4 replies to this topic

[johnsloan67]

Has anyone ever added spices to a product post lethality?  If so, what method did you use and is there any supporting evidence to back it?

[G M]

A few times.  The topical material needs to be able to pass as RTE independently of what you're applying it to.  

 

Basically: RTE+RTE = RTE

[Tony-C]

Hi johnsloan67,

 

Presuming this is a high-care product, BRCGS requires:

All microbiologically susceptible components have received a process to reduce the microbiological contamination to acceptable levels (typically a 1–2 log reduction of micro-organisms such as Listeria species) before entry to the area.

 

There have been sandwich recalls historically due to contaminated herbs/spices so an adequate treatment such as UV or irradiation is required. You might find this from Campden useful: Decontamination of herbs and spices – process validation and challenge testing for both established and emerging technologies

 

Kind regards,

 

Tony

[tahoeskier]

Easier to use treated spices for RTE. For Organic, you can use steam treated but they must have a validated process.

[GMO]

It's important to understand the product application.  So for example, something which might be fine on a low water activity product might not be in a high water activity or high fat product as either the pathogen could grow or be protected by the fat (particularly Salmonellae).

 

I did find though some companies are keen on the "test it and see if there are pathogens there".  After I stop hyperventilating and wondering how people missed the bit about prevention of risk in HACCP, I normally try contacting the supplier and have, normally found that the herbs and spices are heat treated.  That said, when I was working in this area, it was many years ago and as Tony has pointed out, the typical time / temperature combinations may not be enough some of the time for this kind of ingredient.  

 

What's your product?  We may be able to advise more?