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.
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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botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of the FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food.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.
Microbial Safety in Spices
This document is a white paper on Microbial Safety in Spices. It includes information on the microbiological profile of spices, microbial safety, food safety programs and treatment options, as well as the role of microbiological testing, including sample collection and preparation, sampling plans.
