Imported spices have double salmonella risk
Oct-31-2013

The U.S. Food and Drug Administration says that almost 7 percent of imported spices over a three-year period were contaminated with salmonella.

In a report released Wednesday, the FDA says testing of imported spices between 2007 and 2010 showed that spices were twice as likely as other inspected foods to be contaminated with the pathogen. More than 80 different types of salmonella were detected.

The study looked at spices imported from several countries, with many of the shipments coming from India, Mexico, Thailand and Vietnam.

The agency decided to study the issue as several spice-related outbreaks have caused illnesses around the globe. In 2009 and 2010, black pepper and red pepper from India, Vietnam and China used in salami caused hundreds of illnesses. The FDA says there have been 14 known outbreaks around the world since 1973, causing almost 2,000 illnesses, many of which were in children.

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