Microbial Reduction
Raw spices can carry Salmonella and other pathogens from the field. For most industrial uses a validated kill step is required, and for many customers it is the single most important thing we do.
Steam Sterilization
Our primary treatment is saturated steam sterilization, performed in-house at the Newark facility in a continuous system designed for spices. Product is exposed to steam under controlled temperature, pressure and time, then flash dried and cooled before it is packed in a controlled area separate from untreated product.
Validation
- Process validated to deliver a minimum five-log reduction of Salmonella using surrogate organism studies for each product category
- Critical limits for temperature, pressure and dwell time monitored continuously and recorded by HELM for every batch
- Annual revalidation and revalidation after any equipment or process change
- Every treated lot tested for Salmonella and indicator organisms after treatment before release
Product Quality
Steam treatment affects color, volatile oil and moisture if it is done carelessly. Our process parameters are set by product category to protect quality, and our inspection system measures color, moisture and volatile oil on every treated lot. Treated lots are dried back to their target moisture before packing.
Organic Compatibility
Steam is an approved treatment for certified organic products. Organic lots are treated on segregated schedules with documented cleaning.
Other Treatments
Where a customer specification calls for a different validated treatment method, we arrange it through approved, audited treatment partners and manage the logistics and documentation. Treatment status is declared on every specification sheet and certificate of analysis, and treated and untreated inventory are segregated and labeled distinctly.
Untreated Product
Customers who apply their own kill step may purchase untreated product. Untreated items are clearly identified and carry a statement on the certificate of analysis that a kill step has not been applied.
Items Commonly Treated
| Category | Typical Items |
|---|---|
| Whole spices before milling | Black pepper, white pepper, cumin, coriander, fennel, cassia, cloves, allspice |
| Leaf herbs | Oregano, basil, thyme, parsley, bay leaves |
| Capsicums | Paprika, crushed red pepper, chile pods |
| Dehydrated alliums and vegetables | Onion and garlic in all forms, bell peppers, celery |
| Seeds | Sesame, mustard, poppy, caraway |
Send us your microbiological specification and we will tell you which treatment option meets it and what it costs. Email inquiries@spiceadmiral.com.
