A pinch of danger: carcinogens in herbs and spices
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| Format: | Recurso digital |
| Langue: | anglais |
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Zenodo
2024
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| _version_ | 1866902189428965376 |
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| author | Bijelovic, Sanja Jankovic, Mina Torovic, Ljilja |
| author_facet | Bijelovic, Sanja Jankovic, Mina Torovic, Ljilja |
| contents | <p>When contaminated with minute amounts of potent carcinogens, even a pinch of culinary herbs and spices used for flavouring of food can pose health risks to consumers. Data related to contamination of herbs and spices with carcinogens were extracted from the EU Rapid Alert System for Food and Feed (RASFF) database (2011–2023), collated, and assessed. A total of 1,100 notifications detected the presence of at least one carcinogen in products such as paprika (27.7 %), nutmeg (13.2 %), various spice mixes (11.3 %), curry (7.4 %), cumin (7.1 %), oregano (5.4 %), and others. Specifically, notifications related to any single carcinogen accounted for 1,015 cases, of which 61.2 % involved the ones from Group 1 (proven) – aflatoxins (441), ethylene oxide (133), polycyclic aromatic hydrocarbons (PAHs) (42), and cadmium (5). Representatives of Group 2A (probable) were lead (15) and pesticide residues (41; propargite, anthraquinone, chlorothalonil, and carbaryl). Among substances belonging to Group 2B (possible), pyrrolizidine alkaloids were the most numerous (130), followed by mycotoxin ochratoxin A (108), various pesticide residues (97), food additive auramine O (2), and industrial contaminant 3-monochloro-1,2-propanediol (1). Among 85 notifications reporting the co-occurrence of carcinogens, 63 involved the presence of residues of up to five pesticides belonging to Group 2B, two were related to the co-occurrence of Group 1 and 2A carcinogens, and 20 were combinations of Group 1 and 2B carcinogens. Co-ccurrence amplifies health risks as each carcinogen may act independently or synergistically. Ensuring stringent measures in food production, from sourcing to processing, is essential for reduction of food hazards and protection of public health.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_17231599 |
| institution | Zenodo |
| language | eng |
| publishDate | 2024 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | A pinch of danger: carcinogens in herbs and spices Bijelovic, Sanja Jankovic, Mina Torovic, Ljilja Alkaloids Mycotoxins Pesticide Residues Public Health RASFF <p>When contaminated with minute amounts of potent carcinogens, even a pinch of culinary herbs and spices used for flavouring of food can pose health risks to consumers. Data related to contamination of herbs and spices with carcinogens were extracted from the EU Rapid Alert System for Food and Feed (RASFF) database (2011–2023), collated, and assessed. A total of 1,100 notifications detected the presence of at least one carcinogen in products such as paprika (27.7 %), nutmeg (13.2 %), various spice mixes (11.3 %), curry (7.4 %), cumin (7.1 %), oregano (5.4 %), and others. Specifically, notifications related to any single carcinogen accounted for 1,015 cases, of which 61.2 % involved the ones from Group 1 (proven) – aflatoxins (441), ethylene oxide (133), polycyclic aromatic hydrocarbons (PAHs) (42), and cadmium (5). Representatives of Group 2A (probable) were lead (15) and pesticide residues (41; propargite, anthraquinone, chlorothalonil, and carbaryl). Among substances belonging to Group 2B (possible), pyrrolizidine alkaloids were the most numerous (130), followed by mycotoxin ochratoxin A (108), various pesticide residues (97), food additive auramine O (2), and industrial contaminant 3-monochloro-1,2-propanediol (1). Among 85 notifications reporting the co-occurrence of carcinogens, 63 involved the presence of residues of up to five pesticides belonging to Group 2B, two were related to the co-occurrence of Group 1 and 2A carcinogens, and 20 were combinations of Group 1 and 2B carcinogens. Co-ccurrence amplifies health risks as each carcinogen may act independently or synergistically. Ensuring stringent measures in food production, from sourcing to processing, is essential for reduction of food hazards and protection of public health.</p> |
| title | A pinch of danger: carcinogens in herbs and spices |
| topic | Alkaloids Mycotoxins Pesticide Residues Public Health RASFF |
| url | https://doi.org/10.5281/zenodo.17231599 |