Out of curiosity do most companies do their own validation study on time/temp needed to kill pathogens or is there a guideline of some sort they follow?
We are an herbal extract company - the closest category of foods for us is “spice” I believe. I am having a hard time trying to find guidelines of what time/temp is needed to heat treat our product.
I believe the guidelines state steam treatment is best (on raw agricultural products before drying). I found some useful information on aW and how it affects pathogens, but not a treatment method.
Interested in hearing what other companies do and if we should validate it ourselves.