| http://www.w3.org/ns/prov#value | - A study by the Food and Drug Administration of shipments of spices to the United States during fiscal years 2007-2009 showed about 7% of the shipments were contaminated by Salmonella bacteria, some of it antibiotic-resistant.[19] As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and present at table
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