Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non‐thermal sterilization approaches

The presence of Bacillus cereus in spices and herbs has posed a detrimental effect on food safety. The absence of thorough testing, comprehensive reporting, and vigilant surveillance of the illness has resulted in a significant underestimation of the true prevalence of foodborne illness caused by B. cereus. B. cereus spores are resistant to thermal processing (superheated steam, microwave, radiofrequency, infrared) that remains a significant challenge for the spice industry. Non-thermal techniques, such as cold plasma, gamma irradiation, and electron beam irradiation, have gained significant interest for their ability to inactivate B. cereus spores. However, these technologies are constrained by inherent limitations. The composition of B. cereus spores, including dipicolinic acid, divalent cations, and low water content in the core, contributes significantly to their resistance properties. This review delves into the different factors that impact B. cereus spores in spices and herbs during sterilization, considering both intrinsic and extrinsic factors. This review also discussed the various techniques for inactivating B. cereus spores from spices and highlighted their effectiveness and constraints. It also provides valuable insights for enhancing sterilization strategies in the spices and herbs industry.