Spice companies are required to validate pathogen reduction processes used to control Salmonella under the Preventive Controls for Human Food rule of the Food Safety Modernization Act.
ASTA has education and resources available to support members as they conduct validation studies of their microbial reduction processes:
- Webinar series on the validation requirements and study design
- White paper on process validation
- ASTA research on surrogate identification and science-based groupings of spices for use in validation studies
- Memorandum summarizing research on surrogate identification and spice groupings
- Final report (members-only) on surrogate identification and spice groupings
- Published study on surrogate identification for irradiation of spices
