EU: Results of the EC's coordinated herb and spice control plan - high risk of adulteration
게시됨 2021년 12월 3일
Tridge 요약
On November 23, 2021, the European Commission published the results of the first coordinated authenticity control plan for herbs and spices initiated by the Directorate-General for Health and Food Safety. 21 EU Member States participated, Switzerland and Norway. The JRC (Joint Research Center) performed nearly 10,000 analyzes on 1,885 samples using state-of-the-art analytical techniques to validate six different herbs and spices - oregano, pepper, cumin, turmeric, saffron, paprika / chili.
원본 콘텐츠
methodology The authenticity and purity of the herbs and spices have been assessed on the basis of the relevant ISO standards. In case a sample did not meet these regulations with regard to foreign matter and total ash, it was considered to be a suspect of forgery. In addition, the results of additional studies targeting specific biomarkers of herbs and spices were used as supporting evidence. For the first time, national food control authorities and the Commission have pooled their experience and resources to focus on the herbs and spices sector to protect consumers from misleading and potentially unsafe products. Herbs and spices are at risk of adulteration The percentage of samples considered at risk of adulteration was as follows: 48% oregano, 17% pepper, 14% cumin, 11% turmeric, 11% saffron, 6% paprika / chili. The most prone to adulteration of oregano was in most cases contaminated with olive leaves. Based on these results, the Commission called on economic operators to ...