ASTM F1885 - 18

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

    Active Standard ASTM F1885 | Developed by Subcommittee: E61.05

    Book of Standards Volume: 12.02

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    Significance and Use

    4.1 The purpose of irradiation of dried spices, herbs, and vegetable seasonings is to control pathogenic bacteria, molds, and yeasts present in these commodities (2-7).

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

    Note 2: CAC/RCP 19-1979 of the Codex Alimentarius identifies the essential practices to be implemented to achieve effective radiation processing of food, in general, in a manner that maintains quality and yields food commodities that are safe and suitable for consumption.

    1. Scope

    1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have 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 gamma, electron beam, and X-radiation treatment. This guide also covers low energy electron beam treatment where only part of the product is irradiated (that is, surface treatment).

    1.3 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.) EU regulations permit a maximum dose of 10 kGy. (See Directive 1999/3/EC.)

    1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

    1.5 This document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation processing. It is intended to be read in conjunction with Practice ISO/ASTM 52628.

    1.6 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

    1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

    ICS Code

    ICS Number Code 67.220.10 (Spices and condiments)

    UNSPSC Code

    UNSPSC Code 26142000(Irradiation equipment); 50171500(Herbs and spices and extracts)

    Referencing This Standard
    Link Here
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    DOI: 10.1520/F1885-18

    Citation Format

    ASTM F1885-18, Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms, ASTM International, West Conshohocken, PA, 2018,

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