White Paper on Alternative Microbial Reduction Technologies
This white paper summarizes the publicly available scientific literature on a variety of new and emerging microbial reduction processes for spices and herbs.
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Related Resources
Study Report: Magnitude of the Residue of Ethylene Oxide and Ethylene Chlorohydrin in/on Spices
This document is a final study report from March, 2005, directed by Michael Wright/Wright Associates on the magnitude of the residue of Ethylene Oxide and Ethylene Chlorohydrin in/on Spices.
ESA White Paper on ETO/ECH Residues in Culinary Herbs and Spices.
This European Spice Association's (ESA's) White Paper provides information on ETO/ECH Residues in Culinary Herbs and Spices. It includes background, information on Ethylene Oxide (ETO) treatment, Ethylene, Ethylene Oxide production, cross contamination, and a conclusion.
