Spices: emerging threat or clear and present danger?

Spices: emerging threat or clear and present danger?

Over the last several years, there have been multiple outbreaks linked to, and recalls of, various kinds of spices. From white pepper, to red pepper, to black pepper and beyond, spices are a potentially ideal vehicle for the transmission of foodborne disease. More and more people are becoming ill from contaminated spices, and more and more recalls are occurring. So is this problem merely an emerging threat? Or is it a problem that food producers must confront here and now, finding ways to better ensure the safety of the consumers they profit from.

The cited article makes very interesting reading. After a quick glance it did not appear as if India is a serious offender. Many other spice supplying countries appear to have much worse records. Here is a quote from the article’s concluding section:

So what are we to do?

Certainly, the solution does not lie in not using the product. Very few, even among those who truly know the scope of the problem, will stop using spices altogether. And nor does the solution lie in preventing US food companies from using imported spices. These solutions are both totally unrealistic, forcing the bottom line conclusion that the food companies themselves must act as a buffer against the purchase, manufacture, and distribution of contaminated spices.

With respect to spices, the buck stops with the industry. It is time for the process of irradiation to gain a stronger foothold in the United States with respect to all products, and most definitely with respect to those food products that carry the greatest risk.

Consumer health is an important issue, it goes without saying. There may be quibbles with parts of the cited article. But that doesn’t make the issue any less important. India must make sure its products are safe and desirable by all users worldwide.