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- Title
Keimreduzierung von Gewürzen beseitigt mikrobiologische Risiken.
- Abstract
The article deals with the reduction of germs in spices in order to eliminate microbiological risks. Spices can be contaminated with microorganisms such as Salmonella, which can lead to exclusions or recalls of batches. Measures such as good manufacturing practice (GMP) and good hygiene practice (GHP) are applied to avoid contamination. Spice specialists rely on germ reduction through natural steam treatment to eliminate microbiological risks. It is emphasized that even in the safest category, occasional disinfection may be necessary. It is also pointed out that a positive Salmonella test indicates that the food is unsafe and poses a potential health hazard. The article addresses Salmonella contamination in the spice industry and calls for appropriate recommendations for handling Salmonella-containing foods.
- Subjects
CURRENT good manufacturing practices; SPICE industry; FOOD handling; SALMONELLA; MICROORGANISMS; BEST practices
- Publication
Pharma + Food, 2024, p24
- ISSN
1434-8942
- Publication type
Article