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ASTM F1885-04

Historical Revision

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

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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.


The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens, other bacteria, molds, and yeasts present in the products (2,3,4,5,6, 7).

The process will also kill any insects present, at all stages of development.

SDO ASTM: ASTM International
Document Number F1885
Publication Date Jan. 1, 2004
Language en - English
Page Count 5
Revision Level 04
Supercedes
Committee E61.05
Publish Date Document Id Type View
Nov. 1, 2018 F1885-18 Revision
Jan. 1, 2004 F1885-04 Revision
May 10, 1998 F1885-98 Revision
Dec. 1, 2010 F1885-04R10 Reaffirmation