ASTM F1885-18

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

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.
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.

General Information

• Status: Published
• Publication Date: 31-Oct-2018
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: E61 - Radiation Processing
• Drafting Committee: E61.05 - Food Irradiation

Relations

• Replaces: ASTM F1885-04(2010) - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• Effective Date: 01-Nov-2018
• Refers: ASTM E3083-17 - Standard Terminology Relating to Radiation Processing: Dosimetry and Applications
• Effective Date: 01-Oct-2017
• Refers: ASTM E170-17 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Jun-2017
• Refers: ASTM E170-16a - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Oct-2016
• Refers: ASTM E170-16 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 15-Feb-2016
• Refers: ASTM E170-15a - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Sep-2015
• Refers: ASTM E170-15 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 15-Mar-2015
• Refers: ASTM E170-14a - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 15-Oct-2014
• Refers: ASTM E170-14 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Sep-2014
• Refers: ASTM E170-10 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Jun-2010
• Refers: ASTM E170-09a - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 15-Aug-2009
• Refers: ASTM E170-09 - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 15-Jun-2009
• Refers: ASTM F1640-09 - Standard Guide for Packaging Materials for Foods to Be Irradiated
• Effective Date: 01-Feb-2009
• Refers: ASTM E170-08d - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Nov-2008
• Refers: ASTM E170-08c - Standard Terminology Relating to Radiation Measurements and Dosimetry
• Effective Date: 01-Jun-2008

Overview

ASTM F1885-18 is an internationally recognized standard guide developed by ASTM International for the irradiation of dried spices, herbs, and vegetable seasonings. The standard aims to control, reduce, or eliminate pathogenic bacteria, molds, yeasts, and insect contamination in these food commodities by applying ionizing radiation. This guide covers a range of irradiation methods, including gamma rays, electron beams, X-rays, as well as surface-treatment approaches, and is applicable to a wide array of dried products-whether whole, ground, blended, or processed with additional ingredients.

This standard is essential to food safety, quality assurance, and regulatory compliance for food processors, suppliers, and manufacturers working with dried spices and seasonings. It provides guidance on handling procedures prior to, during, and after irradiation, packaging considerations, dose mapping, dosimetry, documentation, and labeling, as well as key safety and regulatory requirements.

Key Topics

• Purpose and Benefits of Irradiation

  • Controls and reduces populations of pathogens (bacteria, molds, yeasts)
  • Kills insects at all lifecycle stages
  • Helps maintain safety and extends shelf life of food products

• Irradiation Methods

  • Gamma irradiation
  • Electron beam (e-beam) treatment
  • X-ray irradiation
  • Surface treatment using low-energy electron beams

• Covered Products

  • Dried spices, herbs, and vegetable seasonings
  • Whole, ground, chopped, or blended products with 4.5–12% moisture

• Regulatory Compliance

  • U.S.: Max dose 30 kGy (21 CFR 179.26)
  • EU: Max dose 10 kGy (Directive 1999/3/EC)

• Dosimetry and Dose Mapping

  • Ensuring correct absorbed dose throughout the product
  • Dosimetry systems for traceability and quality control

• Good Manufacturing Practices (GMP)

  • Hygiene and separation of irradiated and non-irradiated product
  • Appropriate facilities for pre- and post-irradiation handling

Applications

The ASTM F1885-18 standard is widely used in the food industry for:

• Food Safety: By effectively reducing or eliminating pathogenic microorganisms and insects, irradiation safeguards consumer health and helps comply with food safety regulations.
• Quality Assurance: Maintains the sensory and nutritional qualities of dried spices and herbs, with minimal impact on color and volatile components under recommended dose limits.
• Global Trade: Supports compliance with international food safety standards, thereby facilitating export and import of treated spices, herbs, and seasonings.
• Product Labeling: Provides clear requirements for labeling irradiated foods, supporting consumer choice and regulatory transparency (including the use of the “Radura” symbol and relevant statements).

Irradiation enables producers to offer microbiologically safer spices and herbs, preserving product integrity and extending shelf life while meeting increasingly stringent safety standards worldwide.

Related Standards

Several other standards are referenced or complement ASTM F1885-18, including:

• ISO/ASTM 51204, 51431, 51608, 51649, 51702, 51818, 52303, 52628: Practices and guides for radiation dosimetry and facility qualification
• ASTM F1640: Guide for selection and use of packaging materials for irradiated foods
• Codex Alimentarius (CAC/RCP 19-1979, STAN 106-1983): International food irradiation practice and labeling
• ISO 14470: Requirements for validation and routine control of irradiation processes

Practical Value

Adopting ASTM F1885-18 ensures that irradiation of dried spices, herbs, and seasonings is both effective and compliant, offering:

• Enhanced food safety and reduced product spoilage
• Support for regulatory and quality audits
• Improved global market access
• Consumer confidence through transparent labeling

Keywords: ASTM F1885-18, spice irradiation, food safety, dried herbs, dosimetry, pathogen control, electron beam, gamma irradiation, food processing standards, packaging, labeling, global food trade.

Standards Content (Sample)

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.
Designation: F1885 − 18
Standard Guide for
Irradiation of Dried Spices, Herbs, and Vegetable
Seasonings to Control Pathogens and Other
Microorganisms
This standard is issued under the fixed designation F1885; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
The purpose of this guide is to present information on the use of ionizing radiation in treating dried
spices, herbs, and vegetable seasonings to control pathogens and spoilage microorganisms. Informa-
tion on handling these commodities before and after irradiation is also provided.
Thisguideshouldbefollowedwhenusingirradiationtechnologywhereapprovedbyanappropriate
regulatory authority. It is not to be construed as a requirement for the use of irradiation, or as a rigid
code of practice. While the use of irradiation involves certain essential requirements to attain the
objectives of the treatment, some parameters can be varied in optimizing the process.
This guide has been prepared from a code of good irradiation practice, published by the
InternationalConsultativeGrouponFoodIrradiation(ICGFI)undertheauspicesoftheJointFoodand
Agriculture Organization/International Atomic Energy Agency Division of Nuclear Techniques in
Food and Agriculture, which serves as the Secretariat to ICGFI (1).
1. Scope 1.4 The values stated in SI units are to be regarded as
standard. No other units of measurement are included in this
1.1 This guide covers procedures for irradiation of dried
standard.
spices, herbs, and vegetable seasonings for microbiological
1.5 This document is one of a set of standards that provides
control. Generally, these items have moisture content of 4.5 to
recommendations for properly implementing and utilizing
12 % and are available in whole, ground, chopped, or other
radiation processing. It is intended to be read in conjunction
finely divided forms, or as blends. The blends may contain
with Practice ISO/ASTM 52628.
sodium chloride and minor amounts of dry food materials
ordinarily used in such blends. 1.6 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
1.2 This guide covers gamma, electron beam, and
responsibility of the user of this standard to establish appro-
X-radiation treatment. This guide also covers low energy
priate safety, health, and environmental practices and deter-
electron beam treatment where only part of the product is
mine the applicability of regulatory limitations prior to use.
irradiated (that is, surface treatment).
1.7 This international standard was developed in accor-
1.3 This guide covers absorbed doses ranging from 3 to 30 dance with internationally recognized principles on standard-
kilogray (kGy). ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
NOTE 1—U.S. regulations permit a maximum dose of 30 kGy. (See
mendations issued by the World Trade Organization Technical
21CFR 179.26.) EU regulations permit a maximum dose of 10 kGy. (See
Barriers to Trade (TBT) Committee.
Directive 1999/3/EC.)
2. Referenced Documents
2.1 ASTM Standards:
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
E170 Terminology Relating to Radiation Measurements and
Processing and is the direct responsibility of Subcommittee E61.05 on Food
Dosimetry
Irradiation.
Current edition approved Nov. 1, 2018. Published December 2018. Originally
approved in 1998. Last previous edition approved in 2010 as F1885– 04 (2010). For referenced ASTM standards, visit the ASTM website, www.astm.org, or
DOI: 10.1520/F1885-18. contact Customer Service at service @astm.org. For Annual Book of ASTM
The boldface numbers given in parentheses refer to a list of references at the Standards volume information, refer to the standard’s Document Summary page on
end of the text. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1885 − 18
E3083 Terminology Relating to Radiation Processing: Do- 2.5 ISO Standard:
simetry and Applications ISO 14470-2011 Food Irradiation — Requirements for the
F1640 Guide for Selection and Use of Contact Materials for Development, Validation and Routine Control of the
Foods to Be Irradiated Process of Irradiation using Ionizing Radiation for the
Treatment of Food
2.2 ISO/ASTM Standards:
ISO/ASTM 51261 Practice for Calibration of Routine Do-
2.6 The European Parliament and the Council of the Euro-
simetry Systems for Radiation Processing
pean Union:
ISO/ASTM 51539 Guide for Use of Radiation Sensitive
Directive 1999/3/EC Implementing – EU List of Irradiated
Indicators
Food and Food Ingredients
ISO/ASTM 51608 Practice for Dosimetry in an X-Ray
(Bremsstrahlung) Facility for Radiation Processing at
3. Terminology
Energies between 50 keV and 7.5 MeV
3.1 Definitions:
ISO/ASTM 51649 Practice for Dosimetry in an Electron
3.1.1 Other terms used in this guide may be defined in
Beam Facility for Radiation Processing at Energies Be-
Terminology E170 and Terminology E3083.
tween 300 keV and 25 MeV
3.1.2 absorbed dose, n—quotient of dε¯ by dm, where dε¯ is
ISO/ASTM 51702 Practice for Dosimetry in a Gamma
the mean energy imparted by ionizing radiation to matter of
Facility for Radiation Processing
mass dm, thus
ISO/ASTM 51818 Practice for Dosimetry in an Electron
Beam Facility for Radiation Processing at Energies Be-
D 5 dε¯⁄dm
tween 80 and 300 keV 3.1.2.1 Discussion—TheSIunitofabsorbeddoseisthegray
ISO/ASTM 52303 Guide for Absorbed-Dose Mapping in
(Gy), where one gray is equivalent to the absorption of one
Radiation Processing Facilities joule per kilogram of the specified material (1 Gy=1J/ kg).
ISO/ASTM 52628 Practice for Dosimetry in Radiation Pro-
3.1.3 absorbed dose mapping, n—measurement of absorbed
cessing
dose within an irradiated product to produce a one-, two-, or
ISO/ASTM 52701 Guide for Performance Characterization
three-dimensionaldistributionofabsorbeddose,thusrendering
of Dosimeters and Dosimetry Systems for Use in Radia-
a map of absorbed dose values.
tion Processing
3.1.4 dose distribution, n—variation in absorbed dose
2.3 Codex Alimentarius Commission (CAC) Recommended
within a process load exposed to ionizing radiation.
International Codes and Standards:
3.1.5 dosimetry system, n—interrelated elements used for
CAC/GL21-1997 Rev. 2013, Principles and Guidelines for
measuring absorbed dose, consisting of dosimeters, measure-
the Establishment and Application of Microbiological
ment instruments and their associated reference standards, and
Criteria related to Food
procedures for the system’s use.
CAC/MISC 5-1993 Amd. 2003, Glossary of Terms and
3.1.6 Good Manufacturing Practice, GMP, n—procedure
Definitions (Veterinary Drug Residues in Food)
CAC/RCP 1-1969 Rev. 2003, Recommended International established and exercised throughout the production, manufac-
turing processing, packing, and distribution of foods, encom-
Code of Practice—General Principles of Food Hygiene
CAC/RCP 19-1979 Rev. 2003, Recommended International passing maintenance of sanitation system, quality control and
assurance, qualification of personnel and other relevant
Code of Practice for the Radiation Processing of Food
CX/STAN 1-1985 Rev. 2010, General Standard for the activities, to ensure the delivery of commercially acceptable
and safe product.
Labeling of Prepackaged Foods
CX/STAN 106-1983 Rev. 2003, General Standard for Irra-
3.1.7 process load, n—volume of material with a specified
diated Food
product loading configuration irradiated as a single entity.
2.4 U.S. Food and Drug Administration, Code of Federal
3.1.8 spices, n—dried spices, herbs, and vegetable season-
Regulations:
ings.
CFR Title 21, Part 110 Current Good Manufacturing Prac-
3.1.9 transport system, n—conveyor or other mechanical
tices in Manufacturing, Packaging, or Handling Human
system used to move the process load through the irradiator.
Food
CFR Title 21, Section 179.25 General Provisions for Food
4. Significance and Use
Irradiation
CFR Title 21, Section 179.26 Irradiation in the Production, 4.1 The purpose of irradiation of dried spices, herbs, and
vegetable seasonings is to control pathogenic bacteria, molds,
Processing and Handling of Food
and yeasts present in these commodities (2-7).
Available from International Organization for Standardization (ISO), ISO
Available from the Joint FAO/WHO Food Standards Programme, Joint Office, Central Secretariat, BIBC II, Chemin de Blandonnet 8, CP 401, 1214 Vernier,
FAO, Via delle Terme di Caracalla, 00100, Rome, Italy. Geneva, Switzerland, http://www.iso.org.
5 7
Available from the U.S. Government Printing Office, Superintendent of Available from the Publications Office of the European Union, 2, rue Mercier,
Documents, Washington, DC 20402–9328. 2985 Luxembourg, Luxembourg, https://publications.europa.eu/en/home.
F1885 − 18
4.2 The process will also kill any insects present, at all 7.1.1 Installation qualification, operational qualification,
stages of development. performance qualification and process control should be per-
NOTE 2—CAC/RCP 19-1979 of the Codex Alimentarius identifies the
formed following the requirements of Practices ISO/ASTM
essential practices to be implemented to achieve effective radiation
51702, ISO/ASTM 51608, ISO/ASTM 51649,or ISO/ASTM
processing of food, in general, in a manner that maintains quality and
51818.
yields food commodities that are safe and suitable for consumption.
7.2 Radiation Sources—The sources of ionizing radiation
5. Pre-Irradiation Product Handling that may be employed in irradiating these commodities are
limited to the following (see CX/STAN 106-1983):
5.1 Upon receipt at the irradiation facility, inspect packages
7.2.1 Isotopic Sources—Gamma rays from radionuclides
and containers of the commodities according to relevant Good
60 137
Co (1.17 and 1.33 MeV) or Cs (0.66 MeV) (see Practice
Manufacturing Practices (GMPs) to ensure that their integrity
ISO/ASTM 51702);
has not been compromised. See for example 21 CFR 110.
7.2.2 Machine Sources—X-rays and accelerated electrons,
5.2 Radiation can be applied to these commodities in bulk,
(see Practices ISO/ASTM 51608, ISO/ASTM 51649, and
in-line prior to packaging, or in commercial packages.
ISO/ASTM 51818).
5.3 Handling of the commodities in an irradiation facility
NOTE 3—The Codex Alimentarius Commission, as well as regulations
should be in accordance with relevant and current GMPs.
in some countries, currently limits the maximum electron and X-ray
There are no special requirements for handling of the com-
energies for the purpose of food irradiation (CX/STAN 106-1983).
modities prior to irradiation except for providing control
7.3 Absorbed Dose—Irradiation specifications from the pro-
measures to prevent post-irradiation re-contamination in stor-
cessor of the commodities should include minimum and
age facilities and for assuring separation of irradiated and
maximum absorbed dose limits and the volume of interest
non-irradiated product.
where these limits should be regarded (see 7.3.3): the lowest
5.3.1 Product Separation—It may not be possible to distin-
dose necessary to ensure the intended effect (for example,
guishirradiatedfromnon-irradiatedproductbyinspection.Itis
microbial load reduction, pathogen inactivation), and a highest
therefore important that appropriate means, such as physical
dose that does not negatively affect the product quality to
barriers, or clearly defined areas, be used to maintain non-
prevent product degradation. One or both of these limits may
irradiated product separate from irradiated product.
be prescribed by government authorities for a given applica-
tion. See for example 21 CFR 179.26. It is necessary to
6. Packaging and Product Loading Configuration
configure irradiation parameters to ensure processing is carried
out within these limits in the volume of interest. Once this
6.1 Packaging:
capability is established, it is necessary to monitor and record
6.1.1 Packaging commodities prior to irradiation is one
absorbed dose values during routine processing. (See 11.1.3.)
means of preventing post-irradiation contamination.
6.1.2 Use packaging materials suitable to the product con-
NOTE 4—The minimum dose absorbed by a certain part of product
sidering any planned processing (including irradiation) and
volume might be zero for some applications where a targeted location of
product needs to be treated. The volume of interest might be a thin
consistent with any regulatory requirements (see Guide
external layer of the product if it has been demonstrated that microorgan-
F1640).
ism control is satisfactory.
6.2 Product Loading Configuration:
7.3.1 Dosimetry—Dosimetry is a major component of a
6.2.1 Thesize,shape,andloadingconfigurationofaprocess
total quality assurance program for adherence to good manu-
load for the commodities to be irradiated should be determined
facturing practices used in radiation processing of food. CX/
primarily by considering design parameters of the irradiation
STAN106-1983andCAC/RCP1-1969stronglyemphasizethe
facility (see Practices ISO/ASTM 51608, ISO/ASTM 51649,
role of dosimetry for ensuring that irradiation is properly
ISO/ASTM51702,andISO/ASTM51818).Criticalirradiation
performed, since dosimetry is part of a verification process for
parameters include the characteristics of product transport
establishing that the irradiation process is under control.
systems and of the radiation source as they relate to the dose
7.3.2 Dosimetry System—Dosimetry used in the
distributionobtainedwithintheprocessload.Theseparameters
development, validation, and routine control of the irradiation
and product dose specifications should be taken into account in
process shall have measurement traceability to national or
determining the size, shape, and loading configuration of a
international standards and shall have a known level of
process load (7.3).
uncertainty. The selected dosimetry system should be appro-
priate for the radiation source being used, the range of
7. Irradiation
absorbed doses required, and the environmental conditions
7.1 Standard Operating Procedures (SOPs)—Standard op- (e.g., product temperature, irradiation temperature) expected
erating procedures for food irradiation are documented proce- during irradiation (see Guide ISO/ASTM 51261, Practice
ISO/ASTM 52628, and Practice ISO/ASTM 52701) (8).
dures that are used to ensure that the technologically estab-
lished dose range and irradiation conditions selected by the 7.3.3 Absorbed-dose Mapping—Prior to performing routine
radiation processor are achievable in a specific facility. The irradiation, it is necessary to characterize the dose distribution
procedures should be established by qualified persons having in the volume of product being irradiated through absorbed
knowledge in irradiation requirements specific to the food and dose mapping. Dosimeters placed throughout t
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1885 − 04 (Reapproved 2010) F1885 − 18
Standard Guide for
Irradiation of Dried Spices, Herbs, and Vegetable
Seasonings to Control Pathogens and Other
Microorganisms
This standard is issued under the fixed designation F1885; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
The purpose of this guide is to present information on the use of ionizing energy (radiation)
radiation in treating dried spices, herbs, and vegetable seasonings to reducecontrol pathogens and
spoilage microorganisms. Information on handling these commodities before and after irradiation is
also provided.
This guide should be followed when using irradiation technology where approved by an appropriate
regulatory control authority. It is not to be construed as a requirement for the use of irradiation, or as
a rigid code of practice. While the use of irradiation involves certain essential requirements to attain
the objectives of the treatment, some parameters can be varied in optimizing the process.
This guide has been prepared from a code of good irradiation practice, published by the
International Consultative Group on Food Irradiation (ICGFI) under the auspices of the Joint Food and
Agriculture Organization/International Atomic Energy Agency Division of Nuclear Techniques in
Food and Agriculture, which serves as the Secretariat to ICGFI (1).
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 kiloGraykilogray (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.)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 safety, health, and healthenvironmental 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.
This guide is under the jurisdiction of ASTM Committee E61 on Radiation Processing and is the direct responsibility of Subcommittee E61.05 on Food Irradiation.
Current edition approved Dec. 1, 2010Nov. 1, 2018. Published January 2011December 2018. Originally approved in 1998. Last previous edition approved in 20042010
as F1885–04. DOI: 10.1520/F1885-04R10.– 04 (2010). DOI: 10.1520/F1885-18.
The boldface numbers given in parentheses refer to a list of references at the end of the text.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1885 − 18
2. Referenced Documents
2.1 ASTM StandardsStandards:
E170 Terminology Relating to Radiation Measurements and Dosimetry
E3083 Terminology Relating to Radiation Processing: Dosimetry and Applications
F1640 Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
2.2 ISO/ASTM Standards:
ISO/ASTM 51204 Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing
ISO/ASTM 51261 Guide for the Selection and Practice for Calibration of Routine Dosimetry Systems for Radiation Processing
ISO/ASTM 51539 Guide for Use of Radiation Sensitive Indicators
ISO/ASTM 5143151608 Practice for Dosimetry in Electron and X-ray (Bremsstrahlung) Irradiation Facilities for Food
Processingan X-Ray (Bremsstrahlung) Facility for Radiation Processing at Energies between 50 keV and 7.5 MeV
ISO/ASTM 51649 Practice for Dosimetry in an Electron Beam Facility for Radiation Processing at Energies Between 300 keV
and 25 MeV
ISO/ASTM 51702 Practice for Dosimetry in a Gamma Facility for Radiation Processing
ISO/ASTM 51818 Practice for Dosimetry in an Electron Beam Facility for Radiation Processing at Energies Between 80 and
300 keV
ISO/ASTM 52303 Guide for Absorbed-Dose Mapping in Radiation Processing Facilities
ISO/ASTM 52628 Practice for Dosimetry in Radiation Processing
ISO/ASTM 5153952701 Guide for Use of Radiation Sensitive IndicatorsPerformance Characterization of Dosimeters and
Dosimetry Systems for Use in Radiation Processing
2.3 Codex Alimentarius Commission (CAC) Recommended International Codes and Standards:
CAC/GL21-1997 Rev. 2013, Principles and Guidelines for the Establishment and Application of Microbiological Criteria related
to Food
CAC/MISC 5-1993 Amd. 2003, Glossary of Terms and Definitions (Veterinary Drug Residues in Food)
CAC/RCP 1-1969 Rev. 2003, Recommended International Code of Practice—General Principles of Food Hygiene
CAC/RCP 19-1979 Rev. 2003, Recommended International Code of Practice for the Radiation Processing of Food
STANCX/STAN 1-1985 Rev. 2010, General Standard for the Labeling of Prepackaged Foods
STANCX/STAN 106-1983 Rev. 2003, General Standard for Irradiated Food
CAC/RCP19-1979 (Rev. 1) Recommended International Code of Practice for the Operation of Irradiation Facilities for the
Treatment of Food
2.4 U.S. Food and Drug Administration, Code of Federal Regulations:
CFR Title 21, Part 110 Current Good Manufacturing Practices in Manufacturing, Packaging, or Handling Human Food
CFR Title 21, Section 179.25 General Provisions for Food Irradiation
CFR Title 21, Section 179.26 Irradiation in the Production, Processing and Handling of Food
2.5 ISO Standard:
ISO 14470-2011 Food Irradiation — Requirements for the Development, Validation and Routine Control of the Process of
Irradiation using Ionizing Radiation for the Treatment of Food
2.6 The European Parliament and the Council of the European Union:
Directive 1999/3/EC Implementing – EU List of Irradiated Food and Food Ingredients
3. Terminology
3.1 Definitions:
3.1.1 Other terms used in this guide may be defined in Terminology E170 and Terminology E3083.
3.1.2 absorbed dose—dose, n—quantityquotient of ionizingdε¯ radiation impartedby dm, per unitwhere dε¯ mass of a specified
material. The SI unit of absorbed dose is the gray (Gy), where one Gray is equivalent to the absorption of one jouleis the mean
energy imparted by ionizing radiation to matter of mass dm, per thus
D 5 dε¯⁄dm
kilogram of the specified material (iGy = I J/kg).
3.1.2.1 Discussion—
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact Customer Service at service @astm.org. For Annual Book of ASTM Standards volume
information, refer to the standard’s Document Summary page on the ASTM website.
Available from the Joint FAO/WHO Food Standards Program,Programme, Joint Office, FAO, Via delle Terme di Caracalla, 00100, Rome, Italy.
Available from the U.S. Government Printing Office, Superintendent of Documents, Washington, DC 20402–9328.
Available from International Organization for Standardization (ISO), ISO Central Secretariat, BIBC II, Chemin de Blandonnet 8, CP 401, 1214 Vernier, Geneva,
Switzerland, http://www.iso.org.
Available from the Publications Office of the European Union, 2, rue Mercier, 2985 Luxembourg, Luxembourg, https://publications.europa.eu/en/home.
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A commonly used definition The SI unit of absorbed dose appears in Terminologyis the gray E170.(Gy), where one gray is
equivalent to the absorption of one joule per kilogram of the specified material (1 Gy = 1 J / kg).
3.1.3 absorbed dose mapping—mapping, n—measurement of absorbed dose within a process load using dosimeters placed at
specified locations an irradiated product to produce a one, two,one-, two-, or three-dimensional distribution of absorbed dose, thus
rendering a map of absorbed dose values.
3.1.4 dose distribution—distribution, n—the variation in absorbed dose within a process load exposed to ionizing radiation.
3.1.5 dosimetry system—system, n—a systeminterrelated elements used for determiningmeasuring absorbed dose, consisting of
dosimeters, measurement instruments and their associated reference standards, and procedures frofor the system’s use.
3.1.6 Good manufacturing practice (GMP)—Manufacturing Practice, GMP, n—procedure established and exercised throughout
the production, manufacturing processing, packing, and distribution of foods, encompassing maintenance of sanitation system,
quality control and assurance, qualification of personnel and other relevant activities, to ensure the delivery of commercially
acceptable and safe product.
3.1.7 process load—load, n—one or more containers of product collectively transported through the irradiator as a whole, for
example, a box, tote, pallet, or carrier.volume of material with a specified product loading configuration irradiated as a single entity.
3.1.8 spices—spices, n—includes dried spices, herbs, and vegetable seasonings.
3.1.9 transport system—system, n—the conveyor or other mechanical system used to move the process load through the
irradiator.
4. Significance and Use
4.1 The purpose of irradiation to decontaminate spices, as referred to in this guide, is to reduce the population of pathogens,
other of dried spices, herbs, and vegetable seasonings is to control pathogenic bacteria, molds, and yeasts present in the
productsthese commodities (22-7,3,4,5,6, 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.
5. Pre-Irradiation Product Handling
5.1 Upon receipt at the irradiation facility, inspect packages and containers of spices the commodities according to relevant
Good Manufacturing Practices (GMPs) to ensure that their integrity has not been compromised. See for example 21 CFR 110.
5.2 IrradiationRadiation can be applied to spices as they are prepared for processing in-line, in bulk these commodities in bulk,
in-line prior to packaging, or in commercial packages.
5.3 Handling of spices the commodities in an irradiation facility should be in accordance with relevant and current GMPs. There
are no special requirements for handling of spices the commodities prior to irradiation except for providing control measures to
prevent post-irradiation re-contamination in storage facilities and for assuring separation of irradiated and non-irradiated product.
5.3.1 Product Separation—It may not be possible to distinguish irradiated from non-irradiated product by inspection. It is
therefore important that appropriate means, such as physical barriers, or clearly defined staging areas, be used to maintain
non-irradiated product separate from irradiated product.
6. Packaging and Product Loading Configuration
6.1 Packaging Packaging:Materials.
6.1.1 Packaging spicescommodities prior to irradiation is one means of preventing post-irradiation contamination.
6.1.2 Use packaging materials suitable to the product considering any planned processing (including irradiation) and consistent
with any regulatory requirements (see Guide F1640).
6.2 Product Loading Configuration.Configuration:
6.2.1 Irradiation will be facilitated if the product packages are geometrically well defined and uniform. With certain irradiation
facilities, it may be necessary to limit use to particular package shapes and sizes based on the density of the product and validation
testing at known product densities in the irradiation facility (see ISO/ASTM 51204 and ISO/ASTM 51431).
6.2.1 The size, shape, and loading configuration of a process load for spices the commodities to be irradiated should be
determined primarily by considering design parameters of the irradiation facility. facility (see Practices ISO/ASTM 51608,
ISO/ASTM 51649, ISO/ASTM 51702, and ISO/ASTM 51818). Critical designirradiation parameters include the characteristics of
product transport systems and of the radiation source as they relate to the dose distribution obtained within the process load. The
design parameters of the irradiation facility These parameters and product dose specifications should be taken into account in
determining the size, shape, and loading configuration of a process load (7.3).
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7. Irradiation
7.1 Scheduled Process—Standard Operating Procedures (SOPs)—Irradiation of food should conform to a scheduled process.
A scheduled process Standard operating procedures for food irradiation is a written procedure that isare documented procedures
that are used to ensure that the absorbed technologically established dose range and irradiation conditions selected by the radiation
processor are adequate under commercial processing conditions to achieve the intended effect on a specific product achievable in
a specific facility. The scheduled process procedures should be established by qualified persons having expert knowledge in
irradiation requirements specific forto the food and the processor’s irradiation facility (21 CFR 179.25).
7.1.1 Installation qualification, operational qualification, performance qualification and process control should be performed
following the requirements of Practices ISO/ASTM 51702, ISO/ASTM 51608, ISO/ASTM 51649, or ISO/ASTM 51818.
7.2 Radiation Sources—The sources of ionizing radiation that may be employed in irradiating spices these commodities are
limited to the following: (see Codex STAN 106) following (see CX/STAN 106-1983):
60 137
7.2.1 Isotopic Sources—gammaGamma rays from radionuclides Co (1.17 and 1.33 MeV) or Cs (0.66 MeV);MeV) (see
Practice ISO/ASTM 51702);
7.2.2 Machine Sources—X-rays and accelerated electrons, (see Practices ISO/ASTM 51608, ISO/ASTM 51649, and
ISO/ASTM 51818).
NOTE 3—The USA, other governments, and the Codex Alimentrius Commission currently limit the use of x-rays with energies not to exceed 5 MeV
and the energies of electrons not to exceed 10 MeV.Codex Alimentarius Commission, as well as regulations in some countries, currently limits the
maximum electron and X-ray energies for the purpose of food irradiation (CX/STAN 106-1983).
7.3 Absorbed Dose— Food irradiation Irradiation specifications from the ownerprocessor of the spicecommodities should
include minimum and maximum absorbed dose limits and the volume of interest where these limits should be regarded (see 7.3.3):
a minimum the lowest dose necessary to ensure the intended effect and a maximum (for example, microbial load reduction,
pathogen inactivation), and a highest dose that does not negatively affect the product quality to prevent product degradation. One
or both of these limits may be prescribed by regulation government authorities for a given application. See for example 21 CFR
179.26. It is necessary to configure irradiation parameters to ensure processing is carried out within these limits. limits in the
volume of interest. Once this capability is established, it is necessary to monitor and record absorbed dose values during routine
processing. (See 11.1.3.)
NOTE 4—The minimum dose absorbed by a certain part of product volume might be zero for some applications where a targeted location of product
needs to be treated. The volume of interest might be a thin external layer of the product if it has been demonstrated that microorganism control is
satisfactory.
7.3.1 Dosimetry—Dosimetry is a major component of a total quality assurance program for adherence to good manufacturing
practices used in radiation processing of food. CX/STAN 106-1983 and CAC/RCP 1-1969 strongly emphasize the role of
dosimetry for ensuring that irradiation is properly performed, since dosimetry is part of a verification process for establishing that
the irradiation process is under control.
7.3.2 Dosimetry System—Routine dosimetry is part of a verification process for establishing that Dosimetry used in the
development, validation, and ro
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