Food Safety Concerns
A 2013 report by the FDA found nearly 7 percent of dry spice imports examined by federal inspectors were contaminated with Salmonella. Dry spices inherently bring poor microbiological stability, raising a concern for food safety. The American Spice Trade Association (ASTA) suggests that further processing of spices significantly reduces the microbial risk to consumers in ready-to-eat (RTE) spices and spices used in prepared foods.
Ensure Food Safety
As part of a recent overall safety process review, Kalsec® conducted an independent thermal inactivation and challenge study through Covance Laboratories. This study included both the Kalsec® extraction process and our finished spice and herb extracts.
Kalsec® Manufacturing Process
A thermal inactivation study of Salmonella was performed on carrot pellets using a scaled representation of the Kalsec® extraction process in Kalamazoo, Michigan. Salmonella was chosen as the organism of study to represent other food safety related bacterial genus due to its resistance properties, especially to heat. Carrot was chosen for the study because it is a root crop with a high water activity and a low level of anti-microbial compounds. A 6-log reduction in Salmonella was demonstrated using the Kalsec® extraction process. A 5-log reduction is an industry target for pathogenic Salmonella in a validated kill step that no longer represents a concern for human illness.
Kalsec® Spice and Herb Extracts
To reconfirm the safety of the products after extraction, Kalsec® also performed Salmonella challenge studies on additional spice and herb extracts and confirmed that a >5 log reduction was demonstrated in the finished extract between 24 hours and 1 week after introduction.