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Salmonella in spices - how to protect ourselves?

plnelson | Dec 1, 201312:18 PM

The FDA has issued recent reports on Salmonella in spices.

Are there any good strategies for protecting ourselves from this risk? Obviously we can cook the food after the spices have gone in, but I like to use various spices, such as paprika, curry powder, cayenne, cinnamon, etc in salads, drinks and other things that don't get cooked.

Are there certain manufacturers or distributers that do a better job testing or screening than others? I know some spices get irradiated, which is controversial in itself because it can sometimes alter the taste of food, but I'd rather take my chances with that than salmonella because if I don't like the taste of the spice I don't have to use it. So how can I find out who irradiates their spices?

Thanks in advance!

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