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

Standard No.

ASTM F1885-04(2010)

Release Date

2004

Published By

American Society for Testing and Materials (ASTM)

Status

Be replaced

Replace By

ASTM F1885-18

Latest

ASTM F1885-18

Scope

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.

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 absorbed doses ranging from 3 to 30 kiloGray (kGy).

Note 18212;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 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.4 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.

ASTM F1885-04(2010) Referenced Document

• ASTM E1261 
• ASTM E1539 
• ASTM E170 Standard Terminology Relating to Radiation Measurements and Dosimetry
• ASTM F1640 Standard Guide for Packaging Materials for Foods to Be Irradiated
• ISO/ASTM 51204 Practice for dosimetry in gamma irradiation facilities for food processing
• ISO/ASTM 51431 Practice for dosimetry in electron beam and X-ray (bremsstrahlung) irradiation facilities for food processing

ASTM F1885-04(2010) 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