Salmonella contamination in spices

Source-This post on Salmonella contamination in spices is based on the article “In 6 months, US rejected nearly one-third of MDH’s spice-related shipments” published in “The Business standard” on 30th March 2024.

Why in the news?

In last six months, U.S has rejected 31 per cent of all spice-related shipments from Mahashian Di Hatti (MDH) due to salmonella contamination concerns. Recently, Hong Kong and Singapore have also suspended the sales of certain MDH and Everest Food Products.

Why such spices are being rejected?

1. Reasons for rejection- MDH export shipment have been rejected due to salmonella contamination. FDA inspection of MDH’s manufacturing plant has also found inadequate sanitary facilities and accommodations, as well as contamination of equipment and utensils.

2. FDA Guidelines on Refused Shipments- As per the guidelines by the FDA, if a shipment is refused entry, the importer can either destroy it or export it out of the US.

About salmonella:

1. About Salmonella: It is a type of bacteria that can cause gastrointestinal illness and fever, known as salmonellosis.

2. Nature of the bacteria: Salmonella is a resilient and widespread bacteria. It is capable of surviving for weeks in dry environments and months in water.

3. It naturally resides in the intestines of animals and can be present in their faeces.

4. How humans get impacted:  Humans get infected when they come into contact with salmonella-infected animals or contaminated items.

5. Risks Associated with Salmonella:
a) Salmonella infection can lead to symptoms such as diarrhea, fever, and stomach cramps.

b) Certain groups, including children under 5 years old, adults over 65 years old, and individuals with weakened immune systems, are vulnerable to Salmonella infection.

UPSC Syllabus: Science and technology (Health)