ASTM F1885-18
(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
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
Relations
Buy Standard
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
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 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
2
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
3
2.1 ASTM Standards:
1
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
3
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
2
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
1
---------------------- Page: 1 ----------------------
F1885 − 18
6
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
3
Treatment of Food
2.2 ISO/ASTM
...
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
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)
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
2
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.
1
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.
2
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
1
---------------------- Page: 1 ----------------------
F1885 − 18
2. Referenced Documents
3
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
3
2.2 ISO/ASTM Standards:
ISO/ASTM 51204 Practice for Dosimetry in Gamma Irradiation Facilities for
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.