FDA’s position is that certain biological pathogens (e.g., Salmonella) need to be identified as hazards requiring a preventive control for spices. FDA has published a list of the potential hazards associated with different types of foods and includes the following biological hazards for untreated/raw and treated herbs and spices: Bacillus cereus, Clostridium botulinum, C. perfringens, pathogenic E. coli, and Salmonella spp.3 Although this list is only the potential hazards (i.e., hazards requiring further evaluation through the hazard analysis), we understand that FDA’s position is that Salmonella is a hazard that should be identified for all herbs, spices, and seasonings.
