ASTM F1885 - 18

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

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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 provi

Number of pages: 6

International relationships :

ICS: 67.020 - Processes in the food industry 67.220.10 - Spices and condiments

Item number: A002094