1、Designation:F188504(Reapproved 2010)Standard Guide forIrradiation of Dried Spices,Herbs,and VegetableSeasonings to Control Pathogens and OtherMicroorganisms1This standard is issued under the fixed designation F1885;the number immediately following the designation indicates the year oforiginal adopti
2、on or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.INTRODUCTIONThe purpose of this guide is to present information on the use of ionizing energ
3、y(radiation)intreating 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
4、regulatory control authority.It is not to be construed as a requirement for the use of irradiation,or asa rigid code of practice.While the use of irradiation involves certain essential requirements to attainthe objectives of the treatment,some parameters can be varied in optimizing the process.This
5、guide has been prepared from a code of good irradiation practice,published by theInternational Consultative Group on Food Irradiation(ICGFI)under the auspices of the Joint Food andAgriculture Organization/International Atomic Energy Agency Division of Nuclear Techniques inFood and Agriculture,which
6、serves as the Secretariat to ICGFI(1).21.Scope1.1 This guide covers procedures for irradiation of driedspices,herbs,and vegetable seasonings for microbiologicalcontrol.Generally,these items have moisture content of 4.5 to12%and are available in whole,ground,chopped,or otherfinely divided forms,or as
7、 blends.The blends may containsodium chloride and minor amounts of dry food materialsordinarily used in such blends.1.2 This guide covers absorbed doses ranging from 3 to 30kiloGray(kGy).NOTE1U.S.regulations permit a maximum dose of 30 kGy.(See21CFR 179.26 Irradiation in the Production,Processing an
8、d Handling ofFood.)1.3 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.4 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to
9、 establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards3E170 Terminology Relating to Radiation Measurements andDosimetryF1640 Guide for Selection and Use of Packaging Materialsfor Foods to Be
10、 Irradiated2.2 ISO/ASTM Standards:3ISO/ASTM 51204 Practice for Dosimetry in Gamma Irra-diation Facilities for Food ProcessingISO/ASTM 51261 Guide for the Selection and Calibrationof Dosimetry Systems for Radiation ProcessingISO/ASTM 51431 Practice for Dosimetry in Electron andX-ray(Bremsstrahlung)Ir
11、radiation Facilities for FoodProcessingISO/ASTM 51539 Guide for Use of Radiation SensitiveIndicators1This guide is under the jurisdiction of ASTM Committee E61 on RadiationProcessing and is the direct responsibility of Subcommittee E61.05 on FoodIrradiation.Current edition approved Dec.1,2010.Publis
12、hed January 2011.Originallyapproved in 1998.Last previous edition approved in 2004 as F188504.DOI:10.1520/F1885-04R10.2The boldface numbers given in parentheses refer to a list of references at theend of the text.3For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact Customer S
13、ervice at service astm.org.For Annual Book of ASTMStandardsvolume information,refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 2.3 Codex Alimentarius Commission(CAC)Recommende
14、dInternational Codes and Standards:STAN 1-1985 General Standard for the Labeling of Prepack-aged Foods4STAN 106-1983 General Standard for Irradiated Food4CAC/RCP19-1979(Rev.1)Recommended InternationalCode of Practice for the Operation of Irradiation Facilitiesfor the Treatment of Food42.4 U.S.Food a
15、nd Drug Administration,Code of FederalRegulations:5CFR Title 21,Part 110 Current Good Manufacturing Prac-tices in Manufacturing,Packaging,or Handling HumanFoodCFR Title 21,Section 179.25 General Provisions for FoodIrradiationCFR Title 21,Section 179.26 Irradiation in the Production,Processing and Ha
16、ndling of Food3.Terminology3.1 Definitions:3.1.1 Other terms used in this guide may be defined inTerminology E170.3.1.2 absorbed dosequantity of ionizing radiation im-parted per unit mass of a specified material.The SI unit ofabsorbed dose is the gray(Gy),where one Gray is equivalentto the absorption of one joule per kilogram of the specifiedmaterial(iGy=I J/kg).3.1.2.1 DiscussionA commonly used definition of ab-sorbed dose appears in Terminology E170.3.1.3 absorbed dose mappingmeasurement of ab
