![]() This study found maximum lead levels in curry of 21,000 ppm, in turmeric of 2,700 ppm, and in cumin of 1,200 ppm.Īnother study conducted in North Carolina looked at environmental investigations in homes and testing of various products related to 61 cases of elevated lead levels in children over an eight-year period. The investigators tested nearly 1,500 samples of spices (purchased both domestically and abroad) and found that 31% of them had lead levels higher than 2 ppm. One study, published earlier this year, analyzed spice samples taken during lead poisoning investigations in New York over a 10-year period. Two recent public health studies have evaluated lead poisoning cases and have linked some of those cases to consumption of contaminated spices. New York State recalls spices with lead over 1 ppm and a Class 1 recall is conducted with lead over 25 ppm. There is not currently an FDA-established guideline for lead levels in spices although, the maximum allowable level for lead in candy is 0.1 ppm (0.00001%). Testing for lead chromate, specifically, may be inferred through a test for both lead and chromium, and recent studies have looked at the development of more specific methods. Typical tests look to detect lead, but do not necessarily identify the form in which it occurs. Laboratory methods for detecting the form of lead present in food are challenging. Therefore, when recalls are posted for spices due to “elevated lead levels,” it may not immediately be apparent if the lead was due to environmental factors or intentionally added for color. However, there is also an issue with lead contamination of agricultural products due to environmental contamination and uptake from the soil. In 2017, ground cumin was recalled in the United States due to “lead contamination,” which was determined by the New York State Department of Agriculture and Markets to be lead chromate. Lead chromate is another lead-based pigment that has been used to add color to spices. Lead oxide was added to paprika in Hungary in the mid-1990s to improve the color, causing lead poisoning in many consumers. A wide range of pigments have been detected in spices, from food-grade colors to industrial pigments, including lead-based pigments. Source: Decernis Food Fraud Databaseįraud in spices usually involves “bulking up” the spice with plant materials or other substances or the addition of unapproved coloring agents. ![]() ![]() Looking at the past 10 years of data for herbs/spices, chili powder, turmeric, and saffron have the highest number of fraud records and chili powder, turmeric, and paprika have the highest number of distinct adulterants associated with them (see Figure 1).* Comparison of herb/spice ingredients by the number of distinct adulterants and number of records (2010-2019). Herbs/spices is one of the top five commodity groups prone to fraud, according to the data in our Food Fraud Database. Fraud in spices, and particularly lead adulteration of spices, appears to be getting more attention lately. ![]() ![]() Food fraud usually does not make people sick, but we know that it can. ![]()
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