Letter from the COO
Although traced back to ancient times, classic spices, and their contemporary, commercially produced brethren, can present modern food safety challenges. Traditionally, due to low water activity, food scientists have considered low moisture foods (LMF) (spices, flavorings, seeds) relatively low risk for microbial contamination. However, empirical data indicate that LMFs increasingly serve as vehicles for foodborne contamination, particularly harboring Salmonella, and have been the subject of multiple recalls in recent years.
