FDA Amends Regs on Irradiation Limits for Meat and Poultry Products
The Food and Drug Administration issued two final rules, both effective Nov. 30, clarifying limits on irradiation of meat and poultry products. FDA is making the changes after investigations prompted by two 1999 petitions from the Food Safety and Inspection Service. The final rule for meat adds a new provision to FDA’s irradiation regulations on irradiation of meat at temperatures above refrigerated temperature, while the final rule for poultry clarifies the description of affected poultry products, removes a packaging limitation, and increases the acceptable level of irradiation to bring it into line with meat irradiation limits.
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FDA added 21 USC 179.26(b)(13) to limit irradiation for control of foodborne pathogens and extension of shelf life in unrefrigerated (as well as refrigerated) uncooked meat, meat byproducts, and certain meat products to 4.5 kGy.
FDA also amended 21 USC 179.26(b)(6) to specify that the provision applies to (1) both refrigerated or unrefrigerated fresh poultry products; (2) all parts of poultry; (3) poultry with or without nonfluid seasoning; and (4) ground poultry. The rule also removes the limitation that any packaging used shall not exclude oxygen, and raises the maximum level of radiation from 3 kGy for all products to 4.5 kGy for non-frozen products, and 7 kGy for frozen products.
The FDA final rule on meat irradiation is available here. The poultry final rule is available here.