|
Vi khuẩn gây bệnh |
Giá trị D10 (kGy) ở 50C |
Giá trị D10 (kGy) ở -200C |
Tài liệu tham khảo |
|
Campylobacter jejuni |
0,18 ± 0,00 |
0,24 ± 0,02 |
A |
|
Escherichia coli O157: H7 |
0,30 ± 0,02 0,24 ± 0,01 |
0,57 0,31 ± 0,02 |
B,C A |
|
Listeria monocytogenes |
0,45 ± 0,03 0,59 ± 0,06 |
1,21 ± 0,06 0,61 ± 0,04 |
C,D E |
|
Các loài Salmonella |
0,41 ± 0,00 0,70 ± 0,04 0,62 ± 0,09 |
0,63 ± 0,00 0,92 0,80 ± 0,05 |
F C,G A |
|
Staphylococcus aureus |
0,46 ± 0,02 0,45 ± 0,04 |
0,74 0,45 ± 0,04 |
C,H D |
|
Yersinia enterocolitica |
0,19 ± 0,02 |
0,38 ± 0,02 |
I |
|
A Clavero. M. R. S., Monk, J. D. Beuchat. L. R, Doyle. M. P., and Brakett, R.E,. "Inactivation of Escherichia coli O157:H7, Salmonellae, and Campylobacter jejuni in Raw Ground Beef by Gamma Irradiation" Appl. Environ Microbiol., Vol 60, 1994. pp. 2069-2075. B Thayer. D. W., and Boyd. G., "Elimination of Escherichia coli O157:H7 in Meats by Gamma Irradiation" Appl Environ. Microbiol., Vol 59. 1993. pp 1030-1034. C Thayer. D. W. Boyd. G., Fox Jr., J.B., Lakritz, L, and Hampson, J. W. "Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat." J. Food Sci., Vol 60, 1995. pp 63-67. D Thayer. D.W. and Boyd. G., "Rotation Sensitivity of Listeria monocytogenes on Beef as Affected by Temperature." J. Food Sci., Vol 60, 1995. pp 237-240. E Monk, J.D., Clavaro. M R. S., Beuchat. L R., Doyle. M. P. and Brackett, R. E., "Irradiation Inactivation of Listeria monocytogenes and Staphylococcus aureus in Low- and High-Fat. Frozen and Refrigerated Ground Beef." J. Food Prot., Vol 57, 1994, pp. 969-974. F Previte. J. J., Chang, Y., and El Bisi, H. M., "Effects of Radiation Pasteurization on Salmonella. I. Parameters Affecting Survival and Recovery from Chicken" Can. J. Microbiol., Vol 16. 1970. pp. 465-471. G Thayer. D. W. and Boyd. G. " Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma irradiated in Air or Vacuum at Temperatures of -20 to +200C " Poultry Science, Vol 70. 1991 pp. 1026-1033. H Thayer. D. W., and Boyd. G, " Gamma Ray Prcessing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat," J. Food Sci. Vol 57. 1992. pp 848-851. I Sommers C H., Niemira. B A,. Tunick. M., and Boyd. G., "Effect of Temperature on the Radiation Resistance of Virulent Yersinia enterocolitica." Meat Science, Vol 63, 2002, pp. 323-328. |
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Thư mục tài liệu tham khảo
(1) International Consultative Group on Food Irradiation, Code of Good Irradiation Practice for Prepackaged Meat and Poultry (to control pathogens and/or extend shelf-life). ICGFI Document No.4, Issued by the Sectciariat of ICGFI. Joint FAO/IAEA Division ol Nuclear Techniques in Fond and Agriculture, Vienna. Austria 1991.
(2) US Code of Federal Regulations, Title 9. Section 301.2 (qq), Washington. DC.
(3) US Code of Federal Regulations Title 9. Section 381.1(40), Washington. DC.
(4) US. Food and Drug Administration. The Grade A Pasteurized Milk Ordinance. 1993 Revision. Recommendations of the US. Department of Health and Human Services, Public Health Service. Food and Drug Administration, Publication No. 229. Washington, DC.
(5) US. Code of Federal Regulations, Title 21, Section 108.35 and Section 113, Subpart E. Washington. DC.
(6) National Advisory Committee on Microbiological Criteria for Foods. Hazard Analysis and Critical Control Point Principles and Application Guidelines. USDA. Food Safety and Inspection Service. Washington, DC. August 1997. I
(7) U.S. Department of Agriculture, Food Safety and Inspection Service, Generic HACCP Model for Irradiation, HACCP-8, Washington. DC. April 1997.
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(9) U.S Code of Federal Regulations. Title 9. Part 416. Sanitation, Washington. DC.
(10) U.S Code of Federal Regulations. Title 9. Section 381.66, Washington. DC.
(11) U.S. Code of Federal Regulations. Title 21, Section 179.25(d), Washington. DC.
(12) Luchsinger, S. E., et al, "Sensory Analysis of Irradiated Ground Beef Patties and Whole Muscle Beef," Journal of Sensory Studies, Vol 12, 1997. pp. 105-126.
(13) U.S Code of Federal Regulations, Title 21. Section 179.26(b). Washington. DC.
(14) Molins. R. A., ed., "Irradiation of Meat and Poultry." Food Irradiation. Principles and Applications. Chapter 6, Wiley-Interscoence. New York 2001.
(15) Dubey, J. P., and Thayer. D. W. "Killing of Different Strains of Toxoplasma gondii Tissue Cysts by Irradiation Under Defined, Conditions." J. Parastiol, Vol 80, 1994. pp. 764-767
(16) Dubey, J. P., Thayer. D. W., Speer. C. A., and Shen. S. k., "Effect of Gamma Irradiation on Unsporulated and Sporulated Toxoplasma gondii Oocysts." Int. J. Parasitology, Vol 28, 1998. pp.369-375.
(17) Brake, R. J., et al, "Destruction of Trichinella Spiralis by Low-Dose Irradiation of infected Pork." J. Food Safety, Vol 7. 1985. pp. 127-143.
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(19) Farkas, J., "Decomination, Including Parasite Control, of Dried Chilled, and Frozen Foods by Irradiation." Acta-Alimentaria Vol 16, 1987, pp.351-384.
(20) U.S. Department of Agriculture-Agricultural Research Service. 2004, Pathogen Modeling Program Version 7.0, http://www.arserrc.gov/mfs/pathogen.htm, free of charge, contact Mark Tamplin, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor. PA 19038,215-836-3794.
(21) International Consultative Group on Food Irradiation. Irradiation of Red Meat, A Compilation of Technical Data for its Authorization and Control. IAEA-TECDOC-902, issued by the Secretarial of ICGFI, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna. Austria 1996.
(22) U.S Code of Federal Regulation, Title 21. Section 179.26 (c), Washington. DC.
(23) McLaughlin. W. L., Boyd, A. W. Chadwick, K. H., McDonald. J. C. and Miller. A., Dosimetry for Radiation Processing, Taylor and Francis. London. New York. Philadelphia. 1989.
(24) Dosimetry for Food Irradiation. IAEA, Vienna, 2002. Technical Reports Series 409, http://www.pub.iaea.org/MTCD/publications/PDF/TRS409_scr.pdf.
Tiêu chuẩn quốc gia TCVN 7413:2010 (ASTM F 1356: 2008) về Tiêu chuẩn thực hành chiếu xạ để kiểm soát các vi sinh vật gây bệnh và các vi sinh vật khác trong thịt đỏ, thịt gia cầm tươi và đông lạnh
| Số hiệu: | TCVN7413:2010 |
|---|---|
| Loại văn bản: | Tiêu chuẩn Việt Nam |
| Nơi ban hành: | *** |
| Người ký: | *** |
| Ngày ban hành: | 01/01/2010 |
| Ngày hiệu lực: | Đã biết |
| Tình trạng: | Đã biết |
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Tiêu chuẩn quốc gia TCVN 7413:2010 (ASTM F 1356: 2008) về Tiêu chuẩn thực hành chiếu xạ để kiểm soát các vi sinh vật gây bệnh và các vi sinh vật khác trong thịt đỏ, thịt gia cầm tươi và đông lạnh
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