The organic food market has imploded over the past few years, offering natural, conscience friendly and often scrumptious spreads to millions of Americans. But what makes a food organic is not necessarily food safety, its how the food was grown that earns that little yellow “certified organic” sticker we’ve all come to love. 
Specifically, methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity yield certified organic food. Whether the food is properly packaged, stored and cleaned is an entirely different subject. The difference between the terms organic and safe have come to light in the recent months when organic food products such as sprouts and olives have been recalled for salmonella and even botulism concerns. And now, organic spices are at risk?
Over the past few months Safeway and other big retailers have recalled organic celery seed because a batch of the seeds tested positive for Salmonella, which can cause fatal infections. And recently, Jones’ Mock Salt, a product produced by June Jones a hairdresser in Tacoma Washington, recalled two of its products, Jones’ Mock Salt Original and Jones’ Mock Salt Spicy Southwest Blend, due to a possibility of salmonella contamination. One of the ingredients in Jones’s secret recipe is organic celery seed, the source of all this trouble.
Recalls and outbreaks caused by contaminated herbs and spices are not uncommon. Hundreds of people in 44 states fell ill with salmonella in 2009 and 2010 after eating Italian-style sausage. Red and black pepper used to season the meat was to blame. Because spices can be contaminated with bacteria and insects, big retailers routinely irradiate spices to kill pathogens.
Starwest Botanicals, Jones’ supplier states that its “products get run through a full gamut of testing by [their] quality assurance department.” However upon questioning whether Starwest irradiated its spices, the response was in the negative. The seeds in question came from Egypt, which also happens to be the source of the tainted fenugreek seeds that were linked to theE. coli outbreak in sprouts in Germany last year.
Buying organic and local is a noble agenda, but knowing the difference between organic and safe is a smart one.
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By Laura Pittner, January 27, 2011.