Microbiology of Spices is a four-part series that is now available for companies to supplement employee training on Salmonella and other pathogens. Participants in the original live series recommend it for your employees in purchasing, product development, and processing to gain a better understanding of why spices can be contaminated with pathogens such as Salmonella, the challenges of testing, mitigation strategies, and the importance of verification and validation. The series features Dr. James Dickson of Iowa State University, who provides scientific information to those without a science background. All employees in the spice industry have a role in food safety. This series will ensure a better understanding of the importance of strategies to ensure clean, safe spice. Part III – Interventions to Control Microorganisms in Spices is a 45-minute session that will provide an overview of existing microbial reduction technologies, including the advantages and disadvantages of each. Participants will also learn the expectations that FDA has for process validation and look at key issues in the supply chain, including critical control points.

The Validation of Microbial Reduction Processes for Spices white paper provides information on validating microbial reduction techniques. It includes an executive summary (the 6 phases of validation), introduction, approaches to validation, validation processes, and information on validation protocols and studies.