Validation of Microbial Reduction Processes for Spices
The Validation of Microbial Reduction Processes for Spices white paper provides information on validating microbial reduction techniques. It includes an executive summary (the 6 phases of validation), introduction, approaches to validation, validation processes, and information on validation protocols and studies.
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Related Resources
Guidance on Science-Based Groupings to Optimize Validation of Spice Process Controls
This document, revised in May 2022, provides guidance on science-based groupings to optimize the validation of spice process controls. It includes considerations for validation, considerations for process validations based on groupings, examples of validations of spice groupings, etc.
2017 Technical Presentation: ILSI North America Sponsored Research on Salmonella in Spices
This presentation was provided at the 2017 Annual Meeting. The presenter, ILSI, presented their sponsored research on mitigation of salmonella in spices.
