1.1本指南涵盖了用于微生物控制的干香料、草药和蔬菜调味品的辐照程序。通常，这些物品的含水量为4.5%至12%，可以整件、研磨、切碎或其他精细分割形式，也可以作为混合物。混合物可能含有氯化钠和少量通常用于此类混合物的干食品材料。 1.2本指南涵盖3至30千格雷（kGy）的吸收剂量。 注1-美国法规允许最大剂量为30 kGy。 （见21CFR 179.26食品生产、加工和处理中的辐照。） 1.3本标准无意解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全和健康实践，并确定监管限制的适用性。

1.1This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have a 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. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 1-U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.