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ASTM F1885-18
Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other MicroorganismsMore info
1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have 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.
| Author | ASTM |
|---|---|
| Editor | ASTM |
| Document type | Standard |
| Format | File |
| ICS | 67.220.10 : Spices and condiments |
| Number of pages | 6 |
| Replace | ASTM F1885-04(2010) |
| Set | ASTMVOL1202 |
| Year | 2018 |
| Document history | ASTM F1885-04(2010) |
| Country | USA |
| Keyword | ASTM 1885;ASTM F1885;ASTM F1885;10.1520/F1885-18 |