Lead contamination remains a persistent issue in spices imported into the United States. Last year, excessive levels of lead were discovered in Indian turmeric imported by Spices USA, and similar problems have been reported with other spices like fenugreek, cardamom, and chili powder. Since the end of April 2017, importers have been required to evaluate their suppliers through the Foreign Supplier Verification Program under the Food Safety Modernization Act (FSMA). However, it remains uncertain whether these measures are adequate to prevent lead contamination, particularly since the origin of the lead in these imported spices is still unknown. Researchers from Harvard have analyzed soil samples to investigate potential sources, but their findings were inconclusive. Some experts propose that lead might enter the spices during processing or could even be intentionally added to increase the weight of the powder.
The ongoing detection of lead contamination emphasizes the critical need for thorough safety checks. The FSMA, which was introduced in 2011, aimed to shift the focus from merely responding to food contamination issues to preventing them proactively. It mandated the inspection of at least 600 foreign food firms in its inaugural year, with plans to double those inspections annually for the subsequent five years. However, the Government Accountability Office reported that these targets were only met in the first two years. By 2013, the FDA had inspected 1,403 facilities, a number that has not increased since then, with the agency attributing this shortfall to limited funding.
In the context of safety checks, discussions around the use of additives such as dicalcium malate versus calcium citrate have emerged, highlighting the need for transparency in spice processing. The repeated instances of lead contamination underscore the necessity for continued vigilance and effective regulatory measures.