February 15, 2018
The U. S. Food and Drug Administration today updated its 2013 risk profile on pathogens and filth in spices with data that demonstrate that the prevalence of Salmonella in nine out of 11 types of retail spices in the U.S. was significantly lower than that for shipments of spice at import. The findings are consistent with public comments from the domestic food industry that responsible manufacturers apply a pathogen reduction treatment to many spices after entering the U.S., prior to retail sale.
The FDA collected data on the presence of Salmonella in 11 types of packaged, dried spices offered for retail sale to consumers. Except for dehydrated garlic and basil, Salmonella prevalence was significantly lower in retail samples than estimated prevalence for shipments of imported spice offered for entry to the U.S.
These key findings from the study were published as a peer-reviewed scientific journal article entitled, “Prevalence of Salmonella in eleven spices offered for sale from retail establishments and in imported shipments offered for entry to the United States.
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