Challenges in Testing for Pathogens in Spices and Seasoning Blends Webinar
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.
In this webinar Dr. Demarco, Associate Scientific Director of Eurofins Microbiology, will discuss the following:
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