Hi Magenta
I work for a herbs and spice company here in Britain and I receive many queries related to the shelf life of herbs and spices.
Technically for a natural herb and spice there is no shelf life as over time they will loose the characteristic aroma and flavor . But from food safety point of view I prefer to assign a BBE date to each lot . When I assign a BBE date I take many attributes under consideration and so does the Goods In staffs were given to follow the same rule as documented for each ingredients.
1, From food safety and public health point we ask all our supplier and manufacturer for a valid test result for EColi and salmonella irrespective of either the product is natural or been heat treated / Steam sterilized . We have a set a standard for EColi and salmonella i.e. Universal < 100 cfu/g E.Coli and Salmonella not detected in 25 g sample. I myself also carry out random sampling for these ingredients at least every 1 in 3 delivery from same supplier . If all is well we prefer to give a 24 Months shelf life from the date of delivery .
2. If for any reason we found any certain ingredient is still available in stock ( which is done every 6 Months ) in a large quantity and BBE adte is shorter then 3 months then I prefer to get it tested for Yeast & Mold and TVC load , which gives me a fair idea about the product standard and help me to take any further decision if extension is needed without compromising product quality .
3. If it is a herb or spice which is purchased as heat treated or steam sterilized , then we not only obtain a certificate of analysis from our supplier for entire range of Micros we also perform test for each ingredients above 100 Kg minimum received for TVC, TYMC, Staf.A, Coliform, Bacillus and entros ( For some ingredients we test for clostridium.p as well ) and assign a BBE date from the date of our test report. Same procedure is followed for any outstanding stocks with less then 3 months BBE date to make a fair extension without compromising quality and risking micro loads .
4. For all our curry mixing, seasoning and mixed herbs blends each ingredients get tested before mixing and random testing schedule is in place for final product plus the blenders itself ( i.e. not less then 4 times a year)
We also test for moisture content on a very regular basis to make sure there is no better chance for micro growth within the product during storage
All the above test are done as per a risk assessment designed in house by myself control the external lab expenses :)
Here in England using an external UKAS lab for all the micro testing is priced very reasonable. i.e. £ 18.80 for whole ( TVC, ECOLI, Salmonella, Bacilus, coliform, Yeast & Moulds, Coliforms and Entros ) and add extra £ 2.60 for clostridium . Results are available within 5 working days in maximum some time within 72 Hours if requested. and Moisture results are available within 7-10 working days for £8.00 and can be done within 1 day only for a double price if desperate.
I will say the above procedure is working for us and believe me we never had any issue so far in last two years since I put this system in place and aligned them all with our prerequsite programme so that it is practised as a standard procedure never get missed if any one is off.
Let em know your view on it and
Regards