FAQs for ASTA on the Potential Risks Related to Listeria Monocytogenes in Spices
FAQs for ASTA on the Potential Risks Related to Listeria Monocytogenes in Spices provide information for ASTA members on issues related to the potential risks related to Listeria Monocytogenes in spices. It includes frequently asked questions on hazard analysis, environmental monitoring, and relevant references/resources.
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Related Resources
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.
2014 Technical Presentation: Defining Validation Protocols for Pathogen, ILSI North America
This presentation was provided at the 2014 ASTA Annual Meeting. ILSI North America presented its technical and project committees, including its committee on food microbiology and ASTA collaboration on Salmonella and food safety.
