Lipari Foods is recalling many Lipari Branded Ground Cumin Tubs manufactured by International Food because of potential Salmonella contamination.

More information from FDA HERE

Lipari Foods is issuing a recall for multiple Lipari Branded Ground Cumin Tubs that were produced by International Food due to a possible contamination of Salmonella. The recall was initiated after the United States Food and Drug Administration and The Michigan Department of Agriculture and Rural Development (MDARD) notified the company about a sample of the Ground Cumin that was collected by the Florida Department of Agriculture and Consumer Services and tested positive for Salmonella.

Recalled products:

Brand	Product	Size	Lot Code	Best By Date	UPC
LIPARI	GROUND CUMIN	6 OZ. TUB	220914601	09/2024	094776212620

As of the posting of this recall, there are no reported illnesses in connection with this product.

Consumers who have purchased this recalled product should not consume it. They should return it to the point of purchase.

Ground cumin is a commonly used spice in many cuisines around the world. It is added to various dishes, such as soups, stews, sauces, and marinades, to enhance their flavor and aroma. However, in recent years, ground cumin has been linked to several cases of salmonella infection, a type of foodborne illness caused by the bacterium Salmonella.

Salmonella is a common cause of food poisoning, affecting millions of people worldwide every year. It is typically found in raw or undercooked meat, poultry, eggs, and dairy products, but it can also contaminate other foods, including spices like ground cumin. Salmonella infection can cause a range of symptoms, such as fever, diarrhea, nausea, vomiting, and abdominal pain. In severe cases, it can lead to dehydration, hospitalization, and even death, particularly in vulnerable populations, such as children, elderly, and immunocompromised individuals.

The detection of salmonella in ground cumin is critical to prevent its spread and minimize the risk of foodborne illness. Various methods are used to detect salmonella in food, including culture-based methods, rapid methods, and molecular methods. Culture-based methods involve the isolation and identification of salmonella bacteria from food samples using selective and differential media. These methods are time-consuming and labor-intensive but provide a definitive answer about the presence or absence of salmonella.

Rapid methods, such as immunological assays and polymerase chain reaction (PCR) assays, use antibodies or nucleic acid probes to detect salmonella in food samples. These methods are faster and easier to perform than culture-based methods and can provide results in hours or minutes. However, they are less sensitive and specific than culture-based methods and may yield false-positive or false-negative results.

Molecular methods, such as whole-genome sequencing (WGS), are the most advanced and accurate methods for salmonella detection. WGS analyzes the entire genetic material of salmonella bacteria and can identify their unique DNA fingerprints. This method can detect even low levels of salmonella in food samples and can distinguish between different strains and serotypes of salmonella. WGS is also useful for tracking the source and transmission of salmonella outbreaks and for developing targeted interventions to prevent their recurrence.

In conclusion, the detection of salmonella in ground cumin is crucial for ensuring food safety and preventing salmonella infection. Various methods are available for salmonella detection, including culture-based methods, rapid methods, and molecular methods. Each method has its advantages and limitations, and the choice of the method depends on the specific needs and constraints of the food industry and regulatory agencies. WGS is the most advanced and accurate method for salmonella detection and is likely to become the standard method in the future.

Salmonella can contaminate ground cumin at various stages of the supply chain, from the farm to the processing plant to the distribution center to the retail store. The most common sources of salmonella in ground cumin are contaminated water, soil, and animal feces that come into contact with the spice during cultivation, harvesting, or processing. Salmonella can also be introduced into ground cumin by infected workers, contaminated equipment, or inadequate sanitation practices in the processing and packaging facilities.

To prevent salmonella contamination in ground cumin and other spices, food producers and processors should implement good agricultural practices (GAPs) and good manufacturing practices (GMPs) that include hygiene, sanitation, and food safety protocols. These measures should include testing for salmonella and other pathogens, maintaining clean and sanitized facilities and equipment, training workers in food safety practices, and implementing quality control procedures to ensure the safety and quality of the final product.

Consumers can also take steps to prevent salmonella infection from ground cumin by storing the spice in a cool, dry place, using it within its expiration date, and cooking it to recommended temperatures. Consumers should also be aware of food recalls and follow the instructions provided by the manufacturers and regulatory agencies.

Hyperspectral imaging has the potential to detect salmonella in ground cumin. Hyperspectral imaging is a non-destructive technique that uses light to create a detailed image of an object’s spectral characteristics. By analyzing the spectral signature of an object, hyperspectral imaging can detect differences in the chemical composition of the object, including the presence of pathogens like salmonella.

Several studies have explored the use of hyperspectral imaging to detect salmonella in various food products, including spices like black pepper and cumin. These studies have shown promising results in detecting salmonella in spices using hyperspectral imaging, with high accuracy and sensitivity. Hyperspectral imaging can also detect other contaminants in spices, such as insect fragments and mold.

The use of hyperspectral imaging for salmonella detection in ground cumin would require the development of a spectral library of salmonella and non-salmonella samples. This library could be used to identify spectral differences between contaminated and non-contaminated samples of ground cumin. However, the cost and technical expertise required for hyperspectral imaging may limit its use in routine testing for salmonella in ground cumin and other food products until now. Automate and Control LTD’s bioClass® system Online High Speed Non-destructive Real Time Chemical Analysis can be deployed to automatically check 100% of inbound produce.

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Overall, hyperspectral imaging has the potential to be an effective tool for detecting salmonella in ground cumin, but more research is needed to optimize and validate its use in food safety applications.