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.
Published
03/01/2013 at 5:21 am
Views & Downloads
30
Related Resources
2012 Technical Presentation: Almond Industry Pasteurization Initiatives
Food Safety
Validation
4/4/2011
This presentation was provided at the 2011 Annual Meeting in April. The presenter, Tim Birmingham, presented the Almond Industry Pasteurization program, timeline, and initiatives.
ILSI Study on Identification of a Surrogate to Validate Irradiation Processing of Selected Spices
Food Safety
Validation
12/8/2018
This is a study conducted by the International Life Science Institute on the identification of a surrogate organism to validate irradiation processing as a Salmonella kill step for selected spices.
