2023 Technical Presentation: Steam Pasteurization of Herbs and 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. This presentation from Will Conway of McCormick and Company includes an overview of the steam pasteurization treatment 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.
Literature Review on Ethylene Oxide Residues on Untreated Spices
The following literature review was compiled by Exponent to investigate the possible mechanisms by which ethylene oxide (ETO) could be present in herbs and spices which were not directly treated with ETO.
