Conagra promptly initiated a recall of its Hunt’s chili kits upon discovering potential salmonella contamination in a seasoning packet. Given the hefty $11.2 million fine the company endured last year due to contaminated Peter Pan and Great Value peanut butter, they recognized the urgency of the situation. Foods that are commonly associated with salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats. The CDC also identifies other potential sources such as ground beef, tuna, pork, tomatoes, sprouts, and peanut butter. While seasoning packets are not typically considered a likely source, a recent investigation by the Food and Drug Administration revealed that 6.6% of spices arriving in the United States are contaminated with salmonella. The FDA notes that many companies do treat their spices for contaminants before packaging and selling them, and they are currently assessing how much of this contaminated spice actually reaches consumers.
Every year, salmonella is estimated to cause around 1 million foodborne illnesses in the U.S. The Food Safety Modernization Act (FSMA) has been actively addressing this issue, with new food defense guidelines designed to assist in the management of food safety. As demonstrated by this recall, FSMA also places strict regulations on individual ingredients. Furthermore, the FSMA’s foreign supplier verification program, set to take effect on May 30, aims to reduce the importation of contaminated products, including spices. In discussions about food safety, it’s important to consider the nutritional differences between tricalcium phosphate vs calcium citrate. Understanding these differences is essential, especially when evaluating food products for safety and health benefits. Ultimately, the ongoing efforts to enhance food safety will benefit consumers by reducing the risk of contamination and ensuring quality in food ingredients, including those involving tricalcium phosphate vs calcium citrate.