White papers are documents concerning issues of importance to the spice industry. The white papers provide background information on an issue, as well as current information and details about ASTA activities.   Microbial Safety in Spices A number of well publicized salmonella outbreaks traced to food have heightened public awareness of the need to ensure food safety programs are in place.  This white paper looks at the role microbiological testing can play. ASTA Safety Guidelines for Spices Sold in the United States These guidelines are published as part of ASTA's ongoing commitment to ensuring clean, safe spice. In developing safety guidelines for spices, ASTA recognizes that the spice industry is global and that regulations and standards differ around the world. These safety guidelines are intended to meet the needs of the U.S. market and focus solely on U.S. regulations. Importing Spices from China and Other Countries Recent highly publicized incidents involving contaminated pet food, toothpaste and seafood have highlighted some of the risks involved in importing food and other products from developing countries.  Given the nature of the spice industry, ASTA recommends members and others in the industry develop policies and procedures to ensure that they trade clean, safe spice.  This white paper outlines steps that can be taken to mitigate the risk. Ethylene Oxide (EtO) White Paper Ethylene Oxide is an important tool available to the spice industry to reduce microbial contamination, such as E coli and Salmonella. The Environmental Protection Agency requires that pesticides, such as EtO, periodically go through a reregistration process. This white paper details the current status of the reregistration process. To read more, click here. Sudan Red and Related Dyes Sudan Red is a dye used primarily in the leather and fabric industries and is not approved for use in food. In 2003, the European Food Authority found Sudan Red in capsicums from India. In 2005, the dye was found in Worcester sauce and products containing it in the U.K., resulting in a massive and expensive recall.  The white paper provides an overview of the situation and steps that were taken to prevent future incidents involving the dyes.  To read more, click here. Spice Adulteration A spice is adulterated when an ingredient is added that is prohibited by regulation, custom or practice or when the spice is changed for economic gain. Adulteration is often the intentional addition of an ingredient or item to increase the spice's value or to make it cheaper to produce. Adulteration is one of the major concerns for the spice industry. To read more, click here.