A spice is defined as any aromatic vegetable substance in whole, broken or ground form whose function in food is primarily for seasoning, rather than for nutritional value, and from which no portion of any volatile oil or other flavoring principle has been removed. Spices and herbs are valued for their unique flavors, colors and aromas and are among the most widely used ingredients in food preparation and processing throughout the world. Unfortunately, there are multiple opportunities for microbiological contamination of spices during pre- and post-harvest operations. Contaminated spices have been responsible for outbreaks of salmonellosis and the presence of Salmonella spp. is of particular concern when herbs and spices are added to ready-to-eat foods. Spore-forming bacteria (Bacillus cereus, Clostridium perfringens), capable of causing foodborne disease when ingested in large numbers, are also frequently found in spices and herbs, typically at low levels. Because most spices are imported, this presents the additional challenge of verifying the safety of foreign suppliers. Spices are often treated with ethylene oxide, propylene oxide, or by gamma-irradiation. Nevertheless, fumigation of bulk packaged spices and herbs is difficult, and gases are not as effective on spores as on vegetative cells. Further, the toxicity of these fumigation methods has been called into question. While gamma-irradiation has the advantage of high-density penetration, it can also negatively affect sensory characteristics. Other decontamination methods that have been considered include steam treatment, dry heat treatment, irradiation by ultraviolet light, infrared or microwaves, high hydrostatic pressure, ozone, as well as treatment by fumigants such methyl bromide and sulfur dioxide. This symposium will address problems associated with various types of spices, the FSMA Foreign Supplier Validation Rule and means of mitigating microbiological risks associated with spices.

Presentations