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The following news story is from the New York Times on August 28, 2013.
The FDA has found that in a study of imported foods that more than 7% spices were contaminated with salmonella. This rate is twice that of other imported foods. About 14% of the spices from Mexico contained salmonella and about 9% of the spices from India contained salmonella. India ships more than four times the amount of spices to the US than Mexico. "Nearly one quarter of the spices, oils and food colorings used in the United States comes from India." Salmonella is killed by cooking, but many spices such as black pepper are placed on-to food after cooking, so the salmonella remains. Spices have a long shelf life, and it takes only a few salmonella organisms to make someone sick. The FDA and Indian officials are working with farmers to reduce the levels of contamination.
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