Spice Testing

Spices

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 Keeping the Spice Trade Healthy (1964 KB)

Mycotoxin Testing Solutions

Aflatoxin B1, B2, G1, G2

Highly toxic chemical byproducts of Aspergillus molds which are known to cause cancer in humans.

Ochratoxin A

Toxic byproduct of Aspergillus and Penicillium molds which is a suspect carcinogen and causes serious disease in humans and animals.

UPCOMING EVENTS

April 3 - 5, 2017
Petfood Forum
Kansas City, Missouri

April 12–13, 2017
2017 Poultry Nutrition & Milling Seminar
Huntsville, Alabama

April 21 - 23, 2017
Specialty Coffee Association of America Exposition (SCAA 2017)
Seattle, Washington

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