Spice sterilization is the application of a validated decontamination process to dried herbs and spices to reduce naturally high microbial loads to levels safe for food use and compliant with EU import requirements.
In trade practice
Steam treatment and irradiation are the two methods accepted in the EU; chemical fumigants such as ethylene oxide are prohibited, making validated steam processes the dominant commercial route. Suppliers must validate their steam process parameters and provide microbiological certificates of analysis showing total plate count, Enterobacteriaceae, Salmonella and other relevant pathogens. Buyers specify the required post-treatment microbial limits in the product specification. Irradiated product requires mandatory labelling under EU food irradiation legislation, which restricts its use in natural and organic channels.
In a specification
A spice specification states the permitted sterilization method, post-treatment microbiological limits and the requirement for a certificate of analysis from an accredited laboratory confirming compliance.