About 8.3% of the samples contained
antibiotic-resistant Salmonella strains
The
USDA, in a response to increased concerns about the safety of spices we buy,
initiated research to discover the prevalence of Salmonella in imported spices.
Shipments
of imported spices were sampled during the fiscal years 2007 to 2009.
Scientists
found a wide diversity of Salmonella
strains in these spices. About 8.3% of the samples contained
antibiotic-resistant Salmonella
strains. The researchers also found that a larger proportion of spice shipments
derived from fruits and seeds or leaves of plants were contaminated than those
derived from the bark or flower of spice plants. In addition, there were more
samples of ground/cracked capsicum and coriander that were contaminated than
shipments of their whole spice counterparts.
And
this is troubling: some shipments that were reportedly subjected to pathogen
reduction treatments before import were found to be contaminated. Contaminated
spices generally have many more types of Salmonella bacteria than found in
contaminated meat.
The
spices from Mexico and India had the highest share of contaminated product.
About 14% of the samples from Mexico were contaminated with Salmonella; India’s contaminated spices
accounted for about 9%. Since about 25% of the spices, oils, and food colorings
used in this country are imported from India, that is worrisome.
Because
spices have such a long shelf life, any outbreaks of foodborne illness caused
by these products are difficult to trace. Salmonella
can survive indefinitely on these products. There have been foodborne illness
outbreaks linked to spices, and recalls of products for contamination. In
December 2011, there was several recalls of organic celery seeds for Salmonella, and
in January 2012, Jones’ Seasoning recalled their Mock Salt for Salmonella.
Aporte: Andrés Diaz
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