Spices and herbs as source of salmonella-related foodborne diseases

Abstract

Salmonella is a leading cause of foodborne diseases and the role of ready-to-eat products including plant-derived food is increasingly recognized. The present survey reviewed recent literature on Salmonella-related outbreaks caused by spices and herbs and on the occurrence of Salmonella in these food matrices. Spices and herbs contaminated with Salmonella were responsible for a variety of foodborne outbreaks in Europe and North America. Identified serovars did often not belong to those predominating in human illness. Moreover, in different survey studies, Salmonella belonging to a broad diversity of serovars were found in a variety of spices and herbs. The proportion of Salmonella-positive samples ranged from 0% to 8.4%, albeit detection rates were rather low in most studies. Higher prevalence rates were often obtained with regard to a specific spice or herb type. Due to high desiccation tolerance, Salmonella can survive for an extended period of time in spices and dried herbs. Thus, by the use of untreated spices and herbs for production of foods not subjected to a heat treatment or for seasoning of ready-to-eat products, Salmonella might be introduced and in this way might pose a threat to consumers.