Imported spices are among the biggest culprits for food poisoning, according to the Food and Drug Administration.
In a study, the FDA found that almost 7 percent of imported spices over a three-year period were contaminated with salmonella.
In the report, which was released Wednesday, the FDA found that imported spices tested between 2007 and 2010 were twice as likely as other inspected foods to be contaminated with the pathogen. More than 80 different types of salmonella was detected.
About 12 percent of spices imported into the U.S. each year are contaminated with insects, animal excrement, rodent hair and rogue objects including rubber bands, according to the FDA.
"Nearly all of the insects found in spice samples were stored product pests, indicating inadequate packing or storage conditions," the report reads. "The presence of rodent hair [without a root] in spices is generally indicative of contamination by rodent feces."
Their have been several spice-related outbreaks have caused illnesses nationally. In 2009 and 2010, black pepper and red pepper from India, Vietnam and China used in salami caused hundreds of illnesses.
"The study identified 14 spice/seasoning-associated outbreaks worldwide that occurred from 1973 to 2010, resulting in less than 2,000 reported human illnesses and 128 hospitalizations worldwide," according to the FDA report.
During the study, which was done in a three-year period, 749 shipments of spices were refused entry into the United States because of salmonella contamination, while 238 other shipments were denied because of the presence of what the FDA called "filth" insects, excrement, hair or other materials
Most all of the spices eaten in the U.S. are imported and most come from small farms in a variety of countries that all have different levels of food safety oversight. Imports from Mexico and India had the highest rate of contamination, the study found. The FDA reported that about one-quarter of spices, oils and food colorings used in the U.S. are imported from India.
The government shutdown prevented FDA commissioner Margaret Hamburg from visiting India to meet with spice industry officials on safety. Those officials are beginning to offer incentives for farmers to change practices that could lead to contamination, including traditional harvest and handling methods.
Michael Taylor, FDA's deputy commissioner for foods, said the agency is "not recommending that consumers stay away from spices," though the chances of someone getting sick can be reduced by adding spices to food before it is cooked.
Food safety rules proposed earlier this year to make imported and domestic food safer on farms and in processing facilities should help reduce spice contamination. The proposed rules include regulations that will require food importers to better understand where the food they bring into the country has been.
The report said that better training across the spice supply chain would be one way to reduce illnesses. As part of the Food Safety Modernization Act, the FDA has proposed new rules for foreign supplier verification.
