[The problem of Salmonella contamination of untreated dried products in the food industry].

The bacteriological examination of 357 specimens of untreated dried food products in the period 1980-1983 revealed a Salmonella contamination of 29 samples (8.1%). Herbs and spices were positive in 6.7%, teas in 5.3%, dried vegetables (except asparagus) in 2.9%, dried mushrooms in 6.8%, and dried asparagus products in 22.9%. On the other hand, salmonellae were not isolated from 366 specimens which had previously been treated by ethylene oxide. The possible causes of primary or secondary contamination in the countries of origin are discussed in view of East Asian fungi and asparagus products. The high degree of Salmonella contamination requires a decontamination of at least herbs, spices and instant products. Irradiation with ionizing rays is not permitted by law in most countries. Ethylene oxide treatment is actually under discussion within the European Community, and its future restriction to herbs and spices, or even a definite ban of its application because of eventual chemical residues or reaction products, appears likely. This, however, would engender a health hazard due to infective organisms which cannot be accepted.