Evaluation of Antimicrobial Properties on the Surrogate Organism Enterococcus faecium for Validation of Spice Processing Controls
This document, revised in January 2022, is an evaluation of Enterococcus faecium as a potential surrogate for validation of spice processing controls and provides data demonstrating the relative inhibition of the proposed surrogate (Enterococcus faecium) and a group of non-typhoidal Salmonella enterica.
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
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.
Microbial Safety in Spices
This document is a white paper on Microbial Safety in Spices. It includes information on the microbiological profile of spices, microbial safety, food safety programs and treatment options, as well as the role of microbiological testing, including sample collection and preparation, sampling plans.
