Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.

中文翻译：

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干香料的微生物学安全性。

干燥状态的香料提供了一种环境，使许多食源性病原体得以生存。目前，进口到美国的病原体阳性香料的发生率是任何其他进口食品的1.9倍。相应地，进口香料与大量食源性疾病爆发和多次产品召回有关。尽管与召回和暴发相关，但发现香料中的实际病原体数量通常很少。除了致病细菌种类外，还经常从调味品中回收产毒霉菌，并且在多达58％的调味品中都发现了黄曲霉毒素。产毒霉菌的存在对于免疫功能低下或进行免疫抑制治疗的霉菌特别成问题，并且与肠道曲霉病有关。正在测试多种检测方法，包括传统和先进的DNA方案，以优化香料中病原体的回收率。此外，研究和讨论了许多新的去污香料的灭活干预方法。