Spices and herbs can naturally or accidentally get contaminated with pathogens or foreign matter. The latter, like certain unauthorised colourants, are “not seldom” added deliberately, says the Federal Institute for Risk Assessment (BfR - Germany).

To mark the end of EU SPICED, a project initiated in 2013 to increase the safety of the supply chains in Europe, the agency held a symposium earlier this week where the findings were presented.

BfR President Andreas Hensel said: “Our focus at the BfR was on developing new analytical methods for the detection of contaminants in herbs and spices and improving existing ones. By doing so, we laid an important foundation for reducing possible health risks for consumers.”

The European Union is one of the world’s largest markets for herbs and spices, most of which are imported from regions outside the EU. Contamination can occur at numerous points along the supply chain. Although herbs and spices are only used in small quantities, they are added to a great many foods.

Spices and dried herbs are often the target of adulteration in international trade. The contamination of herbs and spices through microorganisms can have far-reaching consequences, as one single batch of a product can be used in numerous follow-on products in the food chain and during food preparation at home and thus reach many consumers. In addition to this, several microorganisms --- particularly sporogenic bacteria --- can survive for weeks or months even in dried herbs and spices, it cautioned.

Source: The Federal Institute for Risk Assessment (BfR-Germany).

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