Salmonella in Imported Spices Prompts Changes in Farming

by Rachel Baker on August 29, 2013

There are some big changes to spice production farming in India, due to a soon to be released USDA report about a study that showed 7% of all spice lots were contaminated with salmonella.

The United States Food and Drug Administration will soon release a comprehensive analysis that pinpoints imported spices, found in just about every kitchen in the Western world, as a surprisingly potent source of salmonella poisoning.

Mexico and India had the highest share of contaminated spices. About 14 percent of the samples from Mexico contained salmonella, the study found, a result Mexican officials disputed.

India’s exports were the second-most contaminated, at approximately 9 percent, but India ships nearly four times the amount of spices to the United States that Mexico does, so its contamination problems are particularly worrisome, officials said. Nearly one-quarter of the spices, oils and food colorings used in the United States comes from India.

Comments on this entry are closed.

Previous post:

Next post: