Just read an article about a recall of coriander powder that contained salmonella. This came as a surprise to me as I was always under the impression that bacteria needed moisture to multiply but in recent weeks that idea has been nibbled away at by reading various reports. My only guess would be that the coriander used was washed with unsanitary water or something like that before preparation? And with the Cadbury outbreak in 2007 (I was only 12 then so didn't really know anything about it), I'm guessing that's something to do with the milk in the product?
This may be showing a bit of a lack of knowledge but I figured if anyone can help me I'd be able to understand it all a bit better.