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botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of the FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food.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.

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.