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
2018 Regulatory Workshop: Heightening Awareness of WGS
This presentation was provided at the 2018 Regulatory Workshop. The presenter, Jennifer McEntire, presented on Whole Genome Sequencing and its relevance to food safety, including the root of concern in the industry.
2020 Technical Presentation: ASTA Recording on Presence and Control of Spore-forming Bacteria
Bacillus cereus and Clostridium botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of the FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food. This presentation includes a discussion on how risks and mitigation strategies differ depending on the end use of spice, herb, and seasoning ingredients. The presentation was provided by Jim Dickson, Iowa State University, Maile Hermida, Hogan Lovells, and ASTA General Counsel.
