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定价: 156元 / 折扣价: 133 加购物车

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定价: 156元 / 折扣价: 133 加购物车

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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.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.

定价: 590元 / 折扣价: 502 加购物车

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This specification covers zinc-coated fence fabric intended for enclosure of poultry, or to prevent entry into special areas. It is available in three styles as: poultry netting; poultry-and-garden fence fabric; and chick fence fabric. The zinc used for the coating shall be any grade of zinc conforming to the specified requirements. Wire tests shall be made to conform to the specified requirements.1.1 This specification covers zinc-coated fence fabric intended for enclosure of poultry, or to prevent entry into special areas. It is available in three styles as:1.1.1 Poultry Netting, consisting of a mesh of woven wire with openings hexagonal in shape,1.1.2 Poultry-and-Garden Fence Fabric, consisting of a series of horizontal (line) wires with vertical (stay) wires wrapped around the line wires, forming rectangular openings, and1.1.3 Chick Fence Fabric, similar to poultry-and-garden fabric except that the wires at the bottom of the fabric are placed at a closer spacing.1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only.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.

定价: 515元 / 折扣价: 438 加购物车

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This specification covers the standard procedures used to collect and analyze data, document the results, and make predictions for any characteristic used to quantify the value of any livestock, meat, and poultry species as measured by appropriate evaluation devices or systems. The procedures described here shall be used particularly when new prediction equations or models are established, or when a change is experienced that could affect the performance of existing equations.1.1 This specification covers methods to collect and analyze data, document the results, and make predictions by any objective method for any characteristic used to determine value in any species using livestock, meat, and poultry evaluation devices or systems.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.

定价: 515元 / 折扣价: 438 加购物车

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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.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.

定价: 515元 / 折扣价: 438 加购物车

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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.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.

定价: 515元 / 折扣价: 438 加购物车

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4.1 The principal purpose of irradiation is to reduce the number of pathogenic bacteria, such as Campylobacter, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus or Salmonella spp., in processed meats and poultry to make these foods safer for human consumption.Note 3—Ionizing radiation doses below 10 kGy will reduce but not eliminate spores of pathogenic bacteria including those of Clostridium botulinum, Clostridium perfringens and Bacillus cereus.4.2 Irradiation treatment can extend the shelf life of processed meats and poultry by reducing the numbers of vegetative spoilage bacteria, such as Pseudomonas species and lactic acid bacilli.4.3 Irradiation treatment also inactivates parasites such as Trichinella spiralis and Toxoplasma gondii.4.4 Radiation processing of the final product in its packaging is a critical control point (CCP) of a Hazard Analysis of Critical Control Points (HACCP) concept for the production of Processed Meat and Poultry. It serves as an important measure to control any residual risk from pathogen microorganisms just before the product reaches the consumer.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.1.1 This 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).1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F1356.1.3 This 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).

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