ASTM F1885-18
Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

Standard No.

ASTM F1885-18

Release Date

2018

Published By

American Society for Testing and Materials (ASTM)

Latest

ASTM F1885-18

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.

ASTM F1885-18 Referenced Document

• ASTM E170 Standard Terminology Relating to Radiation Measurements and Dosimetry
• ASTM E3083 Standard Terminology Relating to Radiation Processing: Dosimetry and Applications*， 2024-04-22 Update
• ASTM F1640 Standard Guide for Packaging Materials for Foods to Be Irradiated
• 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
• ISO/ASTM 51261 Practice for calibration of routine dosimetry systems for radiation processing
• ISO/ASTM 51539 Guidance for use of radiation-sensitive indicators*， 2023-05-01 Update
• ISO/ASTM 51608 Practice for dosimetry in an 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*， 2020-06-30 Update
• ISO/ASTM 52303 Guide for absorbed-dose mapping in radiation processing facilities
• ISO/ASTM 52628 Standard practice for dosimetry in radiation processing*， 2020-04-01 Update
• ISO/ASTM 52701 Guide for performance characterization of dosimeters and dosimetry systems for use in radiation processing

ASTM F1885-18 history

• 2018 ASTM F1885-18 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• 2004 ASTM F1885-04(2010) Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• 2004 ASTM F1885-04 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
• 1998 ASTM F1885-98 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms