Comments on the draft risk profile have been extended until 3 March 2014.
The profile identifies commonly occurring microbial hazards and filth in spices and quantifies the prevalence and levels of adulterants at different points in the spice supply chain.
It was initiated in response to recent outbreaks of human illness caused by the consumption of Salmonella-contaminated spices.
FDA has extended the submission period in response to requests to allow interested persons additional time to submit information.