Recalls of Spices Due to Bacterial Contamination Monitored by the U.S. Food and Drug Administration: The Predominance of Salmonellae

Abstract

From 1980 to 2000, the annual per capita consumption of spices in the United States increased by 60% (from 1.0 to 1.6 kg per person per year). Although spices are known to harbor various molds, fungi, and bacteria, relatively few reports have documented this group of foods as the cause of human illness. In recent years, however, the U.S. Food and Drug Administration (FDA) has noted an increased number of recalls of dried spices due to bacterial contamination. Accordingly, we reviewed spice recalls that took place in the United States from fiscal years 1970 to 2003. During the study period, the FDA monitored 21 recalls involving 12 spice types contaminated with bacterial pathogens; in all but one instance, the recalled spices contained Salmonella. Paprika was the spice most often involved in the recalls. A wide variety of countries were the source of the recalled spices. Using data from the Centers for Disease Control and Prevention National Salmonella Surveillance System, we were unable to discern any increases in the reported incidence of laboratory-confirmed salmonellosis in states that received spices contaminated with selected rare Salmonella serotypes. A variety of effective methods exist to disinfect spices, procedures that have attained increased importance given the frequent use of spices in ready-to-eat foods and the potential for contaminated spices to cause widespread outbreaks.

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

“…Contamination of spices with Salmonella spp. was identified as the cause of 95% of U.S. food recalls associated with spices between 1980-2000 (Vij et al, 2006). Contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices during their production.…”

Spice, Dry Soups and Asian Flavorings

“…A multistate outbreak due to S. Montevideo associated with the use of contaminated red and black pepper in Italian-style-sausage was also reported (CDC 2010). Paprika was the most frequent spice recalled by the US FDA due to Salmonella contamination during 1970-2003(Vij et al 2006. Drying may reduce numbers but cannot eliminate vegetative pathogens.…”

Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity

“…35), chocolate (a w~0 .4 to 0.5), infant cereal (a w~0 .35 to 0.41), and a variety of spice products (14,35,37,40). These outbreaks and an increasing frequency of recalls associated with Salmonella detection (41) indicate that the intrinsic low a w of these products is not sufficient to prevent transmission of foodborne pathogens.…”