Kalsec validates process for ridding spices of Salmonella

Wednesday, 25 February, 2015

Following a 2013 report by the FDA that found nearly 7% of spice imports examined by federal inspectors were contaminated with Salmonella, it has been suggested that further processing of spices could significantly reduce the microbial risk to consumers in ready-to-eat (RTE) spices and spices used in prepared foods.

Kalsec, a global producer of natural spice and herb flavour extracts, natural colours, natural antioxidants and advanced hop products for the food and beverage industry, initiated a thermal inactivation study on Salmonella on carrot pellets using a scaled representation of the proprietary Kalsec extraction process. Carrot was chosen for the study because it is a root crop with a high water activity and a low level of antimicrobial compounds.

The study was conducted at an outside laboratory and the results found a 6-log reduction in Salmonella was demonstrated using the Kalsec extraction process. To further confirm the results, Salmonella challenge studies were performed on additional spice and herb extracts and confirmed that a >5 log reduction was demonstrated in the extract.

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