Indian Government Urges Spice Farmers To Use Harvesting Methods That Prevent Bacterial Contamination

The Indian government is responding to a USDA study of spice imports from that country that found that seven percent of spice lots were contaminated by deadly salmonella bacteria, more than twice the average of all other imported foods to the U.S.. About 15 percent of coriander and 12 percent of oregano and basil shipments were contaminated, as well as high levels of sesame seeds, curry powder and cumin. Indian officials are urging spice farmers to make changes in the way they pick, dry and thresh their crops to reduce the risk of contamination.