GB/T 18526.7-2001
Code of good irradiation practice for chilled packaged pork cuts (To control pathogens and/or extend shelf-life) (English Version)
- Standard No.
- GB/T 18526.7-2001
- Language
- Chinese, Available in English version
- Release Date
- 2001
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2005-01
- Latest
- GB/T 18526.7-2001
- Scope
- This standard specifies the irradiation process and requirements for chilled and packaged cut pork. This standard applies to irradiated and cooled packaged cut pork for the purpose of killing pathogenic microorganisms and parasites and prolonging the shelf life. Other chilled packaged livestock and poultry meat can be implemented by reference. This standard does not apply to processed meats such as sausages, smoked (cured) meats, dried or canned meats.
GB/T 18526.7-2001 history
- 2001 GB/T 18526.7-2001 Code of good irradiation practice for chilled packaged pork cuts (To control pathogens and/or extend shelf-life)
GB/T 18526.7-2001 -All Parts
GB/T 18526.1-2001 Code of good irradiation practice for the control microflora in tea extract powder
GB/T 18526.2-2001 Code of good irradiation practice for the control of microorganism in pollen
GB/T 18526.3-2001 Code of good irradiation practice for control of pathogens and other microflora in dehydrated vegetables
GB/T 18526.4-2001 Code of good irradiation practice for the control of pathogens and other microflora in spice and seasoning
GB/T 18526.5-2001 Code of good irradiation practice for cooked meat of livestock and poultry(To control microflora and/or extend shelf-life)
GB/T 18526.6-2001 Code of good irradiation practice for control of micr of ora in pickled meat products with distillers grain
GB/T 18526.7-2001 Code of good irradiation practice for chilled packaged pork cuts (To control pathogens and/or extend shelf-life)