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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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.
2022 Technical Presentation: Breaking the Mold Mitigating Mycotoxins in Spices
Presented by Professor J. David Miller, Carleton University, at the ASTA 2022 Regulatory Workshop on September 12, 2022, this session explores the science of mycotoxin formation, safety, and mitigation in agricultural commodities and provide considerations for the spice supply chain.
