You follow all the health and safety tips to make sure that your food is safe. You disinfect, wipe and clean to make any contamination at bay. Then, just as dinner is almost finished cooking you add a few spices for flavor. Oops, you’ve just introduced a contaminant without being aware of it.
A new study by the FDA has found that “the average prevalence of filth adulteration of shipments of imported spice was 12%“.
Ironically, this applied only to imported spices as domestic spices were not tested.
“ The most common types of filth adulterants were insect fragments, whole/equivalent insects, and animal hair.”
In case you want to read all 213 pages of the report you can download it by clicking on the image below.