Microbiology of Spices is a four-part series that is 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 I/II – Intro to Microbiology of Spices is two 45-minute sessions designed to give the non-microbiologists in your company an overview of FDA’s concerns, a broad understanding of potential points of contamination, key concepts in microbiology and how problems can be controlled or reduced. These sessions will also feature the basics of testing, the role testing plays in risk management, and the importance of process validation and verification, all with an eye toward complying with the new Food Safety Modernization Act (FSMA).

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.