Designation:F1885−04(Reapproved2010)StandardGuideforIrradiationofDriedSpices,Herbs,andVegetableSeasoningstoControlPathogensandOtherMicroorganisms1ThisstandardisissuedunderthefixeddesignationF1885;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.INTRODUCTIONThepurposeofthisguideistopresentinformationontheuseofionizingenergy(radiation)intreatingdriedspices,herbs,andvegetableseasoningstoreducepathogensandspoilagemicroorgan-isms.Informationonhandlingthesecommoditiesbeforeandafterirradiationisalsoprovided.Thisguideshouldbefollowedwhenusingirradiationtechnologywhereapprovedbyanappropriateregulatorycontrolauthority.Itisnottobeconstruedasarequirementfortheuseofirradiation,orasarigidcodeofpractice.Whiletheuseofirradiationinvolvescertainessentialrequirementstoattaintheobjectivesofthetreatment,someparameterscanbevariedinoptimizingtheprocess.Thisguidehasbeenpreparedfromacodeofgoodirradiationpractice,publishedbytheInternationalConsultativeGrouponFoodIrradiation(ICGFI)undertheauspicesoftheJointFoodandAgricultureOrganization/InternationalAtomicEnergyAgencyDivisionofNuclearTechniquesinFoodandAgriculture,whichservesastheSecretariattoICGFI(1).21.Scope1.1Thisguidecoversproceduresforirradiationofdriedspices,herbs,andvegetableseasoningsformicrobiologicalcontrol.Generally,theseitemshavemoisturecontentof4.5to12%andareavailableinwhole,ground,chopped,orotherfinelydividedforms,orasblends.Theblendsmaycontainsodiumchlorideandminoramountsofdryfoodmaterialsordinarilyusedinsuchblends.1.2Thisguidecoversabsorbeddosesrangingfrom3to30kiloGray(kGy).NOTE1—U.S.regulationspermitamaximumdoseof30kGy.(See21CFR179.26IrradiationintheProduction,ProcessingandHandlingofFood.)1.3ThevaluesstatedinSIunitsaretoberegardedasstandard.Nootherunitsofmeasurementareincludedinthisstandard.1.4Thisstandarddoesnotpurp...
