FDA updates spice risk profile
The U.S. Food and Drug Administration (FDA) has 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 United States was significantly lower than that for shipments of imported spices.
The U.S. Food and Drug Administration (FDA) has 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 United States was significantly lower than that for shipments of imported spices. The findings—published in the Journal of Food Protection—are consistent with public comments from the domestic food industry that responsible manufacturers apply a pathogen reduction treatment to many spices after entering the United States, prior to retail sale.
The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked). Salmonella prevalence estimates for the other eight spice types were 0.19% (0.0048%–1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049%–0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11%–1.6%) for coriander seed (ground), 0.19% (0.0049%–1.1%) for curry powder (ground mixture of spices), 0.49% (0.10%–1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038%–0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03%–0.88%) for paprika (ground or cracked), and 0.64% (0.17%–1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced.
Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from Oct. 1, 2011 to Sept. 30, 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7%–18%. The Salmonella prevalence estimates for spices offered for sale at retail establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice offered for entry.