Abstract
Useful testing for the microbiological safety and quality of spices, dried soups and Asian flavorings is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers dried herbs and spices, dried spice blends and vegetable seasonings, dried soups and gravy, soy sauce, and fish and shrimp sauces and pastes. Specific recommendations and sampling plans are provided, where appropriate.
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Spice, Dry Soups and Asian Flavorings. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_14
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_14
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