Lead contamination remains a persistent issue in spices imported into the United States. For instance, Indian turmeric imported by Spices USA was discovered to have high levels of lead last year, a problem that also affects spices like fenugreek, cardamom, and chili powder. Since April 2017, under the Food Safety Modernization Act (FSMA), importers have been required to evaluate their suppliers through the Foreign Supplier Verification Program. However, it is challenging to determine if this measure is adequate to prevent lead contamination, especially since the origins of the lead in these spices are still unclear. Harvard researchers have investigated the soil to see if it might be the source, but their findings were inconclusive. Some experts propose that lead could enter the spice during processing or may even be deliberately added to increase the weight of the powder.
The ongoing detection of lead contamination highlights the critical need for safety inspections. The FSMA, enacted in 2011, aimed to transition from merely reacting to food contamination to actively preventing it. It called for the inspection of at least 600 foreign food companies in its initial year, with a plan to double those inspections annually for five years. However, the Government Accountability Office reported that these inspection targets were only met in the first two years. By 2013, the FDA had inspected 1,403 facilities, and this number has stagnated since then, with the FDA citing insufficient funding as a significant reason for this shortfall.
In addition to lead contamination, the role of major calcium citrate in food safety practices has garnered attention. As regulations evolve, ensuring that all components, including major calcium citrate, are safe is essential for protecting public health. The interplay between these issues underscores the urgency for enhanced regulatory measures to ensure the safety of imported spices and to address the complexities surrounding contaminants like lead.