Microbiological hazards in spices and dried aromatic herbs : Meeting report
Spices and dried aromatic herbs impart flavour when added to food, and they may include many parts of the plant, including berries, flowers, leaves, roots and seeds. A number of different pathogens have been found in spices on the market, especially Salmonella spp., B. cereus and C. perfringens. There have also been several disease outbreaks associated with spices and dried aromatic herbs. An increased concern and attention to the safety of spices and dried aromatic herbs prompted, the Codex Committee on Food Hygiene (CCFH) to request FAO and WHO to undertake a risk assessment on microbiological hazards in these food commodities.An expert meeting of the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) considered the global evidence on the burden of illness, prevalence and concentration of selected microbial hazards with respect to various spices and dried aromatic herbs, and interventions aimed at controlling them in these commodities. The experts developed the approach to rank the health risks related to the commodity-pathogen combinations, and assessed the performance of the existing Codex sampling plan for Salmonella against several contamination scenarios.
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dig-wur-nl-wurpubs-6004562024-06-25 Anand, R. Cook, P. Fiordaliso Candalino, I. Hill, J. Paoli, G. Ross, T. Scott, J. Young, I. Van Doren, J. Batz, M. Carolissen, V. Munarso, J. Zwietering, M.H. External research report Microbiological hazards in spices and dried aromatic herbs : Meeting report 2022 Spices and dried aromatic herbs impart flavour when added to food, and they may include many parts of the plant, including berries, flowers, leaves, roots and seeds. A number of different pathogens have been found in spices on the market, especially Salmonella spp., B. cereus and C. perfringens. There have also been several disease outbreaks associated with spices and dried aromatic herbs. An increased concern and attention to the safety of spices and dried aromatic herbs prompted, the Codex Committee on Food Hygiene (CCFH) to request FAO and WHO to undertake a risk assessment on microbiological hazards in these food commodities.An expert meeting of the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) considered the global evidence on the burden of illness, prevalence and concentration of selected microbial hazards with respect to various spices and dried aromatic herbs, and interventions aimed at controlling them in these commodities. The experts developed the approach to rank the health risks related to the commodity-pathogen combinations, and assessed the performance of the existing Codex sampling plan for Salmonella against several contamination scenarios. en FAO application/pdf https://research.wur.nl/en/publications/microbiological-hazards-in-spices-and-dried-aromatic-herbs-meetin 10.4060/cb8686en https://edepot.wur.nl/574908 Life Science https://creativecommons.org/licenses/by-nc-sa/4.0/ https://creativecommons.org/licenses/by-nc-sa/4.0/ Wageningen University & Research |
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Life Science Life Science Anand, R. Cook, P. Fiordaliso Candalino, I. Hill, J. Paoli, G. Ross, T. Scott, J. Young, I. Van Doren, J. Batz, M. Carolissen, V. Munarso, J. Zwietering, M.H. Microbiological hazards in spices and dried aromatic herbs : Meeting report |
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Spices and dried aromatic herbs impart flavour when added to food, and they may include many parts of the plant, including berries, flowers, leaves, roots and seeds. A number of different pathogens have been found in spices on the market, especially Salmonella spp., B. cereus and C. perfringens. There have also been several disease outbreaks associated with spices and dried aromatic herbs. An increased concern and attention to the safety of spices and dried aromatic herbs prompted, the Codex Committee on Food Hygiene (CCFH) to request FAO and WHO to undertake a risk assessment on microbiological hazards in these food commodities.An expert meeting of the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) considered the global evidence on the burden of illness, prevalence and concentration of selected microbial hazards with respect to various spices and dried aromatic herbs, and interventions aimed at controlling them in these commodities. The experts developed the approach to rank the health risks related to the commodity-pathogen combinations, and assessed the performance of the existing Codex sampling plan for Salmonella against several contamination scenarios. |
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External research report |
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Life Science |
author |
Anand, R. Cook, P. Fiordaliso Candalino, I. Hill, J. Paoli, G. Ross, T. Scott, J. Young, I. Van Doren, J. Batz, M. Carolissen, V. Munarso, J. Zwietering, M.H. |
author_facet |
Anand, R. Cook, P. Fiordaliso Candalino, I. Hill, J. Paoli, G. Ross, T. Scott, J. Young, I. Van Doren, J. Batz, M. Carolissen, V. Munarso, J. Zwietering, M.H. |
author_sort |
Anand, R. |
title |
Microbiological hazards in spices and dried aromatic herbs : Meeting report |
title_short |
Microbiological hazards in spices and dried aromatic herbs : Meeting report |
title_full |
Microbiological hazards in spices and dried aromatic herbs : Meeting report |
title_fullStr |
Microbiological hazards in spices and dried aromatic herbs : Meeting report |
title_full_unstemmed |
Microbiological hazards in spices and dried aromatic herbs : Meeting report |
title_sort |
microbiological hazards in spices and dried aromatic herbs : meeting report |
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FAO |
url |
https://research.wur.nl/en/publications/microbiological-hazards-in-spices-and-dried-aromatic-herbs-meetin |
work_keys_str_mv |
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