FDA Issues Report on Pathogens in Imported Spices
The U.S. Food and Drug Administration (FDA) has released a draft of its spice risk report, which calls attention to the most common microbial hazards and filth in imported spices, along with possible sources of contamination. The report, “Pathogens and Filth in Spices,” also evaluates current mitigation techniques, recommends options and identifies research needs and data gaps. According to FDA, a notice about the report will be published in the November 4, 2013, Federal Register.
Calling the findings a “wake-up call” to spice producers, FDA revealed that of the products tested between 2007 and 2010, (i) spices are twice as likely to be contaminated as other types of imported food; (ii) 12 percent of spices imported into the United States were contaminated with insect parts, excrement, rodent hair and other materials; (iii) 7 percent of the shipments contained Salmonella; and (iv) spices imported from Mexico and India apparently have the highest rate of contamination.
According to FDA, given the quantity of spices consumed, the number of illnesses is relatively low compared to other foodborne illnesses. “People’s tendency to eat small amounts of spices with meals generally lowers the probability of illness from contaminated spices relative to similarly contaminated foods consumed in larger amounts,” noted an agency statement. FDA also said that it is possible that illnesses caused by contaminated spices are underreported, because the spices are often part of multi-ingredient dishes. The agency is reportedly taking steps to strengthen spice safety by (i) developing a training center focused on supply chain management for spices and botanical ingredients and (ii) proposing preventive controls for hazards identified by manufacturers as reasonably likely to occur. Additional details about contaminated spices appear in Issue 496 of this Update. See FDA News Release, October 30, 2013.
