GB/T 18525.9-2026Irradiation processing practice for agricultural products - Part 9: Chilled meat (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. This document is Part 9 of GB/T 18525 "Irradiation Processes for Agricultural Products". GB/T 18525 has already published the following parts.

1.Legumes and their products;

2.Cereals and their products;

---Irradiation process for insect control and mold prevention in dried shiitake mushrooms (GB/T 18525.5);

6.Dehydrated Vegetables;

7.Spices and Seasonings;

8.Cooked Meat Products;

11.Dried Longan;

12.Pollen. This document supersedes GB/T 18526.7-2001 "Irradiation Sterilization Process for Cooled Packaging and Cut Pork" and is consistent with GB/T 18526.7-2001. Compared to previous versions, aside from structural adjustments and editorial changes, the main technical changes are as follows:

a) The scope of application has been changed (see Chapter 1, Chapter 1 of the.2001 edition);

b) Terms and definitions have been changed (see Chapter 3, Chapter 3 of the.2001 edition);

c) Increased requirements for irradiation facilities (see Chapter 4);

d) Pre-irradiation requirements have been changed (see Chapter 5, Chapter 4 of the.2001 edition);

4 Irradiation device

4.1 Irradiation devices shall comply with the relevant provisions of GB/T 17568 and GB/T 25306.

4.2 The irradiation device shall be a gamma-ray device that produces 60Co or 137Cs radionuclides, or an accelerator with an electron beam energy not exceeding

10 MeV. The device and the X-ray device that meets the relevant standards.

5 Requirements before irradiation

5.1 Product Requirements Chilled meat should comply with the relevant provisions of GB/T 40464.Product manufacturers should provide the irradiation processing unit with the product name and production batch number. The number, quantity, packaging size, irradiation requirements, and storage requirements before and after irradiation, etc.

5.2 Packaging The specifications and form of product packaging should facilitate irradiation processing, effectively prevent recontamination after irradiation processing, and comply with relevant regulations. The standard stipulates.

5.3 Selection of Irradiation Device The appropriate irradiation device should be selected based on the purpose of irradiation, the product state, and the physicochemical properties of the cooled meat to be irradiated.

5.4 Storage and Transportation The storage and transportation temperature of chilled meat before irradiation should be between 0°C and 4°C.

6 Irradiation process

6.1 Irradiation Operation Irradiation processing was organized according to the irradiation process documentation. The process included parameter setting, product loading and unloading, and dose monitoring. The irradiation was then monitored. The device and related parameters are monitored and recorded.

6.2 Dose Monitoring According to the irradiation process documentation, monitoring dosimeters are deployed for measurement and recording. The dosimeter measurement system is selected according to GB/T 16640. Select and regularly trace back to the national absorbed dose standard.

6.3 Irradiation Interruption If the irradiation process is interrupted, the impact on the absorbed dose of the chilled meat should be assessed, and subsequent treatment should be carried out and recorded.

6.4 Temperature Control The temperature during the irradiation of cooled meat should be controlled as much as possible and should not exceed 10°C.

9 Chilled Meat

1.Scope This document specifies the requirements for pre-irradiation, irradiation process, post-irradiation, record keeping, and document management in the irradiation process of chilled meat. This document applies to the irradiation of chilled meat (pork, beef, mutton, chicken, duck, goose, etc.) after cutting and packaging for the purpose of controlling microorganisms.