Food Safety Action Plan report : 2011-2012 targeted surveys : targeted survey investigating bacterial pathogens and generic E. coli in low-moisture foods. : A104-544/2012E-PDF

"Low-moisture foods, such as dried fruits, spices and dry mixes, have generally been accepted as safe products as they do not support the growth of bacterial pathogens. This assumption has been challenged in recent years by the occurrence of a number of outbreaks and recalls associated with contaminated low-moisture foods in several countries. Bacterial pathogens can be introduced in low-moisture foods via contaminated incoming ingredients or cross contamination during processing, and survive for extended periods of time in these types of products. The presence of bacterial pathogens in dry foods creates a potential risk for foodborne illness as dry foods can be used as seasonings in ready-to-eat foods"--Executive summary, page 2.

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