ASTM F1885-04(2010)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: F1885 − 04 (Reapproved 2010)
Standard Guide for
Irradiation of Dried Spices, Herbs, and Vegetable
Seasonings to Control Pathogens and Other
Microorganisms
This standard is issued under the fixed designation F1885; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
The purpose of this guide is to present information on the use of ionizing energy (radiation) in
treating 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.
Thisguideshouldbefollowedwhenusingirradiationtechnologywhereapprovedbyanappropriate
regulatory control authority. It is not to be construed as a requirement for the use of irradiation, or as
a rigid code of practice. While the use of irradiation involves certain essential requirements to attain
the objectives of the treatment, some parameters can be varied in optimizing the process.
This guide has been prepared from a code of good irradiation practice, published by the
InternationalConsultativeGrouponFoodIrradiation(ICGFI)undertheauspicesoftheJointFoodand
Agriculture Organization/International Atomic Energy Agency Division of Nuclear Techniques in
Food and Agriculture, which serves as the Secretariat to ICGFI (1).
1. Scope responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
1.1 This guide covers procedures for irradiation of dried
bility of regulatory limitations prior to use.
spices, herbs, and vegetable seasonings for microbiological
control. Generally, these items have moisture content of 4.5 to
2. Referenced Documents
12 % and are available in whole, ground, chopped, or other
finely divided forms, or as blends. The blends may contain
2.1 ASTM Standards
sodium chloride and minor amounts of dry food materials
E170 Terminology Relating to Radiation Measurements and
ordinarily used in such blends.
Dosimetry
1.2 This guide covers absorbed doses ranging from 3 to 30
F1640 Guide for Selection and Use of Packaging Materials
kiloGray (kGy).
for Foods to Be Irradiated
NOTE 1—U.S. regulations permit a maximum dose of 30 kGy. (See
2.2 ISO/ASTM Standards:
21CFR 179.26 Irradiation in the Production, Processing and Handling of
ISO/ASTM 51204 Practice for Dosimetry in Gamma Irra-
Food.)
diation Facilities for Food Processing
1.3 The values stated in SI units are to be regarded as
ISO/ASTM 51261 Guide for the Selection and Calibration
standard. No other units of measurement are included in this
of Dosimetry Systems for Radiation Processing
standard.
ISO/ASTM 51431 Practice for Dosimetry in Electron and
1.4 This standard does not purport to address all of the
X-ray (Bremsstrahlung) Irradiation Facilities for Food
safety concerns, if any, associated with its use. It is the
Processing
ISO/ASTM 51539 Guide for Use of Radiation Sensitive
Indicators
This guide is under the jurisdiction of ASTM Committee E61 on Radiation
Processing and is the direct responsibility of Subcommittee E61.05 on Food
Irradiation.
Current edition approved Dec. 1, 2010. Published January 2011. Originally
approved in 1998. Last previous edition approved in 2004 as F1885–04. DOI: For referenced ASTM standards, visit the ASTM website, www.astm.org, or
10.1520/F1885-04R10. contact Customer Service at service @astm.org. For Annual Book of ASTM
The boldface numbers given in parentheses refer to a list of references at the Standardsvolume information, refer to the standard’s Document Summary page on
end of the text. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1885 − 04 (2010)
2.3 Codex Alimentarius Commission (CAC) Recommended 3.1.9 transport system—the conveyor or other mechanical
International Codes and Standards: system used to move the process load through the irradiator.
STAN1-1985 GeneralStandardfortheLabelingofPrepack-
aged Foods 4. Significance and Use
STAN 106-1983 General Standard for Irradiated Food
4.1 The purpose of irradiation to decontaminate spices, as
CAC/RCP19-1979 (Rev. 1) Recommended International
referred to in this guide, is to reduce the population of
Code of Practice for the Operation of Irradiation Facilities
pathogens, other bacteria, molds, and yeasts present in the
for the Treatment of Food
products (2,3,4,5,6, 7).
2.4 U.S. Food and Drug Administration, Code of Federal
4.2 The process will also kill any insects present, at all
Regulations:
stages of development.
CFR Title 21, Part 110 Current Good Manufacturing Prac-
tices in Manufacturing, Packaging, or Handling Human
5. Pre-Irradiation Product Handling
Food
CFR Title 21, Section 179.25 General Provisions for Food
5.1 Upon receipt at the irradiation facility, inspect packages
Irradiation
and containers of spices according to relevant Good Manufac-
CFR Title 21, Section 179.26 Irradiation in the Production,
turing Practices (GMPs) to ensure that their integrity has not
Processing and Handling of Food
been compromised. See for example 21 CFR 110.
3. Terminology 5.2 Irradiation can be applied to spices as they are prepared
for processing in-line, in bulk or in commercial packages.
3.1 Definitions:
3.1.1 Other terms used in this guide may be defined in
5.3 Handling of spices in an irradiation facility should be in
Terminology E170.
accordance with relevant and current GMPs. There are no
3.1.2 absorbed dose—quantity of ionizing radiation im-
special requirements for handling of spices prior to irradiation
parted per unit mass of a specified material. The SI unit of
except for providing control measures to prevent post-
absorbed dose is the gray (Gy), where one Gray is equivalent
irradiation re-contamination in storage facilities and for assur-
to the absorption of one joule per kilogram of the specified
ing separation of irradiated and non-irradiated product.
material (iGy = I J/kg).
5.3.1 Product Separation—It may not be possible to distin-
3.1.2.1 Discussion—A commonly used definition of ab-
guishirradiatedfromnon-irradiatedproductbyinspection.Itis
sorbed dose appears in Terminology E170.
therefore important that appropriate means, such as physical
barriers, or clearly defined staging areas, be used to maintain
3.1.3 absorbed dose mapping—measurement of absorbed
dose within a process load using dosimeters placed at specified non-irradiated product separate from irradiated product.
locations to produce a one, two, or three-dimensional distribu-
tion of absorbed dose, thus rendering a map of absorbed dose 6. Packaging and Product Loading Configuration
values.
6.1 Packaging Materials.
3.1.4 dose distribution—the variation in absorbed dose
6.1.1 Packaging spices prior to irradiation is one means of
within a process load exposed to ionizing radiation.
preventing post-irradiation contamination.
3.1.5 dosimetry system—a system used for determining
6.1.2 Use packaging materials suitable to the product con-
absorbed dose, consisting of dosimeters, measurement instru-
sidering any planned processing (including irradiation) and
ments and their associated reference standards, and procedures
consistent with any regulatory requirements (see Guide
fro the system’s use.
F1640).
3.1.6 Good manufacturing practice (GMP)—procedure es-
6.2 Product Loading Configuration.
tablished and exercised throughout the production, manufac-
6.2.1 Irradiation will be facilitated if the product packages
turing processing, packing, and distribution of foods, encom-
are geometrically well defined and uniform. With certain
passing maintenance of sanitation system, quality control and
irradiation facilities, it may be necessary to limit use to
assurance, qualification of personnel and other relevant
particular package shapes and sizes based on the density of the
activities, to ensure the delivery of commercially acceptable
productandvalidationtestingatknownproductdensitiesinthe
and safe product.
irradiation facility (see ISO/ASTM 51204 and ISO/ASTM
3.1.7 process load—one or more containers of product
51431).
collectively transported through the irradiator as a whole, for
6.2.2 Thesize,shape,andloadingconfigurationofaprocess
example, a box, tote, pallet, or carrier.
load for spices to be irradiated should be determined primarily
3.1.8 spices—includes dried spices, herbs, and vegetable by considering design parameters of the irradiation facility.
seasonings.
Critical design parameters include the characteristics of prod-
uct transport systems and of the radiation source as they relate
to the dose distribution obtained within the process load. The
Available from Joint FAO/WHO Food Standards Program, Joint Office, FAO,
design parameters of the irradiation facility and product dose
Via delle Terme di Caracalla, 00100, Rome, Italy.
specifications should be taken into account in determining the
Available from the U.S. Government Printing Office, Superintendent of
Documents, Washington, DC 20402–9328. size, shape and loading configuration of a process load (7.3).
F1885 − 04 (2010)
7. Irradiation load to the acceptable quality level. Historical information on
previously processed lots may be useful for determining the
7.1 Scheduled Process—Irradiation of food should conform
appropriate dose (see Table 1.) The irradiation facility is
to a scheduled process. A scheduled process for food irradia-
responsible for delivering the specified dose range. (See
tion is a written procedure that is used to ensure that the
Practices ISO/ASTM 51204 and ISO/ASTM 51431.) The
absorbed dose range and irradiation conditions selected by the
absorbed dose range for a given spice depends on the the type
radiation processor are adequate under commercial processing
and number of microorganisms in the unprocessed spice, the
conditions to achieve the intended effect on a specific product
radiation sensitivity of the microorganisms present, and the
in a specific facility. The scheduled process should be estab-
number of non-pathogenic microorganisms considered accept-
lished by qualified persons having expert knowledge in irra-
able by the customer. See Section 9.
diation requirements specific for the food and the processor’s
irradiation facility (21 CFR 179.25).
NOTE 4—Spices contain microorganisms indigenous to the soil and to
the environment in which they are grown, and which survive the drying
7.2 Radiation Sources—The sources of ionizing radiation
process. Generally, the numbers and types of microorganisms, most
that may be employed in irradiating spices are limited to the
commonly bacteria, yeasts, and molds, vary with the particular material,
following: (see Codex STAN 106) its geographic origin, climatic conditions, harvesting, processing (for
example, cleaning, drying), storage, transportation, and packaging. The
7.2.1 Isotopic Sources—gamma rays from radionuclides
60 137 mostcommonbacteriainspicesarethespore-formerssuchasthe Bacillus
Co (1.17 and 1.33 MeV) or Cs (0.66 MeV);
Species and Clostridia. Vegetative bacteria such as salmonellae, Escheri-
7.2.2 Machine Sources—X-rays and accelerated electrons,
chia coli, and lactic acid bacteria can also be present. The most common
molds are the Penicillium species, Rhizopus and some of the Aspergillus
NOTE 2—The USA, other governments, and the Codex Alimentrius
group. While it is theoretically possible to have only yeasts and molds
Commission currently limit the use of x-rays with energies not to exceed
present in a product, generally spices contain a broad spectrum of
5 MeV and the energies of electrons not to exceed 10 MeV.
microorganisms, including bacteria as well as yeasts and molds.
NOTE 5—To achieve the minimum absorbed dose throughout the
7.3 Absorbed Dose— Food irradiation specifications from
process load, portions of the load will receive higher doses. The highest
the owner of the spice should include minimum and maximum
dose must be kept below the specified maximum absorbed dose.
absorbed dose limits (see 7.3.3): a minimum necessary to
7.3.3.1 Generally, yeasts and molds are controlled at a
ensure the intended effect and a maximum to prevent product
minimum absorbed dose ranging from 3 to 6 kGy. Vegetative
degradation. One or both of these limits may be prescribed by
bacteria are reduced or eliminated at a minimum dose ranging
regulation for a given application. See for example 21 CFR
from 4 to 7 kGy, and spore forming bacteria are reduced to
179.26. It is necessary to configure irradiation parameters to
acceptable levels at a minimum 8 to 15 kGy dose range. Table
ensure processing is carried out within these limits. Once this
1 lists suggested minimum dose ranges for selected spices and
capability is established, it is necessary to monitor and record
herbs. Microbiological analysis of untreated product should be
absorbed dose values during routine processing. (See 11.1.3.)
performed to determine the effective minimum absorbed dose.
7.3.1 Dosimetry System—Routine dosimetry is part of a
The maximum absorbed dose permitted to be used to reduce
verification process for establishing that the irradiation process
bacteria, yeasts, and molds may be specified by national
is under control. Select and calibrate a dosimetry system
regulatory authorities.
appropriate for the radiaion source being used and the range of
7.3.3.2 In general, dehydrated products show few quality
absorbed doses required (see ISO/ASTM 51261).
changes from maximum absorbed doses up to 30 kGy. There
7.3.2 Absorbed-dose Mapping—Verify that the product re-
may be some discoloration in vegetable seasonings such as
ceives the required absorbed dose by using proper dosimeter
measurement procedures, with appropriate statistical controls
A
and documentation. Place dosimeters in or on the process load
TABLE 1 Suggested Minimum Doses of Irradiation for Selected
Spices, Herbs and Vegetable Seasonings
atlocationsofmaximumandminimumabsorbeddose.Ifthose
Product Minimum Dose (kGy)
locations are not accessible, place dosimeters at reference
Allspice 4 to 8
locations that have been previously related to the maximum
Basil 6 to 12
and minimum absorbed dose locations (see ISO/ASTM 51204 Caraway 3 to 8
Cardamom 4 to 8
and ISO/ASTM 51431.)
Celery Seed 4 to 8
Cinnamon 3 to 8
NOTE 3—Radiation sensitive indicators (RSI’s), such as labels, papers,
Coriander 4 to 8
or inks that undergo a color change or become colored when exposed to
Fennel 6 to 12
irradiation in the pertinent dose range are commercially
...