UCB Rheumatoid Arthritis Family Scholarship applications open until March 19, 2010
December 10, 2015
The FDA is in the process of taking a closer look at the handling of spices from farm to table and in the spring of 2009 began work on a spice risk profile. A risk profile is designed to capture the current state of knowledge related to an issue and identify any knowledge gaps. This particular risk profile focuses on microbiological contaminants and filth issues related to spices. Some members of the spice industry have already agreed to provide data to FDA for the risk profile. The risk profile will provide vital information to risk management decision-makers and will help the agency determine the best way mitigate foodborne illness issues associated with spices. Specifically it can help FDA determine: how to allocate resources, whether guidance for industry or for FDA inspectors is appropriate, or even the need for new rulemaking.
Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (infected aneurysms), endocarditis and arthritis. Individuals having consumed any Italian sausage products and who may be experiencing these symptoms should contact a health professional immediately. For details on Salmonella sources, symptoms, and treatment, please refer to the Salmonella page on FoodSafety: foodsafety/poisoning/causes/bacteriaviruses/salmonella.html.
Company Recalls Heartland Foods Inc. Recall Wholesome Spice Company Recall
Previous FDA Statements on the Investigation February 26, 2010 February 25, 2010 February 17, 2010 February 8, 2010 January 29, 2010fda