Like other raw agricultural products, spices and seasonings can carry a risk of contamination. Challenges such as microbial pathogens from their environment (soil, animals, birds, humans) and even irrigation water can all play a part in the risk of contamination. Ensuring the product is pathogen free is a distinct challenge to the complex supply chain.
In the past five years about 10% of the total FDA recalls have been associated with spices and in nearly all cases it has been due to Salmonella contamination.
Want to learn more, download the ebook on pathogen testing in spices today.