The American Spice Trade Association (ASTA) is a trade organization that represents the U.S. spice industry. It works to ensure spices are clean and safe by establishing cleanliness specifications and providing education and resources to support food safety efforts. ASTA's members include companies involved in importing, growing, processing and marketing spices. It advocates for policies that affect the spice industry and aims to strengthen food safety practices throughout the global supply chain.

1. Geetika K. Gopi

2. ASTA
• It is the voice of the U.S. spice industry
which works to ensure clean, safe spice.
• Cleanliness specifications for spices of
American Spice Trade Association (ASTA)
are a universally adopted manual for the
assessment of physical quality of spices.

3. ASTA
• The American Spice Trade Association
(ASTA) was established in New York City in
1907 to provide representation for the
American spice trade.
• ASTA is based in Washington, D.C. and its
members include companies involved in all
aspects of the spice trade — importing,
growing, processing, and marketing at the
wholesale and retail levels.

4. ASTA
• ASTA’s members include U.S.-based agents,
brokers and importers, and companies based
outside of the U.S. that grow spices and ship
them to the U.S. and other companies
associated with the U.S. spice industry.
• ASTA members manufacture and market the
majority of spices sold in the U.S. for
industrial, food service and consumer use.
• ASTA is a member of The International
Organization of Spice Trade Associations
(IOSTA)

5. ASTA’s Strategic Goals
• S trong Association – Strengthen resources to
effectively represent the spice industry
• A dvocacy – Monitor and shape US policy issues
affecting the spice industry
• F ood Safety – Provide resources to support industry
efforts ensuring clean, safe spice and utilize global
alliances to reach the entire supply chain
• E ducation – Ensure clean, safe spice throughout the
supply chain by providing education

6. • Although some spices possess antimicrobial
properties, many spices can harbour
microorganisms, including pathogens.
• Salmonella is the most common bacterial
pathogen associated with product recalls and
outbreaks in spices and is the primary focus.
• Many of the preventive measures that mitigate
risk for introduction of filth in spice products
also reduce risk for contamination with
Salmonella or other pathogens.

7. Key Recommendations
1) Minimize risk for introduction of filth throughout
the supply chain
2) Prevent environmental contamination, cross-
contamination, and post processing
contamination during processing and storage
3) Use validated microbial reduction techniques
4) Perform post-treatment testing to verify a safe
product
5) Test to verify a clean and wholesome
manufacturing environment

8. Establishing Safety in the Growing
and Manufacturing Processes
• Good Agricultural Practices
• Good Manufacturing Practices
• HACCP
• Microbial Reduction Techniques
• Supply Chain Management

9. Transport and
Processing
Options and
Control Points

11. ASTA Cleanliness Specifications for
Spices, Seeds, and Herbs
Establish limits for macroscopic extraneous matter for domestic
and imported spices, seeds, and herbs coming into the U.S.
Dried
ginger
4 3 3 3 3 1
Black pepper 2 1 3 5 5 1
Cardamom
(whole)
4 3 1 1 1 0.5
Chillies
(whole)
4 1 8 3 2.5 0.5
Cumin 4 3 5 1 1 0.5
Fennel - - - 1 1 0.5

12. CONCLUSION
• ASTA is committed to assisting its
members and others in the industry in
assuring that spices consumed in the U.S.
are clean and safe consistently.
• A complete food safety program minimizes
the risk for contamination by filth or
pathogenic microorganisms at each stage
of the supply chain.