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Significance and 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.
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 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 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.4 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 StandardsCAC/RCP19-1979 (Rev. 1) Recommended International Code of Practice for the Operation of Irradiation Facilities for the Treatment of Food
U.S. Food and Drug Administration, Code of Federal RegulationsCFR Title 21, Section 179.26 Irradiation in the Production, Processing and Handling of Food
ICS Number Code 67.220.10 (Spices and condiments)
UNSPSC Code 26142000(Irradiation equipment); 50171500(Herbs and spices and extracts)
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ASTM F1885-04(2010), Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms, ASTM International, West Conshohocken, PA, 2010, www.astm.orgBack to Top