Code of good irradiation practice - Part 9: Spices, herbs and vegetable seasonings for the control of pathogens, microflora and/or insect disinfestation. (Second revision)
This Malaysian Standard describes the code of good irradiation practice for dry or dried spices, edible herbs and other dry or dried vegetable products used to season food. Generally these ingredients are products of plant origin and comprise an entire plant or one or more particular parts of a plant. As covered by this standard, they are normally dried to low moisture content. Additionally, some are chopped or ground or otherwise finely divided.
