date:Jun 25, 2014
maintain microbial properties, including bacteria.
The challenge is ensuring safety throughout every step of the process, which often begins on a small family farm on the other side of the world, said George C. Ziobro, PhD, a research chemist at the FDA Center for Food Safety and Applied Nutrition, the US alternate delegate to the Codex Alimentarius Committee on Spices and Culinary Herbs, and one of the authors of the recent FDA draft profile, Pathogens and Risk in Spices.
Novel and improved