2014 Technical Presentation: ASTA Webinar Series on Validation of Microbial Reduction Processes IV - Microbiological Analysis of Spices
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 IV – Microbiological Analysis of Spices The final 45-minute session will focus on the role of testing in microbiological control. Participants will learn about key tests and when to use them and gain an understanding of sampling protocols. This session will also provide an explanation of variations in standard methodology and provide a perspective on microbiological specifications in other countries.
Membership Required
A valid ASTA membership is required to access this page. Please use the form below to log in with your ASTA member account.
Log in
Not a member yet? Click here to learn about joining ASTA today.
Related Resources
Guidance on Science-Based Groupings to Optimize Validation of Spice Process Controls
This document, revised in May 2022, provides guidance on science-based groupings to optimize the validation of spice process controls. It includes considerations for validation, considerations for process validations based on groupings, examples of validations of spice groupings, etc.
2017 Technical Presentation: ILSI North America Sponsored Research on Salmonella in Spices
This presentation was provided at the 2017 Annual Meeting. The presenter, ILSI, presented their sponsored research on mitigation of salmonella in spices.