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Description of ASTM-F1885 2018ASTM F1885-18Active Standard: Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other MicroorganismsASTM F1885Scope 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. Keywords bacteria; commodity; herbs; irradiation; labeling; microorganisms; molds; packaging; pathogens; processing; seasonings; spices; yeasts; ICS Code ICS Number Code 67.220.10 (Spices and condiments) DOI: 10.1520/F1885-18 The following editions for this book are also available...This book also exists in the following packages...Subscription InformationMADCAD.com ASTM Standards subscriptions are annual and access is unlimited concurrency based (number of people that can access the subscription at any given time) from single office location. For pricing on multiple office location ASTM Standards Subscriptions, please contact us at info@madcad.com or +1 800.798.9296.
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About ASTMASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide. |
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