Salmonella is a genus of pathogenic bacteria responsible for a leading share of foodborne illness globally, subject to microbiological criteria under EU Regulation 2073/2005, and of particular concern in low-moisture products where it can survive without growth for extended periods.
In trade practice
For nuts, seeds, dried fruit and similar low-moisture products, buyers typically require absence in a defined sample mass as a release criterion, and finished-product testing alone is considered insufficient without supporting hygiene controls. Suppliers are expected to implement environmental monitoring, control water sources used in processing, and manage pest access, since rodents and birds are common vectors. Heat treatment such as steam pasteurisation or roasting is used by some processors as a validated kill step, and buyers may request validation data for the process.
In a specification
Microbiological specifications should state the sampling plan, sample size and the absence requirement, citing Regulation 2073/2005 as the applicable food safety criterion, and should distinguish finished-product criteria from in-process hygiene indicators.