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Posted February 17, 2018

FDA Reports Prevalence of Salmonella In Retail Spices

An FDA study of 11 different types of spices sold in retail stores throughout the U.S. found the prevalence of Salmonella contamination to be less than 1%. Overall, this was significantly lower than when the same types of spices were tested at the time of import to the U.S. and the prevalence of contamination was found to range from 1.7 to 18%. This suggests that for most of the spices tested, treatments used by food manufacturers to reduce Salmonella contamination in imported spices before they are packaged for retail in the U.S. can work well. However, the prevalence Salmonella contamination in two types of spices, dehydrated garlic and basil, was not lower in retail samples compared to contamination at the time of import. The findings are published in the November 2017 issue of the Journal of Food Protection.

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