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.

Toxins Related to Spices

Aflatoxin B1, B2, G1, G2

Ochratoxin A

Rapid Testing

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Laboratory Testing

AflaTest WB

AflaTest WB is a highly sensitive, reproducible approach used to isolate and purify aflatoxins B1, B2, G1, G2, M1, and M2 using wide bore immunoaffinity columns. AflaTest WB enables the fast flow sample prep preferred by many laboratories and is the ideal cleanup for any LC or LC-MS/MS user.

AflaTest WB SR+

AflaTest WB SR+ is the newest member of VICAM’s growing line of fast-flow LC and LC-MS/MS sample prep solutions, delivering exceptional performance and trusted, defensible data for food and agricultural laboratories worldwide.

AflaOchra LC

AflaOchra LC is the only test that employs a single column to produce precise numerical results for both ochratoxin A and the aflatoxins B1, B2, G1, G2, M1, and M2 in a variety of sample types using LC or LC-MS/MS for detection.

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