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.
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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.
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.
