According to the FDA, salmonella, insects, excrement, and hair have been found in imported spices from countries such as India and Vietnam. This has caused outbreaks all over the world. Between 2007 and 2010, 12% of some imported spices have been contaminated. The spices were also twice as likely to contain salmonella as any other inspected foods with almost 7% of the goods containing the pathogen during the 3-year period. Over these 3 years, 749 spice shipments were refused entry into the US due to salmonella contamination. Another 238 were sent back because the spices were contained hair, excrement, insects or other contaminates. Two spices, black and red pepper found in salami from China, Vietnam and India caused hundreds on illnesses and some 14 unknown outbreaks effected more than 2,000 people. The outbreaks caused 1,946 reported illnesses, 128 hospitalizations and two deaths. The harvest and immediate storage stages are considered to be the highest stages of risk for contamination. Some spices that were contaminated were allowed through US customs because they were cooked and treated, killing the salmonella. The FDA stated that by the time the spices were consumed, most of the pathogen was likely to be gone. The firm also stated that the amount of spices that people consume is so small that they had less of a chance of getting sick from contaminated spices than from contaminated fruits or vegetables. This lowers the probability of illness. Read more about this article on www.dailymail.co.uk If you or a loved one has been sickened as a result of consuming a contaminated or recalled product, contact Finkelstein & Partners.