Microbiological hazards in spices and dried aromatic herbs: Meeting report

Spices and dried aromatic herbs contain pathogens such as Salmonella, B. cereus, and C. perfringens, which can cause disease outbreaks. The Codex Committee on Food Hygiene requested a risk assessment on microbiological hazards in these food commodities, and the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment developed an approach to rank health risks and assessed the performance of the existing Codex sampling plan for Salmonella.

Format: Paperback / softback
Length: 63 pages
Publication date: 30 June 2022
Publisher: Food & Agriculture Organization of the United Nations (FAO)

Spices and dried aromatic herbs are like nature's secret ingredients that add a burst of flavor to our meals. These magical ingredients can contain a wide range of parts of the plant, from juicy berries to delicate flowers, vibrant leaves, earthy roots, and crunchy seeds. However, it's important to note that these herbs and spices aren't just delicious; they can also be home to a variety of harmful pathogens.

Recent studies have uncovered a concerning presence of Salmonella spp., B. cereus, and C. perfringens in spices and dried aromatic herbs available on the market. These pathogens have been linked to several disease outbreaks, raising serious concerns about the safety of these food commodities.

In response to this growing concern, the Codex Committee on Food Hygiene (CCFH) has requested the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to conduct a comprehensive risk assessment on microbiological hazards in spices and dried aromatic herbs. This assessment aims to identify the potential risks associated with these products and develop strategies to mitigate them.

To facilitate this assessment, the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) was convened. A group of expert scientists and policymakers gathered to review the global evidence on the burden of illness, prevalence, and concentration of selected microbial hazards related to various spices and dried aromatic herbs. They also discussed potential interventions to control these hazards in these commodities.

During the meeting, the experts developed a novel approach to rank the health risks associated with different commodity-pathogen combinations. They assessed the performance of the existing Codex sampling plan for Salmonella and identified areas where improvements could be made.

The outcome of this expert meeting was a comprehensive report that provides valuable insights into the safety of spices and dried aromatic herbs. It highlights the need for continued monitoring, surveillance, and risk management strategies to ensure the safety of these important food commodities.

In conclusion, spices and dried aromatic herbs are not only flavorful but also pose potential health risks. It is essential to prioritize the safety of these products and implement robust risk assessment and management strategies to protect consumers and ensure the continued enjoyment of these culinary delights.

Dimension: 250 x 176 (mm)
ISBN-13: 9789251357927