Sambhar masala from MDH found with salmonella -recalled in USA

Food spices,masalas, additives all organic products are prone to decay and pests .
Processed masalas are more prone .
Today’s DC news about the recall of MDH sambar masalas due to presence of Salmonelle which gives rise to Typhoid, and other gastrointestinal symptoms are scary.
As always the life of Indian mixed spices are very short inspite of claims .Even three months under good preservation is too short.
My personal experience with using them is cautious .Prepare fresh after grinding and follow our elders advice.
Commercial angle always overtakes safety Untill you fall ill. more  

View all 10 comments Below 10 comments
Many issues are linked incontamination of masalas .sourcing of ingredients ,processing units ( domestic/ mechanised ,automatic .I had suffered a number times stomach upsets in various places and times over years after using various brands .No guarantee for the export product also as the shelf life is short if preserved well .
Refrigeration of opened packs may give some more life .
Other countries view salmonella contamination very seriously and even quarantine people and close food retailers if complaint is registered .Out break is difficult to contain. more  
We should revert back to our traditional system of grinding masalaas at the time of cooking foods, which is the best way to remain healthy. Irrespective of the manufacturer of packaged edibles/foods, it is certain that adequate care is not taken by them as far as cleanliness of the ingredients is concerned prior to grinding them and therefore, health hazards are always involved with such packaged items. However, life of these items could be lingered if stored in fridge. more  
Let FSSAI examine MDH sambar masalas and gives their opinion for the information of public. more  
All masalas do not inhibit or inactivate microbes, only a few do.
Life of ground masalas depend on number of factors :
(1) Quality of the starting material - if the starting material is spurious (e.g. part of the essential oil have been extracted by solvent extraction - which attracts fabulous price) or the raw material has been extended with such depleted masala;
(2) raw materials were not properly cleaned and dried;
(3) materials have been processed and packed in unhygienic or improper environment (e.g. under extreme humid environment);
(4) the package itself was substandard (not airtight).
Further, many of the famous branded materials are only in the outer packages. Inner materials are being produced in the backyard of many households and even in slums.
I had a poor experience on red chilly powder (hot variety), which is considered as on of the deadliest bactericide, developed mold. more  
Post a Comment

Related Posts

    • Opening a restaurant that no one will ever eat at - new normal

      Coronavirus cases surge again. It doesn’t want you to eat there. There’s a large kitchen … but no dining area. No spacious room filled with tables and chairs inviting ...

      By Debashish Dutta
      /
    • colorful sugar coated ILLs

      Namasthe, This Dasara, my mother who was invited by her neighbour, returned back with laddus.  The laddus were ridden with dark orange color.  This is due to the chemical color...

      By Bp Harichandra
      /
    • Covid immunity foods this winter for all of us

      Consume whole grains like maize, bajra, ragi, amaranth and quinoa that provide not just calories and fibre but a whole lot of immunity-boosting minerals like zinc, magnesium, selenium in addition t...

      By Sarita S
      /
    • From Oct 1 loose sweet boxes must have expiry date

      A new rule is coming in force from Oct 1 where all sweets sold in market as loose have to have an expiry date on the box. We asked for this several years back and its finally come to fruition.

      By Sanjana Gupta
      /
    • Avoid coffeeshops bars and restaurants

      No restaurant serves safe and nutritious food. Its high sugar, high salt and many items are high in bad fats. With high risk in restaurant best to learn cooking and make stuff at home. Y...

      By Seema Mehra
      /
    • Do not visit a bar or restaurant

      Regardless of what anyone says friends. Read the article at the link below to understand why bars are so so dangerous. Govt should keep them closed and wherever they have them opened, close them. T...

      By Sarita S
      /
    • Sarvana Bhawan Delhi serves lizard in sambhar

      This is the place that has lines outside if you ever go to Janpath. Having eaten there 10 times atleast I must say I have found hygiene standards to be below average at best. I have found arrogance...

      By Shikha Chhabra
      /
    • FSSAI needs to function

      I feel fssai needs to be a more on the ground body rather than sitting in air conditioned offices making rules that no one follows. For 2 years now its a rule that vendors can be arrested for artif...

      By Mala Sehgal
      /
    • How to wash fruits/veggies in times of Covid 19

      So finally after 5 months of COVID -19 Fssai wakes up and finally tells us how to wash our fruits and veggies in these times. Attached, but a tad too late

      By Sneha Goyal
      /
    • Food safety certification for self help groups

      In this age of commercialization and food safety consciousness, we find many self help groups involved in food processing,though in a minor way-mostly in a domestic manner. For them to surv...

      By Sheriff Mohideen
      /
    • Why is sugar demand down so much?

      Sugar demand in India is down 40% in month of April. Expected demand destruction of around 10 lakh tons from mid April to mid June. Is it the restaurant and confectionary industry or wh...

      By Ashima Gupta
      /
Share
Enter your email & mobile number and we will send you the instructions

Note - The email can sometime gets delivered to the spam folder, so the instruction will be send to your mobile as well

Please select a Circle that you want people to invite to.
Invite to
(Maximum 500 email ids allowed.)