CAC/GL 14-1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products
1. Section I - SCOPE
This Guide applies to spices and herbs, harvested wild, or cultivated, which require treatment prior to their use as ingredients in processed meat and poultry products.
It lists methods for the treatment of spices and herbs together with end-product criteria that will improve and assure their suitability for use in processed meat and poultry products.
2. Section II - DEFINITIONS
2.1 Spices and herbs are the aromatic parts of the leaves, flowers or other parts of plants used to impart an aroma or taste to foods.
2.2 Suitability for use means a condition where the contamination of spices and herbs with microorganisms causing spoilage or public health problems has been reduced to an extent that the spices and herbs are acceptable as ingredients in processed meat and poultry products.
2.3 Decontamination means the reduction by physical or chemical means of viable microorganisms that would impair the suitability for use of spices and herbs.
