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ASTM F1885 PDF
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Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
| Published by | Publication Date | Number of Pages |
| ASTM | 11/01/2018 | 6 |
ASTM F1885 – Standard Guide forIrradiation of Dried Spices, Herbs, and Vegetable Seasoningsto Control Pathogens and Other Microorganisms
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.
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