date:Nov 04, 2013
n fruits and vegetables, jams, juices, peanut butter, popcorn, chocolate, raisins, noodles, cornmeal, wheat flour and spices.
The F.D.A. said pathogen reduction treatments are not applied uniformly to all types of spices or all lots of spice of a given type at a secondary processing stage. The efficacy of the most commonly applied pathogen reduction treatment methods steam, irradiation and ethylene oxide is dependent on a variety of conditions, which may alter reductions by order of magnitude