spice (2)

31167619071?profile=RESIZE_400xThis study (open access) investigated turmeric adulteration with lead chromate across five eastern Indian states through a combination of sample analysis and qualitative supply chain assessments. Lead chromate is a known adulterant of ground spices including turmeric, used to enhance the colour and therefore infer a higher quality or mask dilution.   The researchers collected 503 turmeric samples from 34 cities and conducted 128 stakeholder interviews between 2021-2023. In total, 30% of turmeric samples exceeded India’s permissible lead limit of 10 µg g⁻¹.

They also performed a population-level risk assessment and modelled the cost to India’s health system and economy, assuming the adulteration rate could be extrapolated across the region.  They concluded that halting the practice of turmeric adulteration with lead chromate could increase child IQ by up to 2.3 points, resulting in future income gains of US$ 239 million to 1.6 billion annually in the Bihar region alone. If cardiovascular disease mortality reductions are included, there would be an additional benefit of approximately US$ 430 million to 2.8 billion per year.

Photo by Tamanna Rumee on Unsplash

Read more…

13527731077?profile=RESIZE_400xIn this paper (purchase required) the authors developed an LC-MSMS method to identify and quantify fourteen illegal dyes in chili products, including chili powder, chili sauce, chili flavour, and snacks. They validated the method following the guidelines of CIR EU 2021/808 (the prescriptive requirements for methods for veterinary drug residues in animal products) at four concentration levels ranging from 5 to 70 µg/kg,. The method's applicability was further confirmed through successful proficiency testing (PT) participation.

An analysis of 2350 samples purchased on the Egyptian market over four years revealed that 18.62 % of chili powders, 14.05 % of sauces, 12.87 % of flavorus, and 11.32 % of snacks contained illegal dyes. Sudan IV and Red B were the most frequently found dyes in chili powders (15.86 % each), while Sudan I was the most common in sauces (13.72 %), flavours (12.54 %), and snacks (9.36 %).

Photo by Min Ling on Unsplash

Read more…