Correlation of Surrogate Bacteria and Salmonellae for Validation of Spice/Herb Pathogen Reduction Processes

Spices and herbs are obtained from plants that are grown in open fields and later subjected to a drying process that often involves sun drying in open environments. Therefore, bacterial pathogens are likely to be present in these products. Despite implementation of preventive measures, outbreaks of foodborne disease and recalls have been linked to spices. The aim of this study is to define validation protocols for the pathogen reduction processes used to treat spices and validate treatment efficacy to achieve the targeted pathogen reduction.

Institution: Texas A&M University
Principal Investigator: Gary Acuff, PhD
Amount Awarded: $142,552
Year Awarded: 2013

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Learn more about the IAFNS Food Microbiology Committee.