Web Recording on Presence and Control of Spore-forming Bacteria

Web Recording Overview

What Spice Companies Need to Know About the Presence and Control of Spore-forming Bacteria on Spices is the latest offering for ASTA education.

Bacillus cereus and Clostridium botulinum are identified as potential hazards for herbs, spices, and seasonings under Appendix I of FDA’s Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food. This presentation includes a discussion on how risks and mitigation strategies differ depending on the end use of spice, herb, and seasoning ingredients.

Recording  Member
No cost to ASTA membes


Speakers                                                   Session
Jim Dickson, Iowa State University
Maile Hermida, Hogan Lovells and ASTA General Counsel
Dr. Jim Dickson of Iowa State University will discuss evidence regarding the potential presence and food safety implications of these bacteria in spices.

Maile Hermida, ASTA General Counsel and Partner at Hogan Lovells, will then explain the obligations of spice manufacturers to address these potential hazards under the Preventive Controls for Human Food regulation. She will discuss if and how the hazards should be addressed in company’s food safety plan and other relevant requirements.

About the Speakers:

James S. Dickson( Jim), Professor Department of Animal Science, Inter-Departmental Program in Microbiology, Iowa State University

Dr. Dickson is currently a Professor in the Department of Animal Science and the Inter-Departmental Program in Microbiology at Iowa State University. Dr. Dickson’s research focuses on the control of bacteria of public health significance in foods of animal origin. Dr. Dickson has developed a predictive model to estimate the growth of salmonellae during the cooling of beef carcasses. This model was used during an evaluation of proposed USDA regulations, to determine the relative probability of salmonellae growth under a variety of cooling conditions. Dr. Dickson’s studies of bacterial attachment, carcass washing and sanitizing have been applied to animal processing environments, resulting in the development of an inexpensive, technology neutral process which is very effective in controlling enteric pathogens on animal carcasses. Dr. Dickson has been involved in a variety of training courses, including hosting four International Atomic Energy Agency training fellowships in his laboratory, and teaching the principles of meat microbiology and HACCP to food industry audiences in Japan. He also traveled to the People’s Republic of China and Singapore, evaluating meat processing systems. Dr. Dickson served on the National Academy of Science’s panel on review of the use of scientific criteria and performance standards for safe food, where he served as chair of the Meat and Poultry sub-committee.

Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists.

Maile Hermida, Partner, Hogan Lovells and ASTA’s General Counsel

Maile Hermida is a Partner at Hogan Lovells and also serves as ASTA’s General Counsel. She has considerable experience with the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA), having worked with numerous companies and trade associations on all aspects of the law since the day it was signed. She translates her in-depth knowledge of FSMA into practical solutions for companies working on implementation strategies. She also frequently presents trainings related to FSMA compliance and preparedness. Reflecting her deep involvement with all things FSMA, Maile is a Food Safety Preventive Controls Alliance (FSPCA) Lead Instructor for the Preventive Controls for Human Food training and an FSPCA Trainer of Trainers and Lead Instructor for the Foreign Supplier Verification Programs (FSVP) training.

Maile is known for helping companies become and remain compliant with regulations overseen by federal agencies such as the FDA and U.S. Department of Agriculture (USDA). She helps companies navigate tough situations involving product recalls, government inspections, and other enforcement actions such as Warning Letters and import detentions.

Maile also provides clients with advice on public policy issues and strategies for affecting regulatory change. She has vast experience advocating to FDA, including preparing comments on agency rulemakings. Additionally, Maile helps clients with food labeling requirements and development of label and advertising claims.

Maile is a frequent speaker and contributor to industry publications. Prior to joining us, she served as a judicial clerk to the Honorable Charles F. Lettow of the U.S. Court of Federal Claims. Maile graduated with high honors from The George Washington University Law School, where she served as executive editor of The George Washington Law Review.