Microbiology of Spices
This white paper provides and overview of the microbiology of spices and includes information on pathogens of concern in spices, antimicrobial properties of spices, prevalence of bacteria in raw spices, role of microbiological testing, legal and regulatory requirements, and conclusions/additional resources on best practices for food safety.
Membership Required
A valid ASTA membership is required to access this page. Please use the form below to log in with your ASTA member account.
Log in
Not a member yet? Click here to learn about joining ASTA today.
Related Resources
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.
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.
