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Interstate standard GOST 33820-2016 Fresh and frozen meat. Guidance for irradiation to control parasites, pathogens and other microorganisms.

Pays/Territoire
Fédération de Russie
Type du document
Règlement
Date
2016
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Normes Contrôle de qualité alimentaire/innocuité des produits alimentaires Hygiène/procédures sanitaires Viande Radiation HACCP Transformation/manutention Transport/dépôt Protection du consommateur
Aire géographique
Arctique, Asie et Pacifique, Mer Noire, Mer Caspienne, CEI (Communauté des États indépendants), Europe de l'Est, Europe, Europe et Asie Centrale, Pacifique Nord, Pacifique Nord Occidental
Résumé

Interstate standard GOST 33820-2016 Fresh and frozen meat is a guidance for irradiation to control parasites, pathogens and other microorganisms. This Interstate Standard provides information on the use of ionizing radiation in the processing of fresh or frozen meat products. Ionizing radiation is used to kill or reduce the number of vegetative pathogens and parasites, as well as to extend the shelf life of irradiated products by reducing the number of vegetative microorganisms that cause spoilage. Irradiation is allowed only for meat that has passed the veterinary and sanitary examination and meets the current sanitary and hygienic requirements. It provides guidance on the use of irradiation technology where it has been approved by the relevant regulatory authorities. The main purpose of irradiation is to limit (reduce) pathogenic microorganisms in fresh and frozen products in order to ensure the safety of these foods when they are consumed. Irradiation significantly reduces the number of pathogenic bacteria such as Campylobacter, Escherichia coli. Listeria, Salmonella, Staphylococcus aureus or Yersinia enferocoW/ca. Irradiation also inactivates parasites such as Trichinella spiralis and 7oxop/asma gondii in meat intended for retail sale or for use as an ingredient in other products must not contain parasites. Irradiation can extend the shelf life of a fresh product by reducing the number of viable spoilage bacteria (e.g., various Pseudomonas species). Radiation exposure of fresh and frozen product is a critical control point (CCP) in the Hazard Analysis of Critical Control Points (HACCP) system. This system serves as an important means of controlling residual risks from pathogens before the product reaches the consumer.

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