date:Jun 25, 2014
food production technologies are helping to limit spice contamination, said Kathiravan Krishnamurthy, PhD, assistant professor of food science and nutrition at Illinois Institute of Technology.
These include pulsed light, cold plasma, and controlled condensation steam processes to eradicate pathogens during the production process. These technologies, however, can be impacted by various external factors, including many that are difficult to monitor or assess.
For example, a spice farm in India