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Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
STANDARD published on 10.5.1998
Designation standards: ASTM F1885-98
Note: WITHDRAWN
Publication date standards: 10.5.1998
SKU: NS-51954
The number of pages: 5
Approximate weight : 15 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
bacteria, herbs, irradiation, labeling, microorganisms, molds, packaging, pathogens, processing, seasonings, spices, yeasts, ICS Number Code 67.020 (Processes in the food industry), 67.220.10 (Spices and condiments)
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. |
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2. Referenced Documents | ||||||||
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