Other decontamination techniques for herbs and spices 85
4.9 References.......................................................................................
ANON, (1991). Cleanliness Specifications for Unprocessed Spices, Seeds and Herbs Revised edn,
American Spice Trade Association, Englewood Cliffs, New Jersey, USA.
ANON, (1999). Clean Spices, in A Handbook for ASTA Members, American Spice Trade Association.
Englewood Cliffs, New Jersey, USA.
ANON, (2005). ISO 22000 Food Safety Management Systems – Requirements in any Organization in
the Food Chain, International Standards Organization, Geneva.
BOURGEOIS, C.M. and LEVEAU, J.Y. (1995). Microbiological Control for Foods and Agricultural Products.
VCH Publishers, Inc. 220 East 23rd Street, New York 10010, USA.
GEORGE, C.K. (2001a). ‘Quality Assurance of Spices and Herbs’. Note prepared for the International
Trade Centre, Geneva, Switzerland.
GEORGE, C.K. (2001b). Organic Spices, in Handbook of Herbs and Spices, Woodhead Publishing
Limited, Cambridge, England. pp 34–38.
PALLE, K. (1987). Mycotoxins in Food, Academic Press, Harcourt Brace Jovanovich Publishers,
London.
SREINHART, C.E., DOYLE, M.E. and COCHRANE, B.A. (1996). Food Safety. Food Research Institute, University
of Wisconsin, Madison, USA. pp 510–513.
TAINTER, D.R. and GRENIS, A.T. (2001). Spices and Seasonings – A Food Technology Handbook, 2nd
edn, John Wiley & Sons, Inc. New York, USA.
VARMAN, A.H. and EVANS, M.G. (1991). Food Borne Pathogens, Wolfe Publishing Ltd. BPCC Hazel
Books, Aleysburg, England. pp 387–399.