ASTM F1885-04

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

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.
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.

General Information

• Status: Historical
• Publication Date: 31-Dec-2003
• ICS: 67.020 - Processes in the food industry
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: E61 - Radiation Processing
• Drafting Committee: E61.05 - Food Irradiation

Relations

• Replaces: ASTM F1885-98 - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• Effective Date: 01-Jan-2004
• Replaced By: ASTM F1885-04(2010) - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• Effective Date: 01-Dec-2010
• Referred By: ASTM F1640-21 - Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
• Effective Date: 01-Jan-2004
• Referred By: ASTM ISO/ASTM51649-15 - Standard Practice for Dosimetry in an Electron Beam Facility for Radiation Processing at Energies Between 300 keV and 25 MeV
• Effective Date: 01-Jan-2004
• Referred By: ASTM ISO/ASTM52628-20 - Standard Practice for Dosimetry in Radiation Processing
• Effective Date: 01-Jan-2004

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation:F1885–04
Standard Guide for
Irradiation of Dried Spices, Herbs, and Vegetable
Seasonings to Control Pathogens and Other
1
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) in
treating dried spices, herbs, and vegetable seasonings to reduce pathogens and spoilage microorgan-
isms. Information on handling these commodities before and after irradiation is also provided.
Thisguideshouldbefollowedwhenusingirradiationtechnologywhereapprovedbyanappropriate
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
InternationalConsultativeGrouponFoodIrradiation(ICGFI)undertheauspicesoftheJointFoodand
Agriculture Organization/International Atomic Energy Agency Division of Nuclear Techniques in
2
Food and Agriculture, which serves as the Secretariat to ICGFI (1).
1. Scope 2. Referenced Documents
3
1.1 This guide covers procedures for irradiation of dried 2.1 ISO/ASTM Standards
spices, herbs, and vegetable seasonings for microbiological E170 TerminologyRelatingtoRadiationMeasurementsand
control. Generally, these items have moisture content of 4.5 to Dosimetry
12 % and are available in whole, ground, chopped, or other ISO/ASTM 51204 Practice for Dosimetry in Gamma Irra-
finely divided forms, or as blends. The blends may contain diation Facilities for Food Processing
sodium chloride and minor amounts of dry food materials E1261 GuidefortheSelectionandCalibrationofDosimetry
ordinarily used in such blends. Systems for Radiation Processing
1.2 This guide covers absorbed doses ranging from 3 to 30 ISO/ASTM 51431 Practice for Dosimetry in Electron and
kiloGray (kGy). X-ray (Bremsstrahlung) Irradiation Facilities for Food
Processing
NOTE 1—U.S. regulations permit a maximum dose of 30 kGy. (See
E1539 Guide for Use of Radiation Sensitive Indicators
21CFR 179.26 Irradiation in the Production, Processing and Handling of
F1640 Guide for Packaging Materials for Foods to be
Food.)
Irradiated
1.3 This standard does not purport to address all of the
2.2 Codex Alimentarius Commission (CAC) Recommended
safety concerns, if any, associated with its use. It is the
International Codes and Standards:
responsibility of the user of this standard to establish appro-
STAN 1-1985 General Standard for the Labeling of Pre-
priate safety and health practices and determine the applica-
4
packaged Foods
bility of regulatory limitations prior to use.
4
STAN 106-1983 General Standard for Irradiated Food
CAC/RCP19-1979 (Rev. 1) Recommended International
1
This guide is under the jurisdiction of ASTM Committee E10 on Nuclear
Technology and Applications and is the direct responsibility of Subcommittee
3
E10.01 on Radiation Processing: Dosimetry and Applications. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Jan. 1, 2004. Published February 2004. Originally contact Customer Service at service @astm.org. For Annual Book of ASTM
approved in 1998. Last previous edition approved in 1998 as F1885–98. DOI: Standardsvolume information, refer to the standard’s Document Summary page on
10.1520/F1885-04. the ASTM website.
2 4
The boldface numbers given in parentheses refer to a list of references at the Available from Joint FAO/WHO Food Standards Program, Joint Office, FAO,
end of the text. Via delle Terme di Caracalla, 00100, Rome, Italy.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1885–04
Code of Practice for the Operation of Irradiation Facilities 5. Pre-Irradiation Product Handling
4
for the Treatment of Food
5.1 Upon receipt at the irradiation facility, inspect packages
2.3 U.S. Food and Drug Administration, Code of Federal
and containers of spices according to relevant Good Manufac-
5
Regulations:
turing Practices (GMPs) to ensure that their integrity has not
CFR Title 21, Part 110 Current Good Manufacturing Prac-
been compromised. See for example 21 CFR 110.
tices in Manufacturing, Packaging, or Handling Human
5.2 Irradiation ca
...