Food Safety References

1. CAC/RCP 42-1995 (2014) Codex Code of Hygienic Practices for Spice and Dried Aromatic Herbs. Codex Alimentarius Commission. Adopted 1995. Revision 2014. Available online as of January, 2018 at http://www.fao.org/input/download/standards/27/CXP_042e_2014.pdf

2. Centers for Disease Control and Prevention (2010) “Salmonella Montevideo infections associated with salami products mode with contamination imported black and red pepper.” United States, July 2009-April 2010. Morbidity and Mortality Weekly Report, 59(50) 1647-1650. Available online as of January, 2018 at https://www.cdc.gov/mmwr/preview/mmwrhtml/mm5950a3.htm

3. Food and Agricultural Organization (FAO) /World Health Organization (WHO) (2014) The Joint FAO/WHO Expert Meeting on Microbiological Hazards in Spices and Dried Aromatic Herbs. Preliminary Report. October 2014. Available online as of January, 2018 at http://docplayer.net/60477662-The-joint-fao-who-expert-meeting-on-microbiological-hazards-in-spices-and-dried-aromaticherbs.html

4. McCormick Science Institute (2015) History of Spices. Available online as of January, 2018 at http://www.mccormickscienceinstitute.com/resources/history-of-spices

5. Public Health Ontario (2016) “Case Study: Pathogens and spices.” Available online as of January, 2018 at https://www.publichealthontario.ca/en/eRepository/Case_Study_%20Pathogens_Spices_2016.pdf

6. Tosun, H Arslan, R (2013) “Determination of Aflatoxin B1 levels in organic spices and herbs.” The Scientific World Journal Article ID 874093. Available online as of January, 2018 at http://dx.doi.org/10.1155/2013/874093


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