Spices Salmonella – Cooked spices prevent Salmonella.
Cook your spices. The FDA – Salmonella awareness. Buy organic.
There’s some noise out there about low quality spices and food borne illnesses they can create. As with most food and raw products, there is always contamination issues. Vegetables can have bacteria, meats, fruits etc. Spices are no different; they are dried ground fruits, nuts, vegetables, seeds etc. So what do I suggest? Always cook your food with your spices. It’s not my preference to use raw spice masala on top of cooked or other raw food. Simply because you could get sick from salmonella. The occurrence of salmonella is quite rare in spices but it does exist.
The FDA is analyzing a recently completed two-year, nationwide study to collect data on the presence of Salmonella in retail packages which you would find in supermarkets, ethnic markets, discount stores, and on the internet. To reduce the risks of foodborne illness from contaminated spices, the FDA has been addressing spice safety on several fronts, including as part of new rules, under the Food Safety and Modernization Act (FSMA), to establish preventive controls in the food supply chain, for both domestically produced and imported food.
My ultimate suggestion on what you should do? Cook with your spices. Don’t season your dishes with raw imported spices of which you don’t know the quality and handling. My masala’s use organic ingredients from certified organic and sustainable growers. I purchase directly from wholesalers who have direct connections to these farms. Before I bottle your masala, I roast all of it to enhance flavor but also the roasting process heats the spices to a level that can kill food-borne bacteria.
The FDA recommends to keep using spices the way you do. Majority of the time you will end up cooking with the your organic masala blend. So don’t worry, eat smart and cook your spices with your food.