Salmonella-contaminated spices—who knew?

We generally think of Salmonella as a threat to chicken and beef. But scientists are recognizing that spices and other foods lower in moisture can carry the disease.

“Spices are an emerging vehicle for disease in the food sector,” says Monica Ponder, assistant professor of food science and technology in Virginia Tech’s College of Agriculture and Life Sciences

Read about what’s being done to kill Salmonella on spices.

Oscar Sjogren

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050—through this website and other media, and in an upcoming film—will keep you connected.

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