1、Designation: F 1355 06Standard Guide forIrradiation of Fresh Agricultural Produce as a PhytosanitaryTreatment1This standard is issued under the fixed designation F 1355; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of l
2、ast revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.INTRODUCTIONThe purpose of this guide is to present information on the use of ionizing energy (radiation) intreating fresh agricul
3、tural produce to control insects and other arthropod pests, in order to meetphytosanitary requirements.This guide is intended to serve as a recommendation to be followed when using irradiationtechnology where approved by an appropriate regulatory authority. It is not to be construed as arequirement
4、for the use of irradiation nor as a required code of practice. While the use of irradiationinvolves certain essential requirements to attain the objective of the treatment, some parameters canbe varied in optimizing the process.This guide has been prepared from a Code of Good Irradiation Practice pu
5、blished by theInternational Consultative Group on Food Irradiation (ICGFI), under the auspices of the Food andAgriculture Organization (FAO), the World Health Organization (WHO), and the InternationalAtomicEnergy Agency (IAEA). (1)21. Scope1.1 This guide provides procedures for the radiation pro-ces
6、sing of fresh agricultural produce, for example, fruits,vegetables, and cut flowers, as a phytosanitary treatment. Thisguide is directed primarily toward the treatment needed tocontrol regulated pests commonly associated with fresh agri-cultural produce.1.2 The typical absorbed dose range used for p
7、hytosanitarytreatments is between 150 gray (Gy) and 600 gray (Gy). Thepractical minimum or maximum dose of a treatment may behigher or lower than this range, depending on the type of pestto be controlled and the radiation tolerance of a particular typeof fruit. If the minimum effective dose necessar
8、y to achieve thedesired phytosanitary effect is greater than the radiation toler-ance of the produce, then irradiation is not an appropriatetreatment (see 5.2).1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the use
9、r of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:3E 170 Terminology Relating to Radiation Measurementsand DosimetryF 1640 Guide for Selection and Use of Packaging
10、 Materialsfor Foods to Be Irradiated2.2 ISO/ASTM Standards:51204 Practice for Dosimetry in Gamma Irradiation Facili-ties for Food Processing51261 Guide for the Selection and Calibration of DosimetrySystems for Radiation Processing51431 Practice for Dosimetry in Electron and Bremsstrahl-ung Irradiati
11、on Facilities for Food Processing51539 Guide for Use of Radiation-Sensitive Indicators2.3 Codex Alimentarius Commission Recommended Inter-national Codes of Practice and Standards:4CX STAN 1-1985, Rev. 1991, Amd 2001 General Standardfor the Labeling of Prepackaged FoodsCX STAN 106-1983, Rev. 2003 Gen
12、eral Standard for Irra-diated FoodCAC/RCP 19-1979, Rev. 2003 Recommended International1This guide is under the jurisdiction of ASTM Committee E10 on NuclearTechnology and Applications and is the direct responsibility of SubcommitteeE10.01 on Radiation Processing: Dosimetry and Applications.Current e
13、dition approved Jan. 1, 2006. Published February 2006. Originallyapproved in 1991. Last previous edition approved in 1999 as F 1355 99.2The boldface numbers in parentheses refer to a list of references at the end ofthis standard.3For referenced ASTM standards, visit the ASTM website, www.astm.org, o
14、rcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.4Available from Joint FAO/WHO Food Standards Programme Joint Office,FAO, Viale delle Terme di Caracalla 00100 Rome, Italy.1Copyright
15、 ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.Code of Practice for the Radiation Processing of Food2.4 ISO Standards:5ISO 873 PeachesGuide to Cold StorageISO 931 Green BananasGuide to Storage and TransportISO 1134 PearsGuide to Cold StorageI
16、SO 1212 ApplesGuide to Cold StorageISO 1838 Fresh PineapplesGuide to Storage and Trans-portISO 2168 Table GrapesGuide to Cold StorageISO 2826 ApricotsGuide to Cold StorageISO 3631 Citrus FruitsGuide to Cold StorageISO 3659 Fruits and VegetablesRipeningAfter Cold Stor-ageISO 6660 MangoesGuide to Stor
17、ageISO 6661 Fresh Fruits and VegetablesArrangement ofParallelpipedic Packages in Land Transport VehiclesISO 6664 Bilberries and BlueberriesGuide To Cold Stor-ageISO 6665 StrawberriesGuide to Cold StorageISO 6949 Fruits and VegetablesPrinciples and Tech-niques of the Controlled Atmosphere Method of S
18、torageISO 7558 Guide to the Prepacking of Fruits and Vegetables3. Terminology3.1 DefinitionsOther terms used in this guide may bedefined in Terminology E 170.3.1.1 absorbed dosequantity of ionizing radiation energyimparted per unit mass of a specified material. The SI unit ofabsorbed dose is the gra
19、y (Gy), where one gray is equivalent tothe absorption of 1 joule per kilogram of the specified material(1 Gy = 1 J/kg).3.1.1.1 DiscussionA standard definition of absorbed doseappears in Terminology E 170.3.1.2 dose distributionvariation in absorbed dose within aprocess load exposed to ionizing radia
20、tion.3.1.3 pestany species, strain or bio type of plant, animalor pathogenic agent injurious to plant or plant products (2).3.1.4 process loadvolume of material with a specifiedproduct loading configuration irradiated as a single entity.3.1.5 quarantine pesta pest of potential economic impor-tance t
21、o an endangered area and not yet present there, orpresent but not widely distributed and being officially con-trolled (3).3.1.6 quarantine treatmentpertaining to the killing, re-moval, or rendering infertile of regulated plant pests on hostmaterial that has been placed in quarantine (or seized andde
22、tained) by regulatory authorities because of the potential oractual presence of a quarantine pest (4).3.1.7 regulated non-quarantine pestnon-quarantine pestwhose presence in plants for planting affects the intended useof those plants with an economically unacceptable impact andwhich is therefore reg
23、ulated within the territory of the import-ing contracting party (3).3.1.8 regulated pestquarantine pest or a regulated non-quarantine pest (3).3.1.9 transport systemthe conveyor or other mechanicalmeans used to move the process load through the irradiator.4. Significance and Use4.1 The purpose of ra
24、diation treatment, as discussed in thisguide, is to minimize the pest risk and to maximize the safetyassociated with the movement and use of fresh agriculturalproduce.4.2 Irradiation as a phytosanitary treatment can preventdevelopment or emergence of the adult stage where adults arenot present in th
25、e agricultural produce (for example, fruit flies)or sterilize the adult where that stage is present (for example,weevils). (4)5. Selection of Fresh Agricultural Produce for Irradiation5.1 Most fresh agricultural produce is not adversely affectedat the minimum doses indicated in 8.5.2. In particular,
26、 thefollowing fruits have been found to be tolerant of thoseminimum doses: apple, cantaloupe, carambola, cherry, citrus,currant, date, fig, grape, guava, honeydew melon, kiwi, lychee,mango, muskmelon, nectarine, papaya, peach, prune, rasp-berry, strawberry, and tomato.5.2 Some fresh agricultural pro
27、duce may be damaged orexhibit unacceptable changes in shelf-life, color, taste, or otherproperties at the minimum doses indicated in 8.5.2, making itnecessary to evaluate the effects of irradiation on the fruit at therequired dose level. Differences among varieties, origins,growing and harvest condi
28、tions, and elapsed time betweenharvest and processing should be considered.5.3 Irradiation of product will result in a distribution ofabsorbed dose in a process load, which is characterized by amaximum and minimum absorbed dose. Thus, in addition toevaluating the suitability of treating product at t
29、he minimumdose necessary to inactivate pests, tolerance of the product tothe expected maximum dose should be evaluated.6. Packaging6.1 Guide F 1640 provides guidance on packaging materialsin contact with food during irradiation.6.2 Appropriate packaging materials should be used forsafeguarding the p
30、roduce as part of the effort to ensurephytosanitary integrity (for example, see Ref (5).7. Pre-Irradiation Product Handling and Treatment7.1 Fresh agricultural produce intended to be irradiatedshould be of good overall quality and reflect the results of goodagronomic practices.7.2 Fresh agricultural
31、 produce should be appropriately seg-regated or otherwise safeguarded prior to irradiation as part ofthe effort to ensure phytosanitary integrity.7.3 Normal storage procedures should be used prior toradiation treatment. Pre-irradiation storage should includeappropriate temperature and atmospheric co
32、nditions. Informa-tion on storage conditions is provided in ISO Standards (see2.4).7.4 It may not be possible to distinguish irradiated fromnon-irradiated product by inspection. It is essential that appro-priate means integral with facility design, such as physical5Available from American National S
33、tandards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.F1355062barriers or clearly defined staging areas, be used to separatenon-irradiated product from irradiated product.NOTE 1Radiation-sensitive indicators undergo a color change whenexposed to radiation in the pertinent dose rang
34、e. These indicators may beuseful within the irradiation facility as a visual check for determiningwhether or not a product has been exposed to the radiation source. Theyare not dosimeters intended for measuring absorbed dose and must not beused as a substitute for proper dosimetry. Information about
35、 dosimetrysystems and the proper use of radiation-sensitive indicators is provided inISO/ASTM Guides 51261 and 51539, respectively.8. Irradiation8.1 Standard Operating Procedures (SOPs)Standard op-erating procedures for food irradiation are documented proce-dures for ensuring that the absorbed-dose
36、range and irradiationconditions selected by the radiation processor are adequateunder commercial processing conditions to achieve the in-tended effect on a specific product in a specific facility. Theseprocedures should be established and validated by qualifiedpersons having knowledge in irradiation
37、 requirements specificfor the food and the irradiation facility (see CAC/RCP 19).8.2 Radiation SourcesThe sources of ionizing radiationthat may be employed in irradiating fresh agricultural produceare limited to the following (see CX STAN 106):8.2.1 Isotopic Sourcesgamma rays from the radionuclides6
38、0Co (1.17 and 1.33 MeV) or137Cs (0.66 MeV);8.2.2 Machine SourcesX-rays and accelerated electrons.NOTE 2The Codex Alimentarius Commission as well as regulationsin some countries currently limit the maximum electron energy andnominal X-ray energy for the purpose of food irradiation (CX STAN 106and Ref
39、 (6).8.3 Absorbed Dose:8.3.1 Absorbed Doses Required to Accomplish SpecificEffectsFood irradiation specifications provided by the ownerof the product should include minimum and maximum ab-sorbed dose limits: a minimum necessary to ensure theintended effect, and a maximum to prevent product degrada-t
40、ion. One or both of these limits may be prescribed byregulation for a given application. See, for example, FDA andUSDA regulations (5, 7). The irradiation process must beconfigured to ensure that the absorbed dose achieved is withinthese limits throughout each process load. Once this capabilityis es
41、tablished, the absorbed dose values for each productionrun must be monitored and recorded (see 11.2.2).8.3.2 Doses to Control Various PestsAppendix X1 liststhe many quarantine pests of fresh agricultural produce. Thesensitivity of a pest to radiation varies with the life stage of thepest at the time
42、 of irradiation (see Note 3). The effect ofirradiation at one stage may carry over to, and be moreapparent in, a later stage.NOTE 3Infestation of a fruit with fruit flies occurs when the adultfemale lays eggs in the agricultural produce. Later, these eggs hatch andlarvae emerge. These larvae feed an
43、d develop in the fruit and in thismanner damage it. The larvae leave the fruit upon maturation and undergopupation in the ground. In packaged agricultural produce, pupation mayoccur in the container. Seed weevils can infest fresh agricultural produceat an early stage and upon emergence as adults, da
44、mage the seed and thefruit. One should concentrate on developing a treatment against the mostradiation-tolerant stage, that can be reasonably expected to be in, on, orwith the fresh agricultural produce. The most tolerant stage is usually theone closest to the adult if the adult itself is not presen
45、t in the agriculturalproduce.8.4 Routine Production Dosimetry:8.4.1 Routine dosimetry is part of a verification process forestablishing that the irradiation process is under control.8.4.2 Select and calibrate a dosimetry system appropriate tothe radiation source being used, the environmental conditi
46、ons,and the range of absorbed doses required (see ISO/ASTM51261 and Refs (8)and (9).8.4.3 Verify that the product receives the required absorbeddose by using proper dosimetric measurement procedures,along with appropriate statistical controls, and documentation.Place dosimeters in or on the process
47、load at locations ofmaximum and minimum absorbed dose. If those locations arenot accessible, place dosimeters at reference locations thathave a known and quantifiable relationship to the maximumand minimum absorbed dose locations (see ISO/ASTM Prac-tices 51204 and 51431).8.4.4 The size and shape of
48、the process load are determinedpartly by certain design parameters of the irradiation facility.Critical parameters include the characteristics of the transportsystem and of the radiation source as they relate to the dosedistribution within the process load. The size and shape of theproduce and the m
49、inimum and maximum dose limits may alsoaffect the loading configuration of the process load.8.5 Criteria for Assessing Irradiation Effcacy:8.5.1 The key criterion for acceptance of a phytosanitarytreatment is the verification that the absorbed dose is sufficientto achieve the required level of phytosanitary security.8.5.2 The minimum absorbed dose specified to achieve anacceptable level of phytosanitary security is usually establishedby regulatory agencies. Efficacy should be established on thebasis of scientific studies using statistically signi
