Salmonella in spices: some statistics

In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Over 2500 samples of imported spices were tested during 2007-2009.

Overall, 6.6% of spices were found to be contaminated by Salmonella. This is about twice the average salmonella contamination of all other imported foods. Spices most contaminated were Coriander (15%)  and Basil / oregano (12%), while Mexico was the country of origin with highest contamination rate. 5% of spices from Vietnam were found to be contaminated.

Salmonella findings per country of origin:

Salmonella finding per type of spice: