Spice Testing

 

The regulation of spices has become an issue of greater FDA concern, following the agency’s release of a new Risk Profile for spices in 2014.  Recent FDA findings have determined that 12% of all spice imports were contaminated with excessive amounts of filth (e.g. insect fragments, rodent hairs) and 7% were found to contain salmonella. The violation rates were much higher, around 25%, for spices from India and Mexico. While many spices are cooked prior to consumption (reducing the possibility of harboring pathogens), the FDA has taken the stance that the risk is still significant.

Anresco Laboratories provides all analyses required by the FDA under its DWPE (Detention Without Physical Examination) program for imported spices and seasonings. Additionally, it provides filth, microbiology, and pesticide residue testing services as part of quality assurance programs.

Microscopy:

  • Light Filth
  • Macroscopic Filth
  • Heavy Filth
  • Color Additives

 

Microbiology:

  • Coliforms
  • E. Coli
  • Listeria
  • Salmonella
  • SPC
  • Staphylococcus
  • Yeast and Mold

 

Pesticide Residue:

  • Individual Pesticides (e.g. Glyphosate)
  • Single Class Methods
    • Organochloride Residues (OC)
    • Organophosphate Residues (OP)
    • Organonitrogen Residues (ON)
    • n-Methyl Carbamate Residues (MC)
    • PCB’s (Polychlorinated Biphenyls)
  • Luke MRA
  • QuEChERS MRA