Editing Spice (section)

===Salmonella contamination===
A study by the [[Food and Drug Administration]] of shipments of spices to the United States during fiscal years 2007–2009 showed about 7% of the shipments were contaminated by ''[[Salmonella]]'' bacteria, some of it antibiotic-resistant.<ref>{{cite journal|last=Van Dorena|first=Jane M.|author2=Daria Kleinmeiera|author3=Thomas S. Hammack|author4=Ann Westerman|title=Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009|journal=Food Microbiology|date=June 2013|volume=34|issue=2|pages=239–251|doi=10.1016/j.fm.2012.10.002|pmid=23541190|quote=Shipments of imported spices offered for entry to the United States were sampled during the fiscal years 2007–2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057–0.076)|url=https://zenodo.org/record/1258953|access-date=June 16, 2019|archive-date=June 16, 2019|archive-url=https://web.archive.org/web/20190616194240/https://zenodo.org/record/1258953|url-status=live}}</ref> As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and are present at the table for convenient use. Shipments from Mexico and India, a major producer, were the most frequently contaminated.<ref name=NYT82713>{{cite news |title=Salmonella in Spices Prompts Changes in Farming |url=https://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |access-date=August 28, 2013 |newspaper=The New York Times |date=August 27, 2013 |author=Gardiner Harris |archive-date=August 29, 2013 |archive-url=https://web.archive.org/web/20130829170450/http://www.nytimes.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html |url-status=live }}</ref> [[Food irradiation]] is said to minimize this risk.<ref>{{Cite journal|title=Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.|year = 2003|pmid = 12568551|last1 = Calucci|first1 = L.|last2 = Pinzino|first2 = C.|last3 = Zandomeneghi|first3 = M.|last4 = Capocchi|first4 = A.|last5 = Ghiringhelli|first5 = S.|last6 = Saviozzi|first6 = F.|last7 = Tozzi|first7 = S.|last8 = Galleschi|first8 = L.|journal = Journal of Agricultural and Food Chemistry|volume = 51|issue = 4|pages = 927–34|doi = 10.1021/jf020739n}}</ref><ref>{{Cite web |date=June 28, 2017 |title=Myths about Food Irradiation |url=https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |access-date=July 30, 2022 |website=Center for Consumer Research |language=en |archive-date=July 30, 2022 |archive-url=https://web.archive.org/web/20220730162900/https://ccr.ucdavis.edu/food-irradiation/myths-about-food-irradiation |url-status=live }}</ref>
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