2018 Technical Presentation: FDA's Spice Risk Profile and the Spice Industry

This white paper provides and overview of the microbiology of spices and includes information on pathogens of concern in spices, antimicrobial properties of spices, prevalence of bacteria in raw spices, role of microbiological testing, legal and regulatory requirements, and conclusions/additional resources on best practices for food safety.

This document provides comprehensive guidance on best practices for Salmonella detection in seasoning and spices. It covers various aspects of the testing process, including sampling procedures, sample size, detection methods, confirmation methods, verifying rapid methods, pre-enrichment and selective enrichment media handling, and selection criteria for third-party labs and internal lab quality systems. The guidance also emphasizes the importance of adhering to internationally recognized standards such as ISO and AOAC and ensuring proper training and quality control measures to ensure accurate and reliable test results.