Spices can add an extra flare and flavor to an otherwise dull meal. However, when using a spice, one hopes it won't contain anything extra besides what is on the label. A new analysis from the U.S. Food and Drug Administration found that 12 percent of all spices imported to the US over the last three years were contaminated with Salmonella, feces , rodent hairs, feathers among other things.
In 2009 and 2010, black and red pepper from China India and Vietnam that was used to spice salami sickened hundreds of people, the Associated Press reported. More than 80 different types of salmonella were detected.
The FDA reports there have been at least 14 reported global salmonella outbreaks of since 1973 that were linked to spices, causing almost 2,000 outbreaks of illness, many of which were in children.
The FDA is "not recommending that consumers stay away from spices," but suggested people cook their spices before consuming.
Spices are a popular ingredient in any meal, in fact 86 percent of U.S. households use fresh or dried herbs, spices and seasonings, according to the FDA. Most of the U.S. spice supply is imported with the exception of dehydrated onion, the FDA said. U.S. farms also produce some of the country's supply of garlic, capsicum and mustard seeds. Other spices are typically imported.
