Standard Guide for Irradiation of Dried Spices, Herbs, Vegetable Seasonings, and Plant Materials Used in the Production of Dietary Substances to Control Pathogens and Other Microorganisms

Importancia y uso:

4.1 The purpose of irradiation of dried plant materials used for spices, herbs, vegetable seasonings, and dietary substances is to control pathogenic bacteria, molds, and yeasts present in these commodities (2-7).

4.2 The process will also kill any insects present, at all stages of development.

Note 2: CAC/RCP 19-1979 of the Codex Alimentarius identifies the essential practices to be implemented to achieve effective radiation processing of food, in general, in a manner that maintains quality and yields food commodities that are safe and suitable for consumption.

Subcomité:

E61.05

Referida por:

F1640-21E01, E1649-22E01, E2628-20E01

Volúmen:

12.02

Número ICS:

67.220.10 (Spices and condiments)

Palabras clave:

bacteria; commodity; herbs; irradiation; labeling; microorganisms; molds; packaging; pathogens; processing; seasonings; spices; yeasts;