ASTM F1885-98
(Guide)Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
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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Standards Content (Sample)
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Designation: F 1885 – 98
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 F 1885; 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 (e) 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.
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, nor
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 E 170 Terminology Relating to Radiation Measurements
and Dosimetry
1.1 This guide covers procedures for irradiation of dried
E 1204 Practice for Dosimetry in Gamma Irradiation Facili-
spices, herbs, and vegetable seasonings for microbiological
ties for Food Processing
control. Generally, these items have a moisture content of 4.5
E 1261 Guide for the Selection and Calibration of Dosim-
to 12 % and are available in whole, ground, chopped, or other
etry Systems for Radiation Processing
finely divided forms, or as blends. The blends may contain
E 1431 Practice for Dosimetry in Electron and Bremsstrahl-
sodium chloride and minor amounts of dry food materials
ung Irradiation Facilities for Food Processing
ordinarily used in such blends.
E 1539 Guide for Use of Radiation Sensitive Indicators
1.2 This guide covers absorbed doses ranging from 3 to 30
F 1640 Guide for Packaging Materials for Foods to be
kiloGray (kGy).
Irradiated
NOTE 1—U.S. regulations permit a maximum dose of 30 kGy. (See
2.2 Codex Alimentarius Commission (CAC) Recommended
21CFR 179.26 Irradiation in the Production, Processing and Handling of
International Codes and Standards:
Food.)
STAN 1-1985 General Standard for the Labeling of Pre-
1.3 This standard does not purport to address all of the
packaged Foods
safety concerns, if any, associated with its use. It is the
STAN 106-1983 General Standard for Irradiated Food
responsibility of the user of this standard to establish appro-
CAC/RCP19-1979 (Rev. 1) Recommended International
priate safety and health practices and determine the applica-
Code of Practice for the Operation of Irradiation Facilities
bility of regulatory limitations prior to use. 5
for the Treatment of Food
2.3 U.S. Food and Drug Administration, Code of Federal
2. Referenced Documents
Regulations:
2.1 ASTM Standards:
1 3
This guide is under the jurisdiction of ASTM Committee E-10 on Nuclear Annual Book of ASTM Standards, Vol 12.02.
Technology and Applications and is the direct responsibility of Subcommittee Annual Book of ASTM Standards, Vol 15.09
E10.06 on Food Irradiation Processing and Packaging. Available from Joint FAO/WHO Food Standards Program, Joint Office, FAO,
Current edition approved May 10, 1998. Published December 1998. Via delle Terme di Caracalla, 00100, Rome, Italy.
2 6
The boldface numbers given in parentheses refer to a list of references at the Available from the U.S. Government Printing Office, Superintendent of
end of the text. Documents, Washington, DC 20402–9328.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1885
CFR Title 21, Part 110 Current Good Manufacturing Prac- 6.1.1 Use packaging materials suitable to the product con-
tices in Manufacturing, Packaging, or Handling Human sidering any planned processing (including irradiation) and
Food consistent with any regulatory requirements (see Guide
CFR Title 21, Section 179.25 General Provisions for Food F 1640).
Irradiation 6.1.2 Irradiation will be facilitated if the product packages
CFR Title 21, Section 179.26 Irradiation in the Production, are geometrically well defined and uniform. With certain
Processing and Handling of Food irradiation facilities, it may be necessary to limit use to
particular package shapes and sizes based on the density of the
3. Terminology
product and validation testing at known product densities in the
3.1 Definitions—Other terms used in this guide may be
irradiation facility (see Practices E 1204 and E 1431).
defined in Terminology E 170. 6.2 The size, shape, and loading configuration of a process
3.1.1 absorbed dose—the quantity of energy from ionizing
load for spices to be irradiated should be determined primarily
radiation imparted to a unit mass of a specified material (food). by considering design parameters of the irradiation facility.
The special name of the unit for absorbed dose is the gray (Gy).
Critical design parameters include the characteristics of prod-
One Gy is equal to one joule of absorbed energy per kilogram.
uct transport systems and of the radiation source as they relate
Formerly, the unit of absorbed dose was the rad (1 rad = 0.01 to the dose distribution obtained within the process load.
Gy).
Minimum and maximum dose limits may also affect the size,
3.1.1.1 Discussion—A commonly used definition of ab- shape, or product loading configuration of the process load (see
sorbed dose appears in Terminology E 170.
7.3).
3.1.2 dose distribution—the variation in absorbed dose
7. Irradiation
within a process load exposed to ionizing radiation.
7.1 Scheduled Process—Irradiation of food should conform
3.1.3 process load—one or more containers of product
to a scheduled process. A scheduled process for food irradia-
collectively transported through the irradiator as a whole, for
tion is a written procedure that is used to ensure that the
example, a box, tote, pallet, or carrier.
absorbed dose range and irradiation conditions selected by the
3.1.4 spices—includes dried spices, herbs, and vegetable
radiation processor are adequate under commercial processing
seasonings.
conditions to achieve the intended effect on a specific product
3.1.5 transport system—the conveyor or other mechanical
in a specific facility. The scheduled process should be estab-
system used to move the process load through the irradiator.
lished by qualified persons having expert knowledge in irra-
4. Significance and Use
diation requirements specific for the food and the processor’s
irradiation facility (21 CFR 179.25).
4.1 The purpose of irradiation to decontaminate spices, as
7.2 Radiation Sources—The sources of ionizing radiation
referred to in this guide, is to reduce the population of
that may be employed in irradiating spices are limited to the
pathogens, other bacteria, molds, and yeasts present in the
following: (see CAC STAN 106-1983)
products (2,3,4,5,6).
4.2 The process will also kill any insects present, at all 7.2.1 Gamma rays from radionuclides cobalt-60 ( Co) or
cesium-137 ( Cs),
stages of development.
7.2.2 X-rays (bremsstrahlung) generated from machine
5. Pre-Irradiation Product Handling
sources at or below an energy of 5 MeV, and
5.1 Upon receipt at the irradiation facility, inspect packages 7.2.3 Electrons generated from machine sources at or below
and containers of spices according to relevant Good Manufac- an energy of 10 MeV.
turing Practices (GMPs) to ensure that their integrity has not 7.3 Absorbed Dose— Food irradiation specifications from
been compromised. See for example 21 CFR 110. the owner of the spice should include minimum and maximum
5.2 Irradiation can be applied to spices as they are prepared absorbed dose limits (see 7.3.2): a minimum necessary to
for processing in-line, in bulk or in commercial packages. ensure the intended effect and a maximum to prevent product
5.3 Handling of spices in an irradiation facility should be in degradation. One or both of these limits may be prescribed by
accordance with relevant and current GMPs. There are no regulation for a given application. See for example 21 CFR
179.26. It is necessary to configure irradiation parameters to
special requirements for handling of spices prior to irradiation
except for providing control measures to prevent post- ensure processing is carried out within these limits. Once this
capability is established, it is necessary to monitor and record
irradiation re-contamination in storage facilities and for assur-
ing separation of irradiated and non-irradiated product. absorbed dose values during routine processing. (See 11.1.3.)
7.3.1 Routine dosimetry is part of a verification process for
5.3.1 Product Separation—It may not be possible to distin-
guish irradiated from non-irradiated product by inspection. It is establishing that the irradiation process is under control.
7.3.1.1 Select a dosimetry system appropriate to the radia-
therefore important that appropriate means, such as physical
barriers, or clearly defined staging areas, be used to maintain tion source being used and the range of absorbed doses
required (see Guide E 1261).
non-irradiated product separate from irradiated product.
7.3.1.2 Verify that the product receives the required ab-
6. Packaging
sorbed dose by using proper dosimetric measurement proce-
6.1 Packaging spices prior to irradiation is one means of dures, with appropriate statistical controls and documentation.
preventing post-irradiation contamination. Place dosimeters in or on the process load at locations of
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1885
microorganisms, including bacteria as well as yeasts and molds.
maximum and minimum absorbed dose. If those locations are
NOTE 4—To achieve the minimum absorbed dose throughout the
not accessible, place dosimeters at reference locations that
process load, portions of the load will receive higher doses. The highest
have been previously related to the maximum and minimum
dose must be kept below the specified maximum absorbed dose.
absorbed dose locations (see Practices E 1204 and E 1431.)
7.3.2.1 Generally, yeasts and molds are controlled at a
NOTE 2—Radiation sensitive indicators (RSI’s), such as labels, papers,
minimum absorbed dose ranging from 3 to 6 kGy. Vegetative
or inks that undergo a color change or become colored when exposed to
bacteria are reduced or eliminated at a minimum dose ranging
irradiation in the pertinent dose range are commercially available. The
from 4 to 7 kGy, and spore forming bacteria are reduced to
purpose of these indicators is to determine visually whether or not a
acceptable levels at a minimum 8 to 15 kGy dose range. Table
product has been irradiated, rather than to measure the absorbed dose
received by the product. These indicators are not dosimeters and must not
1 lists suggested minimum dose ranges for selected spices and
be used as a substitute for proper dosimetry (see Guide E 1539.)
herbs. Microbiological analysis of untreated product should be
performed to determine the effective minimum absorbed dose.
7.3.2 Absorbed Dose Required to Accomplish Specific
The maximum absorbed dose permitted to be used to reduce
Effect—The minimum absorbed dose that has been shown to
bacteria, yeasts, and molds may be specified by national
achieve the intended objective of the treatment should be used.
regulatory authorities.
Each lot of spices may differ in microbial load from all other
7.3.2.2 In general, dehydrated products show few quality
lots. The owner of the spice is responsible for specifying for
changes from maximum absorbed doses up to 30 kGy. There
each lot the absorbed dose required to reduce the microbial
may be some discoloration in vegetable seasonings such as
load to the acceptable quality level. Historical information on
onion powder and minor losses of volatiles for some other
previously processed lots may be useful for determining the
spices. These products are very stable under a wide range of
appropriate dose (see Table 1.) The irradiation facility is
radiation doses.
responsible for delivering the specified dose range. (See
7.3.2.3 Absorbed doses effective for control of microorgan-
Practices E 1204 and E 1431.) The absorbed dose range for a
isms are greater than those needed for insects. Therefore, the
given spice depends on the density of the spice, the type and
irradiation of spices for reduction of microorganisms also kills
number of microorganisms in the unprocessed spice, the
any insects present, at all stages of development.
radiation sensitivity of the microorganisms present, and the
7.4 Re-Irradiation— Spices irradiated in accordance with
residual number of non-pathogenic microorganisms considered
this guide shall not be re-irradiated.
acceptable by the customer. See Section 9.
7.4.1 Spices are not considered as having been re-irradiated
NOTE 3—Spices contain microorganisms indigenous to the soil and to
when: the spice is prepared from materials that have been
the environment in which they are grown, and which survive the drying
irradiated at low dose levels, for example, about 1 kGy, for
process. Generally, the numbers and types of microorganisms, most
another technological purpose, for example, onion and garlic
commonly bacteria, yeasts, and molds, vary with the particular material,
for sprout inhibition; the food, containing less than 5 % of
its geographic origin, climatic conditions, harvesting, processing (for
example, cleaning, drying), storage, transportation, and packaging. The
irradiated spice, is irradiated, or when the full dose of ionizing
most common bacteria in spices are the spore-formers such as the Bacillus
radiation required to achieve the desired effect is applied to the
species and clostridia. Vegetative bacteria such as salmonellae, Escheri-
spice in more than one installment as part of processing for a
chia col
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