Designation:F1885−18StandardGuideforIrradiationofDriedSpices,Herbs,andVegetableSeasoningstoControlPathogensandOtherMicroorganisms1ThisstandardisissuedunderthefixeddesignationF1885;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.INTRODUCTIONThepurposeofthisguideistopresentinformationontheuseofionizingradiationintreatingdriedspices,herbs,andvegetableseasoningstocontrolpathogensandspoilagemicroorganisms.Informa-tiononhandlingthesecommoditiesbeforeandafterirradiationisalsoprovided.Thisguideshouldbefollowedwhenusingirradiationtechnologywhereapprovedbyanappropriateregulatoryauthority.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.1.2Thisguidecoversgamma,electronbeam,andX-radiationtreatment.Thisguidealsocoverslowenergyelectronbeamtreatmentwhereonlypartoftheproductisirradiated(thatis,surfacetreatment).1.3Thisguidecoversabsorbeddosesrangingfrom3to30kilogray(kGy).NOTE1—U.S.regulationspermitamaximumdoseof30kGy.(See21CFR179.26.)EUregulationspermitamaximumdoseof10kGy.(S...
