We have received garlic powder for which our supplier tells us they don't have a microbiology critical control point or micro preventive control. They recommend a kill step due to risk of Salmonella. How is garlic typically treated (in terms of a kill step) when it's in a powder form? Typically we would use steam-treatment for larger particles and heat for powder, but we are told that won't work well for the garlic powder, as it might harden into a brick. This garlic is meant for encapsulation, so the process does not normally have a kill step.
We are manufacturing dietary supplements in the United States and are under 21 CFR Parts 111 and 117.