ASTM F1885-98
Historical Standard: ASTM F1885-98 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
SUPERSEDED (see Active link, below)
ASTM F1885
1. Scope
1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a moisture content of 4.5 to 12% and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.
1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy).
Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.)
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
Codex Alimentarius Commission (CAC) Recommended International Codes and Standards
CAC/RCP19-1979 (Rev. 1) Recommended International Code of Practice for the Operation of Irradiation Facilities for the Treatment of FoodU.S. Food and Drug Administration, Code of Federal Regulations
CFRTitle21,Section17 Irradiation in the Production, Processing and Handling of FoodISO/ASTM Standards
ISO/ASTM51539 Guide for Use of Radiation Sensitive Indicators
Keywords
bacteria; herbs; irradiation; labeling; microorganisms; molds; packaging; pathogens; processing; seasonings; spices; yeasts; Bacteria/bacterial control; Contamination--food; Dried spices/herbs/vegetable seasonings; Food irradiation; Herbs; Microorganisms; Molds; Pathogens; Seasonings; Spices; Spoilage;
ICS Code
ICS Number Code 67.020 (Processes in the food industry); 67.220.10 (Spices and condiments)
DOI: 10.1520/F1885-98
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