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ASTM F1885-98

Заменен
Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms — 5 стр.
Область применения

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.

ICS
67.220.10 Spices and condiments / Пряности и приправы
67.020 Processes. Including food hygiene and food safety / Процессы в пищевой промышленности. Включая гигиену пищевых продуктов
Сборник ASTM
12.02 Nuclear (II), Solar, and Geothermal Energy; Radiation Processing / Ядерная энергия (II), Солнечная, и Геотермическая Энергия; Радиационная обработка
Тематика
Nuclear Technology