Salmonella is not just in poultry anymore; it's in our spices. In a recent studyof more than 20,000 food shipments, the United States Food and Drug Administration found that nearly 7 percent of spice lots were contaminated with salmonella. That's twice the average of all other imported foods. Oregano, basil, cumin and black pepper are just some of the spices where salmonella contamination was found.
Marcie Sillman talks with FDA spokeswoman Shelly Burgess about the study. Burgess recommends adding spices to your food during the cooking process which will kill the salmonella bacteria and to follow basic food safety procedures.You can follow FDA safety alerts and advisories on their website or on Twitter@US_FDA.
Produced by Hannah Burn.
