What a relief, you think. After all, salami is to clean eating what frosted tips are to hairstyles – emphatically and irrevocably outlawed. Come to think of it, you haven’t touched salami since frosted tips actually were on trend. So you’re in the clear. Not so fast. Further investigation revealed that the black and red pepper used to season the meat had caused the outbreak. You might be throwing shade at GMOs and serving side-eye to added sugars, but you’ve probably always implicitly trusted your seasonings. It’s time to rethink, because spice recalls are a real—and growing—trend in food safety. In 2014, the FDA reported 9 separate salmonella-related spice recalls, from sweet paprika to oregano to organic black peppercorns sold at Sprouts and Whole Foods. “Spices are becoming an issue,” says Christopher Waldrop, director of the Consumer Federation of America’s Food Policy Institute. “They’re often dried on the side of the road or in open fields, and that can allow contamination from animals or dust.” And if they’re not treated to kill bacteria (spices are usually radiated, Waldrop explains), they can contaminate pepper mills and cured meats alike. But your days of happy-go-lucky spice sprinkling need not end: Stay safe and spicy by:
Purchasing commercially packaged spices (rather than varieties sold loose). They’re more likely to be radiated, says Waldrop.Adding spices before cooking and making sure meals reach pathogen-zapping temperatures. Abiding by the expiration date on any spices you buy, normally 6 months to 2 years.Checking out the FDA’s recalled products Flickr reel (yes, this is a real thing), signing up to receive email alerts from the FDA and foodsafety.gov, or following along on Twitter.
