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| Salmonella from spices? https://cookaholics.org/viewtopic.php?f=20&t=2128 |
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| Author: | TheFuzzy [ Sat Mar 17, 2012 1:24 pm ] |
| Post subject: | Salmonella from spices? |
The Latest Food Which Will Kill You Department: The CDC has reported that disease outbreaks from imported foods are up, mostly because consumption of imported foods is up: http://www.npr.org/blogs/thesalt/2012/0 ... ke-us-sick However, this article does have two facts which I actually find alarming: 1. 75% of our fish is imported? 2. You can get salmonella from celery seed? |
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| Author: | pepperhead212 [ Sat Mar 17, 2012 10:51 pm ] |
| Post subject: | Re: Salmonella from spices? |
I had seen about the possible problem with celery seed (sort of made sense, as celery has a lot of dirt on it, and I guess the seeds can also get some of it on them), but not about the black and red pepper. And I hadn't seen about the fenugreek, but when I checked that out it sort of made sense, as it was the sprouts of fenugreek seeds that are the problem, and there have been a lot of problems in the past with sprouts, mainly alfalfa, as many are eaten raw. |
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| Author: | Paul Kierstead [ Mon Mar 19, 2012 8:52 am ] |
| Post subject: | Re: Salmonella from spices? |
Assuming (possibly incorrectly) that the salmonella is not *in* the seed, one would think it is too dry of an environment for it to survive. Perhaps only if you use fresh spices? I'm willing to bet the stuff they sell in stores here has its salmonella long since dead. Or perhaps spices is not as dry as I think. |
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| Author: | Amy [ Mon Mar 19, 2012 6:20 pm ] |
| Post subject: | Re: Salmonella from spices? |
pepperhead212 wrote: ...and there have been a lot of problems in the past with sprouts, mainly alfalfa, as many are eaten raw. One of the reasons I won't eat sprouts. They are considered at higher risk for salmonella than most foods. Amy |
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| Author: | pepperhead212 [ Mon Mar 19, 2012 8:21 pm ] |
| Post subject: | Re: Salmonella from spices? |
Paul Kierstead wrote: Assuming (possibly incorrectly) that the salmonella is not *in* the seed, one would think it is too dry of an environment for it to survive. Perhaps only if you use fresh spices? I'm willing to bet the stuff they sell in stores here has its salmonella long since dead. Or perhaps spices is not as dry as I think. I've often wondered about this with sprouts, since salmonella does not form spores, and sprouts start off dry. I guess in commercial establishments (or homes, for that matter!) anything can be dirty, and and spread things like this even where you wouldn't expect it, but that wouldn't explain dried spices, unless, as you stated, they aren't as dry as we think. |
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