Bibliografia

Codex Alimentarius: CODE OF PRACTICE FOR RADIATION PROCESSING OF FOOD -

(CAC/RCP 19-1979)

Codex Alimentarius: CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF

MYCOTOXINS IN SPICES - CXC 78-2017 (Adopted in 2017)

Codex Alimentarius: GENERAL PRINCIPLES OF FOOD HYGIENE - CXC 1-1969 (Adopted in

1969. Amended in 1999. Revised in 1997, 2003, 2020. Editorial corrections in 2011)

Codex Alimentarius: PROPOSED DRAFT MAXIMUM LEVELS FOR TOTAL AFLATOXINS AND
OCHRATOXIN A IN NUTMEG, CHILI AND PAPRIKA, GINGER, PEPPER AND TURMERIC
AND ASSOCIATED SAMPLING PLANS

Validation of Microbial Reduction Processes For Spices

American Spice Trade Association
2013