ASTM F1885

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.

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

E1261 Guide for the Selection and Calibration of Dosimetry Systems for Radiation Processing
E1539 Guide for Use of Radiation Sensitive Indicators
E170 Terminology Relating to Radiation Measurements and Dosimetry
F1640 Guide for Packaging Materials for Foods to be Irradiated
ISO/ASTM 51204 Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing
ISO/ASTM 51431 Practice for Dosimetry in Electron and X-ray (Bremsstrahlung) Irradiation Facilities for Food Processing
CAC/RCP19-1979 (Rev. 1) Recommended International Code of Practice for the Operation of Irradiation Facilities for the Treatment of Food
CFR Title 21, Part 110 Current Good Manufacturing Practices in Manufacturing, Packaging, or Handling Human Food
CFR Title 21, Section 179.25 General Provisions for Food Irradiation
CFR Title 21, Section 179.26 Irradiation in the Production, Processing and Handling of Food
STAN 1-1985 General Standard for the Labeling of Prepackaged Foods
STAN 106-1983 General Standard for Irradiated Food

Index Terms

bacteria; herbs; irradiation; labeling; microorganisms; molds; packaging; pathogens; processing; seasonings; spices; yeasts; ICS Number Code 67.020; 67.220.10

Citing ASTM Standards

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