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ASTM-F1885:2004 Edition

ASTM-F1885:2004 Edition

$40.63

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

Published By Publication Date Number of Pages
ASTM 2004 5
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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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
2 Terminology
Significance and Use
Pre-Irradiation Product Handling
Packaging and Product Loading Configuration
Irradiation
3 TABLE 1
4 Post-Irradiation Handling and Storage
Criteria for Assessing Irradiation Efficacy
Labeling
Documentation
Keywords
FIG. 1
5 REFERENCES

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