Oct 29, 2026 - Foods
Salmonella in spices – what matters in quality control
Spices and dried herbs are important ingredients in many foods. Despite their low water content, they can be contaminated with pathogenic microorganisms such as Salmonella. For food manufacturers, importers and retailers, the question therefore arises how possible contaminations can be detected early and how risks along the supply chain can be effectively reduced.
Current test results continue to show risks
In September we already reported on an investigation by the Chemical and Veterinary Testing Office (CVUA) Karlsruhe. Between March 2025 and May 2026, a total of 130 samples of dried leafy spices and herbs were tested for Salmonella. Salmonella were detected in two samples (1.5%).
The results illustrate that dried foods are not fundamentally protected from microbiological contamination. This can be particularly critical for spices and herbs that are used in ready-to-eat foods without subsequent adequate heat treatment.
Further information on the CVUA Karlsruhe test results
Why can Salmonella survive in spices?
The low water content of dried spices generally prevents Salmonella from multiplying. However, the bacteria are not necessarily killed by the drying process and can survive for extended periods under dry conditions.
Possible contaminations can already occur during cultivation and harvest, for example through contaminated water or contact with animal excreta. Salmonella can also be introduced or transferred by cross-contamination during drying, storage, processing and packaging.
Reliable quality assurance is therefore of great importance, especially for raw materials traded internationally with complex supply chains.
A particular challenge: correct sampling
Microbiological contamination in spices can be unevenly distributed within a batch. While individual subsamples may contain Salmonella, other samples from the same batch may appear unremarkable.
Suitable and representative sampling is therefore crucial for meaningful test results. Among other things, the type of spice, the batch size, the origin and the intended use should be taken into account.
However, a negative test result does not provide absolute assurance that an entire batch is free of Salmonella. Microbiological testing should therefore always be part of a comprehensive, risk-oriented control concept.
Which microbiological tests make sense?
For the detection of Salmonella, both classical culture-based testing methods and molecular rapid methods are available.
The BAV Institute offers detection of Salmonella, among other methods, by real-time PCR. This method can provide test results particularly quickly. For positive screening results, depending on the method, further confirmation steps may be required.
Depending on the type of product and the individual risk assessment, additional microbiological parameters can be examined, for example:
- Enterobacteriaceae as hygiene indicators
- Escherichia coli
- Bacillus cereus
- Yeasts and molds
- Aerobic mesophilic colony count
The selection of appropriate test parameters should be based on the characteristics of the product, its origin and its intended use.
Microbiological spice testing at the BAV Institute
The BAV Institute supports manufacturers, importers and retailers in the microbiological quality assurance of spices and dried herbs.
Our range of services includes both classical microbiological testing and modern rapid methods for detecting relevant pathogens.
Our customer advisors will support you in selecting suitable test parameters and compiling a needs-based testing program.
Would you like to have spices or dried herbs microbiologically tested?
Please contact us. We will advise you on suitable testing options and support you in the quality assurance of your products.
Sources:
- CVUA Karlsruhe – Investigation of dried herbs and leafy spices
- BAV Institute – Dried herbs: Salmonella remain a relevant risk
- BAV Institute – Salmonella in organic pepper: spice recall