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CFSAN/Office of Food Additive Safety
September 2008
Food | Purpose | Dose |
---|---|---|
Fresh, non-heated processed pork | Control of Trichinella spiralis | 0.3 kGy min. to 1 kGy max. |
Fresh foods | Growth and maturation inhibition | 1 kGy max. |
Foods | Arthropod disinfection | 1 kGy max. |
Dry or dehydrated Enzyme preparations | Microbial disinfection | 10 kGy max. |
Dry or dehydrated spices/seasonings | Microbial disinfection | 30 kGy max. |
Fresh or frozen, uncooked poultry products | Pathogen control | 3 kGy max. |
Frozen packaged meats (solely NASA) | Sterilization | 44 kGy min. |
Refrigerated, uncooked meat products | Pathogen control | 4.5 kGy max. |
Frozen uncooked meat products | Pathogen control | 7 kGy max. |
Fresh shell eggs | Control of Salmonella | 3.0 kGy max. |
Seeds for sprouting | Control of microbial pathogens | 8.0 kGy max. |
Fresh or frozen molluscan shellfish | Control of Vibrio species and other foodborne pathogens | 5.5 kGy max. |
Fresh iceberg lettuce and fresh spinach | Control of food-borne pathogens, and extension of shelf-life | 4.0 kGy max. |