Table 1P of Potential Hazards
Potential ingredient or other food-related biological hazards
Spices and Herbs
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Untreated, Raw Herbs and Spices | 1 | Dried, ground or cracked | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Cinnamon, Turmeric, Paprika, Pepper (Black, White, Red), Cayenne Powder, Cumin, Coriander, Mustard, Fenugreek, Horseradish, Fennel Seeds, Caraway, All-spice, Nutmeg, Ginger, Garlic (Minced or Powder), Onion (Minced or Powder), Celery Seed |
| Untreated, Raw Herbs and Spices | 2 | Dried, whole | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Cinnamon, Cardamom, Fenugreek, Cloves, Nutmeg, Cumin, Anise, fennel Seeds, Caraway, Chili Peppers, Saffron, Peppercorns (Black or White), Coriander, Basil, Varieties of Chili Peppers |
| Untreated, Raw Herbs and Spices | 3 | Dried herbs | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Basil, Oregano, Thyme, Sage, Parsley, Bay Leaf, Dill, Rosemary, Cilantro, Mint, Kaffir Lime, Chives, Peppermint |
| Treated Herbs and Spices | 4 | Irradiated | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Various |
| Treated Herbs and Spices | 5 | Chemically Treated (EtOH, PPO) | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Various |
| Treated Herbs and Spices | 6 | Steam Pasteurization | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Various |
| Seasonings | 7a | Pastes | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Basil Paste, Garlic Paste, Jerk Seasoning Paste |
| Seasonings | 7b | Pastes | Refrigerated | Bacillus cereus,Pathogenic E. coli,Salmonella spp. | Basil Paste, Garlic Paste, Jerk Seasoning Paste |
| Seasonings | 8 | Essential Oils | Shelf-Stable | Basil, Cinnamon, Clove, Ginger, Lemongrass | |
| Seasonings | 9 | Spice and seasoning mixtures, Dry Blends | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Taco Mix, Chili Powder, Curry Powder, Multi- Spice Mix, Adobo Seasoning, Garam Masala, Berebere, Oriental Five-Spice, Crab Snack & Dip Seasoning, Meat Coatings and Rubs, Seafood Seasonings, Scampi Seasoning, Powdered Seasonings, Popcorn Seasonings |
| Seasonings | 10 | Spice and seasoning mixtures, Liquid | Shelf-Stable | Bacillus cereus,Clostridium botulinum,C. perfringens,Pathogenic E. coli,Salmonella spp. | Fajita Seasoning Sauce, Kung Pao Seasoning Sauce |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes