ASTM F1736-96

NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1736 – 96
Standard Guide for
Irradiation of Finfish and Shellfish to Control Pathogens and
Spoilage Microorganisms
This standard is issued under the fixed designation F 1736; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
The purpose of this guide is to present information on the irradiation of finfish and shellfish to
eliminate or reduce, or both, the numbers of certain pathogenic microorganisms and parasites, and to
extend the refrigerated shelf-life of seafood by reducing the numbers of certain spoilage microorgan-
isms present. Information on the handling of finfish and shellfish before receipt by the irradiation
facility and after shipment from the facility is also provided.
This guide is intended to serve as a set of recommendations to be followed when using irradiation
technology where approved by an appropriate regulatory control authority. It is not to be construed as
setting forth rigid requirements for the use of irradiation. While the use of irradiation involves certain
essential requirements to attain the objective of the treatment, there are some parameters that can be
varied in optimizing the process. Hence, this document should be regarded as a guide rather than a
rigid code of practice.
This guide has been prepared from a guideline published by the International Consultative Group
on Food Irradiation (ICGFI) at the initiation of the Joint Food and Agricultural Organization/
International Atomic Energy Agency Division of Nuclear Techniques in Food and Agriculture, which
serves as the Secretariat to the ICGFI.
1. Scope E 170 Terminology Relating to Radiation Measurements
and Dosimetry
1.1 This guide outlines procedures and requirements for the
E 1204 Practice for Dosimetry in Gamma Irradiation Facili-
irradiation of raw, untreated, fresh (chilled), or frozen finfish or
ties for Food Processing
shellfish.
E 1261 Guide for the Selection and Application of Dosim-
1.2 This guide covers absorbed doses used to reduce the
etry Systems for Radiation Processing of Food
microbial population in shellfish and finfish. Such doses
E 1431 Practice for Dosimetry in Electron and Bremstrahl-
typically are below 10 kGy.
ung Irradiation Facilities for Food Processing
1.3 The use of vacuum packaging with irradiated, raw
E 1539 Guide for Use of Radiation-Sensitive Indicators
seafood is not covered by this guide because of the potential for
F 1416 Guide for the Selection of Time-Temperature Indi-
outgrowth of, and toxin production from, Clostridium botuli-
cators
num spores which can grow in the anaerobic environment
2.2 Codex Alimentarius Commission Recommended Inter-
created by vacuum packaging.
national Codes and Standards:
1.4 This guide does not cover the irradiation of dried fish to
Codex Stan 1 General Standards for the Labelling of
control insect infestation.
Prepackaged Foods
1.5 This standard does not purport to address all of the
Codex Stan 19 Recommended International Code of Prac-
safety concerns, if any, associated with its use. It is the
tice for the Operation of Irradiation Facilities for the
responsibility of the user of this standard to establish appro-
Treatment of Food
priate safety and health practices and determine the applica-
Codex Stan 106 Codex General Standard for Irradiated
bility of regulatory limitations prior to use.
Foods
2. Referenced Documents
2.1 ASTM Standards:
Annual Book of ASTM Standards, Vol 12.02.
1 3
This guide is under the jurisdiction of ASTM Committee E-10 on Nuclear Annual Book of ASTM Standards, Vol 15.09.
Technology and Applications and is the direct responsibility of Subcommittee Available from Joint FAO/WHO Food Standards Program, Joint Office, Food
E10.06 on Food Irradiation Processing and Packaging. and Agriculture Organization of the United Nations, Via delle Terme di Caracalla,
Current edition approved Oct. 10, 1996. Published December 1996. 00100 Rome, Italy.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1736
CAC/RCP 9 Recommended International Code of Practice 4.3 Irradiation, at absorbed doses below 10 kGy, reduces or
for Fresh Fish eliminates the vegetative cells of sporeforming and non-
CAC/RCP 16 Recommended International Code of Practice sporeforming microorganisms, such as Bacillus or Pseudomo-
for Frozen Fish nas species, that cause spoilage of fresh seafood products, thus
CAC/RCP 17 Recommended International Code of Prac- extending the refrigerated shelf life of the fresh seafood in
tice for Shrimps and Prawns many cases (3).
CAC/RCP 18 Recommended International Code of Hy-
4 5. Harvest/Raw Material
gienic Practice for Molluscan Shellfish
5.1 Follow relevant Recommended International Codes of
CAC/RCP 24 Recommended International Code of Practice
for Lobsters Practice (RCP) and Standards of Good Manufacturing Practice
of the Codex Alimentarius Commission (CAC) in maintaining
CAC/RCP 27 Recommended International Code of Prac-
tice for Minced Fish Prepared by Mechanical Separation the initial quality of the fresh or frozen seafood during handling
from the time of harvest through the time of sale to the
CAC/RCP 28 Recommended International Code of Practice
for Crabs consumer (4). See CAC/RCP 9, CAC/RCP 16, CAC/RCP 17,
CAC/RCP 18, CAC/RCP 24, CAC/RCP 27, CAC/RCP 28,
CAC/RCP 37 Recommended International Code of Prac-
tice for Cephalopods CAC/RCP 37, and CAC/RCP 20.
5.2 In handling, preparing, freezing, storing, and thawing
CAC/RCP 20 Code of Ethics for International Trade in
Food finfish and shellfish intended for irradiation, take precautions at
all times to minimize microbial contamination and outgrowth.
CAC/RCP 42 Sampling Plans for Prepackaged Foods
Use standards as high as those applied in the processing or
(AQL 6.5)
preparation of seafood for the frozen or fresh markets.
3. Terminology
5.3 Deliver seafood to the irradiation facility without delay,
3.1 Definitions—Other terms used in this guide may be
such that irradiation occurs as close to the time of harvest as
defined in Terminology E 170.
possible. Seafood approaching the end of its shelf life should
3.1.1 absorbed dose—the quantity of energy from ionizing
not be irradiated in an attempt to extend that shelf life.
radiation absorbed by a quantity of food. The special name for
Irradiation can improve seafood from a public health aspect,
the unit for absorbed dose is the gray (Gy). The former name
only through its effect by reduction of the microbial population
for the unit of absorbed dose was rad (1 rad = 0.01 Gy). One
within the product. However, there are mechanisms other than
gray is equal to one joule of absorbed energy per kilogram of
microbial action (for example, oxidative degradation) that
food.
cause seafood to spoil that need to be considered (5).
3.1.1.1 Discussion—A commonly used definition of ab-
6. Packaging
sorbed dose appears in Terminology E 170.
3.1.2 dose distribution—the variation in absorbed dose
6.1 Packaging seafood prior to irradiation is one means of
within a product unit exposed to ionizing radiation.
preventing post-irradiation contamination.
3.1.3 product unit—one or more containers of product
6.1.1 Pack seafood using packaging materials suitable to the
collectively transported through the irradiator as a whole, for product considering any planned processing (including irradia-
example, a box, tote, pallet, or carrier.
tion) and consistent with any regulatory requirements.
3.1.4 shellfish—includes molluscan bivalves, cephalopods, 6.1.2 The irradiation procedure will be facilitated if the
and crustacea.
product packages are geometrically well defined and uniform.
3.1.5 transport system—the conveyor or other mechanical
With certain irradiation facilities, it may be necessary to limit
system used to move the product to be irradiated through the
use to particular package shapes and sizes. See Practices
irradiator.
E 1204 and E 1431.
6.2 The size, shape, or product loading configuration of a
4. Significance and Use
product unit used to hold seafood for irradiation is determined
4.1 Irradiation at or below 1 kGy inactivates some parasites,
largely by certain design parameters of the irradiation facility.
such as the broad fish tapeworm (Diphyllobothrium latum)
Critical parameters include the characteristics of product trans-
(1).
port systems and of the radiation source as they relate to the
4.2 Irradiation, at absorbed doses below 10 kGy, reduces or
dose distribution obtained within the product unit. Minimum
eliminates vegetative cells of pathogenic sporeforming and
and maximum dose limits may also affect the size, shape, or
non-sporeforming microorganisms, such as Clostridia spp.,
product loading configuration of the product unit (see 8.2).
Vibrio spp., Salmonellae, Listeria monocytogenes,or Staphy-
7. Pre-Irradiation Product Handling
lococcus aureus, present in fresh or frozen seafood, making
these products safer for human consumption.
7.1 Inspect finfish and shellfish intended for irradiation as
4.2.1 Doses below 10 kGy may reduce the numbers of some
soon as it is received at the radiation processing facility to
spores, but are not adequate to reduce the potential health risk
determine that they have been properly handled prior to
from microbial spores or toxins (2).
receipt.
7.1.1 The temperature of fresh seafood, excluding un-
5 shucked, live molluscan shellfish, received in the chilled state
The boldface numbers in parentheses refer to the list of references at the end of
this standard. should be maintained as close to 0°C (32°F) as possible in
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1736
accordance with good manufacturing practice (GMP) at all 8. Irradiation
times. Care should be taken not to allow freezing of the
8.1 Scheduled Process—Irradiation of food should conform
product. Pre-irradiation storage at the irradiation facility should
to a scheduled process. A scheduled process for food irradia-
be short; less than one day is recommended.
tion is a written procedure that is used to ensure that the
absorbed dose range and irradiation conditions selected by the
NOTE 1—Fresh seafood is usually stored and transported under crushed,
radiation processor are adequate under commercial processing
melting ice. Where the cooling energy is provided by refrigeration
machinery (for example, reefers), the risk of freezing exists. conditions to achieve the intended effect on a specific product
in a specific facility. The scheduled process should be estab-
7.1.2 The temperature of unshucked, live molluscan shell-
lished by qualified persons having expert knowledge in irra-
fish, received in the chilled state should be maintained between
diation requirements specific for the food and the processor’s
4°C (39°F) and 7°C (45°F) in accordance with good manufac-
irradiation facility (6).
turing practice (GMP) at all times. Pre-irradiation storage at the
8.2 Radiation Sources—The sources of ionizing radiation
irradiation facility should be short; less than one day is
that may be employed in irradiating seafood products are
recommended.
limited to the following (see Codex Stan 106):
NOTE 2—To maintain unshucked molluscan shellfish in the live state, 8.2.1 Gamma rays from the radionuclides Co (1.17 and
the storage temperature should be above 4°C (39°F).
1.33 MeV) or Cs (0.66 MeV);
8.2.2 X rays generated from machine sources operated at or
7.1.3 The surface temperature of seafood received in the
below an energy level of 5 MeV; and
frozen state should be maintained below − 18°C (0°F) at all
8.2.3 Electrons generated from machine sources operated at
times.
or below an energy level of 10 MeV.
NOTE 3—Freezing does not provide an unlimited shelf life without loss 8.3 Absorbed Dose— Food irradiation specifications usu-
of quality, and the pre-irradiation storage period should therefore be
ally include minimum and maximum dose limits, a minimum
minimized. The effect of frozen storage on product quality will be a
necessary to ensure the intended effect, and a maximum based
function of time, temperature, and amount of temperature fluctuation.
on regulations or to prevent product degradation. For a given
application, one or both of these limits may be prescribed by
7.1.4 Handling and storage of seafood differently from the
regulation. It is therefore necessary, prior to the irradiation of
procedures described in Sections 5 and 6, especially holding
product, to determine the capability of a specific irradiation
under refrigeration for an unduly long time, does not constitute
protocol to provide an absorbed dose within these limits. Once
GMP. Such treatment may result in excessive bacterial growth
this capability is established, it is necessary to monitor and
and undesirable changes in the products. Irradiation can
neither reverse these undesirable changes nor reverse the record the actual absorbed dose extremes for each production
run. For more information on these procedures, see Practices
effects of GMP violations.
E 1204 and E 1431 and Guide E 1261.
7.2 Inspect all shipping documents arriving with the ship-
ment to verify that they are complete and in order.
NOTE 5—In general, irradiation of the same product more than once is
7.2.1 The documents should include a lot number or other not recommended. See Codex Stan 106.
means of traceability (see 12.1).
8.4 Product Temperature—During irradiation, maintain the
7.3 Use appropriate means, such as physical barriers, to
temperature of unshucked, live molluscan shellfish between
keep nonirradiated and irradiated product separated at all times
4°C (39°F) and 7°C (45°F). Maintain the temperature of all
while at the irradiation facility. This is necessary because it
other fresh seafood below 4°C (39°F) at any time. Maintain
may not be possible to distinguish nonirradiated from irradi-
frozen product below − 18°C (0°F) at all times during process-
ated product by inspection.
ing.
NOTE 4—Radiation-sensitive indicators (RSIs), such as labels, papers,
NOTE 6—Absorbed doses up to 2 kGy are not lethal to unshucked
or inks that undergo a color change or become colored when exposed to
molluscan shellfish. Therefore, temperatures during irradiation should be
irradiatio
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