2023 Technical Presentation: Emerging Strategies for Implementing Preventive Controls to Improve the Safety of Spices
This presentation was provided at the April 2023 Symposium in San Diego. This symposium, titled The State of Science on Traditional and Emerging Food Safety Treatment Methods, addressed the risk of Salmonella in spices and validated controls for emerging treatment methods that are available. Dr. Jennifer Acuff from the University of Arkansas presented the state of science on emerging strategies to implement preventive controls and improve the safety of spices.
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Related Resources
ESA White Paper on ETO/ECH Residues in Culinary Herbs and Spices.
This European Spice Association's (ESA's) White Paper provides information on ETO/ECH Residues in Culinary Herbs and Spices. It includes background, information on Ethylene Oxide (ETO) treatment, Ethylene, Ethylene Oxide production, cross contamination, and a conclusion.
Webinar: Understanding EPA’s Interim Registration Review Decision on Ethylene Oxide: Implications for Spice Treatment
This important webinar featured Caleb Carr and Julie Javier with U.S. Environmental Protection Agency (EPA), who provided an overview of the EPA’s Interim Registration Review Decision for Ethylene Oxide. The session covered key elements of the decision, its practical implications for spice processors, and the next steps for the registration review of Ethylene Oxide.
