Salmonella is the primary cause for spice recalls and foodborne illness outbreaks, although other forms of bacteria, including E. coli, Clostridium botulinum (which causes botulism) and Listeria all can be found in spices, according to Food Safety News. But contaminants aren’t limited to bacterial growth. In 2013, there was a turmeric recall because excessive amounts of lead were found in the spice.
Spices, Spices, Everywhere
With these startling statistics, it may be tempting to toss the spice rack and grow your own spices indoors or in a window box. However, it’s important to realize just how much spices are a part of so many of the meals we eat.
During the course of its study, which spanned from January 2007 to April 2010, the FDA noted three outbreaks of foodborne illness as a result of spice contamination, which accounted for 457 lab-confirmed illnesses, 68 hospitalizations and one death, according to the published report. Patients ranged in age from less than a year old to senior citizens. And these outbreaks were not localized. The first outbreak was spread across 23 states and cases spread out over a year, with almost all patients being children under the age of six.
After identifying the outbreak and ruling out other possibilities, it was determined that the cause of the foodborne illness outbreak was contaminated broccoli powder that was applied as part of the flavor coating on a brand of snack puffs. This spice had been imported from China and may not have undergone required treatments prior to distribution and sale.