Sep 9, 2026 - Foods
Dried herbs: Salmonella remain a relevant risk
Dried leafy spices and herbs are considered microbiologically stable foods due to their low water content. However, drying does not necessarily kill Salmonella, and they can survive in dry foods for extended periods. This is particularly relevant for products that are used without subsequent heating. Examples include salads, dips, fresh cheese, or cold sauces.
The Chemical and Veterinary Investigation Office (CVUA) Karlsruhe examined a total of 130 samples of dried leafy spices and herbs for Salmonella between March 2025 and May 2026. The most common were oregano (34 samples) and basil (25 samples).[1]
Salmonella were detected in two samples (1.5%): the affected items were dried bitter leaves (Vernonia amygdalina) and basil. The serotypes detected were Salmonella Mapo and Salmonella Senftenberg.
Although the vast majority of the samples examined were unremarkable, the findings show that dried herbs and leafy spices must be considered as a possible source of Salmonella. Especially for products that are not subsequently heated, risk-oriented raw material controls, appropriate supplier selection, and effective hygiene management are important.
This again highlights the need for controls along the supply chain for dried herbs and spices to minimize the risk for producers and consumers.
Do you also have dried herbs and spices that you would like to have microbiologically tested?
In our Tentamus laboratories, we regularly carry out these tests. We provide you with fast and reliable results.
Our customer advisors are very happy to assist you with any questions.
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