|
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. |
