How is garlic typically treated (in terms of a kill step) when it's in a powder form?

Hello all,

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.

Thank you,

Matthew

Dry heat, or irradiation come to mind.

Irradiation. 

Thanks.  We can't use irradiation because of our organic certification.  We might have to try heat treatment in spite of the aforementioned warning against that type of treatment.

We buy irradiated and still get clumps sometimes.  You might want to try a different supplier.  I know Sensient has an organic line of products.  They are California based.

I found out that heat-treatment would quickly inactivate the active compounds in garlic, so that is not a route we can take.  We won't be able to use irradiation either, because that would go against our organic certification that we need for the product.  Are there any other ways it could be treated?

Chemically.  However, many of the chemicals used for this are not organic compliant.  

I have witnessed an ozonated cold water treatment by a small grower, however they did not have any kind of backup to show this was effective only a flyer from the manufacturer of the ozone machine.