or under development for use in determination of economic value of live animals, carcasses, or individual cuts of meat. The correct use of these devices or systems may affect the reliability of the data.
4.2 This practice provides user requirements for installation, operator training, operation, verification, inspection, maintenance, and retention of original data.
SCOPE
1.1 This practice covers the requirements for users of livestock, meat, and poultry evaluation devices or systems used to measure and record composition or quality constituents of live animals, carcasses, and individual cuts of meat, when those devices or systems provide data that is used to determine economic value. Areas covered include: installation, operator training, operation, verification, inspection and maintenance of these evaluation devices or systems, and documentation of procedures for retention of original data.
1.2 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.
1.3 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.
- Standard2 pagesEnglish languagesale 15% off
- Standard26 pagesEnglish languagee-Library read for1 day
This document specifies a method for the analysis of pesticide residues in foods of animal origin with a low fat content, such as meat/muscle, egg or milk by LC-MS/MS. Because of the low material requirements for miniaturized processing and the few work steps, the process is particularly time and cost-saving with high reliability and effectiveness. The method has been collaboratively studied on a number of commodity/pesticide combinations. Precision data are summarized in Table B.1. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Draft44 pagesEnglish languagee-Library read for1 day
This document specifies a method for the analysis of pesticide residues in foods of animal origin with a low fat content, such as meat/muscle, egg or milk by LC-MS/MS. Because of the low material requirements for miniaturized processing and the few work steps, the process is particularly time and cost-saving with high reliability and effectiveness. The method has been collaboratively studied on a number of commodity/pesticide combinations. Precision data are summarized in Table B.1. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Draft44 pagesEnglish languagee-Library read for1 day