Spice Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.Anti-spam check. Do not fill this in! ===Salmonella contamination=== A study by the [[Food and Drug Administration]] of shipments of spices to the United States during fiscal years 2007β2009 showed about 7% of the shipments were contaminated by ''[[Salmonella]]'' bacteria, some of it antibiotic-resistant.<ref>{{cite journal|last=Van Dorena|first=Jane M.|author2=Daria Kleinmeiera|author3=Thomas S. Hammack|author4=Ann Westerman|title=Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007βFY2009|journal=Food Microbiology|date=June 2013|volume=34|issue=2|pages=239β251|doi=10.1016/j.fm.2012.10.002|pmid=23541190|quote=Shipments of imported spices offered for entry to the United States were sampled during the fiscal years 2007β2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057β0.076)|url=https://zenodo.org/record/1258953|access-date=June 16, 2019|archive-date=June 16, 2019|archive-url=https://web.archive.org/web/20190616194240/https://zenodo.org/record/1258953|url-status=live}}</ref> As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and are present at the table for convenient use. Shipments from Mexico and India, a major producer, were the most frequently contaminated.<ref name=NYT82713>{{cite news |title=Salmonella in Spices Prompts Changes in Farming |url=https://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |access-date=August 28, 2013 |newspaper=The New York Times |date=August 27, 2013 |author=Gardiner Harris |archive-date=August 29, 2013 |archive-url=https://web.archive.org/web/20130829170450/http://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |url-status=live }}</ref> [[Food irradiation]] is said to minimize this risk.<ref>{{Cite journal|title=Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.|year = 2003|pmid = 12568551|last1 = Calucci|first1 = L.|last2 = Pinzino|first2 = C.|last3 = Zandomeneghi|first3 = M.|last4 = Capocchi|first4 = A.|last5 = Ghiringhelli|first5 = S.|last6 = Saviozzi|first6 = F.|last7 = Tozzi|first7 = S.|last8 = Galleschi|first8 = L.|journal = Journal of Agricultural and Food Chemistry|volume = 51|issue = 4|pages = 927β34|doi = 10.1021/jf020739n}}</ref><ref>{{Cite web |date=June 28, 2017 |title=Myths about Food Irradiation |url=https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |access-date=July 30, 2022 |website=Center for Consumer Research |language=en |archive-date=July 30, 2022 |archive-url=https://web.archive.org/web/20220730162900/https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |url-status=live }}</ref> Summary: Please note that all contributions to Christianpedia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here. You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see Christianpedia:Copyrights for details). Do not submit copyrighted work without permission! Cancel Editing help (opens in new window) Discuss this page