{"id":34125,"date":"2025-09-02T10:27:07","date_gmt":"2025-09-02T14:27:07","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=34125"},"modified":"2025-09-03T08:51:01","modified_gmt":"2025-09-03T12:51:01","slug":"3109e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/3109e\/","title":{"rendered":"Bulletin #3109, Spices and Food Safety: Enhancing Flavor and Reducing Risks"},"content":{"rendered":"\n

By Gulsun Akdemir Evrendilek, Ph.D., Associate Extension Professor and Seafood Technology and Food Safety Specialist, The University of Maine Cooperative Extension.
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Reviewed by Robson Machado, Ph.D., Associate Extension Professor and Food Scientist, The University of Maine Cooperative Extension.<\/em><\/em><\/p>\n\n\n\n

For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.<\/strong>
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n

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Why Are Spices Important for Food Safety?<\/strong><\/h2>\n\n\n\n

Spices are more than just a way to add flavor to food. They also help keep food from spoiling. For thousands of years, people have used spices to preserve food and stop it from going bad too quickly. Many spices contain natural compounds such as phenols, terpenes, and alkaloids that can slow or even stop the growth of harmful bacteria and mold, which can cause foodborne illnesses. By using these spices, we can help food last longer and stay fresh.<\/p>\n\n\n\n

Spices are a big part of the food industry. They are found in everything from chips and sauces to canned foods and frozen meals. Some, like garlic and turmeric, are even known for their health benefits. But while spices are helpful, they can also carry risks. Because many spices come from plants native to warm, humid climates, they can easily absorb moisture if not stored correctly. This can lead to the growth of mold and other safety issues.<\/p>\n\n\n\n

Additionally, spices can sometimes be a source of contamination from bacteria, such as Salmonella,<\/em> or from molds that produce harmful toxins. To get the most out of your spices, you need to know three things:<\/p>\n\n\n\n

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  • their importance,<\/li>\n\n\n\n
  • how they make food safer,<\/li>\n\n\n\n
  • and the right way to store and handle them.<\/li>\n<\/ul>\n\n\n\n

    Whether you’re cooking at home, in a restaurant, or working in food processing and formulation, understanding the role of spices in food safety can help you make smarter choices in the kitchen and food production.<\/p>\n\n\n\n

    Key Benefits of Spices for Food Safety<\/strong><\/h2>\n\n\n\n

    Antimicrobial Properties<\/strong><\/h3>\n\n\n\n

    Some spices have natural antimicrobial properties, meaning they can help fight bacteria, fungi, and viruses that cause foodborne illnesses. Here are a few examples:<\/p>\n\n\n\n

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    • Cinnamon<\/strong>: known to be effective against Escherchia coli<\/em> and Salmonella<\/em>, two common foodborne pathogens.<\/li>\n\n\n\n
    • Garlic<\/strong>: contains allicin, a powerful natural antimicrobial agent.<\/li>\n\n\n\n
    • Turmeric<\/strong>: curcumin, the active compound in turmeric, has been shown to help preserve food by reducing bacterial growth.<\/li>\n\n\n\n
    • Cloves and Oregano<\/strong>: contain essential oils with strong antimicrobial effects.<\/li>\n<\/ul>\n\n\n\n

      Antioxidant Effects<\/strong><\/h3>\n\n\n\n

      Many spices, including rosemary, oregano, and cloves, are rich in antioxidants. These compounds help prevent oxidation, which can cause food to spoil, lose its flavor, and become unsafe to eat over time. By slowing down the oxidation process, spices help maintain food quality and freshness.<\/p>\n\n\n\n

      Enhancing Thermal Processing<\/strong><\/h3>\n\n\n\n
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      • Garlic and black pepper<\/strong>: their antimicrobial properties are more potent when activated by heat.<\/li>\n\n\n\n
      • Ginger and cinnamon:<\/strong> can enhance the effectiveness of thermal treatments in reducing bacteria in food.<\/li>\n<\/ul>\n\n\n\n

        Adding Spices at the Last Moment During Cooking<\/strong><\/h2>\n\n\n\n

        Many people prefer adding spices toward the end of cooking to preserve their flavor, but this practice can also impact food safety.<\/p>\n\n\n\n

        Risks of Adding Spices Late<\/strong><\/h3>\n\n\n\n

        Microbial Contamination<\/h4>\n\n\n\n

        Raw or unprocessed spices may carry bacteria such as Salmonella<\/em> or E. coli<\/em>. If these spices are added at the end of cooking, they may not be exposed to enough heat to kill harmful microbes.<\/p>\n\n\n\n

        Reduced Antimicrobial Efficacy<\/h4>\n\n\n\n

        Some spices, such as garlic and black pepper, become more potent when heated. Adding them too late may reduce their ability to fight bacteria.<\/p>\n\n\n\n

        Moisture Exposure and Contamination Risk<\/h4>\n\n\n\n

        When spices are added during cooking, exposure to steam or vapor can introduce moisture into spice containers. This increased moisture content can create favorable conditions for microbial growth, including molds that produce mycotoxins. To avoid this risk, always use a dry spoon to take out spices and avoid shaking spice containers directly over steaming pots.<\/p>\n\n\n\n

        Best Practices for Safe Spice Use<\/strong><\/strong><\/h2>\n\n\n\n
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        • Choose heat-treated or irradiated spices<\/strong> to reduce the risk of contamination. For irradiated spices, look for the “Radura” symbol (Fig. 1) and the words “Treated with Radiation” on the packaging, which is mandatory. Unfortunately, heat-treated spices may not mention this on their labels, as it is not mandatory; however, some brands do include it anyway.<\/li>\n\n\n\n
        • Incorporate spices during cooking<\/strong> so they have enough time to release their antimicrobial compounds.<\/li>\n\n\n\n
        • Store spices properly<\/strong> in cool, dry, and airtight containers to prevent contamination and spoilage.<\/li>\n\n\n\n
        • Avoid exposing spice containers to steam<\/strong> by transferring spices to a dry surface before adding them to food.<\/li>\n<\/ul>\n\n\n