Microbiological Contamination

Microbiological Guidelines for raw and ready to eat foods followed by New York State Department of Agriculture and Markets Food Safety and Inspection Manual.  Product destruction is the typical outcome for bacteriological contaminated foods*.  9(NYSAM Inspector Manual 2006 Edition) Some spice companies may have the capability of treating spices at their own facility or at commercial sterilizers.

*Some spice companies may have the capability of treating spices at their own facility or at commercial sterilizers.