This presentation was provided at the 2014 ASTA Annual Meeting. ILSI North America presented its technical and project committees, including its committee on food microbiology and ASTA collaboration on Salmonella and 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.