Code of good irradiation practice - Part 8: Prepackaged meats and poultry for the control of pathogens and/or shelf-life extension (Second revision)
1.1 This Malaysian Standard describes the code of good irradiation practice for fresh, frozen and processed meats, such as bovine (beef and veal), porcine, ovine species, and poultry. This standard includes raw meat products, such as chopped or comminuted meat, mechanically deboned meat and poultry, whether fresh or frozen.
1.2 This standard does not include dried meat and dried salted meat.
1.3 The purposes of irradiation are given as follows:
a) to eliminate or otherwise inactivate, pathogenic microorganisms present in fresh or frozen meats and poultry and, thereby, to make these foods safer for human consumption. These pathogenic microorganisms may, be either certain bacteria such as Salmonella or Campylobacter or parasites such as Trichinella spiralls; and
b) to extend the shelf-life of the fresh meats by reducing their microbial population, primarily vegetative forms of bacteria, which are the cause of spoilage.
