1.1 The final report of the study on ready-to-eat foods to which spices have been added is attached.

2.1 During September and October 1999 a microbiological study of cold ready-to-eat foods to which spices or spice ingredients have been added was undertaken. Where available, the associated spice or spice ingredient that had been added was also examined. Ready-to-eat foods were only included in the study if they were not cooked after the addition of the spice or spice ingredient.

2.2 A summary of the key points and observations on the report is given below. Associated issues and advice relevant to routine food safety inspection work are separately listed.

• Salmonella was only detected in one sample; this was a spice/spice ingredient sample. Salmonella was not detected in the corresponding ready to eat food.

• B cereus and other Bacillus species spp. were commonly detected in the spices or spice ingredients sampled. (This may be connected with these organisms’ ability to form spores during adverse conditions for growth such as in dried spices.)

• Three per cent of the ready to eat samples were of unacceptable microbiology quality mainly due to high levels of B cereus, other Bacillus spp. and E.coli.

• The study indicated that acceptable microbiological quality of the ready-to-eat foods appeared to be associated with premises whose managers had been trained in food hygiene and premises where a hazard analysis system had been put in place particularly when this had been documented.

• Where relevant during routine discussions concerning hazard analysis, officers should check that proprietors are aware that spices may be a source of bacterial contamination.

• Where ready to eat food is stored after the addition of spices or spice ingredients, the hazard of possible growth of bacteria should be addressed by the proprietor as part of their compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995.

• Whilst it is recognised that bacterial contaminants such as Bacillus spp may give rise to concern, LACOTS has been advised that the most important risk to public health is likely to be salmonella contamination.

• Where salmonella occurs in spices, authorities should refer to recent LACOTS guidance issued on dealing with salmonella contamination in spices.

2.3 Surveillance of imported spices is undertaken by Port Health Authorities at the port of entry under the Imported Food Regulations. Authorities requiring information about microbiological surveillance of imported spices should contact the Port Health Authority (or local authority) through which the spice was imported or the Association of Port Health Authorities.

David Lock
Direct line: 020 7840 7208

Click on download 1 for the report in pdf format

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