The FDA is analyzing a recently completed two-year, nationwide study to collect data on the presence of Salmonella in retail packages which you would find in supermarkets, ethnic markets, discount stores, and on the internet.
To reduce the risks of foodborne illness from contaminated spices, the FDA has been addressing spice safety on several fronts, including as part of new rules, under the Food Safety and Modernization Act, to establish preventive controls in the food supply chain, for both domestically produced and imported food. As part of the effort to learn more about the public health risks associated with spices and help develop plans to improve the safety of spices, the FDA also developed a draft risk profile, which was released in October 2013.
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