Challenges in Testing for Pathogens in Spices and Seasoning Blends

In this on-demand webinar you will learn about testing challenges in spices & seasoning blends

Because many spices are grown in hot, humid, and less developed countries, there is opportunity for microbial contamination during production and processing activities. As a result, spices destined for ready-to-eat applications are treated to eliminate pathogens.

In order to prove the effectiveness of these treatments, spice sellers and buyers typically require lot verification tests to prove that pathogens are indeed absent from products, but spices contain both antimicrobial and assay inhibitory compounds, which can confound classical cultural, and more modern rapid testing methods.

Key takeaways

• Problems from the perspective of the spice manufacturer
• Rapid and conventional cultural methods that are most commonly used when testing for pathogens in spices
• Issues with testing methods and most commonly used approaches to circumvent them
• Opportunities for improvements

Watch on-demand webinar