Despite good cultivation practices, spices may be at risk for mycotoxins when environmental conditions encourage mold growth. Aflatoxin and ochratoxin are the most common to affect spice products. Global legislation places maximum allowable limits on domestic and imported food products for levels as low as 2 parts per billion (ppb) in spices. VICAM’s fast, effective detection solutions deliver AOAC and USDA approved results to help ensure market ready spice products.Keeping the Spice Trade Healthy (1964 KB)
Mycotoxin Testing Solutions
Highly toxic chemical byproducts of Aspergillus molds which are known to cause cancer in humans.
Toxic byproduct of Aspergillus and Penicillium molds which is a suspect carcinogen and causes serious disease in humans and animals.