ASTM F1356
Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
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- Language: English
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About This Item
ASTM F1356 is the standard guide for irradiation of fresh, frozen, or processed meat and poultry to control pathogens and other microorganisms. It provides a technical reference for applying irradiation as a food safety measure across meat and poultry products in different states of processing. By outlining a consistent approach, this ASTM standard supports clearer communication, more reliable handling practices, and better alignment between food safety goals and quality control expectations.
Purpose of ASTM F1356
The purpose of this standard is to guide the use of irradiation for meat and poultry products where control of pathogens and other microorganisms is the objective. ASTM F1356 is relevant to users who need a structured technical document for evaluating or applying irradiation in fresh, frozen, or processed product categories. It helps establish a common basis for planning, review, and compliance-related discussions without going beyond the scope implied by the standard title.
Common use cases of ASTM F1356
This guide is commonly used when food processors, quality teams, and technical staff need a reference for irradiation treatment of meat and poultry products. It may support product development, process review, or internal quality programs involving fresh, frozen, or processed items. ASTM F1356 can also be useful during procurement or specification writing when a documented standard is needed to describe how irradiation is being considered or applied for microorganism control.
Why ASTM F1356 matters
ASTM F1356 matters because it gives organizations a recognized framework for discussing irradiation in a food safety context. That can improve consistency in technical decisions, help reduce ambiguity in specifications, and support compliance-oriented workflows. For teams evaluating treatment options or documenting control measures, the standard can be a practical reference for quality control, risk reduction, and more consistent product evaluation across meat and poultry applications.
- Fresh, frozen, and processed meat and poultry
- Irradiation as a microorganism control method
- Technical guidance for food safety review
- Quality control and specification support
- Compliance-oriented process documentation
- Publication Date: 2024-12-10
- Publisher: ASTM
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