Agriculture Reference
In-Depth Information
Table 10.2.
United States Code of Federal Regulations 21CFR179.26: Applications and dose
limits for irradiated foods
Commodity and Purpose
Dose Limits
Control of
Trichinella
in pork
0.3 - 1.0 kGy
Suppression of growth and maturation in fresh foods
Maximum dose 1.0 kGy
Disinfestation of insect pests
Max. 1.0 kGy
Antimicrobial treatment of dry enzymes
Max. 10.0 kGy
Antimicrobial treatment of dry herbs and spices
Max. 30.0 kGy
Control of pathogens in fresh and frozen raw poultry
Max. 3.0 kGy
Sterilization of foods intended for use by NASA
Minimum dose 44.0 kGy
Control of pathogens and extension of shelf life of refrigerated and
frozen meats
Max. 4.5 kGy (refrigerated),
Max. 7.0 kGy (frozen)
Control of
Salmonella
in fresh shell eggs
Max. 3.0 kGy
Control of pathogens in seeds used to produce sprouts
Max. 8.0 kGy
Control of Vibrio species and other foodborne pathogens in fresh or
frozen molluscan shellfi sh
Max. 5.5 kGy
Control of food-borne pathogens and extension of shelf-life of Iceberg
lettuce and spinach
Max: 4.0 kGy
Figure 10.1.
The radura logo required for labeling on irradiated foods. The logo must
be accompanied by the text “treated with radiation” or “treated by irradiation.”
The FDA is also considering an updating of the rules regarding required labeling
for foods that have been irradiated (FDA 2000). Under the proposed rule, the radura
symbol and associated text (Fig. 10.1) would be required only in those foods in which
irradiation causes a material change. In this context, the term
material change
refers
to a change in the organoleptic, nutritional, or functional properties of a food. Also,
the FDA would allow the use of the terms
pasteurized
or
pasteurization
for a food
that has been treated by irradiation, where the irradiation results in the same level of
reduction as thermal pasteurization. Under current FDA rules, foods that have been
