Literature Review of Dried Garlic and Onion Food Safety Risks, Microbial Detection, and Inactivation Methods
This literature review provides a summary of available food safety information related to dried onion and garlic in terms of relative pathogen prevalence, contamination routes, potential preventive controls, and knowledge gaps.
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Related Resources
Study Report: Salmonella Enumeration Method Comparison in Onion and Garlic
This report summarizes the results of a study to determine the performance of three Salmonella enumeration methods [Most Probable Number (MPN), Tryptic Soy Agar overlaid with Xylose Lysine Deoxycholate Agar (TSA/XLD), and RAPID' Salmonella agar by spread-plating (RAP-SAL)] based on the recovery of inoculated Salmonella on ASTA-member donated raw garlic and onion samples collected in the summer of 2024.
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.
