Tiêu chuẩn Việt Nam TCVN 7415:2004 về qui phạm thực hành chiếu xạ tốt để kiểm soát các vi khuẩn gây bệnh

• Số hiệu: TCVN7415:2004
• Loại văn bản: Tiêu chuẩn Việt Nam
• Nơi ban hành: Bộ Khoa học và Công nghệ
• Người ký: ***
• Ngày ban hành: Năm 2004

Sản phẩm	Liều qui định (kGy)	Sản lượng liên quan của dầu bay hơi1) ở liều từ 8 kGy - 10 kGy	Ngưỡng liều làm thay đổi cảm quan (kGy)
Hạt tiêu Gia-mai-ca	< 6	Từ 97 - 100	15
Hồi	< 5	100
Húng quế	Từ 4 - 10	99	12,5
Nguyệt quế	< 5
Carum	< 7,5	Từ 88 - 111
Bạch đậu khấu	< 5	81	7,5
Ớt cayen	Từ 5 - 6		10
Lá cần tây	4	Từ 97 - 100
Hạt cần tây	6		> 10
Bạch giới ruộng	5		10
Hành búi	Từ 4 - 8		Từ 4 - 8
Quế	Từ 4 - 5	97	> 10
Đinh hương	> 5	98	< 20
Rau mùi	< 5	Từ 98 - 120	< 5 và > 16
Thì là Ai-cập	< 4	Từ 100 - 105	Từ 6 - 10
Bột cary	Từ 6 - 8		> 10
Dilltips	10	Từ 98 - 123	> 10
Thì là	8		> 15
Cây cari	Từ 4 - 10		< 5 và > 10
Bột tỏi	Từ 5 - 7,5		Từ 3 - 4,5 và > 16
Gừng	Từ 5 - 6	Từ 66 - 88	> 10
Bách xù	7,5	Từ 71 - 82	> 15
Vỏ nhục đậu khấu	< 5	95
Kinh giới ô	Từ 7,5 < 10	Từ 100 - 103	Từ 5 - 10 và > 16
Hạt mù tạc	< 5	Từ 100 - 103	> 10
Hạt nhục đậu khấu	Từ 4 - 5	Từ 87 - 100	> 10
Bột hành	Từ 4 - 10		< 10/ chỉ số tùy chọn từ 8 - 16/ chất tạo hương
Oregano (kinh giới)	< 4	Từ 99 - 100	> 10
Ớt cựa gà	Từ 4 - 8		Từ 8 - 10 và 16
Mùi tây	Từ 5 - 8
Hạt tiêu đen	Từ 5 - 10	Từ 67 - 112	< 10 và > 16
Hạt tiêu trắng	Từ 5 - 8	Từ 70 - 102	> 10
Hạt tiêu đỏ	< 5		> 10
Cây hoa xôn	4		10
Rau húng		< 5
Rau húng tây	Từ 5 - 7,5	101	> 10
Nghệ	Từ 5 - 8		Từ 5 - 10 và ≥ 10

Thư mục tài liệu tham khảo

(1) Scientific Lilerature

Ÿ Anonymous. “Microorganisms in Foods. 2. Sampling for microbiological analysis: Principles and specific applications.” International Commission on Microbiological Standards of Foods Microorganisms in Food of the International Association of Microbiologicai Societies. University of Toronto Press. Toronto. 1974.

Ÿ Anonymous. “Manual of Food Irradiation Dosimetry”. Tech. Rept. Series No. 178. IAEA. Vienna. 1977.

Ÿ ASTM Standard E 1204 “Practice for Application of Dosimetry in the Characterization and Operation of a Gamma Irradiation Facility for Food Processing”. Annual Book of ASTM Standards, Vol. 12.02.

Ÿ ASTM Standard E 1261 “Guide for Selection and Application of Dosimetry Systems for Radiation Processing of Food”. Annual Book of ASTM Standard, Vol. 12.02.

Ÿ Brittin, W.A., Spices and Herbs. Codex Working Paper CX/FH 85/9. Part I: Production, Processing and Microbiology. Part II: Proposed Draft Code of Hygienic Practice for Spices and Herbs at Step 3. Appendices VIII and IX in the Report of the Twenty-First Session of the Codex Committee on Food Hygiene, Washington, D.C. 23-27. September 1985. ALINORM 87/13.

Ÿ Delincôe, H., Ehlermann, D., Gruenewald, T., Munzner, R., Bibliography on Irradiation of Foods, Bundesforschungsanstalt fuer Ernohrung, D-7500 Karlsruhe, FRG, 1979-986.

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Ÿ Farkas, J. Radurization and Radicidation: Spices. In: “Preservation of Food by Ionizing Radiation” Eds. Josephson, E.S. and Peterson, M.S., CRC Press. Boca Raton, Florida. 1983.

Ÿ Holm, M.W. and Berry, R.J., Eds. “Manual on Radiation Dosimetry”, Dekker, New York. 1970.

Ÿ McLaughlin,W.L., Boyd, A.W., Chadwick, K.H., McDonald, J.C. and Miller, A. 1989.

Ÿ Dosimetry for Radiation Processing. Taylor & Francis, London, New York, Philadelphia.

Ÿ Kuruppu, D.P.Langerak, D. Is., van Duren, M.D.A. Effect of gamma-irradiation, fumigation and storage time on volatile oil content of some spices, Int. Facility for Food Irradiation Technology, Report No. 41. VVageningen. 1983.

Ÿ Pivnick, R Spices. In: Microbial Ecology of Foods. Vol.2. Commodities. International Commission on Microbiological Specifications for Foods. Academic Press. New York. 1980.

Ÿ Szabad, J. and Kiss, I. Comparative studies on the sanitising effects of ethylene oxide and gamma radiation in ground paprika Acta Alimentaria, 4., 1979.

Ÿ Urbain, W.M. “Food Irradiation” Academic Press, Orlando, Florida, 1986.

Ÿ Vajdi, M. and Pereira, R.R. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on sclected spices, J. of Food Sci. 38. 1973.

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(2) ICGFI Publications Relating to Good Practices in the Control and Application of Radiation Treatment of Food*

Ÿ Guidelines for Preparing Regulations for the Control of Food Irradiation Facilities (ICGFI Document No. 1).

Ÿ International Inventory of Authorized Food Irradiation Facilities (ICGFI Document No. 2).

Ÿ Code of Good Irradiation Practice for Insect Disinfestation of Cereal Grains (ICGFI Document No. 3).

Ÿ Code of Good Irradiation Practice for Prepackaged Meat and Poultry (to control pathogens and/or extend shelf-life) (ICGFI Document No. 4).

Ÿ Code of Good Irradiation Practice for ihe Control of Pathogens and other Microflora in Spices, Herbs and Other Vegetable Seasonings (ICGFI Document No. 5).

Ÿ Code of Good Irradiation Practice for Shelf-life Extension of Bananas, Mangoes and Papayas (ICGFI Document No. 6).

Ÿ Code of Good Irradiation Practice for Insect Disinfestation of Fresh Fruits (as a quarantine treatment) (ICGFI Document No. 7).

Ÿ Code of Good Irradiation Practice for sprout Inhibition of Bulb and Tuber Crops (ICGFI Document No. 8).

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Ÿ Code of Good Irradiation Practice for the Control of Microflora in Fish, Frog Legs and Shrimps (ICGFI document No. 10).

Ÿ Irradiation of Poultry Meat and its Products - A Compilation of Technical Data for its Authorization and Control (ICGFI Document No. 11).

Ÿ Irradiation of Spices and other Vegetable Seasonings - A Compilation of Technical Daia for its Authorization and Control (ICGFI Document No. 12).

(3) Publications relating to Food Irradiation issued under the Auspices of ICGFI

Ÿ Trade Promotion of Irradiated Food. (IAEA-TECDOC 391)

Ÿ Legislations in            the Field of Food Irradiation. (IAEA-TECDOC 422)

Ÿ Regulations in the Field of Food Irradiation (IAEA-TECDOC 585)

Ÿ Task Force on the Use of Irradiation to Ensure Hygienic Quality of Food. Report of the Task Force Meeting on the Use of Irradiation to Ensure Hygienic Quality of Food, held in Vienna, 14- 18 July 1986. (WHO/EHE/FOS/87.2)

Ÿ Guidelines for Acceptance of Food Irradiation. Report of a Task Force Meeting on Marketing/Public Relations of Food Irradiation. (IAEA-TECDOC 432)

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Ÿ Consultation on Microbiological Criteria for Foods to be further processed including by irradiation. Report of a Task Force Meeting, held in Geneva, 29 May to 2 June 1989. (WHO/EHE/FOS/89.5)

Ÿ Methods for the Identification of Irradiated Foods. (IAEA-TECDOC 587)

Ÿ Task Force on Irradiation as a Quarantine Treatment (1991) (to be published).