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
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.
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.
