Two recent news stories highlighted the need to talk about the increasing link between spices that we might find in our kitchens and foodborne illness. On Wednesday, July 29, 2016, Kroger stores in 31 states recalled store-brand ground cinnamon, course ground black pepper, Bac’n Buds, and garlic powder due to possible contamination with Salmonella.
A sample of Kroger Garlic Powder from a store in North Augusta, South Carolina was tested by the FDA and found to be contaminated with Salmonella. To date, no illnesses have been reported in connection with these products, however, all four seasonings produced on the same equipment in the same facility have been recalled. More information can be found on the FDA web site.
Also between December 2014 and July 2015, Sweden reported 174 cases of salmonellosis linked to a contaminated spice mix. Contaminated products have been linked to several suppliers, and may have been imported into countries other than Sweden.
Thorough cooking will render the spices safe to consume, but spices may be applied as a topping or used in a dish that isn’t cooked. A previous blog post also highlighted this issue. Stay food safe, Barb