Spices are considered high risk for contamination due to pathogens, allergens, and potential microbial growth. CFIA inspection found that nearly one third of spices in Canada did not conform to listed ingredients.
According to Consumer Report’s tests, a significant number of spice brands contained concerning levels of heavy metals such as arsenic, lead, and cadmium. Exposure to heavy metals can have harmful effects on brain development in children and contribute to various health issues in adults.
Spices, a common source of foodborne illness like salmonella, are not exempt from contamination risks. Contaminated spices added to cooked foods without further heat treatment can lead to illness.
In summary, the consumption of spicy foods is associated with an unhealthy cardiovascular risk profile, regardless of confounders, showing a dose-response relationship.
Purpose: To assess and rank chemical hazard risks in spices and herbs, evaluating the probability and severity of contamination. Research methods involve scoring hazards in selected spices using literature and EU databases for monitoring.