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.
Membership Required
A valid ASTA membership is required to access this page. Please use the form below to log in with your ASTA member account.
Log in
Not a member yet? Click here to learn about joining ASTA today.
Related Resources
Microbiology of Spices
This white paper provides and overview of the microbiology of spices and includes information on pathogens of concern in spices, antimicrobial properties of spices, prevalence of bacteria in raw spices, role of microbiological testing, legal and regulatory requirements, and conclusions/additional resources on best practices for food safety.
Study Report: Salmonella Enumeration Method Comparison in Onion and Garlic
This report summarizes the results of a study to determine the performance of three Salmonella enumeration methods [Most Probable Number (MPN), Tryptic Soy Agar overlaid with Xylose Lysine Deoxycholate Agar (TSA/XLD), and RAPID' Salmonella agar by spread-plating (RAP-SAL)] based on the recovery of inoculated Salmonella on ASTA-member donated raw garlic and onion samples collected in the summer of 2024.
