Page 8 - Today's Dietitian (February 2020)

Ask the Expert By Toby Amidor, MS, RD, CDN, FAND

maximum allowable lead level for candy of 0.1 ppm
(the FDA hasn’t established limits for lead contami-
nation in herbs and spices). 3
Improving Safety
As part of the goals of the 2011 Food Safety Mod-
ernization Act to strengthen and broaden the FDA’s
regulatory authority, the FDA is establishing an
accreditation program for third-party certifiers to
learn to conduct rigorous food safety audits. The
FDA also is developing training centers abroad to
train local spice manufacturers better supply chain
management to ensure safety. In addition, FDA sci-
entists will participate in the Codex Committee on
Spices and Culinary Herbs, part of an international
organization that sets food safety standards, guide-
lines, and codes of practice. 4
The American Spice Trade Association has pub-
Contaminated Herbs and Spices lished safety recommendations for spice companies
as well as guidelines for companies to distribute to
Some of my clients are concerned about potentially contaminated their suppliers and customers. In addition, many
5
Q herbs and spices on the market. What does the research say, and notable spice brands test the quality and safety of their
how can I counsel them effectively? products; for example, McCormick is a Safe Quality
A: Numerous studies have shown that pathogenic microorganisms and heavy Food Certified Supplier at the highest level possible. 6
metals do appear in some imported herbs and spices and pose a safety risk
in some populations, such as those with compromised immune systems. Recommendations for Clients
However, the US government and some individual manufacturers have pro- While minimal contamination may be unavoidable,
cedures in place to ensure consumers’ safety, and there are steps clients can RDs should assure clients that herbs and spices are
take when purchasing and using herbs and spices to reduce their risk of being healthful and generally safe. Suggest clients stick
exposed to contaminants. to well-known brands and/or research brands to
ensure that quality and safety are utmost priorities.
The Research Clients, especially those who are immunocompro-
Most research has been conducted on contaminants in the form of pathogens, mised or more sensitive to contamination, should
typically Salmonella; heavy metals; and debris such as insects and animal hair. add dried spices and herbs during cooking or toast
A 2013 study used FDA contamination data from 79 countries during spices before using, as Salmonella is destroyed when
fiscal years 2007–2009. An average of 6.6% of imported spices contained Sal- heated to 160˚ F.
monella, about twice the average level of all other imported, FDA-regulated
foods. Salmonella prevalence was associated with spice properties, extent of Toby Amidor, MS, RD, CDN,
processing, and export country. For example, a larger proportion of spices FAND, is the founder of Toby
derived from the fruit, seeds, or leaves of a plant were contaminated com- Amidor Nutrition (http://
pared with those from the bark or flower of a plant. Salmonella also was more tobyamidornutrition.com) and a
commonly found in larger shipments of ground or cracked capsicum and Wall Street Journal best-selling
coriander compared with their whole-spice counterparts. author. Her cookbooks include
1
Other contaminants were present as well; 12% of spice shipments were Smart Meal Prep for Beginners,
adulterated with debris such as insects and animal hair, which could have The Easy 5-Ingredient Healthy
resulted from inadequate packing or storage conditions. The most commonly Cookbook, The Healthy Meal
contaminated spices included coriander, basil, oregano, sesame seeds, pepper, Prep Cookbook, The Greek Yogurt Kitchen, and
cumin, and curry powder. 1 the forthcoming The Create-Your-Plate Diabetes
As reported in a 2017 study, the FDA sampled 11 different herbs and spices Cookbook and The Best Rotisserie Chicken Cookbook
at a variety of retail establishments throughout the United States. (Previous Ever. She’s a nutrition expert for FoodNetwork.
studies looked at imported spices only during the shipment process, not when com and a contributor to U.S. News Eat + Run and
those products were available to consumers.) Less than 1% of retail spices Muscle&Fitness.com.
were contaminated with Salmonella, likely because herbs and spices undergo
a pathogenic reduction treatment, such as irradiation or pasteurization, once
they enter the United States and before they reach retail establishments. 2 For references, view this article on our website
at www.TodaysDietitian.com.
Heavy metal, especially lead, contamination also has been a point of con-
cern in herbs and spices. Researchers in a 2017 article collected 32 samples Send your questions to Ask the Expert at
TDeditor@gvpub.com or send a tweet to
of turmeric from Boston-area retail establishments and found a median @tobyamidor.
lead contamination of 0.11 parts per million (ppm)—just above the FDA’s

8 TODAY’S DIETITIAN • FEBRUARY 2020