Salmonella Detection Methods and Laboratory Best Practices for Seasonings, Herbs and Spice Matrices
This document provides comprehensive guidance on best practices for Salmonella detection in seasoning and spices. It covers various aspects of the testing process, including sampling procedures, sample size, detection methods, confirmation methods, verifying rapid methods, pre-enrichment and selective enrichment media handling, and selection criteria for third-party labs and internal lab quality systems. The guidance also emphasizes the importance of adhering to internationally recognized standards such as ISO and AOAC and ensuring proper training and quality control measures to ensure accurate and reliable test results.
01/27/2021 at 5:15 am
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Related Resources
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botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of the FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food.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.
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.
