date:Nov 04, 2013
atments, and cooking during food preparation. Consumer tendency to eat small amounts of spices with meals generally lowers the probability of illness from contaminated spices relative to similarly contaminated foods consumed in larger amounts. The agency added it is also possible illnesses caused by contaminated spices are underreported, particularly because of challenges related to attribution for minor ingredients in multi-ingredient foods.
The F.D.A. said it is taking steps to strengthen spi