Herbs and spices
|- Designation and labelling requirements
||- Fresh herbs
|- Test for general marketability
|- Detection of Sudan dyes
||- Mixed spices
|- Active components: essential oils
|- Acid-soluble ash
Herbs, spices and mixed spices are widely used in food production.
The microbial contamination of this product group can be quite significant, which makes it important to conduct particular analyses in regard to the pathogens that may be contained (salmonella).
Allergen analysis (including soy, mustard, celery) is also an important topic, as mixed spices especially are susceptible to cross-contamination during production.
Herbs may also be impaired by contaminants. In most cases they will be residues of plant protection agents, heavy metals or mold toxins.