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MS 1265-10 (2005) (English): CODE OF GOOD

IRRADIATION PRACTICE - PART 10: DRIED MEAT AND
DRIED SALTED MEAT OF ANIMAL ORIGIN FOR INSECT
DISINFESTATIONS, CONTROL OF MOULDS AND REDUCTION
OF PATHOGENIC MICROORGANISMS
MALAYSIAN MS
MS 1265:
1265: PART
PART 10:2005
10:2005

STANDARD

CODE OF GOOD IRRADIATION PRACTICE-

PRACTICE-
PART 10: DRIED MEAT
MEAT AND DRIED SALTED
SALTED
MEAT
MEAT OF ANIMAL
ANIMAL ORIGIN FOR INSECT
INSECT
DISINFESTATIONS, CONTROL OF MOULDS
AND REDUCTION OF PATHOGENIC
MICROORGANISMS

les
les:: 67.020
67.020
Descriptors:
Descriptors: code
code of
of practice,
practice, irradiation
irradiation,, ionising,
ionising, radiation
radiation treatment,
treatment, dried
dried meat,
meat, dried
dried salted
salted meat,
meat,
insect disinfestations, control
insect disinfestations, control of
of moulds,
moulds, reduction
reduction of
of path ogenic microorga
pathogenic nisms
microorganisms

© Copyright
© Copyrig ht 2005

DEPARTMENT OF STANDARDS MALAYSIA

DEVELOPMENT
DEVELOPMENT OF
OF MALAYSIAN
MALAYSIAN STANDARDS
STANDARDS

Hle Department
The Department of
of Standards
Standards Malaysia
Malaysia (DSM)
(DSM) isis the
the national
national standardisation
standardisation and
and
accreditation
accreditation body.
body.

The
The main
main function
function of
of the
the Department
Department isis to
to foster
foster and
and promote
promote standards,
standards, standardisation
standardisation
and
and accreditation
accreditation as
as aa means
means of
of advancing
advancing the
the national
national economy,
economy, promoting
promoting industrial
industrial
efficiency
efficiency and
and development,
development, benefiting
benefiting the
the health
health and
and safety
safety of
of the
the public,
public, protecting
protecting the
the
consumers,
consumers,facilitating
facilitating domestic
domestic and
and international
internationaltrade
tradeand
andfurthering
furthering international
international cooperation
cooperation
in
in relation
relation to
to standards
standards and
and standardisation.
standardisation.

Malaysian
Malaysian Standards
Standards are
are developed
developed through
through consensus
consensus by
by committees
committees which
which comprise
comprise of
of
balanced
baianced representation
representation of
of producers,
producers, users,
users, consumers
consumers and
and others
others with
with relevant
relevant interests,
interests,
as
as may
may be
be appropriate
appropriate to
to the subject in
the subject in hand.
hand. To
To the
the greatest
greatest extent
extent possible,
possible, Malaysian
Malaysian
Standards
Standards are
are aligned
aligned to
to or
or are
are adoption
adoption of
of international
international standards.
standards.Approval
Approval of
of aa standard
standard
as
as aa Malaysian
Malaysian Standard
Standard isis governed
governed by
by the
the Standards
Standards of
of Malaysia
Malaysia Act
Act 1996
1996 (Act
(Act 549).
549) .
Malaysian
Malaysian Standards
Standards are
are reviewed
reviewed periodically.
periodically.The
The use
use of
of Malaysian Standards isisvoluntary
Malaysian Standards voluntary
except in
except in so
so far
far as
as they
they are
are made
made mandatory
mandatory by
by regulatory
regulatory authorities
authorities by
by means
means of
of
regulations,
regulations, local
local by-laws
by-laws or
or any
any other
other similar
similar ways.
ways.

The
The Department
Department of
of Standards appoints SIRIM
Standards appoints SIRIM 8erhad
8erhad as
as the
the agent
agent to
to develop
develop Malaysian
Malaysian
Standards.
Standards. The
The Department
Department also
also appoints
appOints SIRIM
SIRI"Vl Berhad
Berhad as
as the
the agent
agent for
for distribution
distribution and
and
sale
sale of
of Malaysian
Malaysian Standards.
Standards.

For !urther information

For further information on
011 Malaysian
Malaysian Standards,
Standards, please
please contact
contact:

Department
Department of of Standards
Standards Malaysia
Malaysia OR
OR SIRIM
SIRIM 8erhad
8 erhad
(( Company
Company No.
No . 367474
367474 -- V)
V )
Level
Level 11 && 2,
2, Block
Block C4,
C4, Parcel
Parcel C
C
Federal 1,
1, Persiaran
Persiaran Dato'
Dato' Menteri
Menter!
Federal Government
Government Administrative
Administrative Centre
Centre
Section 2, P. O. Box 7035
Section 2, P. O. Box 7035
62502
62502 Putrajaya
Putrajaya
40911 Shah
40911 Shah AlamAlam
MALAYSIA
MALAYSIA
Selangor
Selangor D.E.
D.E.
Tel:
Tel: 60
60 33 88858000
88858000
Tel:
Tel : 60 3 5544
60 3 5544 6000
6000
Fax:
Fax: 60
60 33 88885060
88885060
Fax:
Fax: 60
60 33 5510
5510 8095
8095
http://www.dsm.gov.my
http://www.dsm.gov.my
http://www.sirim.my
http://wwvv.sirim.my
E-mail:
E-mail: info@dsm.gov.my
info@dsm.gov.my
 MS 1265:
MS 1265: PART
PART 10:2005
10:2005

CONTENTS
CONTENTS

Page
Page

Committee representation .............

Committee representation.... '" .........
.... .......... '" ............. ,. .........
....................... ... ... ......... .........
...................... .... .. iiii
Foreword ..........
Foreword ................ '" ......... '" .................................
..................... ... '" ..... , ........................ '" .................
...... ... '" ... '" ... '" ..........
... '" .... iiiiii

1 Scope ......................................................................................................
Scope '" .... '" ... '" ... '" ...................... ,....... '" ......... '" ......... '" ................ ,........

22 Normative references
Normative ..................................................................................
references ................ .............. ................................. .................... 1

33 Pre-irradiation treatment
Pre-irradiation ............... '" ...................................................... , ........
treatment .............................................................................

44 Packaging ., ..... .........

Packaging....... '" ........................ '" .........
...... ..................... '" .. ,..................
......... '" .. , '" ... '" ................ , ..... ,. '" ....
............................ 22

55 Pre-irradiation storage
Pre-irradiation storage and
and transport
transport ........
............................................ '" ............ .....
............... ...... ...... ......... ............... ..... 33

66 Irradiation.............................................................................................
Irradiation......... .....
........................ ......... ............... ............ ........................ ..... 33

77 Post-irradiation handling
Post-irradiation handling and
and storage...........
storage................................................ ...............
.......... ......... ......................... ....... 44

88 Labelling .....................................................................................................
Labelling... ... ........................................................................ ..................... 55

99 Re-irradiation
Re-irrad ... ................................... .........................................................
iation ............................................................................................... 55

10
10 Quality of
Quality of irradiated
irradiated dried
dried meat
meat and
and dried
dried salted
salted meat
meat....................... ............
..... .................... .......
................ 55

11
11 Final product
Final product specification................................................
specification ..............................................................................
.................. ............ 55

Bibliography ... '" ... '" .. , ...........,,...

Bibliography ..........................
.........
.... ...,...
.............................
... ... ... ... ... ... ... ... ...,...
..... , '" .................................
...... , '" .. , ........... , ..... , ... .. 66
MS 1265: PART
MS 1265: PART 10:2005
10:2005

Committee representation
Committee representation

The Food
The Food and
and Agricultural
Agricultural Industry
Industry Standards
Standards Committee
Committee (ISC
(ISC A) under whose
A) under whose authority
authority this
this Malaysian
Malaysian Standard
Standard was
was
developed,
developed, comprises
comprises representatives from the
representatives from following organisations:
the following organisations:

Department
Department of Agriculture
of Agriculture
Department of
Department Standards Malaysia
of Standards Malaysia
Federal Agricultural Marketing Authority
Federal Agricultural Marketing Authority
Federation of Malaysian
Federation of Malaysian Manufacturers
Manufacturers
Malaysian Agricultural Research
Malaysian Agricultural Research and
and Development
Development Institute
Institute
Malaysian Association
Malaysian of Standards
Association of Standards Users
Users
Malaysian Palm Oil Association
Malaysian Palm Oil Association
Ministry of
Ministry Agriculture and
of Agriculture Agro-based Industry
and Agro-based Industry
Ministry of Health Malaysia
Ministry of Health Malaysia
Ministry of International
Ministry of International Trade
Trade and
and Industry
Industry
Universiti Kebangsaan Malaysia
Universiti Kebangsaan Malaysia
Universiti Putra
Universiti Putra Malaysia
Malaysia

The Working
The Working Group
Group onon Food
Food Irradiation
Irradiation which
which developed
developed this
this Malaysian
Malaysian Standard
Standard consists of representatives
consists of representatives from
from the
the
following organisations:
following organisations:

Department of
Department of Fisheries
Fisheries Malaysia
Malaysia
Department of
Department of Veterinary
Veterinary Services
Services Malaysia
Malaysia
Federation of Malaysian Consumers Associations
Federation of Malaysian Consumers Associations
Malaysian Agricultural
Malaysian Agricultural Research
Research and
and Development
Development Institute
Institute
Malaysian Institute
Malaysian Institute for
for Nudear
Nuclear Technology
Technology Research
Research
Ministry of
Ministry of Health
Health Malaysia
Malaysia
SIRIM Berhad (Secretariat)
SIRIM Berhad (Secretariat)
Universiti Putra
Universiti Putra Malaysia
Malaysia

iiii
 MS 1265:
MS 1265: PART
PART 10:2005
10:2005

FOREWORD
FOREWORD

This Malaysian
This Malaysian Standard
Standard was
was developed
developed by
by the
the Working
Working Group
Group on
on Food
Food Irradiation
Irradiation under
under the
the
authority of the Food and Agricultural Industry Standards Committee.
authority of the Food and Agricultural Industry Standards Committee.

The standard
The standard was
was prepared
prepared in
in response
response toto aa need
need that
that was
was recognised
recognised by
by the
the Secretariat
Secretariat of
of the
the
Working Committee
Working Committee on on Food
Food Irradiation
Irradiation established
established by
by the
the Nuclear
Nuclear Energy
Energy Unit,
Unit, and
and
subsequently supported
subsequently supported by by various
various government
government departments
departments and
and professional
professional bodies.
bodies. This
This
standard was initially compiled by the above secretariat.
standard was initially compiled by the above secretariat.

This standard
This standard is
is developed
developed for
for processing
processing dried
dried meat and dried
meat and dried salted
salted of
of Malaysian
Malaysian origin.
origin. ItIt is
is
based on
based on the
the salient
salient features
features selected
selected from
from thethe International
International ConSUltative
Consultative Group
Group on
on Food
Food
Irradiation (ICGFI)
Irradiation (lCGFI) provisional
provisional code
code of
of good
good irradiation
irradiation practice.
practice.

MS 1265
MS 1265 consists
consists of
of the
the following
following parts,
parts, under
under the
the general
general title
title Code
Code of
of good
good irradiation
irradiation practice:
practice:

-- Part 1: General
Part 1: General

-- Part 2: Bulb
Part 2: Bulb and
and tuber
tuber crops
crops for
for sprout
sprout inhibition
inhibition

-- Part
Part 3: Fresh
Fresh fruits
fruits and
and vegetables
vegetables for
for insect
insect disinfestations
disinfestations and
and as
as quarantine
quarantine treatment
treatment

-- Part 4: Cereal
Part 4: Cereal grains
grains for
for insect
insect disinfestations
disinfestations

disinfestations
- Part 5: Dried fish and dried salted fish for insect disinfestations

-- Part 6: Bananas,
Part 6: Bananas, mangoes
mangoes and
and papayas
papayas for
for shelf-life
shelf-life extension
extension

-- Part
Part 7: Fish, frogs
7: Fish, frogs and
and shrimps
shrimps for
for the
the control
control microflora
microflora

- Part 8: Prepackaged meat and poultry for the control of pathogens

pathogens and/or to extend shelf-life

for the control

- Part 9: Spices, herbs and vegetable seasonings for control of
of pathogens
pathogens and
and microflora
microflora

-- Part 10: Dried

Part 10: Dried meat
meat and
and dried
dried salted
salted meat
meat of
of animal
animal origin
origin for
for insect
insect disinfestations,
disinfestations, control
control of
of
moulds and
moulds and reduction
reduction of
of pathogenic
pathogenic microorganisms
microorganisms

immunity from legal

Compliance with a Malaysian Standard does not of itself confer immunity legal obligations.
obligations.

iii
 PART 10:2005
MS 1265: PART 10:2005

CODE OF GOOD IRRADIATION PRACTICE -

PART 10: DRIED MEAT AND DRIED SALTED MEAT OF ANIMAL ORIGIN
FOR INSECT DISINFESTATIONS, CONTROL OF MOULDS AND
REDUCTION OF PATHOGENIC MICROORGANISMS
MICROORGANISMS

1. Scope

This Malaysian Standard describes aa code of

of good irradiation
irradiation practice
practice for
for dried
dried meat
meat and
and
dried salted meat of animal origin for the purpose of insect disinfestations, reducing
pathogenic microorganisms and controlling mould growth.

2. Normative references

The following normative references are indispensable for the application of

of this
this standard. For
For
of
dated references, only the edition cited applies. For undated references, the latest edition of
the normative references (including any amendments) applies.

MS 1265: Part 1, Code of good irradiation practice - Part 1: General

The Malaysian Food Act 1983 and Malaysian Food Regulations 1985

3. Pre-irradiation treatment

3.1 Handling

3.1.1 Applicable codes of hygienic practices and good manufacturing practice should be
pre-
followed in maintaining the initial quality of the fresh meat before processing and during pre-
irradiation handling. In brief, these measures can be stated as follows: slaughtering of only
healthy animals; appropriate cutting, trimming and de-boning (if required); and wash with
clean water. The meat should then be iced or refrigerated without delay. Storage and
handling should comply with good sanitation practices and maintained at low (melting ice)
temperature to minimise build up of bacterial contamination.

3.1.2 Food additives should be used properly and in accordance with good manufacturing
practices and the Malaysian Food Act 1983 and Malaysian Food Regulations 1985.

3.2 Salting

3.2.1 Salting of the fresh or dried meat may be prepared either by dry salting or by soaking
in saturated brine.

3.3 Smoking

Smoking of meat is a two-step process, in which the meat is dried and smoke is deposited
during the drying process, using an acceptable source of heat and smoke.

1
MS 1265: PART 10:2005

3.4 Drying

3.4.1 Drying may be done by sun drying method or by using artificial drying equipment. The
modification of traditional practices may be beneficial, and new technologies for sun drying in
tropical countries are
tropical countries are available.
available.

3.4.2 It is necessary that good handling practice procedures to be followed to avoid or

minimise contamination of
minimise contamination of the
the product in all
product in all aspects
aspects during
during the
the sun
sun drying
drying process.
process. The final
The final
moisture content of the dried meat should be less than 15 %.

3.4.3 The salt content of the dried salted meat may range from 4 % % to 20 %
% and should be
at a level appropriate to practices of the local market. The moisture content of dried salted
meat should be low in order to minimise mould growth.

3.4.4 It is recommended that good sanitation practices be employed to minimise the initial
insect population on the dried product and to prevent insect population build-up in the
processing area.

4. Packaging

4.1 Packaging should be done in an insect-proof material and if possible, prior to

irradiation. The packaging materials should also serve as moisture barrier to prevent moisture
gained by the product. Vacuum packaging is recommended only for dried salted meat, as
CO22 used to replace air in the package is to avoid rancidity. The use of an O22 absorber or
other likewise is also only suitable for dried salted meat. Vacuum packaging and exclusion of
oxygen is unsuitable for unsalted meat due to the possible risk development of botulinum
toxin.

4.2 If the irradiation is carried out in a packaged product, the conventional packaging
materials that are in contact with the product should not undergo any significant alteration of
their functional properties nor yield toxic materials which can transfer to the meat of animal
origin as a result of irradiation treatment at the doses required.

4.3 Polyethylene, polypropylene or other clear flexible materials of similar qualities may be
used. Polypropylene is more effective in preventing insect penetration than polyethylene. The
combinations of films may be used, such as polypropylene and polyethylene or polyester and
polyethylene. Polyethylene film is permeable to oxygen, therefore polypropylene or laminates
should be used in order to minimise oxidative damage.

4.4 Gunny bags with a polyethylene lining may be used in bulk packaging of dried meat
and dried salted meat, provided that the gunny bags are treated with a suitable insect
repellent.

4.5 Carton boxes with a suitable liner such as adequately thick polyethylene or an
equivalent material are acceptable for bulk packaging.

4.6 Rigid containers such as wooden, metallic or plastic boxes used with suitable liners or
covers which prevent moisture gain by the product may be used for bulk packaging. However,
containers made of wood or other cellulose material will gradually be damaged by repeated
exposure to irradiation treatment, and, in time, will become unusable.

2
 MS 1265: PART 10:2005

4.7 For retail packages, polyethylene, polypropylene or other clear flexible materials of
similar qualities may be used. However, cellophane, for instance, which which is relatively
impermeable to oxygen but not to water vapour (moisture) is not suitable to be used.

4.8 The size and shape of containers which may be used for irradiation are determineddetermined in
certain aspects of the irradiation facility. The critical aspects include the characteristics of
of the
product transport systems and of the irradiation source, as these relate to the dose
distribution obtained within the container (See Clause 5).

5. Pre-irradiation storage and transport

5.1 The normal storage and transport provided for dried meat are sufficient. Meat with
moisture levels below 15 % need not require to be refrigerated.

5.2 Storage that required after drying and before irradiation should be for as short aa time
time as
possible. Appropriate measures to minimise insect infestation should be taken.

6. Irradiation

6.1 Facility requirements and operations; process parameters and

and critical
ioniSing radiation sources employed
operational points; ionising

6.1.1 The requirements and guidance regarding certain irradiation process parameters and
1.
irradiation facilities and their operations should be referred to MS 1265: Part 1.

6.1.2 The ionising radiation which may be employed in irradiating animal food is limited to:

a) Gamma rays from the radionuclides Cobalt-60 and Caesium-137;

b) X-rays generated from machine sources operated at or below an energy level of 55 MeV
(Million Electron Volts);and

c) Electrons generated from machine sources operated at or below an energy level of 10

MeV.

6.1.3 The selection of the irradiation source to be employed in in the treatment should be
appropriately considered, for example the use of electrons has its limitations
limitations due to their poor
penetration ability.

6.1.4 It is not possible to distinguish irradiated products from non-irradiated products by

any
inspection. Therefore, it is important that, in the operation of an irradiation facility, any
appropriate means, such as physical barriers, be used for keeping the irradiated and non- non-
irradiated product separate.

33
MS 1265: PART 10:2005

6.1.5 Indicators which change colour or which otherwise undergo some easily determined
and time-stable change when exposed to radiation at the doses required are commercially
available. Such devices, common in the radiation-sterilisation industry which is used as aa
paper sticker (or equivalent) and attached to each product unit, such as a carton, could assist
the operator in identifying irradiated product.

6.1.6 It is important to keep adequate records of the operation of the irradiation facility.
suitable
Foods which have been irradiated should be identified by lot numbers or other suitable
means. Such measures which enable verification of the irradiation treatment carried out are
likely to be required by the regulatory agencies.

6.2 Amount of radiation used (absorbed dose)

6.2.1 General

6.2.1.1 The most important process parameter in irradiation treatment of food is the
amount of ionising energy absorbed by the target material. This is termed "absorbed dose".
The unit of absorbed dose is known as Gray (Gy). One Gray is equal to the absorption of one
joule per kg. The dose employed is determined by the level of the initialinitial contamination
and the purpose of the treatment.
(number of organisms), the kind of organisms, and

6.2.1.2 The irradiation procedure is controlled to deliver a prescribed dose which involves aa
number of considerations. Among which is important is the technology for measuring dose,dose,
procedures should be consulted.
given the termed "dosimetry". The manuals on dosimetry procedures consulted.
Refer to bibliography for the list of references on dosimetry procedures.

6.2.2 Dried meat

pathogen.
The most common organisms that contaminate dried meat are mould and bacterial pathogen.
bacterial pathogen should
The dose used for the control of moulds and reducing bacterial should not be less
not be less
than 2.0 kGy.

6.2.3 Dried salted meat

The most common organisms that contaminate dried salted meat are are mould
mould and
and bacterial
bacterial
bacterial pathogen should
pathogen. The dose used for control of moulds and reducing bacterial should not
not be
be
less than 2.0 kGy.

6.3 Irradiation conditions

The conditions usually practiced for irradiating materials at

at ambient
ambient temperatures
temperatures may
may be
be
be ventilated to minimise
employed. The irradiation areas should be minimise ozone
ozone build-up.
build-up.

7. Post-irradiation storage and handling

handling

7.1 Storage of dried meat

special requirements for storage of

Generally, there are no speCial of irradiated
irradiated meat
meat with
with the maximum
maximum
packaging materials.
moisture content of 15 % which is packed in suitable packaging materials. Such
Such dried
dried meat
meat
without moulding.
may be stored up three months to nine months without

4
 MS 1265: PART 10:2005

7.2 Storage of dried salted meat

The storage requirements for dried salted meat vary according to its moisture content. Only
low moisture product can be stored at ambient temperatures without moulding. Higher
moisture product (e.g. approaching 50 %) requires refrigeration.

7.3 Transport of dried meat and dried salted meat

There are no special requirements for the transport of dried meat and dried salted meat. The
integrity of the packages should be maintained in order to prevent re-infestation of insects.

8. Labelling
8.1 Foods that have been irradiated shall be labelled and labeling shall be in accordance to
the current national legislation requirements.

8.2 Labelling should not only identify the food as irradiated, but also serve to inform the
purchaser as to the purpose and benefits of the treatment.

8.3 Each package containing the food treated by ionising radiation may bear on it the
international food irradiation symbol given in MS 1265: Part 1.

9. Re-irradiation
Generally, irradiation of the same product more than once is not recommended. Where re-
irradiation is allowed to control subsequent insect infestation, the total absorbed dose should
not exceed the maximum dose permitted. MS 1265: Part 1 may be referred for provisions on
re-irradiation of certain foods.

10. Quality of irradiated dried meat and dried salted meat

The quality of dried meat and dried salted meat is not changed by the irradiation treatment for
insect disinfestations.

11. Final product specification

In terms of this standard, the associated final product specification is that both dried meat and
dried salted meat should be free of insects and insect damage. Recognition should should be given
to the possibility of product spoilage occurring in other ways as aa result of other factors, for
example, moulding or sensory changes not controlled by the irradiation treatment.

5
MS 1265: PART 10:2005

Bibliography

MS ISO ASTM 51204: 2005, Practice for dosimetry in gamma irradiation facilities for food
processing

MS ISO ASTM 51261: 2005, Guide for selection and calibration of dosimetry systems for
radiation

MS ISO ASTM 51431: 2005, Practice for dosimetry in electron and bremsstrahlung irradiation
facilities for food processing

6
Acknowledgements

Dr Muhamad Lebai Juri (Chairman) Institute for

Malaysian Institute for Nuclear
Nuclear Technology
Technology
Research
Puan Seri Azalina Mohd Ghazalli (Secretary) SIRIM Berhad
Encik Ahmad Hazizi Aziz Department of
Department of Fisheries Malaysia
Dr Maznah Ahmad Department of Veterinary Services
Services Malaysia
Malaysia
Dr Noraini Mohd Khalid Malaysian
Malaysian Agricultural Research and
Research and
Institute
Development Institute
Encik Mohd Sidek Othman Institute for
Malaysian Institute for Nuclear Technology
Technology
Research
Research
Puan Shamsinar bt Abdul Talib Ministry Malaysia
Ministry of Health Malaysia
Prof Madya Dr Russly Abdul Rahman Universiti Putra Malaysia
Printed by: SSP.
Printed by: SIRIM Bernad
SSP, SIRIM Berhad (443/2005)
(443/2005)