ASTA Clean, Safe Spices Guidance Document
ASTA's Clean, Safe Spices Guidance was updated in 2017 to add references to the Food Safety Modernization Act (FSMA) and updated information related to FDA's Reportable Food Registry. It also contains the latest information on research into the identification of surrogates for the validation of microbial reduction techniques.
01/01/2017 at 12:00 am
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Related Resources
IOSTA Good Agricultural Practices Guide
The IOSTA Good Agricultural Practices Guide was developed as a joint project by members of the International Organization of Spice Trade Associations (IOSTA). The English version was updated in May of 2020 to make minor clarifications and add additional references and resources. The guidance reflects U.S. regulations and issues specific to exporting to the U.S. and provides recommendations on how to mitigate mycotoxins, heavy metals, pesticide residues, allergens, and microbiological and environmental contamination. Versions in Vietnamese, French, and Spanish are also included and are based on an earlier 2016 version.
Study Report: Macroanalytical & Microanalytical Analysis of Parsley
In 2025, ASTA launched a collaborative study with FTS Laboratories and parsley suppliers to evaluate light filth and extraneous matter in parsley across a range of origins and grind sizes. The objective was to help inform potential cleanliness specifications for pre-processed parsley, given the absence of FDA Defect Action Levels (DALs) and existing ASTA Cleanliness Standards for this parsley. Samples were analyzed both macroscopically and microscopically for extraneous matter (ASTA Method 14.1) and light filth (AOAC Method 975.49).
