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.
This Webinar series provides an in depth overview of the validation requirements and key elements to consider in validation study design.
Furthermore, ASTA Online Installment 7 featured a presentation by the Food and Drug Administration on validation studies for spice companies.
Process Validation White Paper
ASTA’s white paper on validation provides an overview of essential elements for companies to consider in developing programs to validate the microbial reduction processes they use.Download Process Validation PDF version
ASTA commissioned research on surrogate identification and science-based groupings of spices for use in validation studies. This research evaluated the viability of E Faecium as a surrogate organism for Salmonella in spice validation studies. Additionally, the study outlines an approach for science-based groupings of spices for the purposes of validation.