2022 Technical Presentation: Breaking the Mold Mitigating Mycotoxins in Spices
Presented by Professor J. David Miller, Carleton University, at the ASTA 2022 Regulatory Workshop on September 12, 2022, this session explores the science of mycotoxin formation, safety, and mitigation in agricultural commodities and provide considerations for the spice supply chain.
09/12/2022 at 12:00 am
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Related Resources
2020 Technical Presentation: ASTA Recording on Presence and Control of Spore-forming Bacteria
Bacillus cereus and Clostridium botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of the FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food. This presentation includes a discussion on how risks and mitigation strategies differ depending on the end use of spice, herb, and seasoning ingredients. The presentation was provided by Jim Dickson, Iowa State University, Maile Hermida, Hogan Lovells, and ASTA General Counsel.
2018 Technical Presentation: FDA's Spice Risk Profile and the Spice Industry
This presentation was provided at the 2018 Annual Meeting. The presenter, Joseph A. Levitt, presented on how FDA's Spice Risk Profile affects the Spice Industry, including a Draft Risk Profile for Spices, ASTA's comments, results of FDA retail study, and recommendations for ASTA members.
