Guidance on Science-Based Groupings to Optimize Validation of Spice Process Controls

Microbiology of Spices is a four-part series that is now available for companies to supplement employee training on Salmonella and other pathogens. Participants in the original live series recommend it for your employees in purchasing, product development, and processing to gain a better understanding of why spices can be contaminated with pathogens such as Salmonella, the challenges of testing, mitigation strategies, and the importance of verification and validation. The series features Dr. James Dickson of Iowa State University, who provides scientific information to those without a science background. All employees in the spice industry have a role in food safety. This series will ensure a better understanding of the importance of strategies to ensure clean, safe spice. Part IV – Microbiological Analysis of Spices The final 45-minute session will focus on the role of testing in microbiological control. Participants will learn about key tests and when to use them and gain an understanding of sampling protocols. This session will also provide an explanation of variations in standard methodology and provide a perspective on microbiological specifications in other countries.

This presentation was provided at the 2011 Annual Meeting in April. The presenter, Tim Birmingham, presented the Almond Industry Pasteurization program, timeline, and initiatives.