Dried herbs and spices: Hazard overview

Dried herbs and spices and legislation

Here follows a table with a legislation overview of dried herbs and spices;

Regulation	Description
(EC) No 178/2002	General principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety
(EC) No 852/2004	Food hygiene
(EC) No 2073/2005	Microbiological criteria for food
(EC) No 396/2005	Maximum residue levels of pesticides in or on certain products
(EU) No 1169/2011	Provision of food information to consumers
(EC) No 1881/2006	Setting maximum levels for certain contaminants in foodstuffs
(EC) No 401/2006	Methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs

Microbiology

Table 2: Common microbiological hazards

Genus	Pathogenic species	GR	Form, mobility	O₂	T (C.)	T1 (C.)	pH-O	pH-R	Aw	Illness
Bacillus	cereus	+	Rod (3-5 um length 1 um wide) spore-forming, mobile	Aerobe (sometimes Fa)	28,35	10,0-48,0	6.0- 7,5	4,9-9,3	>0.91	Poisoning (Tox. 1) and infection (Tox. 2)

Table 3: Possible Mycotoxins, derived from the Hazards table Mycotoxins

Mycotoxin (toxin from fungus)	Fungus	Agricultural raw materials and food products	ADI of AWI (ug/kg body weight)	Effects	Legislative regulations	Comments
Aflatoxin (five species: B1, B2, G1, G2; M1 occurs in milk and comes from B1) and M2 (M1 and M2 are conversion products of Aflatoxin B1, B2 into lactating mammals	Aspergillus flavus Aspergillus parasiticus	Cereals, buckwheat, maize and maize products, cottonseed, peanuts, other nuts (pistachio-nuts, walnuts), spices, dried figs, milk (products), sesame seed soy and soy products.		Acute toxic; degradation of liver and kidneys. Chronic: carcinogenic (cancer forming), especially in the liver.	Maximum levels according to Regulation (EC) No 1881/2006	Aflatoxin B 1 is the most common and toxic carcinogen. In milk (products) the most common aflatoxin M 1 formed. After that, B 1 is broken down. Around 1-3% B 1 is processed in milk to M 1. M 1 is not as poisonous and carcinogenic as B 1. Next to M 1 are other break-down products of B 1 in milk. Fungus mainly grows during transport and storage in the tropics, characterised mainly by high temperatures (optimum 25 °C: range 8-37) and or high humidity (>83%). In developed countries (VS), aflatoxins are mainly caused during difficult growth seasons (growth stress).
Ochratoxin A&B	Aspergillus Penicillium species	Barley, rye, wheat, rice, maize, peanuts, Brazilian nuts, peppers, Cotton seed, and Cheese.	AWI of toxin A: 0,112 (JECFA, 1990) limit: 10 ug/kg food product. LD 50 (rat, oral) van toxin A: 20 mg/kg		Maximum levels according to Regulation (EC) No 1881/2006	Toxin A is more toxic than B. In the Netherlands, such low amounts found that the risk is perceived as very low and therefore is there no norm. Growth fungus is possible in a temperate climate. Toxin A is inactivated at > 221 °C

Possible chemical hazards in Dried herbs and spices

Table 4: Possible chemical hazards, derived from the Hazard table chemical hazards

Chemical component	Food product	Legislation	Comments
Pesticides (herbicides, fungicides, insecticides)	Vegetables, spices and herbs	max. Amount. Acceptance and usage of pesticides are regulated in Regulation (EC) No 396/2005.
Dioxins: Polychlorinated dibenzodioxins (PCDD’s), Polychlorinated dibenzofurans PCDF and 2,3,7,8-Tetrachlorodibenzodioxin (TCDD).	Meat (through Feed) and poultry, fish (especially fatty fish such as herring and salmon) and Vegetables, Oils/fats, dairy and eggs	Maximum levels according to Regulation (EC) No 1881/2006	Formed from chlorinated linkages during heating with low oxygen levels. Carcinogenic for humans and animals above a threshold level.
Heavy metals (lead (Pb), cadmium (Cd), tin (Ti), mercury (Hg), arsenic (As))	Vegetables, spices, herbs, herbs (heavy metals might contaminate food through air, water and soil).	Maximum levels according to Regulation (EC) No 1881/2006	Cd might occur in Batteries, plastics and paint. Cd might induce lung cancer and kidney malfunctions. Pb is neurotoxic and could induce anaemia and miscarriages.
Azo dye and similar colourants	spices and herbs: chilli, pepper bell, pepper powder, chilli powder, coarse pepper, cayenne pepper and palm oil.	Forbidden	The importing party’s certificates of analysis are mandatory, and member states conduct random sampling.
Acrylamide	Fries and toasts
Allergens	General	Regulation (EU) No 1169/2011	Give it extra attention when it is known that cross-contamination is possible at the supplier level.
Cleaning and disinfectants	General	Forbidden	It shouldn’t be contaminated through the production of the process.